Actual and Potential Yield Levels of Potato in Different Production Systems of Japan

Deguchi, Tetsuhisa; Iwama, Kazuto; Haverkort, A. J.

doi:10.1007/s11540-016-9322-z

Cited by 21 publications

(8 citation statements)

References 6 publications

(4 reference statements)

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“…We selected the four cultivars that are most widely farmed for food processing purposes. ‘Toyoshiro’ is the most popular cultivar and provides the highest yield for processing purposes in Japan [1] . ‘Kitahime’, ‘Snowden’ and ‘Poroshiri’ are predominantly used to produce potato chips.…”

Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Data on the weights, specific gravities and chemical compositions of potato ( Solanum tuberosum ) tubers for food processing from different areas of Hokkaido, Japan

et al. 2017

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This data article provides the weights, specific gravities and chemical compositions (moisture, protein, fat, ash, and carbohydrate) of potato tubers, for food processing use, from the Tokachi, Kamikawa and Abashiri areas of Hokkaido, Japan. Potato tubers of four cultivars (‘Toyoshiro’, ‘Kitahime’, ‘Snowden’ and ‘Poroshiri’) were employed in the current study. The weights and specific gravities of potato tubers from each cultivar, harvested from three areas, were measured, and those of near average weight and specific gravity from each group were analyzed for their chemical composition. In this article, weight, specific gravity, and chemical composition data are provided in tables.

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Section: Experimental Design Materials and Methodsmentioning

confidence: 99%

Data on the weights, specific gravities and chemical compositions of potato ( Solanum tuberosum ) tubers for food processing from different areas of Hokkaido, Japan

et al. 2017

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“…Many of the tubers cultivated in Japan have European and American descent and were adapted to grow in specific conditions in Japan for improved yield. Similarities are seen in the specific gravity values of Japanese-and American-grown cultivars which may be due to their lineage (Deguchi et al 2016).…”

Section: Resultsmentioning

confidence: 58%

Evaluating the Effect of External Conditions on the Quality Attributes of Potatoes

2022

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The rapidly growing global population emphasises the need for high-yielding, sustainable, yet nutritious food crops, which produce consistent yields under varying agricultural conditions. There are various critical research hypotheses that propose solutions for this scenario with some of the main focus areas being crop management and precision farming practices. Even though these practices are mainly focused on improving economic output, the further downstream effect is increased food security. The objective of this study was to determine the effect of genotype-environment interactions to identify possible regions where specific cultivars are better suited than others. Internal quality and external variable data gathering for this study stretched over 3 years (2016)(2017)(2018) throughout South Africa on ten different plots. The Additive Main Effects and Multiplicative Interaction (AMMI) model was used to determine the reaction of cultivars/lines in each environment and display the stability of these genotypes in the different environments. The AMMI model showed that certain cultivars are more stable in varying geographical areas, i.e. they delivered consistent results irrespective of the external factors that they were exposed to. It was found that genotypes and environments that fell closer to the 0 mark on the X-axis and were therefore more stable were less likely to be influenced by external variables.

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“…We selected the four cultivars that are most widely farmed for food-processing purposes. In Japan, ‘Toyoshiro’ is the most popular cultivar and provides the highest yield for processing purposes [1] . ‘Kitahime,’ ‘Snowden,’ and ‘Poroshiri’ are predominantly used for the production of potato chips.…”

Section: Experimental Designmentioning

confidence: 99%

Data on the sensory evaluation of potatoes ( Solanum tuberosum ) from different areas of Hokkaido, Japan, performed by untrained young adults

et al. 2017

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This data article describes a sensory evaluation of potatoes used in food processing from the Tokachi, Kamikawa, and Abashiri geographic areas of Hokkaido, Japan, performed by untrained young adults. We gathered sensory data on potatoes from the four cultivars ‘Toyoshiro,’ ‘Kitahime,’ ‘Snowden,’ and ‘Poroshiri.’ The sensory evaluation was performed on steamed potatoes from each cultivar; these potatoes were harvested from each of the three geographic areas. Table 1 provides the data from the evaluation of the five basic tastes (sweet, salty, sour, bitter, and umami), as well as the evaluation of the egumi taste, which is a Japanese term indicating a taste that is acrid, astringent, and slightly bitter.

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Actual and Potential Yield Levels of Potato in Different Production Systems of Japan

Cited by 21 publications

References 6 publications

Data on the weights, specific gravities and chemical compositions of potato ( Solanum tuberosum ) tubers for food processing from different areas of Hokkaido, Japan

Data on the weights, specific gravities and chemical compositions of potato ( Solanum tuberosum ) tubers for food processing from different areas of Hokkaido, Japan

Evaluating the Effect of External Conditions on the Quality Attributes of Potatoes

Data on the sensory evaluation of potatoes ( Solanum tuberosum ) from different areas of Hokkaido, Japan, performed by untrained young adults

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