Abstract
In 1965 and 1966 potato clones from Maine, New Jersey, Ohio and Wisconsin field tests were evaluated subjectively for the translucent appearance of processed dice in milk and were examined colorimetrically for the degree of oxidative discoloration. There was a highly significant positive correlation between discoloration and translucency. The effects of time and location were minimized by relating each clone to the values for Katahdin in corresponding plots. By setting arbitrary selection limits of 40% and 75% of the Katahdin mean optical density, it was found that the method could be used for either selection of low-translucency or rejection of high-translucency types. Values less than 40% were generally acceptable, greater than 75% unacceptable and intermediate values were inconclusive. A scheme is presented whereby this method, in combination with a soluble protein method, was applied to several clones.
Resumen
En ensayos de campo conducidos en 1965 y 1966 clones de papas de Maine, New Jersey, Ohio y Wisconsin fueron evaluados subjetivamente juzgando la traslucidez en leche de un cubo pequeño de papa procesada y examinando colorimetricamente el grado de decoloración oxidativa. Se encontró una positiva correlación altamente significativa entre la decoloración y la traslucidez. Los efectos de tiempo y de locación se redujeron relacionando cada clon con los valores de Katahdin en lotes correspondientes. Poniendo como límites arbitrarios de selección de 40% y 75% de la densidad promedia óptica de la papa Katahdin, se encontró que este método se podía usar tanto para la selección de tipos de baja traslucidez, como para la exclusión de tipos de alta traslucidez. Valores de menos de 40% fueron generalmente aceptables; valores de más de 75% fueron inaceptables y los valores intermedios no fueron conclusivos. Se presenta aquía un método, combinado con un método de proteina soluble, que fué aplicado a varios clones.
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Kelly, J.F., Adams, H.L. & Cunningham, C.E. Oxidative discoloration of potato tuber tissue related to translucency of processed dice. American Potato Journal 46, 227–233 (1969). https://doi.org/10.1007/BF02863017
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DOI: https://doi.org/10.1007/BF02863017