Зависимость цвета ломтиков хрустящего картофеля от содержания редуцирующих сахаров в клубнях
2010
Nezakonova, L.V. | Pingol, A.P., National Academy of Sciences of Belarus, Minsk (Belarus). Scientific and Practical Center for Potato, Vegetable and Fruit Growing | Kozlova, L.N., National Academy of Sciences of Belarus, Minsk (Belarus). Scientific and Practical Center for Potato, Vegetable and Fruit Growing
Realized in the conditions of the Republic of Belarus estimation of potato (Solanum tuberosum) hybrid populations received from crossing of parental forms with various degree of suitability for processing, on frequency of occurrence in posterity of forms, suitable to processing depending on slices colour of a crackling potato (potato chips) and the maintenance of reducing sugars, not demanding reconditioning after cold storage is given. It is determined that the quantity of suitable forms depends on a genotype of initial parental forms and the direction of their use at crossing. As criterion of selection of forms, neutral to cold storage, is offered the content of reducing sugars: after harvesting - not above 0,10%; and after 3 months of cold storage - 0,20%
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