Realtionship between chip colour and compositional characters in potato (Solanum tuberosum)
2009
Kumar, Raj | Marwaha, R.S. | Gopal, J. | Pandey, S.K.
A study was conduced during 2004-07 to evaluate 52, 72 germplasm accessions for importance of 5 compositional factors, namely, reducing sugars, dry matter sucrose, phenols and amino acids of tubers to chip colour. Correlation, path analysis and multiple regression studies showed that reducing sugar and dry matter were important constituents in determining the chip colour in freshly harvest potatoes. The correlation of reducing sugar content with chip color was positive and significant. Tuber dry matter had a significant and negative correlation with the intensity of chip colour. Dry matter had a negative and significant correlation co- efficient with reducing sugars. The low reducing sugar and high tuber dry matter contents had both direct and indirect favorable effects on chip colour. As the low reducing sugars and high dry matter were associated with each other contributed to lighter chip colour, simultaneous selection for both of these parameters will better facility the development of potato varieties suitable for chipping. The multiple regressions based on both these characters explained more variation in chip colour compared to either of these characters. Between the two, reducing sugar was more important and both reducing sugars and dry matter explained 50% variation in chip colour. The other three chemical constitutional, viz sucrose, total phenols and free amino acids showed no consistant association with chip colour. Further studies are required to find the other compositional factors contributing to the chip colour.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Indian Council of Agricultural Research