Variation in the Cooked and Chipping Quality of Taro

Paull, Robert E.; Uruu, Gail; Arakaki, Alton

doi:10.21273/horttech.10.4.823

Cited by 6 publications

(9 citation statements)

References 6 publications

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“…The number of volunteers varied from year to year, ranging from 21 to 43. Using a quality ranking scale similar to that of Paull et al (2000), consumer acceptance of taro cultivars was ranked on a 1 to 5 scale, with 1 = unacceptable quality, 2 = needs improvement, 3 = okay, 4 = good, and 5 = excellent quality.…”

Section: Methodsmentioning

confidence: 99%

Taro Germplasm Evaluated for Resistance to Taro Leaf Blight

Miyasaka

McCulloch

Nelson

2012

hortte

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Taro leaf blight (TLB), caused by the oomycete pathogen Phytophthora colocasiae, is a worldwide disease that threatens the sustainable cultivation of the tropical root crop taro (Colocasia esculenta). To evaluate taro germplasm from Asia, Hawai‘i, and several South Pacific Islands for resistance to TLB, 119 cultivars were planted along the Hamakua Coast of Hawai‘i (mean annual rainfall of 130 inches) in plots containing five or 10 plants that were replicated over time from 1993 through 2005. Fresh and dry weights of corms were measured after about nine months, with rotten portions removed and weighed. When epidemics of TLB occurred (in nine out of 12 years), visual estimates of disease severity on leaves were assessed using a modified Horsfall–Barratt scale. The correlations between mean dry weight yields for each cultivar and mean severity of TLB, and, respectively, between mean yields and mean severity of corm rots were calculated. As severity of TLB or severity of corm rots increased (suggesting increased susceptibility of particular cultivars to TLB or corm rots), mean dry weight yields decreased significantly (r2 = 0.37 and 0.22, respectively). “Multiple comparisons with the best” (MCB) were conducted on fresh and dry weight yields, severity of TLB, severity of corm rots, percentage dry matter of corm, and consumer acceptance. Five cultivars were found to be “among the best” with: 1) fresh or dry weight yields that did not differ from the highest level; 2) severity ratings for TLB that were significantly lower than the highest level, suggesting TLB resistance; and 3) percentage of corm rots that were lower than the highest level, suggesting disease resistance. These cultivars, four of which originated from Palau, were Dirratengadik, Merii, Ngesuas, Ochelochel, and Sawa Bastora. Two commercial cultivars from Hawai‘i, Bun Long and Maui Lehua, had fresh and dry weight yields that were significantly lower than the maximum and severity of TLB injury that did not differ from the highest level, indicating that conventional breeding of taro to improve TLB resistance could improve yields of commercial taro cultivars, particularly in areas where epidemics of TLB occur.

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Section: Methodsmentioning

confidence: 99%

Taro Germplasm Evaluated for Resistance to Taro Leaf Blight

Miyasaka

McCulloch

Nelson

2012

hortte

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“…Taro (Colocasia esculenta L.) is a root vegetable of the Araceae family with great genetic diversity in plant morphology, including the color of corm flesh, which can be white, purple, brown, or blackish [57,243,244]. The main detected anthocyanins were identified as cyanidin and pelargonidin glucosides, and they exhibit significant antioxidant and anti-inflammatory activities [58].…”

Section: Other Root Vegetablesmentioning

confidence: 99%

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

et al. 2019

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During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.

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“…Some data commonly collected are cropspecific (Table 4). Yet, photosynthetic response (Bhagsari, 1990), plant nutritional characteristics (Quintana et al, 1996;Southwick et al, 1999), vitamin content (Simonne et al, 1997;Wang and Goldman, 1996), chemical composition (Kalt and McDonald, 1996), cooking tests (Paull et al, 2000), response to fertilizer rate (Mullins et al, 1999), consumer acceptance (Frank et al, 2001), taste tests (Brittain and McDonald, 1987;Simonne et al, 1999), disease reaction (Schultheis and Walters, 1998;Southwick et al, 1999), or post harvest behavior (Liang and Harbaugh, 2001) also provide useful information in assessing variety performance. It is, therefore, unlikely that yield alone would be sufficient to make a recommendation.…”

Section: Conclusion Referencementioning

confidence: 99%

Data Collection and Statistical Topics for the Preparation and Review of Manuscripts

Osborne¹,

Simonne²

2002

horttech

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The challenges encountered and discussions generated during the review process of the manuscripts submitted to the Variety Trials category of HortTechnology have revealed the need to review issues encountered during manuscript preparation and to provide flexible guidelines for authors and reviewers. Using a question/answer format, this manuscript discusses issues related to data collection and statistical methods available to compare varieties. Clear objectives and conclusions, adequate plot size, careful selection of entries, and sound statistical procedures are considered essential. Several additional factors (following standard production practices, using multiple seed sources, reporting analysis of variance table and mean square error, reporting multiyear/multilocation trials) are regarded as desirable, with different degrees of desirability, depending on the crop. These flexible guidelines should be viewed as recommendations for authors and reviewers rather than requirements. While defining the state-of-the-art in variety trialing is of interest to all those involved, it may be difficult to achieve when resources are limiting. It is ultimately the prerogative and responsibility of the author(s) to ensure that the work is scientifically sound.

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Variation in the Cooked and Chipping Quality of Taro

Cited by 6 publications

References 6 publications

Taro Germplasm Evaluated for Resistance to Taro Leaf Blight

Taro Germplasm Evaluated for Resistance to Taro Leaf Blight

Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

Data Collection and Statistical Topics for the Preparation and Review of Manuscripts

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