马铃薯遗传材料的理化性质及其油炸潜力

Q3 Agricultural and Biological Sciences

Revista Chapingo, Serie Horticultura Pub Date : 2020-08-01 DOI:10.5154/r.rchsh.2019.09.015

A. Silveira, F. Vilaró, M. Kvapil, S. D. C. Rodríguez, F. Zaccari

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引用次数: 1

摘要

除草计划除了考虑农艺方面(产量、作物周期、抗病虫害等)外，还应考虑与最终产品的使用适用性和质量有关的方面，因为消费者的接受程度取决于这些方面。因此，本研究的目的是基于物理(干物质含量、比重和颜色)和化学(总多酚、总抗氧化能力和多酚)对24种马铃薯(Solanum tuberosum)遗传物质进行表征，这些遗传物质被认为有潜力用于油炸和商业控制

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Physical-chemical characterization and potential for frying of genetic potato (Solanum tuberosum) materials

B reeding programs should consider, in addition to agronomic aspects (yield, crop cycle, resistance to diseases and pests, among others), aspects related to suitability for use and quality of the final product, since consumer acceptance depends on them. Therefore, the objective of this research was to characterize 24 potato ( Solanum tuberosum ) genetic materials, considered promising for frying, and a commercial control based on physical (dry matter content, specific gravity and color) and chemical (total polyphenols, total antioxidant capacity and polyphenol

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来源期刊

Revista Chapingo, Serie Horticultura Agricultural and Biological Sciences-Horticulture

CiteScore

1.60

自引率

0.00%

发文量

审稿时长

28 weeks