Classification of potato cultivars to establish their processing aptitude

Yang, Yalin; Achaerandio, Isabel; Pujolà, Montserrat

doi:10.1002/jsfa.7104

Cited by 34 publications

(41 citation statements)

References 41 publications

(81 reference statements)

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“…The average weight of the potato tubers ranged from 175.09 to 337.60 g. The physical characteristics of cultivars were described in a previous research work (Yang, Achaerandio, & Pujolà, 2015).…”

Section: Samplesmentioning

confidence: 99%

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

2016

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a b s t r a c tThe different intensities of common culinary techniques (boiling, baking and microwaving) produce several changes that reduce the nutritional and physical properties of potatoes. This study evaluated the effect of those cooking methods on the quality of commercial potato tubers (Agata, Kennebec, Caesar and Red Pontiac). The higher weight losses were obtained for baking, but the potato softening depended on the cultivar. Color losses were independent of the intensity of the treatment; however, microwaving promoted a prompt starch gelatinization with respect to the other methods. The resistant starch retention of baking and microwaving was higher than that of boiling, and the maximum retention of bioactive compounds was obtained with the lower core temperature during boiling, as well as higher temperature and shorter baking time and the lower power and longer microwaving time. Principal component analysis revealed significant relationships between the instrumental and functional properties of cooked potatoes.

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Section: Samplesmentioning

confidence: 99%

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

2016

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“…In general, the highest percentages of tubers were found in class II, and total absence of tubers in class I. Regarding tuber classification, the cultivar Ágata does not produce large tubers of class I (Yang et al, 2015), with diameters above 85 mm, this cultivar produces predominantly tubers class II (Jadoski et al, 2012).…”

Section: Resultsmentioning

confidence: 84%

Water Depletion Depth for Irrigation of Potato Cultivar Ágata

Silva

Jadoski²,

Martinkoski

2019

Eng. Agríc.

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Potato (Solanum tuberosum L.) cultivation has a high demand for management and treatments during the vegetative cycle in the field. Among these requirements, water management is a limiting factor of tuber productivity and quality. This study aimed to determine the most appropriate soil water depletion depth for irrigation management in potato crops of Ágata cultivar, under the edaphoclimatic conditions of Guarapuava-PR, considering its influence on crop vegetative development. The study was conducted using four water depletion depths in the soil (12, 24, 36, and 48 mm). The different irrigation treatments promoted differences in shoot dry mass, leaf area index (LAI), number of tubers per plant, and productivity. The highest yield was observed for 27.62 mm depletion. When irrigation depth was increased to 48 mm, tubers showed individual mass reduction and hence productivity, affecting commercial classification. A cumulative depletion of about 27 mm between irrigations proved to be the most adequate management to supply the water demand of Ágata potato cultivar.

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“…Firmness was measured using the texture analyzer (TA.XT Plus, Stable Micro Systems Co. Ltd., UK) equipped with a 30-kg load cell and connected with a WarnerBratzler blade set with a speed of 1 mm s −1 . Twenty potato strips of each treatment and day were analyzed (Yang et al 2016). Firmness was measured as the maximum shear strength values and expressed as maximum force (N).…”

Section: Physicochemical Analysismentioning

confidence: 99%

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

Amaral

Benedetti

Pujolà

et al. 2016

Food Bioprocess Technol

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The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85°C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuumpackaged potato strips stored at 3 ± 1°C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata samples, the lightness (L*) decreased over 12 % (p < 0.05). Moreover, their hue increased up to 100, obtaining lesser yellow potato strips. In contrast, US did not affect the hue values. The losses of firmness of blanched potato strips were notable (35 % for Agata and 51 % for Agria), whereas US did not change this property (p < 0.05). Nevertheless, no significant differences were found in the total starch content at 10 days. Agata and Agria showed different metabolic behaviors of sucrose in the refrigerated storage. Therefore, Agria cultivar retained better color after frying. These results suggest that US had less impact on color and improve the firmness in vacuum-packaged potato strips with no added chemicals.

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Classification of potato cultivars to establish their processing aptitude

Abstract: 11 BACKGROUND:The commercial potato cultivars are diverse, not only in their physical 12

Cited by 34 publications

References 41 publications

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

Water Depletion Depth for Irrigation of Potato Cultivar Ágata

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

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