Rozvařivost brambor daná hustotou hlízy a ovlivněná odrůdou

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F08%3A23629" target="_blank" >RIV/60460709:41310/08:23629 - 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 six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for potato sloughing assessment. The sloughingprocess 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 rate of the disintegration. Both parameters are analysed as functions of tuber density in linear models of both stages. Significant differences in CPEM parameters and in linear models were observed between different varieties. The data from two years measurements were in basic agreement with our previous concept of the limitedcontribution 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 between mechanisms controlling sloughing and tuber density in the

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 six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for potato sloughing assessment. The sloughingprocess 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 rate of the disintegration. Both parameters are analysed as functions of tuber density in linear models of both stages. Significant differences in CPEM parameters and in linear models were observed between different varieties. The data from two years measurements were in basic agreement with our previous concept of the limitedcontribution 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 between mechanisms controlling sloughing and tuber density in the

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

26

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

48-57

Kód UT WoS článku

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EID výsledku v databázi Scopus

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