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in
| Title : |
Changes of Reducing Sugar in Potato Genotype During Cold Storage and Their Chips Quality |
| Material Type: |
printed text |
| Authors: |
Mahendra J. Thapa, Author ; M. B. Shrestha, Author ; R. C. Bhandari, Author |
| Pagination: |
241-244 p. |
| Languages : |
English (eng) |
| Keywords: |
Potato, genotype, reducing sugar, cold storage, composition, chips |
| Abstract: |
Potato of five varieties: Kufri Jyoti, Janak Dev, Klwmal Seto, Diseree and Khumal Rato were
evaluated during the cold storage at 5-70c,and obsen•ed the changes of reducing sugar up to
three months (90 days). Tile proximate composition of fresh potato genotypes were analyzed
before storage as moisture content, protein, total ash. total fat, crude fibre and carbohydrate
ranged 78.70 to 81.90%. 1.96 tO 2.29%, 0.82 to 1.09%, 0.04 to 0.10%, 0.41 to 0.58% and 14.61
to 17.56% respectively and found no signi[rcmzt difference in their composition. The level of
redl}cing sugar ranged from 0.12 I 5% to 0.4424% on the fresh weight basis at tlze time of
storage. Tlze score of chips colour was found good in all the varieties of potato before storage.
The level of reducing sugar ranged from 0.9326% to 1.2198%. showed lziglz accumulation of
reducing sugar in all tlze varieties of potato after three months of storage. Tlze chips prepared
from 90 days stored potato were found unacceptable dark brown in colour. Tile level of
reducing sugar in all varieties of potato were found in increasing trend i.e. before storage, 30
days of storage, 60 days of storage and 90 days of storage. The chips prepared from tlze stored
potato of 30 days and 60 days were found withi11 tile acceptable limit except Klzumal Seto. |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=504 |
in
Changes of Reducing Sugar in Potato Genotype During Cold Storage and Their Chips Quality [printed text] / Mahendra J. Thapa, Author ; M. B. Shrestha, Author ; R. C. Bhandari, Author . - [s.d.] . - 241-244 p. Languages : English ( eng) | Keywords: |
Potato, genotype, reducing sugar, cold storage, composition, chips |
| Abstract: |
Potato of five varieties: Kufri Jyoti, Janak Dev, Klwmal Seto, Diseree and Khumal Rato were
evaluated during the cold storage at 5-70c,and obsen•ed the changes of reducing sugar up to
three months (90 days). Tile proximate composition of fresh potato genotypes were analyzed
before storage as moisture content, protein, total ash. total fat, crude fibre and carbohydrate
ranged 78.70 to 81.90%. 1.96 tO 2.29%, 0.82 to 1.09%, 0.04 to 0.10%, 0.41 to 0.58% and 14.61
to 17.56% respectively and found no signi[rcmzt difference in their composition. The level of
redl}cing sugar ranged from 0.12 I 5% to 0.4424% on the fresh weight basis at tlze time of
storage. Tlze score of chips colour was found good in all the varieties of potato before storage.
The level of reducing sugar ranged from 0.9326% to 1.2198%. showed lziglz accumulation of
reducing sugar in all tlze varieties of potato after three months of storage. Tlze chips prepared
from 90 days stored potato were found unacceptable dark brown in colour. Tile level of
reducing sugar in all varieties of potato were found in increasing trend i.e. before storage, 30
days of storage, 60 days of storage and 90 days of storage. The chips prepared from tlze stored
potato of 30 days and 60 days were found withi11 tile acceptable limit except Klzumal Seto. |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=504 |
|
Refine your searchCold water mountain aquaculture: Technology adoption and livelihood in Nepal
GENETIC STUDY OF SEEDLING STAGE COLD TOLERANCE IN RICE (ORYZA SATIVA L. in Nepal Agriculture Research Journal, Vol.2, No.1 (1998)
