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A study of potato (Solanum tuberosum...

Dalhousie University (Canada).

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A study of potato (Solanum tuberosum L.) tuber element distribution and its implication for after-cooking darkening.

Record Type:	Electronic resources : Monograph/item
Title/Author:	A study of potato (Solanum tuberosum L.) tuber element distribution and its implication for after-cooking darkening./
Author:	LeRiche, Etienne.
Description:	128 p.
Notes:	Source: Masters Abstracts International, Volume: 46-06, page: 3117.
Contained By:	Masters Abstracts International46-06.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR39132
ISBN:	9780494391327

A study of potato (Solanum tuberosum L.) tuber element distribution and its implication for after-cooking darkening.
LeRiche, Etienne.

A study of potato (Solanum tuberosum L.) tuber element distribution and its implication for after-cooking darkening. - 128 p.

Source: Masters Abstracts International, Volume: 46-06, page: 3117.

Thesis (M.Sc.)--Dalhousie University (Canada), 2008.

After-cooking darkening is an undesirable trait in potato (Solanum tuberosum L.) tubers that negatively affects tuber processing quality. Organic chemicals and elements are involved in the severity of the darkening. The goals of this study were to measure the distribution of Fe and other elements (P, Ca, Mg, K, S, Cu, Na, Zn, B, Mn, Al, Si, and Cl) within tuber segment, to determine how these distributions change among cultivars and fertilizer treatments. In addition, the study also examines the possible mechanisms of how element concentrations are correlated with the occurrence and severity of after-cooking darkening. The collected data was also used to explore the possibility of predicting the severity of after-cooking darkening. Findings revealed that total Fe was not significantly correlated with after-cooking darkening in either raw (r = 0.03) or cooked (r = 0.13) tubers. Fe2+ was positively correlated to ACD in both raw (r = 0.39) and cooked tubers (r = 0.37), but this correlation was heavily influence by one treatment. The concentrations of P (r = 0.59), Mg (r = 0.34), Ca (r = -0.39), S (r = 0.53), and Cu (r = 0.38) were also correlated to after-cooking darkening. Furthermore, P, Ca, and in one case Cu, were used to generate regression models which explained 40-48% of the variation in after-cooking darkening. Sub-sample data inputted into these models were more accurate than sub-sample ACD readings at predicting the average ACD of a larger lot of tubers.

ISBN: 9780494391327Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

A study of potato (Solanum tuberosum L.) tuber element distribution and its implication for after-cooking darkening.
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100 1 $a LeRiche, Etienne. $3 1037347
245 1 2 $a A study of potato (Solanum tuberosum L.) tuber element distribution and its implication for after-cooking darkening.
300 $a 128 p.
500 $a Source: Masters Abstracts International, Volume: 46-06, page: 3117.
502 $a Thesis (M.Sc.)--Dalhousie University (Canada), 2008.
520 $a After-cooking darkening is an undesirable trait in potato (Solanum tuberosum L.) tubers that negatively affects tuber processing quality. Organic chemicals and elements are involved in the severity of the darkening. The goals of this study were to measure the distribution of Fe and other elements (P, Ca, Mg, K, S, Cu, Na, Zn, B, Mn, Al, Si, and Cl) within tuber segment, to determine how these distributions change among cultivars and fertilizer treatments. In addition, the study also examines the possible mechanisms of how element concentrations are correlated with the occurrence and severity of after-cooking darkening. The collected data was also used to explore the possibility of predicting the severity of after-cooking darkening. Findings revealed that total Fe was not significantly correlated with after-cooking darkening in either raw (r = 0.03) or cooked (r = 0.13) tubers. Fe2+ was positively correlated to ACD in both raw (r = 0.39) and cooked tubers (r = 0.37), but this correlation was heavily influence by one treatment. The concentrations of P (r = 0.59), Mg (r = 0.34), Ca (r = -0.39), S (r = 0.53), and Cu (r = 0.38) were also correlated to after-cooking darkening. Furthermore, P, Ca, and in one case Cu, were used to generate regression models which explained 40-48% of the variation in after-cooking darkening. Sub-sample data inputted into these models were more accurate than sub-sample ACD readings at predicting the average ACD of a larger lot of tubers.
590 $a School code: 0328.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Dalhousie University (Canada). $3 1017625
773 0 $t Masters Abstracts International $g 46-06.
790 $a 0328
791 $a M.Sc.
792 $a 2008
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR39132