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vol.28 número2ANÁLISE ESPACIAL DE ATRIBUTOS QUÍMICOS DO SOLO E DA PRODUÇÃO DA CUTURA PIMENTA-DO-REINO (PIPER NIGRUM, L.)SELEÇÃO DE GENÓTIPOS DE FEIJOEIRO À SECA índice de autoresíndice de materiabúsqueda de artículos
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Idesia (Arica)

versión On-line ISSN 0718-3429

Resumen

LOYOLA L, Nelson; OYARCE C, Eduardo  y  ACUNA C, Carlos. EVALUATION OF THE STARCH AMOUNT IN POTATOES (SOLANUM TUBEROSUM, SP. TUBEROSUM CV. DESIRÉE), PRODUCED IN ORGANIC AND CONVENTIONAL WAYS IN THE PROVINCE OF CURICÓ, MAULE REGIÓN. Idesia [online]. 2010, vol.28, n.2, pp.41-52. ISSN 0718-3429.  http://dx.doi.org/10.4067/S0718-34292010000200005.

Chemical composition of potato tubers (Solanum tuberosum, sp. tuberosum) cv. Desirée was evaluated after two production alternatives; conventional and organic, and the components were: dry matter content, starch, proteins, total and reducing sugars. A total randomized design was used and the values were measured by the anova with a 95% of probability. There were no significant differences among the parameters evaluated under the two cultivation alternatives. Sensory evaluation with fried potato were also realized by using tubers from the two cultivation alternatives, conventional and organic, at 30 days and 75 days after harvest. Thirteen trained panelist participated, who evaluated the following attributes; color, texture and flavor. According to the panelist there were no differences in relation to any kind of potato tubers, after fried, whatever the cultivation alternatives, in relation to the sensory attributes.

Palabras clave : Solanum tuberosum; sp Tuberosum; conventional cultivation; organic cultivation; chemical composition; sensory evaluation.

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