Influence of specific compositional factors of potatoes on chipping color

Autor: Paul A. Xander, Edward F. Hoover
Rok vydání: 1963
Předmět:
Zdroj: American Potato Journal. 40:17-24
ISSN: 1874-9380
0003-0589
DOI: 10.1007/bf02852671
Popis: The studies reported in this paper have indicated that definite relationships exist between the chipping color of a given potato sample and compositional factors involved in the biosynthesis and metabolism of carbohydrates as well as between chipping color and the carbohydrates themselves. The data appear to establish the rudiments of an enzymatic basis for chipping color and provide a starting point for investigations to determine the feasibility of genetic selection of potato varieties for chipping color. It has also been shown that equations can be developed by means of multiple regression analysis which will allow calculation of chipping color from a given set of values for several potato compositional factors. The most suitable equations for this appear to be based on levels of carbohydrates and levels of enzyme systems involved in carbohydrate metabolism. Work is continuing in our laboratory to determine the reproducibility of regression equations from one growing season to another; to determine if it is possible to predict the chipping color of potatoes after storage from levels of enzymes and compositional factors at the time of harvest; and to observe the effects of potato variety, source, cultural and climatological conditions on the mathematical prediction of chipping color.
Databáze: OpenAIRE
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