Development of crop varieties for rice-based cropping systems. Terminal report.
1985
Villareal R.L. | Sanchez P.C. | Madrigal D.R.
For baby corn, varieties of SMC 153 and supersweet were found to be highly recommendable for processing, because of their corn cob size and subsequent results in the sensory analysis, wherein, color, flavor, texture saltiness, and general acceptability of the samples were evaluated. For snap beans, sensory evaluation revealed that there was no significant differences in the four varieties of snap beans evaluated (Cape, FLO, BBL-274 and BBL47) with regards to odor, flavor, aroma, saltiness and general acceptability. However, it was noted that the control (no additive added) showed the softest texture, while addition of Ca (for T4 and T5) showed a firmer product. For pepper, analysis showed that the varieties Orchid star, big belle, and new ace were the most firm using lye peeling while varieties Cal. wonder (A), Cal. wonder (H) and Yolo wonder (14) were the firmnest using flame peeling. Both lye and flame peeling showed a higher Cl content than Los Primos and Omor while, they showed a lower Cl-content than Ram. In general, data revealed that the samples were highly comparable to commercially available canned pimiento based on criteria evaluated, that is, color, texture, pH and Cl content. For tomatoes, results of the analysis showed that the tomatoes harvested in February and March 1984 did not differ very much. The pH values ranged from 4.3 to 4.7 while TSS ranged from 4.2 to 5.2. All the varieties were medium acid and the highest TTA were obtained in Cal JTM and Ram 13. The varieties with high TS were Ram B, Rome 1727-4 and PETO 94 having values of 10.2, 10.3 and 10.3, respectively. The varieties with best red color was early Pear (0.925) and 3 CL-2784-1-1-4 (1.406). The 46 varieties harvested February 1985, showed a pH range of 3.92 to 4.63.
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