Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, Sao Paulo State, Brazil
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo de conferência |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.17660/ActaHortic.2018.1194.135 http://hdl.handle.net/11449/170993 |
Resumo: | The sweet potato is one of the major vegetable crops grown in the world; its storage roots have multiple uses as food and feed and in the industrial production of flour, starch and ethanol. The starch and sugar contents may differ between genotypes and harvest seasons. The Vale do Ribeira region has traditional communities, wherein different accessions of sweet potato are cultivated. This study was conducted from February to October 2015, and the main objective was the chemical characterization of three accessions of sweet potato belonging to the Germplasm Bank of Universidade Estadual Paulista. Accessions used include VR 13-01 (purple skin and strongly purple pulp), VR 13-11 (lightly purple skin and cream pulp) and VR 13-50 (white cream skin and pulp). The experimental design was randomized blocks with six replicates per treatment and each plot had 5 plants. The spacing between plants was 0.25 m, and 0.80 m between rows. The physicochemical characterization was made 150 days after planting. The total soluble solids (TSS) as well as the reducing sugar and starch contents were determined and significant differences among accessions were obtained by ANOVA, with means separated by Tukey test. Comparing all three accessions, VR 13-01 showed the highest TSS (15.1 °Brix) and the accession VR 13-50 showed the highest starch content (19.1%) and the highest level of reducing sugars (0.64%). These results have showed that accessions VR 13-01 and VR 13-50 can be used for breeding programs as plant materials with superior characteristics and both in the industrial production and as vegetable crops. |
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Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, Sao Paulo State, BrazilIpomoea batatas L.Physicochemical characteristicsStarchSugarThe sweet potato is one of the major vegetable crops grown in the world; its storage roots have multiple uses as food and feed and in the industrial production of flour, starch and ethanol. The starch and sugar contents may differ between genotypes and harvest seasons. The Vale do Ribeira region has traditional communities, wherein different accessions of sweet potato are cultivated. This study was conducted from February to October 2015, and the main objective was the chemical characterization of three accessions of sweet potato belonging to the Germplasm Bank of Universidade Estadual Paulista. Accessions used include VR 13-01 (purple skin and strongly purple pulp), VR 13-11 (lightly purple skin and cream pulp) and VR 13-50 (white cream skin and pulp). The experimental design was randomized blocks with six replicates per treatment and each plot had 5 plants. The spacing between plants was 0.25 m, and 0.80 m between rows. The physicochemical characterization was made 150 days after planting. The total soluble solids (TSS) as well as the reducing sugar and starch contents were determined and significant differences among accessions were obtained by ANOVA, with means separated by Tukey test. Comparing all three accessions, VR 13-01 showed the highest TSS (15.1 °Brix) and the accession VR 13-50 showed the highest starch content (19.1%) and the highest level of reducing sugars (0.64%). These results have showed that accessions VR 13-01 and VR 13-50 can be used for breeding programs as plant materials with superior characteristics and both in the industrial production and as vegetable crops.Departamento de Horticultura Faculty of Agronomic Science University State of São PauloCentro de Raızes e AmidosTropicais da Unesp Faculty of Agronomic Science University State of SãoDepartamento de Produção e Melhoramento Vegetal Faculty of Agronomic Science University State of São PauloCentro de Raızes e AmidosTropicais da Unesp Faculty of Agronomic Science University State of SãoUniversity State of São PauloUniversidade Estadual Paulista (Unesp)Mendoza, J.Vargas, P. [UNESP]Evangelista, M.Sartori, M.Ming, L. C.2018-12-11T16:53:16Z2018-12-11T16:53:16Z2018-04-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject953-958http://dx.doi.org/10.17660/ActaHortic.2018.1194.135Acta Horticulturae, v. 1194, p. 953-958.0567-7572http://hdl.handle.net/11449/17099310.17660/ActaHortic.2018.1194.1352-s2.0-85046952197Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Horticulturae0,198info:eu-repo/semantics/openAccess2021-10-23T21:44:27Zoai:repositorio.unesp.br:11449/170993Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:02:12.365321Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, Sao Paulo State, Brazil |
title |
Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, Sao Paulo State, Brazil |
spellingShingle |
Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, Sao Paulo State, Brazil Mendoza, J. Ipomoea batatas L. Physicochemical characteristics Starch Sugar |
title_short |
Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, Sao Paulo State, Brazil |
title_full |
Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, Sao Paulo State, Brazil |
title_fullStr |
Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, Sao Paulo State, Brazil |
title_full_unstemmed |
Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, Sao Paulo State, Brazil |
title_sort |
Physicochemical characteristics of three accessions of sweet potato cultivated by traditional growers of Vale do Ribeira, Sao Paulo State, Brazil |
author |
Mendoza, J. |
author_facet |
Mendoza, J. Vargas, P. [UNESP] Evangelista, M. Sartori, M. Ming, L. C. |
author_role |
author |
author2 |
Vargas, P. [UNESP] Evangelista, M. Sartori, M. Ming, L. C. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
University State of São Paulo Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Mendoza, J. Vargas, P. [UNESP] Evangelista, M. Sartori, M. Ming, L. C. |
dc.subject.por.fl_str_mv |
Ipomoea batatas L. Physicochemical characteristics Starch Sugar |
topic |
Ipomoea batatas L. Physicochemical characteristics Starch Sugar |
description |
The sweet potato is one of the major vegetable crops grown in the world; its storage roots have multiple uses as food and feed and in the industrial production of flour, starch and ethanol. The starch and sugar contents may differ between genotypes and harvest seasons. The Vale do Ribeira region has traditional communities, wherein different accessions of sweet potato are cultivated. This study was conducted from February to October 2015, and the main objective was the chemical characterization of three accessions of sweet potato belonging to the Germplasm Bank of Universidade Estadual Paulista. Accessions used include VR 13-01 (purple skin and strongly purple pulp), VR 13-11 (lightly purple skin and cream pulp) and VR 13-50 (white cream skin and pulp). The experimental design was randomized blocks with six replicates per treatment and each plot had 5 plants. The spacing between plants was 0.25 m, and 0.80 m between rows. The physicochemical characterization was made 150 days after planting. The total soluble solids (TSS) as well as the reducing sugar and starch contents were determined and significant differences among accessions were obtained by ANOVA, with means separated by Tukey test. Comparing all three accessions, VR 13-01 showed the highest TSS (15.1 °Brix) and the accession VR 13-50 showed the highest starch content (19.1%) and the highest level of reducing sugars (0.64%). These results have showed that accessions VR 13-01 and VR 13-50 can be used for breeding programs as plant materials with superior characteristics and both in the industrial production and as vegetable crops. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-11T16:53:16Z 2018-12-11T16:53:16Z 2018-04-04 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/conferenceObject |
format |
conferenceObject |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.17660/ActaHortic.2018.1194.135 Acta Horticulturae, v. 1194, p. 953-958. 0567-7572 http://hdl.handle.net/11449/170993 10.17660/ActaHortic.2018.1194.135 2-s2.0-85046952197 |
url |
http://dx.doi.org/10.17660/ActaHortic.2018.1194.135 http://hdl.handle.net/11449/170993 |
identifier_str_mv |
Acta Horticulturae, v. 1194, p. 953-958. 0567-7572 10.17660/ActaHortic.2018.1194.135 2-s2.0-85046952197 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Acta Horticulturae 0,198 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
953-958 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1808129483839897600 |