Genetic components of chip color evaluated after harvest, cold storage and reconditioning

Loiselle, F.; Tai, G. C. C.; Christie, B. R.

doi:10.1007/bf03043449

Cited by 26 publications

(19 citation statements)

References 16 publications

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“…The two genotypic components, µ and g, in the path regression equations measure the overall chipping ability and chipping stability, respectively, using a different method than the principal component approach described by Loiselle et al (1990). While the present analysis supports the idea that Atlantic is a clone with good chipping ability (Loiselle et al 1990), this study does not support the suggestion that the stability of chipping quality in Atlantic is good.…”

Section: Discussioncontrasting

confidence: 68%

“…The mean (µ) provides information on overall chipping ability of a genotype, whereas the path regression coefficient (g) measures its degree of response to and thus its chipping stability over environmental factors (Loiselle et al 1990). ND860-2 gave the highest mean (µ = 67.4), indicating excellent light chip colour.…”

Section: Meanmentioning

confidence: 99%

“…In support of this goal, a number of research reports have developed simple and accurate testing procedures to determine glucose content in crude tuber extracts (Otazu and Secor 1980;Louwes and Neele 1987;Misener et al 1995). Loiselle et al (1990) and Lynch et al (1992) evaluated chip colour of hybrid families after harvest, cold storage and reconditioning in a series of trials. Two genetic components were identified: overall chipping capacity and chipping stability.…”

mentioning

confidence: 99%

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Genotype × environment interaction of potato chip colour

Tai¹,

Coleman²

1999

Can. J. Plant Sci.

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. 1999. Genotype × environment interaction of potato chip colour. Can. J. Plant Sci. 79: [433][434][435][436][437][438]. Ten potato genotypes were tested in replicated trials over three sites in New Brunswick. Five of them were tested in 1991, 1992 and 1993, and another five in 1992 and 1993. Tubers were harvested and put in storage rooms with two temperature regimes: 7°C and 13°C. Prior to testing glucose content and chip colour, a portion of tubers stored in 7°C was sampled and subjected to reconditioning for 2 and 4 wk in a storage room with the temperature regime of 21°C. High relative humidity (>80%) was maintained in all storage rooms. Glucose and colour score of chips were determined during November in each of the three years. Analysis of variance revealed genotype × environment interactions for both traits. Since variation of chip colour is controlled primarily by glucose content in potatoes, this causal relationship was used as a basis to perform path regression analysis for each of the genotypes, based on all available data of the two traits. The regression equation is composed of two terms: an average chip score over environments (µ) and a multiplicative term with a genotypic coefficient (g) and an environmental index (r); µ measures the overall chipping ability, whereas g responds to environment and thus represents chipping stability. The 10 genotypes were different from one another on estimates of both parameters. The estimates of r showed lesser differences between the three test sites than between storage-temperature regimes. Storing potatoes at 13°C and 7°C gave the best and worst chip-colour scores, respectively. Reconditioning at 21°C after storing at 7°C improved the colour performance. No clear association was observed between chip colour, specific gravity and marketable yield. Good chipping genotypes tested in the experiment, however, had lower yields than others. The present results indicate that path regression analysis is an effective method for detecting the role of glucose content in the control of the expression of chip colour. À la récolte, les tubercules étaient mis en salle de stockage sous 2 températures 7 et 13°C. Avant l'analyse de la teneur en glucose et l'évalua-tion de la couleur des croustilles, les échantillons étaient prélevés dans une partie des tubercules stockés à 7°C, puis soumis pendant 2 et 4 semaines à un reconditionnement en salle de stockage réglé à la température de 21°C. Un taux d'humidité relative élevé (>80 %) était maintenu dans toutes les salles de stockage. Le dosage du glucose et le pointage colorimétrique étaient réalisé en novembre de chacune des trois années. L'analyse de la variance a mis en évidence des interactions génotype × environnement pour les deux caractères. Comme les variations de la couleur sont déterminées en premier lieu par la teneur en glucose des pommes de terre, ce rapport de cause à effet a servi de base à une analyse de régression de chemin pour chacun des génotypes, tenant compte de toutes les données disponibles sur les deux caractè...

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Section: Discussioncontrasting

confidence: 68%

Section: Meanmentioning

confidence: 99%

mentioning

confidence: 99%

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Genotype × environment interaction of potato chip colour

Tai¹,

Coleman²

1999

Can. J. Plant Sci.

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“…Os principais fatores condicionantes da qualidade dos tubérculos para processamento são o conteúdo de açúcares redutores (glicose e frutose) e o 1 Aceito para publicação em 20 de julho de 1999. teor de matéria seca (Loiselle et al, 1990). Os açúca-res redutores são importantes, pois reagem com aminoácidos e proteínas durante a fritura dos chips, numa reação chamada de Maillard, e provocam o escurecimento do produto e a não-aceitação pelo consumidor (Cunningham & Stevenson, 1963;Talburt et al, 1975).…”

Section: Introductionunclassified

Variância genética de açúcares redutores e matéria seca e suas correlações com características agronômicas em batata

Salamoni¹,

Pereira

Viégas

et al. 2000

Pesq. agropec. bras.

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RESUMO -O objetivo deste trabalho foi estimar os componentes de variância e herdabilidade relativos ao teor de açúcares redutores e à matéria seca, e suas correlações com algumas características agronômi-cas em batata (Solanum tuberosum L.). Foram utilizados quarenta clones de batata escolhidos aleatoriamente do Programa de Melhoramento Genético da Embrapa-Centro de Pesquisa Agropecuária de Clima Temperado. Os experimentos de campo foram conduzidos no outono e na primavera de 1996, em Pelotas, RS. Os teores de açúcares redutores e de matéria seca foram analisados após o armazenamento dos tubérculos em câmara fria (5±1ºC). As variâncias genéticas relativas a açúcares redutores e a matéria seca foram moderadas, e as variâncias dos erros, altas, proporcionando valores de herdabilidade relativamente baixos. O teor de açúcares redutores foi positivamente correlacionado com a maioria das características agronômicas, e negativamente correlacionado com o teor de matéria seca. As correlações entre a matéria seca e as características agronômicas foram baixas e não-significativas.Termos para indexação: Solanum tuberosum, herdabilidade, processamento, genética quantitativa. VARIANCE OF GENETIC REDUCING SUGARS AND DRY MATTER AND THEIR CORRELATIONS WITH AGRONOMIC TRAITS IN POTATOESABSTRACT -The objective of this research was to estimate the components of the variance and heritability relating to reducing sugars content and to dry matter, and their correlations with some agronomic traits of potato (Solanum tuberosum L.). Forty potato clones randomly chosen by the Embrapa-Centro de Pesquisa Agropecuária de Clima Temperado Breeding Program were used. The field experiments were carried out in the fall and in the spring of 1996, in Pelotas, RS, Brazil. Sugar and dry matter content were analyzed after storing tubers in cold chamber (5±1ºC). Genetic variances relating to reducing sugars and to dry matter content were moderate, and error variances were high, providing relatively low heritability values for both traits. The reducing sugar content was positively and significantly correlated with most of the agronomic traits and negatively correlated with dry matter content. The correlations between dry matter and agronomic traits were low and not significant.

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“…E o que determina a qualidade e o consumo dos frutos de mamão são as características sensoriais, como a cor, que é fator muito importante no julgamento inicial da qualidade do produto pelo consumidor (Yada & Coffin, 1987;Loiselle et al, 1990), seguido da textura, que pode desagradar o consumidor, se não adequada ao alimento; por fim mas não menos significativo, o sabor (Lawless & Heymann, 1998) decisivo na compra.…”

Section: Introductionunclassified

Caracterização pós-colheita de mamão armazenado em atmosfera modificada

Oliveira

Coelho²,

Coelho³

2006

Rev. bras. eng. agríc. ambient.

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RESUMOAtravés deste trabalho objetivou-se avaliar a vida pós-colheita de mamão, estudando-se o efeito da atmosfera modificada e absorvedor de etileno na qualidade dos frutos em três diferentes formas de armazenamento: frutos com embalagem de polietileno de baixa densidade (PEBD) e com absorvedor de etileno (CECA), frutos com embalagem de PEBD e sem absorvedor de etileno (CESA) e controle com frutos sem embalagem de PEBD e sem absorvedor de etileno (SE). Durante o período de armazenamento e a cada três dias, realizaram-se as seguintes análises: sólidos solúveis totais (SST), acidez titulável (AT), a razão entre SST e AT, firmeza da polpa (F) e análise sensorial, na qual foi avaliada a aceitação do produto para os atributos aroma, sabor, textura, cor da polpa e aparência. Os resultados obtidos mostraram, quanto à aceitabilidade, que os tratamentos diferiram entre si e também ao longo do período de armazenamento; para se armazenar mamões da cultivar Golden, a temperatura ambiente, é importante à utilização de embalagem de PEBD associada ao absorvedor de etileno, cujo efeito favoreceu a obtenção de frutos de qualidade, mantendo suas características físicas, químicas e sensoriais.Palavras-chave: absorvedor de etileno, filme de PEBD, qualidade, análise sensorial Postharvest characterization of stored papaya in modified atmosphere ABSTRACTThis work aimed to evaluate the postharvest quality of papaya, studyng the effects of modified atmosphere and of ethylene absorbers on fruit quality with three different modes of storage: fruits covered with film of PEBD and ethylene absorbers (CECA), fruits covered with film of PEBD without addition of ethylene absorbers (CESA) and, the control without film of PEBD and without addition of ethylene absorbers (SE). The following analyses were accomplished every 3 days during storage period: total soluble solid (TSS), titratable acidity (TA), the ratio between TSS and TA, pulp firmness and sensory analysis to evaluate the product approval according to attributes like aroma, taste, texture, color pulp and aspect. The obtained results showed differences in treatments as well as along the storage period. It was also noticed that storing papaya of the Golden cultivar in the ambient temperature, the use of packing associated with PEBD and ethylene absorbers is important because the associated effect favored the production of fruits with high quality, maintaining the physical, chemical and sensorial characteristics.

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Genetic components of chip color evaluated after harvest, cold storage and reconditioning

Cited by 26 publications

References 16 publications

Genotype × environment interaction of potato chip colour

Genotype × environment interaction of potato chip colour

Variância genética de açúcares redutores e matéria seca e suas correlações com características agronômicas em batata

Caracterização pós-colheita de mamão armazenado em atmosfera modificada

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