Sloughing in potatoes induced by tuber density and affected by variety
Two cultivars (Nicola and Saturna) largely distinguishing from each other in cooking behaviour and one cultivar (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for the potato sloughing assessment. The sloughing process is characterised...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2008-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200801-0006_sloughing-in-potatoes-induced-by-tuber-density-and-affected-by-variety.php |
| _version_ | 1797899845741051904 |
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| author | Anna Hejlová Jiří Blahovec |
| author_facet | Anna Hejlová Jiří Blahovec |
| author_sort | Anna Hejlová |
| collection | DOAJ |
| description | Two cultivars (Nicola and Saturna) largely distinguishing from each other in cooking behaviour and one cultivar (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for the potato sloughing assessment. The sloughing process is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the rate of the disintegration. Both parameters are analysed as functions of the tuber density in linear models of both stages. Significant differences in CPEM parameters and in the linear models were observed between different varieties. The data from two-year measurements were in basic agreement with our previous concept of the limited contribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association between the mechanisms controlling sloughing and the tuber density in the cultivars Agria and Saturna. A different cooking behaviour was observed in the case of the typical salad cultivar Nicola with a considerably lower cooking time sensitivity to the tuber density. |
| first_indexed | 2024-04-10T08:36:25Z |
| format | Article |
| id | doaj.art-d8569bd5d9f245988910a2e1049763e9 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:25Z |
| publishDate | 2008-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-d8569bd5d9f245988910a2e1049763e92023-02-23T03:27:12ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172008-02-01261485710.17221/1136-CJFScjf-200801-0006Sloughing in potatoes induced by tuber density and affected by varietyAnna Hejlová0Jiří Blahovec1Faculty of Engineering, Czech University of Life Sciences Prague, Prague-Suchdol, Czech RepublicFaculty of Engineering, Czech University of Life Sciences Prague, Prague-Suchdol, Czech RepublicTwo cultivars (Nicola and Saturna) largely distinguishing from each other in cooking behaviour and one cultivar (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for the potato sloughing assessment. The sloughing process is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the rate of the disintegration. Both parameters are analysed as functions of the tuber density in linear models of both stages. Significant differences in CPEM parameters and in the linear models were observed between different varieties. The data from two-year measurements were in basic agreement with our previous concept of the limited contribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association between the mechanisms controlling sloughing and the tuber density in the cultivars Agria and Saturna. A different cooking behaviour was observed in the case of the typical salad cultivar Nicola with a considerably lower cooking time sensitivity to the tuber density.https://cjfs.agriculturejournals.cz/artkey/cjf-200801-0006_sloughing-in-potatoes-induced-by-tuber-density-and-affected-by-variety.phppotatocookingtextureeffective masssloughingdisintegrationdensity |
| spellingShingle | Anna Hejlová Jiří Blahovec Sloughing in potatoes induced by tuber density and affected by variety Czech Journal of Food Sciences potato cooking texture effective mass sloughing disintegration density |
| title | Sloughing in potatoes induced by tuber density and affected by variety |
| title_full | Sloughing in potatoes induced by tuber density and affected by variety |
| title_fullStr | Sloughing in potatoes induced by tuber density and affected by variety |
| title_full_unstemmed | Sloughing in potatoes induced by tuber density and affected by variety |
| title_short | Sloughing in potatoes induced by tuber density and affected by variety |
| title_sort | sloughing in potatoes induced by tuber density and affected by variety |
| topic | potato cooking texture effective mass sloughing disintegration density |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200801-0006_sloughing-in-potatoes-induced-by-tuber-density-and-affected-by-variety.php |
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