Abstract
A non-destructive method for rapid evaluation of boiling quality of potatoes has been developed. The method is based on the degree of sloughing, after-cooking darkening and colour of tuber fractions (cores of 1.3 cm in diameter) cooked in test tubes at 118°C for 25 min. Using sixteen potato cultivars, with 20–30% dry matter content, boiling quality results obtained by the new method were compared to sloughing and after-cooking darkening values obtained by boiling quartered tubers in aluminum sauce pans on a standard electric stove. The correlation coefficient between sloughing data obtained by the two methods was 0.912 (P< -0.001). The new method has proven to be simple, reproducible and highly suitable for evaluating a large number of potato samples. This should make it attractive for routine use by potato breeders.
Resumen
Un método que no destruye los tubérculos ha sido desarrollado con el objeto de evaluar la calidad de éstos al ser hervidos. El método se basa en el grado de desintegración y el oscurecimiento, luego del cocido, de fracciones de tubérculos (muestras medulares de 1.3 cms de diámetro, obtenidas con sacabocado), cocinadas en probeta a 118°C durante 25 minutos.
Utilizando dieciseis cultivares de papa con un contenido de materia seca entre 20 y 30%, la calidad ante el hervido evaluada con el nuevo método, fue comparada a los valores de desintegración y oscurecimiento, luego del cocido de tubérculos fraccionados en cuartos y hervidos en cazos normales sobre una hornilla eléctrica normal. El coeficiente de correlación entre los valores de desintegración obtenidos por los dos métodos fue de 0.912 (P< -0.001). El nuevo método ha demostrado ser simple, fácil de efectuar y muy apropiado para la evaluación de un gran número de muestras de papa; lo que deberá hacerlo atractivo para el uso rutinario por parte de los mejoradores.
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Chubey, B.B., Mazza, G. A non-destructive method for rapid evaluation of boiling quality of potato tubers. American Potato Journal 60, 693–698 (1983). https://doi.org/10.1007/BF02852840
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DOI: https://doi.org/10.1007/BF02852840