Frying quality of potato, with regard to reducing sugar and non-reducing sugar, during storage at room temperature - 10.4025/actascitechnol.v32i4.6663
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6663 |
Resumo: | The present paper aims to determine the reducing sugar and non-reducing sugar content in potatoes (cvs. Atlantic, Asterix, Innovator and Shepody), grown in different doses (0, 120, 360 and 1,080 kg K2O ha-1) and sources of potassium (KCl and K2SO4), and stored at room temperature. The samples are from Fazenda Rio Grande, Paraná state, Brasil, grown in water crop. The average levels of reducing sugar were 38.10 mg glucose 100 g-1 of potato and non-reducing sugars were 247.90 mg saccharose 100 g-1 of sample. Significant differences were observed in the levels of reducing sugar in the cultivars, source of potassium and storage time. The non-reducing sugars showed statistical differences in all variables. The reducing sugar tended to decrease until 30 days, while there was no significant change in the content of non-reducing sugars for this period. It was concluded that the levels of reducing and non-reducing sugars depend on the cultivar, fertilization (dose and source) and storage time. |
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Frying quality of potato, with regard to reducing sugar and non-reducing sugar, during storage at room temperature - 10.4025/actascitechnol.v32i4.6663Qualidade de batata para fritura, em função dos níveis de açúcares redutores e não-redutores, durante o armazenamento à temperatura ambiente - 10.4025/actascitechnol.v32i4.6663Solanum tuberosumfood qualitystoragepotassium fertilizationreducing sugarnon-reducing sugarSolanum tuberosumqualidade de alimentosarmazenamentoadubação potássicaaçúcares redutoresaçúcares não-redutoresAvaliação e Controle de Qualidade de AlimentosThe present paper aims to determine the reducing sugar and non-reducing sugar content in potatoes (cvs. Atlantic, Asterix, Innovator and Shepody), grown in different doses (0, 120, 360 and 1,080 kg K2O ha-1) and sources of potassium (KCl and K2SO4), and stored at room temperature. The samples are from Fazenda Rio Grande, Paraná state, Brasil, grown in water crop. The average levels of reducing sugar were 38.10 mg glucose 100 g-1 of potato and non-reducing sugars were 247.90 mg saccharose 100 g-1 of sample. Significant differences were observed in the levels of reducing sugar in the cultivars, source of potassium and storage time. The non-reducing sugars showed statistical differences in all variables. The reducing sugar tended to decrease until 30 days, while there was no significant change in the content of non-reducing sugars for this period. It was concluded that the levels of reducing and non-reducing sugars depend on the cultivar, fertilization (dose and source) and storage time.O presente trabalho teve como objetivo determinar o teor de açúcares redutor e não-redutor em batatas (cvs. Atlantic, Asterix, Innovator e Shepody), cultivadas em diferentes doses (0, 120, 360 e 1.080 kg K2O ha-1) e fontes de potássio (KCl e K2SO4) e armazenadas em temperatura ambiente por 45 dias. As amostras foram provenientes do município de Fazenda Rio Grande, Estado do Paraná, cultivadas na safra das águas e armazenadas em temperatura ambiente por 45 dias. Os teores médios de açúcar redutor foram de 38,10 mg glicose 100 g-1 de batata e de açúcar não-redutor de 247,90 mg sacarose 100 g-1 da amostra. Foram observadas diferenças significativas nos teores de açúcares redutor para as cultivares, fonte de potássio e tempo de armazenamento. Os açúcares não-redutores apresentaram diferenças estatísticas em todas as variáveis. O açúcar redutor tendeu a diminuir até os 30 dias e no teor de açúcar não-redutor não houve alteração significativa para este período. Pode-se concluir que os teores de açúcares redutor e não-redutor dependem da cultivar, da adubação potássica (dose e fonte) e do tempo de armazenamento.Universidade Estadual De Maringá2010-12-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionqualidade de alimentosapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/666310.4025/actascitechnol.v32i4.6663Acta Scientiarum. Technology; Vol 32 No 4 (2010); 439-443Acta Scientiarum. Technology; v. 32 n. 4 (2010); 439-4431806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6663/6663Quadros, Diomar Augusto deIung, Maurício CesarFerreira, Sila Mary RodriguesFreitas, Renato João Sossela deinfo:eu-repo/semantics/openAccess2024-05-17T13:03:06Zoai:periodicos.uem.br/ojs:article/6663Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:03:06Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Frying quality of potato, with regard to reducing sugar and non-reducing sugar, during storage at room temperature - 10.4025/actascitechnol.v32i4.6663 Qualidade de batata para fritura, em função dos níveis de açúcares redutores e não-redutores, durante o armazenamento à temperatura ambiente - 10.4025/actascitechnol.v32i4.6663 |
title |
Frying quality of potato, with regard to reducing sugar and non-reducing sugar, during storage at room temperature - 10.4025/actascitechnol.v32i4.6663 |
spellingShingle |
Frying quality of potato, with regard to reducing sugar and non-reducing sugar, during storage at room temperature - 10.4025/actascitechnol.v32i4.6663 Quadros, Diomar Augusto de Solanum tuberosum food quality storage potassium fertilization reducing sugar non-reducing sugar Solanum tuberosum qualidade de alimentos armazenamento adubação potássica açúcares redutores açúcares não-redutores Avaliação e Controle de Qualidade de Alimentos |
title_short |
Frying quality of potato, with regard to reducing sugar and non-reducing sugar, during storage at room temperature - 10.4025/actascitechnol.v32i4.6663 |
title_full |
Frying quality of potato, with regard to reducing sugar and non-reducing sugar, during storage at room temperature - 10.4025/actascitechnol.v32i4.6663 |
title_fullStr |
Frying quality of potato, with regard to reducing sugar and non-reducing sugar, during storage at room temperature - 10.4025/actascitechnol.v32i4.6663 |
title_full_unstemmed |
Frying quality of potato, with regard to reducing sugar and non-reducing sugar, during storage at room temperature - 10.4025/actascitechnol.v32i4.6663 |
title_sort |
Frying quality of potato, with regard to reducing sugar and non-reducing sugar, during storage at room temperature - 10.4025/actascitechnol.v32i4.6663 |
author |
Quadros, Diomar Augusto de |
author_facet |
Quadros, Diomar Augusto de Iung, Maurício Cesar Ferreira, Sila Mary Rodrigues Freitas, Renato João Sossela de |
author_role |
author |
author2 |
Iung, Maurício Cesar Ferreira, Sila Mary Rodrigues Freitas, Renato João Sossela de |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Quadros, Diomar Augusto de Iung, Maurício Cesar Ferreira, Sila Mary Rodrigues Freitas, Renato João Sossela de |
dc.subject.por.fl_str_mv |
Solanum tuberosum food quality storage potassium fertilization reducing sugar non-reducing sugar Solanum tuberosum qualidade de alimentos armazenamento adubação potássica açúcares redutores açúcares não-redutores Avaliação e Controle de Qualidade de Alimentos |
topic |
Solanum tuberosum food quality storage potassium fertilization reducing sugar non-reducing sugar Solanum tuberosum qualidade de alimentos armazenamento adubação potássica açúcares redutores açúcares não-redutores Avaliação e Controle de Qualidade de Alimentos |
description |
The present paper aims to determine the reducing sugar and non-reducing sugar content in potatoes (cvs. Atlantic, Asterix, Innovator and Shepody), grown in different doses (0, 120, 360 and 1,080 kg K2O ha-1) and sources of potassium (KCl and K2SO4), and stored at room temperature. The samples are from Fazenda Rio Grande, Paraná state, Brasil, grown in water crop. The average levels of reducing sugar were 38.10 mg glucose 100 g-1 of potato and non-reducing sugars were 247.90 mg saccharose 100 g-1 of sample. Significant differences were observed in the levels of reducing sugar in the cultivars, source of potassium and storage time. The non-reducing sugars showed statistical differences in all variables. The reducing sugar tended to decrease until 30 days, while there was no significant change in the content of non-reducing sugars for this period. It was concluded that the levels of reducing and non-reducing sugars depend on the cultivar, fertilization (dose and source) and storage time. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-12-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion qualidade de alimentos |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6663 10.4025/actascitechnol.v32i4.6663 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6663 |
identifier_str_mv |
10.4025/actascitechnol.v32i4.6663 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6663/6663 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 32 No 4 (2010); 439-443 Acta Scientiarum. Technology; v. 32 n. 4 (2010); 439-443 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
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1799315333287247872 |