Original scientific paper
https://doi.org/10.5513/JCEA01/22.2.2862
Effect of genotype and storage on textural parameters in potato tubers
Galina PEVICHAROVA
; Maritsa Vegetable Crops Research Institute, 32, Brezovsko shosse St., Plovdiv, 4003, Bulgaria
Emilia NACHEVA
; Maritsa Vegetable Crops Research Institute, 32, Brezovsko shosse St., Plovdiv, 4003, Bulgaria
Gabor ZSIVANOVITS
; Institute of Food Preservation and Quality, 154, Vasil Aprilov Blvd., Plovdiv, 4003, Bulgaria
Abstract
Potato lines bred by intraspecific hybridization of Solanum tuberosum L. were evaluated on their textural properties in two consecutive years. The plants were grown under mountain conditions at 1610 m altitude and were harvested at the end of September. The cutting test was performed using a Warner-Bratzler blade of texture analyzer (TA) for obtaining the maximum force to shear the tubers. Textural parameters were analysed right after harvesting, 3- and 6-month storage under ambient conditions (2-8 ºC and 70-90% Rh) in unheated storehouse. It was found out that the values of all investigated physical parameters decreased during the storage. Higher influence of the storage duration than the genotype was recorded on the dynamic of yield force, modulus of deformation, deformation work and rupture force. Based on the studied physical qualities line E 1096 was selected as the most appropriate for long-term storage because of the slightest softening of the tubers and the most homogenous parameters of the texture at the end of the storage. The observed correlations indicated that the yield force may give the best information about the quality of raw potato texture.
Keywords
correlations; deformation work; modulus of deformation, rupture force; Solanum tuberosum L.; yield force
Hrčak ID:
259554
URI
Publication date:
29.6.2021.
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