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Journal ArticleDOI

Assessment of Processing Quality Traits of Different Potato Genotypes in Konya

TL;DR: In this article , a study aimed to determine the potato breeding lines that show superior processing quality traits and can be candidate variety by selection, and the study was conducted according to The Randomized Plots Trial Design with four replications in 2019 and 2020 years.
Abstract: This study aimed to determine the potato breeding lines that show superior processing quality traits and can be candidate variety by selection. The study was conducted according to The Randomized Plots Trial Design with four replications in 2019 and 2020 years. In the study, 26 potato breeding lines developed by Selcuk University, Faculty of Agriculture, Department of Field Crops, and 4 registered varieties as plant material were used in the two years. The varieties and lines were done harvest in the fields and then the genotypes were evaluated according to processing quality traits. In the study; dry matter ratio (%), chips yield (%), French fries yield (%), chips, and French fries color (L*, b*) parameters were examined. Dry matter ratio, chips yield and French fries yield, and chips and French fries color values were found important statistically in terms of years, genotypes, year x genotype interactions. Values of chips and French fries color were varied from only genotypes averages. According to two years average, results showed large variations for examined parameters; dry matter ratio changed between 16.8-20.9 %, chips yield was 34.1-51.0 %, French fries yield was 30.7-44.9 %, chips color values (L*, b*) were 19.4-67.1, 8-44 and French fries color values (L*, b*) were 11.4-71.5, 13.5-58.2, respectively.

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References
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Book
01 Jan 1959
TL;DR: The main objectives of the book include: a review of the essential features of plant reproduction and genetic principles; an evaluation of established and new plant-breeding techniques; and achieving success in variety development.
Abstract: An introductory text on plant breeding. The main objectives of the book include: a review of the essential features of plant reproduction and genetic principles; an evaluation of established and new plant-breeding techniques; and achieving success in variety development.

1,149 citations

Journal ArticleDOI
TL;DR: In this paper, the authors studied the kinetics of browning during deep-fat frying of blanched and unblanched potato chips by using the dynamic method and to find a relationship between browning development and acrylamide formation.

321 citations

Journal ArticleDOI
TL;DR: In this article, the effects of oils and frying temperatures on fat content and texture of potato crisps were determined by gas chromatography, and the results showed that the amount of fat absorbed by the crisps, as well as their texture, depended on the kind of oil used for frying.

128 citations

Journal ArticleDOI
TL;DR: A review of the scientific literature relating to the physiology of potato (Solanum tuberosum) tuber dormancy is presented, with a focus on an up-to-date overview of the current state of understanding.
Abstract: Summary. A review of the scientific literature relating to the physiology of potato (Solanum tuberosum) tuber dormancy is presented. Effort has been concentrated on an up-to-date overview of the current state of understanding, rather than comprehensively covering the very extensive literature going back over many decades. The format chosen follows the fate of the crop. After defining tuberisation and dormancy, the physiological activity of the dormant tuber is reviewed and the storage environment is considered from both a physical and chemical standpoint. Advances in chemical control and the potential for molecular biology are highlighted.

124 citations