Consumptive qualities of different potato varieties
Purpose. To summarize results of studying consumptive qualities of different varieties of potato and define basic characteristics which allow to subsume them under specific economic categories. Methods. Field study, laboratory test, summarizing, analytical approach. Results. Potato varieties enter...
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| Format: | Article |
| Language: | English |
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Ukrainian Institute for Plant Variety Examination
2017-03-01
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| Series: | Plant Varieties Studying and Protection |
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| Online Access: | http://journal.sops.gov.ua/article/view/97382 |
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| author | М. М. Фурдига Ю. Я. Верменко Т. Д. Сонець |
| author_facet | М. М. Фурдига Ю. Я. Верменко Т. Д. Сонець |
| author_sort | М. М. Фурдига |
| collection | DOAJ |
| description | Purpose. To summarize results of studying consumptive qualities of different varieties of potato and define basic characteristics which allow to subsume them under specific economic categories.
Methods. Field study, laboratory test, summarizing, analytical approach.
Results. Potato varieties entered in the State register of plant varieties suitable to dissemination in Ukraine and new ones especially to be bred at the Institute of Potato Growing of NAAS were studied during the period of 2005–2016 for such basic economic characters as consumptive quality of tubers, content of starch, dry matters, protein, sugar, vitamins, carotenoids and mineral substances as well as aminoacids, color of flesh, suitability for industrial manufacturing of potato products and for purpose of technology. Attention was paid to the good prospects to use varieties with purple, blue and red potato tuber flesh with high antioxidant capacity. Potato varieties with above characteristics and their complex combination were defined and described. The requirements of processing industry for potato as a raw material for manufacturing of potato food were given.
Conclusions. The major criterion for consumptive qualities of a potato variety and correspondingly division for the commercial use is consumptive quality of tubers, especially content of essential nutrients and their favorable combination, improved taste and cooking quality, high antioxidant capacity, suitability for potato products manufacturing and use for purpose of technology. Potato varieties can be divided for economic purposes into edible, suitable for potato products manufacturing, technical and multipurpose ones. |
| format | Article |
| id | doaj-art-d23cd9db9e0b486d9c457bab1fe7c896 |
| institution | OA Journals |
| issn | 2518-1017 2518-7457 |
| language | English |
| publishDate | 2017-03-01 |
| publisher | Ukrainian Institute for Plant Variety Examination |
| record_format | Article |
| series | Plant Varieties Studying and Protection |
| spelling | doaj-art-d23cd9db9e0b486d9c457bab1fe7c8962025-08-20T02:04:23ZengUkrainian Institute for Plant Variety ExaminationPlant Varieties Studying and Protection2518-10172518-74572017-03-0113110010610.21498/2518-1017.13.1.2017.9738297382Consumptive qualities of different potato varietiesМ. М. Фурдига0Ю. Я. Верменко1Т. Д. Сонець2Institute of Potato Growing of NAASInstitute of Potato Growing of NAASUkrainian Institute for Plant Variety ExaminationPurpose. To summarize results of studying consumptive qualities of different varieties of potato and define basic characteristics which allow to subsume them under specific economic categories. Methods. Field study, laboratory test, summarizing, analytical approach. Results. Potato varieties entered in the State register of plant varieties suitable to dissemination in Ukraine and new ones especially to be bred at the Institute of Potato Growing of NAAS were studied during the period of 2005–2016 for such basic economic characters as consumptive quality of tubers, content of starch, dry matters, protein, sugar, vitamins, carotenoids and mineral substances as well as aminoacids, color of flesh, suitability for industrial manufacturing of potato products and for purpose of technology. Attention was paid to the good prospects to use varieties with purple, blue and red potato tuber flesh with high antioxidant capacity. Potato varieties with above characteristics and their complex combination were defined and described. The requirements of processing industry for potato as a raw material for manufacturing of potato food were given. Conclusions. The major criterion for consumptive qualities of a potato variety and correspondingly division for the commercial use is consumptive quality of tubers, especially content of essential nutrients and their favorable combination, improved taste and cooking quality, high antioxidant capacity, suitability for potato products manufacturing and use for purpose of technology. Potato varieties can be divided for economic purposes into edible, suitable for potato products manufacturing, technical and multipurpose ones.http://journal.sops.gov.ua/article/view/97382potatovarietiesbiochemical content of tubersfood qualitycategories of consumptive use |
| spellingShingle | М. М. Фурдига Ю. Я. Верменко Т. Д. Сонець Consumptive qualities of different potato varieties Plant Varieties Studying and Protection potato varieties biochemical content of tubers food quality categories of consumptive use |
| title | Consumptive qualities of different potato varieties |
| title_full | Consumptive qualities of different potato varieties |
| title_fullStr | Consumptive qualities of different potato varieties |
| title_full_unstemmed | Consumptive qualities of different potato varieties |
| title_short | Consumptive qualities of different potato varieties |
| title_sort | consumptive qualities of different potato varieties |
| topic | potato varieties biochemical content of tubers food quality categories of consumptive use |
| url | http://journal.sops.gov.ua/article/view/97382 |
| work_keys_str_mv | AT mmfurdiga consumptivequalitiesofdifferentpotatovarieties AT ûâvermenko consumptivequalitiesofdifferentpotatovarieties AT tdsonecʹ consumptivequalitiesofdifferentpotatovarieties |