Sloughing in potatoes induced by tuber density and affected by variety

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F06%3A16187" target="_blank" >RIV/60460709:41310/06:16187 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Sloughing in potatoes induced by tuber density and affected by variety

Original language description

Two varieties (Nicola and Saturna) largely distinguishing in cooking behaviour and one variety (Agria) grown in cultivation regimes given by different irrigation levels and forms of fertilisation were tested by the CPEM (cooked potato by different mass)method for potato sloughing assessment. The sloughing process is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the speed of disintegration. Both parameters are analysed as functions of tuber density creating simple linear models of both stages. Significant differences in CPEM parameters and in linear models were observed between different varieties. The data from two year measurements were in basic agreement with our previous concept of the limited contribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association betw

Czech name

Rozvařivost bambor vyvolaná hustotou hlíz a ovlivněná odrůdou

Czech description

Two varieties (Nicola and Saturna) largely distinguishing in cooking behaviour and one variety (Agria) grown in cultivation regimes given by different irrigation levels and forms of fertilisation were tested by the CPEM (cooked potato by different mass)method for potato sloughing assessment. The sloughing process is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the speed of disintegration. Both parameters are analysed as functions of tuber density creating simple linear models of both stages. Significant differences in CPEM parameters and in linear models were observed between different varieties. The data from two year measurements were in basic agreement with our previous concept of the limited contribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association betw

Type

D - Article in proceedings

CEP classification

GA - Agricultural economics

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

CHISA 2006

ISBN

80-86059-45-6

ISSN

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e-ISSN

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Number of pages

2

Pages from-to

1840-1841

Publisher name

Process Engineering Publisher

Place of publication

Praha

Event location

Praha

Event date

Aug 27, 2006

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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