2014
DOI: 10.1590/0034-737x201461060008
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Abstract: O objetivo deste trabalho foi verificar a possibilidade de seleção de clones de batata para fritura, com base em índices de seleção. Os experimentos foram realizados em Pelotas, RS, e em Canoinhas, SC. Foi avaliado um conjunto de clones-elite, pertencentes ao Programa de Melhoramento Genético de Batata, da Embrapa (F53-01-06, F85-01-06, F7426-06, F81-01-06, F63-01-06, F52-02-06, F74-23-06, F79-01-06, F68-04-06, F80-03-06), e as testemunhas Ágata e Asterix. O delineamento experimental foi o de blocos casualizad… Show more

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Cited by 14 publications
(18 citation statements)
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“…For the marketable tuber yield the authors observed a mean value of 19.53 t ha -1 , while in this study the mean was 13.97 t ha -1 . Silva et al (2014b) evaluated seven advanced clones and the same checks in the spring 2012 conditions in Canoinhas, LRT values; Significant at *P= 0.01 by the χ 2 test with one degree of freedom. MTN= marketable tuber number ha -1 /1000; MTY= marketable tuber yield in t ha -1 ; ATW= average tuber weight in g tuber -1 ; SG= specific gravity, assessed directly using hydrometer; Color= frying color (notes of nine point scale, 1= light, 9= dark); MAT= vine maturity (notes of nine point scale, 1= late, 9= early).…”
Section: Resultsmentioning
confidence: 99%
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“…For the marketable tuber yield the authors observed a mean value of 19.53 t ha -1 , while in this study the mean was 13.97 t ha -1 . Silva et al (2014b) evaluated seven advanced clones and the same checks in the spring 2012 conditions in Canoinhas, LRT values; Significant at *P= 0.01 by the χ 2 test with one degree of freedom. MTN= marketable tuber number ha -1 /1000; MTY= marketable tuber yield in t ha -1 ; ATW= average tuber weight in g tuber -1 ; SG= specific gravity, assessed directly using hydrometer; Color= frying color (notes of nine point scale, 1= light, 9= dark); MAT= vine maturity (notes of nine point scale, 1= late, 9= early).…”
Section: Resultsmentioning
confidence: 99%
“…Five 1-mm thick slices were cut transversally from the middle part of each tuber, washed in running water, dried with paper towel and sifted into vegetable oil at the initial temperature of 180°C until bubbling stopped. Color was assessed visually to a standard set on grading scale from 1 (dark) to 9 (light), adapted from Silva et al (2014b).…”
Section: Methodsmentioning
confidence: 99%
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“…A partir desses dados, calculouse, a massa total (kg) e a média (g) de tubérculos. Também foram calculados o peso específico, medido diretamente com hidrômetro da Snack Food Association (Silva et al, 2014a), e avaliada a cor de palitos fritos cortados longitudinalmente (9,5 mm), utilizando amostras de três tubérculos médios e sadios por parcela, fritados em gordura vegetal a temperatura inicial de 180 °C, por 2,5 minutos. Em seguida, atribuiu-se notas de 1 a 9 (1 = escuro, 9 = claro) (Silva et al, 2014a).…”
Section: Methodsunclassified