Evaluation of selected potato entries grown across location for its chipping quality
2009
Butangen, E.I. | Gonzales, I.C. | Simongo, D.K., Benguet State Univ., La Trinidad, Benguet (Philippines)
Five potato selections (573275, 676070, 380241.17, 2.21.6.2, 5.19.2.2) and three check varieties (Ganza, Granola, Igorota) from multilocational trials in Bonglo, Loo and Madaymen, Benguet were evaluated for dry matter content, chip recovery and sensory characteristics. The assessment was done at the NPRCRTC [Northern Philippines Root Crops Research and Training Center, La Trinidad, Benguet, Philippines] processing laboratory in March 2007. The potato selections showed differences in dry matter content, chip recovery, as well as sensory characteristics. Dry matter content was observed to be high (20-23%) in Igorota, 676070, 5.19.2.2, 573275 and 21.21.6.2. It was lowest in Granola and Ganza (16-19%). Highest chip recovery (32-35%) was observed in entries 5.19.2.2, 380241.17, 2.21.6.2 and Igorota. For the sensory characteristics, potato entries 380241.17, 5.19.2.2, 2.21.6.2, Ganza and Igorota had the best quality with slightly browning (1-2%) to no browning, slightly oily and acceptable to highly acceptable chips. In contrast, the entries 676070, 573275 and the check variety Granola gave unacceptable chips characterized by excessive browning and oily chips.
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