Продуктивность и качество сортов картофеля нового поколения

2019 ◽  
Author(s):  
A.E. Shabanov ◽  
A.I. Kiselev ◽  
L.S. Fedotova ◽  
N.A. Timoshina ◽  
E.V. Knyazeva
Keyword(s):  
Vitamin C ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Potato Cultivars ◽  
New Generation

Проведена сравнительная оценка по продуктивности и качеству 39 сортов картофеля российской селекции, из них 35 нового поколения. Исследуемые сорта сгруппированы по уровню урожайности (>45; 40-45; 35-40; <35 т/га). Выделены сорта с повышенным содержанием сухого вещества, крахмала, белка, витамина С и наименьшему накоплению редуцирующих сахаров. Определены кулинарный тип сортов и целевое использование продукции.The comparative estimation is made of the productivity and quality of potato cultivars of 39 Russian breeding (of which 35 are new generation). The studied varieties are grouped by level of productivity (> 45; 40–45; 35–40; < 35 t/ha). Varieties with high content of dry matter, starch, protein, vitamin c and the lowest accumulation of reducing sugars are allocated. Culinary type varieties and proper use of products are determined.

scholarly journals Chemical characteristics of cultivated elderberry fruit

2008 ◽  
pp. 85-90 ◽  
Author(s):  
Jelena Vulic ◽  
Ljubo Vracar ◽  
Zdravko Sumic
Keyword(s):  
Vitamin C ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Chemical Characteristics ◽  
Chemical Analyses ◽  
Surface Color ◽  
Pectic Acid ◽  
Mineral Substances ◽  
Reference Parameters ◽  
Physiological Value

This work is consered with the processing value of Elderberry fruit (berries) from domestic plantation selection (Horgos region). Chemical analyses of reference parameters (dry matter, acidity, pectin, pectic acid, protopectin, Capectat, ash, cellulose, total and reducing sugars, mineral substances, proteins and aminoacids, surface color, anthocyanins and vitamin C) confirmed high nutritional and physiological value of samples and full validity of work on this selection and production in plantation conditions.

scholarly journals Suitability of Novi Sad Apricot Cultivars and Selections for Compotes

2017 ◽  
Vol 66 (3-4) ◽  
pp. 1-7
Author(s):  
Dragan Rahović ◽  
Slavica Čolić ◽  
Ivana Bakić ◽  
Sladjan Stanković ◽  
Aleksandra Tepić
Keyword(s):  
Landscape Architecture ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Mineral Matter ◽  
Technological Properties ◽  
Organoleptic Properties ◽  
Fruit Growing ◽  
Novi Sad

Summary The paper presents the results of three-year research on technological properties of fruits and quality of compotes made of four Novi Sad (NS) apricot cultivars (NS-4, NS-6, Novosadska rodna and Novosadska kasnocvetna) and five selections (SK-1, SK-3, SK-5, SK 13a and SK 16a). Apricots for this research on technological properties and making compotes were harvested in a collection of apricot genotypes of the Department of Fruit Growing, Viticulture, Horticulture and Landscape Architecture of the Faculty of Agriculture in Novi Sad, in the site “Rimski šančevi” (45º 20̓ 00ˮN,19°51̓ 100ˮE). Technological properties were investigated at the Faculty of Technology in Novi Sad and a laboratory of “Soja-Protein, AD Bečej” company. The investigated technological properties were: the amount of dry matter, total and reducing sugars, total acids, sucrose, total pectins, cellulose and mineral matter. These properties of NS cultivars and selections were compared to Hungarian Best (as a standard). The fruits of the NS cultivars and selections expressed better technological properties than Hungarian Best. The properties such as colour, aroma, taste, condition and consistency were sensory evaluated, with a method of giving points, used at the Novi Sad International Agricultural Fair. The compotes of the NS cultivars and selections were given more points than the compote made of standard. As for the total organoleptic properties, the compotes of selections SK-3, SK 13a and SK-5 stand out.

Note: The effect of Ethephon on the colour, composition and quality of mango (Mangifera indica, cv Kent) / Nota: Efecto del Ethephon sobre el color, la composición y la calidad del mango (Mangifera indica cv Kent)

1998 ◽  
Vol 4 (3) ◽  
pp. 199-205 ◽  
Author(s):  
A.R. Centurión Yah ◽  
S.A. González Novelo ◽  
J.A. Tamayo Cortés ◽  
J.J. Argumedo ◽  
E. Sauri Duch
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Reducing Sugars ◽  
Mangifera Indica ◽  
The Other ◽  
Soluble Solids ◽  
Ripe Fruit ◽  
Yellow Colour ◽  
General Acceptance

Mango cv Kent, as grown on the Yucatan Peninsula, despite its satisfactory ripening, pleasant flavour, correct pulp colour and general acceptance, shows a skin without the characteristic red- yellow colour of the regular ripe fruit; it remains green and this makes it slightly unattractive to the consumer. On the other hand, ethylene and some other components such as Ethephon, have been used to homogenize the ripening in many fruits and to improve its colour. This work shows the results of the effect of nine different treatments with Ethephon on the colour, composition and quality of mango cv Kent. Fruit was treated by immersion in solutions of Ethephon at three different concentrations (500, 1500 and 2000 ppm) and for three different lengths of times (3, 6 and 9 min). The colour improvement depended upon the concentration and time of the treatment with Ethephon. In general, it was found that treatment with Ethephon had a significantly posi tive effect on the colour of the mango skin, as it caused the degradation of chlorophyll, which gave the appearance of the characteristic yellow and red colours to 100% of the fruit treated with 2500 ppm. Treatments influenced significantly the chemical composition of the pulp, particularly the concentration of total soluble solids, reducing sugars, carotenoids, vitamin C and acidity. The best sensorial acceptance was obtained from treatments with 1500 ppm.

scholarly journals The effect of sucrose and 8-hydroxyquinoline sulphate (8-HQS) on keeping qualities of bud-cut Chrysanthemum flowers and the level of reducing sugars in the florets

2013 ◽  
Vol 33 (1) ◽  
pp. 93-101
Author(s):  
Aleksandra Łukaszewska
Keyword(s):  
Dry Matter ◽  
Considerable Increase ◽  
Reducing Sugars ◽  
Vase Life ◽  
Better Than

Chrysanthemums harvested as buds of 50-60 mm in diameter and held in the solutions of sucrose and 8-HQS had inflorescences of quality equal to those opened on the plant and better than flowers placed in water. Exogenous sucrose prolonged vase-life of cv. 'Bronze Bornholm' but did not affect cv. 'Crimson Robe'. No difference was observed in the quality of flowers placed in different sucrose concentrations. All the solutions which improved keeping qualities of cut chrysanthemums caused considerable increase in the flower fresh and dry matter. Also an increase in reducing sugars was found in flowers of both cultivars he1d in the solutions of sucrose and 8-HQS.

scholarly journals Тhe quality of potatoes affects consumer properties of processed foods

2021 ◽  
pp. 99-103
Author(s):  
A. A. Molyavko ◽  
A. V. Marukhlenko ◽  
N. P. Borisova
Keyword(s):  
Mineral Nutrition ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Experimental Studies ◽  
Long Term Storage ◽  
Almost All ◽  
Term Storage

Experimental studies have shown that with an increased level of mineral nutrition (N120P180K240) all varieties increased the yield (by 1.7–4.1 tons/ha, or by 10–25%), while the most productive varieties being Bryansky Nadezhny, Bryanskaya Novinka, Slava Bryanshchiny (21.9–22.9 tons/ha). In terms of dry substances content almost all varieties met the requirements of processing, which called for for a dry substance level in tubers of at least 20–24%. With an increase in the dose of fertilizers the amount of starch and dry matter in tubers decreased. On an average background, the starch content compared to the control decreased by 0.7–1.1%, dry substances — by 0.7– 1.2%, on an increased background respectively — by 1.2–1.7%, dry substances — by 1.4–2.7%. The taste of potatoes on an increased background of fertilizers worsened regardless of variety. In terms of darkening of the flesh, raw cleaned tubers of all varieties are not suitable for long-term storage (for example, for 24 hours), while boiled tubers of all varieties did not reduce the quality. Growing potatoes on an increased background of mineral nutrition increased the darkening of raw tubers of the studied varieties compared to control. In the studied varieties the content of reducing sugars in many cases exceeded the amount allowed for the manufacture of crispy potatoes, and therefore its quality was reduced, mainly due to the color of the slices. Almost all varieties gave puree of good quality. An increase in the background of fertilizers slightly worsened the consistency of puree, which reduced the overall estimate.

scholarly journals Processing quality of potato tubers produced during autumn and spring and stored at different temperatures

2012 ◽  
Vol 30 (1) ◽  
pp. 91-98 ◽  
Author(s):  
Sergio T de Freitas ◽  
Engil Isadora P Pereira ◽  
Ana Cecília S Gomez ◽  
Auri Brackmann ◽  
Fernando Nicoloso ◽  
...  
Keyword(s):  
Dry Matter ◽  
Reducing Sugars ◽  
Processing Quality ◽  
Potato Tubers ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Respiration Rates ◽  
Growing Seasons ◽  
Dormancy Period

The objective of this work was to access processing quality of potato clones (Solanum tuberosum) Asterix, SMINIA793101-3, and Missaukee cultivated during spring and autumn growing seasons and stored at 4, 8, 12, or 25ºC. Clones grown in spring had shorter dormancy than clones grown in autumn. Potato tubers grown in spring and autumn and stored at 4ºC, as well as tubers grown in autumn and stored at 8ºC had no sprouting for six months. Among clones grown in autumn, the longest dormancy period during storage at 12ºC was observed in the clone SMINIA793101-3, and at 25ºC was in the clone Asterix. In potato tubers grown in spring, the longest dormancy period during storage at 8ºC was observed in the clones SMINIA793101-3 and Missaukee, at 12ºC was in the clone SMINIA793101-3, and at 25ºC was in the clones Asterix and Missaukee. Potato tubers grown in spring had higher dry matter, starch content, and respiration rates, and lower reducing sugar, and total polyphenol content. The only exception was the Missaukee that had similar dry matter content in both growing seasons. In general, storage at 4ºC and 8ºC were more effective in reducing respiration rates and maintaining higher dry mater content of potato tubers. Chip darkening, reducing sugars, and total polyphenol content increased during storage of potato tubers. Darker chip color, higher reducing sugars and polyphenol content were obtained during storage at temperatures of 4ºC and 8ºC. These results suggest that the best storage temperature depends on genotype, tuber physiological age, and growing conditions.

scholarly journals Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

2016 ◽  
Vol 9 ◽  
pp. 85-89 ◽  
Author(s):  
Bina Gurung ◽  
Pravin Ojha ◽  
Dilip Subba
Keyword(s):  
Vitamin C ◽  
Bulk Density ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Sensory Quality ◽  
Quality Characteristics ◽  
Crude Fiber ◽  
Crude Fibre

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were mixed in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. Diameter and thickness of biscuit decreased and bulk density increased as the amount of pumpkin increased. The nutritional quality of biscuit was positively influenced by the incorporation of pumpkin. Pumpkin increased protein, crude fibre, calcium, carotene and vitamin C of biscuit. The sensory quality of biscuit made from the mixed flour containing 70 parts of wheat flour and 30 parts of pumpkin puree was best. The biscuit made fromthe flour of this composition contained 2.53% moisture, 9.7% protein, 12% fat, 0.51% crude fiber, 0.81% total ash, 76.98% carbohydrate, 13.01 mg/100g carotene, 1.04 mg/100g Vitamin C, 1.88 mg/100g iron, 35.6 mg/100g calcium and energy value of 454.72 Kcal/100g dry matter.

scholarly journals Drying Kinetics and Quality of Whole, Halved, and Pulverized Tiger Nut Tubers (Cyperus esculentus)

2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ernest Ekow Abano ◽  
Joshua Akanson ◽  
Nazir Kizzie-Hayford
Keyword(s):  
Vitamin C ◽  
Reducing Sugars ◽  
Dry Weight ◽  
Drying Kinetics ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Conditions ◽  
Tiger Nuts

The objective of this study was to provide the optimum drying conditions to produce high-quality dried tiger nuts using hot-air drying. For this, we evaluated the effect of the whole, halved, and pulverized tiger nuts and air temperature (50 to 70°C) on the drying kinetics and quality of tiger nuts. The drying process generally followed a constant rate in the first 3 hours and a falling regime. We found the optimum drying conditions for tiger nuts to be crushed before convective hot-air drying at a temperature of 70°C. At this optimum condition, the predicted drying time, vitamin C content, reducing sugars, browning, brightness, redness, and yellowness was 780 min, 22.9 mg/100 mg dry weight, 157.01 mg/100 g dry weight, 0.21 Abs unit, 56.97, 1.6, and 17.0, respectively. The tiger nut’s reducing sugars increased from the 130.8 mg/100 dry weight in the raw tiger nuts to between 133.11 and 158.18 mg/100 dry weight after drying. The vitamin C degradation rate was highest in the uncut tiger nuts (32-35%) while in the halved and the pulverized samples, it was between 12 and 17%. The crushed samples’ effective moisture removal increased between 5.6- and 6.75-fold at the different air temperatures than that of the intact tiger nuts. The activation energy was 18.17 kJ/mol for the unbroken, 14.78 kJ/mol for the halved, and 26.61 kJ/mol for the pulverized tiger nut samples. The model MR = 0.997   exp − 0.02 t 1.266 + 0.0000056 t was the most suitable thin-layer drying model among the models examined for convective hot-air drying of tiger nuts. It is advisable to crush tiger nut before hot-air drying to produce better-quality flour for making milk beverages, cakes, biscuits, bread, porridge, and tiger nut-based breakfast cereals.

scholarly journals Yield and quality of hybrid tomato grafted and cultivated under shade mesh and greenhouse

2018 ◽  
Vol 5 (13) ◽  
pp. 89
Author(s):  
Antonio Reyes Cabrera ◽  
Valentin Vobledo Torres ◽  
Luis Alonso Valdez-Aguilar ◽  
Marcelino Cabrera-de la Fuente ◽  
Francisca Ramírez-Godina ◽  
...  
Keyword(s):  
Vitamin C ◽  
Fruit Quality ◽  
Root Development ◽  
Dry Matter ◽  
Dry Weight ◽  
Fruit Weight ◽  
Number Of Clusters ◽  
Yield And Quality ◽  
Fruit Diameter

The objective was to determine the yield, fruit quality and root development of four grafted tomato hybrids grown under anti-aphid mesh cover and greenhouse. The grafted hybrids were grown under shade mesh and greenhouse from april to november 2014. Variables evaluated were: fruit weight per plant, number of clusters per plant, number of fruits per plant, polar and equatorial fruit diameter, vitamin C and lycopene contents, and root fresh and dry weight. Hybrids grafted and cultivated under anti-aphid mesh had higher quality than the production obtained under greenhouse. However, lycopene and vitamin C contents and accumulated root system dry matter are greater under greenhouse.

scholarly journals COMPARISON OF THE QUALITY OF DIFFERENT SPEAR SEGMENTS OF ASPARAGUS (ASPARAGUS OFFICINALIS L.) REARED IN LITHUANIA

2018 ◽  
Author(s):  
Audronė ŽEBRAUSKIENĖ ◽  
Sonata KAZLAUSKAITĖ ◽  
Ilona VAGUSEVIČIENĖ ◽  
Aurelija PAULAUSKIENĖ
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Dry Matter ◽  
Raw Materials ◽  
Potassium Nitrate ◽  
Asparagus Officinalis ◽  
Nitrate Content ◽  
Arithmetic Means ◽  
Plant Raw Materials

The studies on chemical composition of different parts of asparagus spears were carried out in 2013-2014 at the Institute of Agricultural and Food Sciences at Aleksandras Stulginskis University. Spears of two asparagus varieties ‚Avalim‘ and ‚Gijnlim‘ were explored. Spears of 15 cm in length and 1 cm in diameter were selected and divided into three segments of 5 cm in length, i.e. spears were divided into three parts - upper, middle and lower. Chemical composition of fresh parts of asparagus spears (dry matter, vitamin C, potassium, nitrate, protein and fibre contents) was determined in the Laboratory of the Quality of Plant Raw Materials at ASU applying standardized analysis methods. Strength and hardness of spears was tested by texture analyser TA.XT Plus. Data of the research were statistically processed using STAT program from the statistical analysis package „SELEKCIJA“. Arithmetic means and standard deviations of the data were calculated. The studies showed that the highest contents of vitamin C, dry matter, potassium and protein and the lowest nitrate content were determined in the upper part of asparagus spears. The largest content of fibre was found in the lower part of asparagus spears. The maximal hardness and elasticity were defined in the lower part of the spears as well.

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