Подбор И Оценка Исходного Материала В Селекции Картофеля На Пригодность К Переработке

Гайзатулин, А.С.; Журавлев, А. А.; Mityushkin, A.V.; Salyukov, S.S.; Ovechkin, S. V.; Simakov, E. A.

doi:10.25630/pav.2019.34.88.011

Cited by 5 publications

(1 citation statement)

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“…The most effective and widely used biological preparations are preparations based on gram-positive spore-forming bacteria of the Bacilliaceae family [7]. They have the ability to secrete antibiotics that suppress competing phytopathogens, enhance the fixation of atmospheric nitrogen by plants, and dissolve mineral compounds of the soil that are difficult for plants to access [8,9].…”

Section: Introductionmentioning

confidence: 99%

Yield and quality of potatoes depending on the use of biological preparations

Gerieva

Gazdanova

Pukhaev³

2022

BIO Web Conf.

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In biologized agricultural production, together with minimized chemical agents, promising preparations based on various subspecies of spore-forming bacteria are widely used. The aim of the study was to determine the effectiveness of the use of biological preparations of Kartofin (based on the Bacillus subtilis strain I5-12/23) and BisolbiSan, (based on the Bacillus subtilis strain h-13) according to the following indicators: – germination of tubers, plant growth and development, prevalence and development of diseases on plants, crop weight and its marketability. The results of the studies showed that pre-planting treatment of seed tubers with Kartofin and BisolbiSan biologics had a positive effect on the germination of potato tubers, increasing it by 6.3 – 8.7% compared to the control. Under field conditions they showed high biological effectiveness against pathogens of fungal diseases of potatoes: late blight (from 37.5% to 100%). Accounting for the total yield showed that the highest yield indicators were noted on the variant with the use of the biological preparation BisolbiSan – 38.4 t/ha (20.5% higher than the control variant).

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Section: Introductionmentioning

confidence: 99%

Yield and quality of potatoes depending on the use of biological preparations

Gerieva

Gazdanova

Pukhaev³

2022

BIO Web Conf.

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Evaluating potato varieties for their suitability for processing into potato chips and french fries under the conditions of Primorsky kray

Volkov¹,

Kim²,

Gisyuk³

et al. 2022

Ovoŝi Rossii

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Significance. Potato products seem to be gaining popularity in Russia, especially potato chips and french fries. The processing of potato into food products reduces storage losses and the amount of transportation needed and allows the nutritional potential of potato to be harnessed fully. However, only a minor part of all produced potato is processed in Primorsky kray by small-scale enterprises. The lack of high quality raw material is the main reason for that. The research aim was to evaluate potato varieties from our collection nursery for the traits that determine potato suitability for the production of potato chips and french fries.Materials and methods. The research was carried out in the experimental fields of the Department of potato breeding and horticulture, FSBIS “Federal Scientific Center of Agricultural Biotechnology of the Far East named after A.K. Chaiki”, in 2019-2021. One hundred and eighty potato hybrids of various origin and from different maturity groups were used as the research object. The evaluation was conducted according to the guidelines on the assessment of potato varieties for their suitability for processing and storage with a few additions.Results. The conditions in 2019 were the most favorable for yield formation in medium-early (32.3 t/ha), mid-season (31.9 t/ha) and medium-late (33.1 t/ha) varieties. Early varieties were observed to have the highest mean yield in 2021 (34.0 t/ha). Biochemical parameters (the dry matter content) and the content of reducing sugars were optimal (22-24 % and less than 0.26 %, respectively) in varieties Vektar, Zhuravinka, Darnitsa, Pamyati Rogacheva, Lady Rosetta, VR 808. The morphological parameters (the shape of tubers, the quantity and depth of potato eyes) of varieties Severnyi, Bryanskii delikates, Danaya, Kurazh, Sante, Dubrava, Nayada made them the most suitable for the production of potato chips. Varieties Kolette, Narka, Innovator, Vdokhnovenie were determined to be the most suitable for processing into french fries. Based on the complex of morphological and biochemical parameters, 29 potato varieties were selected for the production of potato chips and 26 varieties were approved for the production of french fries. The degree of suitability varied from 6.4 to 8 points. Under the conditions of Primorsky kray, varieties Sante, Tanai, Nayada. Alyaska, Krasa Meshchery, Kazachok generate the most interest for the production of potato chips. Varieties Liga, Vesna Belaya, Udacha, Utenok, Charodei, Ocharovanie, Rikarda appear to be the most suitable for processing into french fries. These varieties have a high degree of suitability after harvest and good yield.

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Determination of suitability of different potato (Solanum tuberosum L.) varieties with white and pigmented pulp for processing into potato products

Goldstein¹,

Degtyarev²,

Коваленок³

et al. 2022

Аграрная наука Евро-Северо-Востока

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The article provides an overview of the current state of research in the field of requirements for the quality of potatoes for processing them into potato products. It is noted that the quality of potatoes with white pulp is determined by the mass fraction of: dry matter over 20 %; reducing sugars 0.2-0.5 %, glycoalkaloids no more than 200 mg/kg; starch not less than 16 %. For potatoes with pigmented pulp in addition to these indicators it is necessary to take into account the mass fraction of anthocyanins (over 0.5 %), which are effective antioxidants. The review presents the information on changes in the content of glycoalkaloids in potato tubers with pigmented pulp depending on the type of processing. The objective of experimental research is to analyze the qualitative indicators of native potato varieties with white and pigmented pulp to determine the practicability of their processing into potato products and further using as a starting material for selection. As research objects were selected 21 potato varieties with white pulp and 8 potato varieties with pigmented (colored) pulp. As a result of evaluation of the feasibility of using potatoes with white pulp 7 varieties out of 21 varieties of potatoes can be recommended for the production of potato products (Kamelot, Fritella, Rubin, Triumf, Ariya, Izyuminka, Mirazh). It is shown that the program «Statistica 12» can be used to assess the quality of potatoes on indicators of their suitability for processing into potato products. It was determined that the mass fraction of glycoalkaloids in the potato tuber is an important characteristic of the variety for its using in the production of potato products and as a table potato. Correlations between the mass fraction of potato dry matter and the mass fraction of glycoalkaloids (r = 0.47) and between the mass fraction of reducing sugars and the mass fraction of glycoalkaloids (r = 0.37) were established. The increasing in the mass fraction of these compounds is unwanted, and therefore, it is necessary to control their concentrations for choosing varieties for processing and as a starting material for the selection. Based on the analysis of the results of the evaluation of 8 experimental samples of potatoes with pigmented pulp, one sample was selected to be recommended for processing into potato products (VNIIKX-1), and two samples can be recommended as a starting material for the selection of table varieties with a high anthocyanin mass fraction (VNIIKX-4 and Indigo).

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Подбор И Оценка Исходного Материала В Селекции Картофеля На Пригодность К Переработке

Cited by 5 publications

References 0 publications

Yield and quality of potatoes depending on the use of biological preparations

Yield and quality of potatoes depending on the use of biological preparations

Evaluating potato varieties for their suitability for processing into potato chips and french fries under the conditions of Primorsky kray

Determination of suitability of different potato (Solanum tuberosum L.) varieties with white and pigmented pulp for processing into potato products

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