Rozvařivost bambor vyvolaná hustotou hlíz a ovlivněná odrůdou

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Sloughing in potatoes induced by tuber density and affected by variety

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Sloughing in potatoes induced by tuber density and affected by variety

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GA - Zemědělská ekonomie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název statě ve sborníku

CHISA 2006

ISBN

80-86059-45-6

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

1840-1841

Název nakladatele

Process Engineering Publisher

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

27. 8. 2006

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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