Estimation of dry matter and starch concentration in potatoes by determination of under-water weight and near infrared spectroscopy

Haase, Norbert Ulf

doi:10.1007/bf02736081

Cited by 71 publications

(58 citation statements)

References 10 publications

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“…Potatoes are grown as vegetable for consumption and also as raw material for many processed foods. It is well documented that dry matter, specific gravity, and viscosity of the tuber are the major parameters that determine the cooking quality and viscosity and firmness reflect the processing grade of potato (37,38). To find the cooking quality, processing, and palatability of AmA1 potato, we performed the comparative physio-chemical and rheological analyses of the transgenic and the corresponding wild-type tubers.…”

Section: Discussionmentioning

confidence: 99%

Next-generation protein-rich potato expressing the seed protein gene AmA1 is a result of proteome rebalancing in transgenic tuber

Chakraborty

Agrawal

et al. 2010

Proc. Natl. Acad. Sci. U.S.A.

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Protein deficiency is the most crucial factor that affects physical growth and development and that increases morbidity and mortality especially in developing countries. Efforts have been made to improve protein quality and quantity in crop plants but with limited success. Here, we report the development of transgenic potatoes with enhanced nutritive value by tuber-specific expression of a seed protein, AmA1 (Amaranth Albumin 1), in seven genotypic backgrounds suitable for cultivation in different agro-climatic regions. Analyses of the transgenic tubers revealed up to 60% increase in total protein content. In addition, the concentrations of several essential amino acids were increased significantly in transgenic tubers, which are otherwise limited in potato. Moreover, the transgenics also exhibited enhanced photosynthetic activity with a concomitant increase in total biomass. These results are striking because this genetic manipulation also resulted in a moderate increase in tuber yield. The comparative protein profiling suggests that the proteome rebalancing might cause increased protein content in transgenic tubers. Furthermore, the data on field performance and safety evaluation indicate that the transgenic potatoes are suitable for commercial cultivation. In vitro and in vivo studies on experimental animals demonstrate that the transgenic tubers are also safe for human consumption. Altogether, these results emphasize that the expression of AmA1 is a potential strategy for the nutritional improvement of food crops.allergenecity | essential amino acids | nutritional health

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Section: Discussionmentioning

confidence: 99%

Next-generation protein-rich potato expressing the seed protein gene AmA1 is a result of proteome rebalancing in transgenic tuber

Chakraborty

Agrawal

et al. 2010

Proc. Natl. Acad. Sci. U.S.A.

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“…Subsequently, three random fruits from each row were selected; portions of the fruits were sliced and dried at 70°C for 72 h to measure the dry matter and WCs. The dry matter of potatoes, their specific gravity, and their starch content were evaluated using the methods of Haase (2004) as follows: 3 sample tubers were randomly collected from each row, the samples were cleaned with tap water, and the weight of wet potato tubers in water was measured with a precision balance SB-8000 (Mettler-Toledo, Switzerland). To obtain the weight of 5050 g of wet tubers, a correction was made according to EC (1999), as shown in Eq.…”

Section: Soil-water Monitoringmentioning

confidence: 99%

The effects of three techniques that change the wetting patterns over subsurface drip-irrigated potatoes

Elnesr¹,

Alazba²

2015

Span. j. agric. res.

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Wetting pattern enhancement is one of the goals of irrigation designers and researchers. In this study, we addressed three techniques (dual-lateral drip, intermittent flow and physical barrier methods) that change the wetting pattern of subsurface drip irrigation. To study their effect on the yield and water-use efficiency (WUE) of potatoes, field experiments were conducted for four seasons, during which the soil-water balance was continuously monitored using a set of capacitance probes. The results of the soil water patterns showed that both the dual-lateral and intermittent techniques increased lateral water movement and eliminated deep percolation, whereas the physical barrier had a limited effect on the top soil layer. The crop results indicated that the yield and WUE increased significantly in response to the application of the dual-lateral drip (up to 30%); the intermittent application also positively affected the yield (~10%) and the WUE (~14%), but these effects were not statistically significant according to the statistical model. The physical barrier showed a non-significant negative effect on the yield and WUE. These findings suggest the following recommended practices: the use of dual-lateral drip technique due to its beneficial results and its potential for increasing yields and reducing water consumption; the application of intermittent flow with more than three surges; and restricting the use of physical barriers to soils with high permeability.Additional key words: intermittent application; subsurface drip irrigation; dual-lateral drip; physical barrier; water movement in the soil; Solanum tuberosum L.Abbreviations used: CWT (consumed water per tuber); DM (dry matter); H (dual later technique); LSD (least significant difference); P (physical barrier technique); S (intermittent application technique); SC (starch content); SG (specific gravity); WC (water content); WUE (water-use efficiency).Citation: Elnesr, M. N.; Alazba, A. A. (2015). The effects of three techniques that change the wetting patterns over subsurface drip-irrigated potatoes.

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“…Specific gravity is an important factor for maintaining quality tuber and is directly associated with the dry matter content. High specific gravity potatoes are better suited for baking, frying, mashing and chipping (Haase, 2003;Pedreschi and Moyano, 2005). Potato product manufacturers prefer tubers of higher specific gravity than potatoes with lower specific gravity to get more chips (Haase, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…High specific gravity potatoes are better suited for baking, frying, mashing and chipping (Haase, 2003;Pedreschi and Moyano, 2005). Potato product manufacturers prefer tubers of higher specific gravity than potatoes with lower specific gravity to get more chips (Haase, 2003). Color is also an important quality attribute which influences the acceptability of fried products (Nourian et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Yield, Dry Matter, Specific Gravity and Color of Three Bangladeshi Local Potato Cultivars as Influenced by Stage of Maturity

Solaiman¹,

Nishizawa²,

Roy³

et al. 2015

J. of Plant Sciences

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Estimation of dry matter and starch concentration in potatoes by determination of under-water weight and near infrared spectroscopy

Cited by 71 publications

References 10 publications

Next-generation protein-rich potato expressing the seed protein gene AmA1 is a result of proteome rebalancing in transgenic tuber

Next-generation protein-rich potato expressing the seed protein gene AmA1 is a result of proteome rebalancing in transgenic tuber

The effects of three techniques that change the wetting patterns over subsurface drip-irrigated potatoes

Yield, Dry Matter, Specific Gravity and Color of Three Bangladeshi Local Potato Cultivars as Influenced by Stage of Maturity

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