Specific gravity and dry matter content of potato

Verma, Shalini; Malhotra, VK; Joshi, Kuhu; Sharma, T. R.

doi:10.1007/bf02355934

Cited by 12 publications

(2 citation statements)

References 3 publications

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“…In their results, there were negative relationships between yield and DMR or SG at the harvest time for the highest yield. Meanwhile, it was well known by many studies that there were high positive correlations between dry matter, starch, and SG (Ekin, 2011;Ezekiel et al, 2003;Schippers, 1976;Vakis, 1978;van Es and Hartmans, 1987;Verma et al, 1971).…”

Section: Resultsmentioning

confidence: 99%

Quality and Yield Characteristics of Potato (Solanum tuberosum L.) Grown at Paddy Field in Spring Season

Im¹,

Cho²,

Chang³

et al. 2013

Korean Journal of Horticultural Science and Technology

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Abstract. This study was conducted to determine the characteristics of quality and yield in potatoes grown at paddy field before rice transplantation during the spring season. Three potato cultivars ('Jowon', 'Haryeong', and 'Goun') were grown in Gangneung (asl 5 m) and Seocheon (asl 20 m). In both locations, weather condition belonged to the fourth zone (spring cropping) in potato production location's distribution of Korea. Daily mean soil temperature in both the locations was 0.2-0.6℃ lower than air temperature, while soil moisture was adequate level to potato growth in spite of spring drought. TR ratio was not affected by location, but by cultivar. Specific gravity, starch content, dry matter rate, and yield were significantly influenced by location and by cultivar. There was no difference in total tuber number by location, however there was a large gap in marketable tuber yield according to locations and cultivars. There were high negative relationships between yield and main qualities such as dry matter rate and starch content, while high positive correlation was observed between main qualities. It was possible to produce potato before rice transplanting at drained paddy fields located in representative two locations of potato spring cropping and their characteristics in growth and quality were similar to those generally well known in upland cultivation. Paddy field was thought to be more favorable than upland in terms of available soil moisture supply against spring drought. Further research, however, was needed to increase soil temperature and also preliminary review on proper cultivar according to location seemed to be needed for high yield.

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Section: Resultsmentioning

confidence: 99%

Quality and Yield Characteristics of Potato (Solanum tuberosum L.) Grown at Paddy Field in Spring Season

Im¹,

Cho²,

Chang³

et al. 2013

Korean Journal of Horticultural Science and Technology

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“…The right harvest age as raw material for french fries was 100 days. Harvest age was very influential on reducing sugar content [24][25] [26] stated that 2.5 to 3 mg/g (0.25% to 0.30%) of the wet weight (sampling) should be considered as the limit of permitted reducing sugar as raw material for the chip processing industry and french fries. So all potato clones as listed in Table 1 can be used as raw materials for potato chips and french fries because the reducing sugar content is lower than 0.25%.…”

Section: Reduction Sugarmentioning

confidence: 99%

New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries

Asgar,

Subandrio,

Astuti

et al. 2023

BIO Web Conf.

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The purpose of this study was to determine the quality of raw material of potato for chips and french fries from various prospective varieties and shelf life in the room temperature. The research was conducted with an experimental method using a non-factorial in randomized block design with one treatment factors, each of which was repeated 3 times. The treatment was the potato variety consisting of seven new high-yielding variety candidates namely : a1 = clone 41, a2 = clone 16, a3 = clone 17, a4 = clone 09, a5 = Atlantik, a6 = Medians, a7 = AR-08 variety. These potato clones had different characteristics in specific gravity, dry matter, reducing sugar, moisture, starch, content, color, taste, crispyness and appearance of the resulting french fries. The best clones for potato chips and french fries were clone 16, atlantic, medians and AR-08. These clones can be used as raw material for the potato chips and french fries industry.

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Tuber quality

Storey¹,

Davies²

1992

The Potato Crop

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Specific gravity and dry matter content of potato

Cited by 12 publications

References 3 publications

Quality and Yield Characteristics of Potato (Solanum tuberosum L.) Grown at Paddy Field in Spring Season

Quality and Yield Characteristics of Potato (Solanum tuberosum L.) Grown at Paddy Field in Spring Season

New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries

Tuber quality

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