Evaluación del comportamiento agronómico y calidad agroindustrial de genotipos de papa (Solanum tuberosum), estación experimental Santa Catalina, Pichincha
The potato is an endemic crop of the Andes and is considered the most cultivated vegetable in the world, it is the second most important food in Ecuador and the fourth most consumed food in the world. In Ecuador, the industrialization of the potato has grown strongly in recent years in both fried fl...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2018
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| Onderwerpen: | |
| Online toegang: | http://dspace.udla.edu.ec/handle/33000/10377 |
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Voeg label toe | Samenvatting: | The potato is an endemic crop of the Andes and is considered the most cultivated vegetable in the world, it is the second most important food in Ecuador and the fourth most consumed food in the world. In Ecuador, the industrialization of the potato has grown strongly in recent years in both fried flakes and pre-fried sticks. The objective of this research was to evaluate eleven genotypes of potatoes with aptitude for industrialization, determining their agroindustrial quality. The genotypes that were evaluated were Clone 07-32-15, Clone 11-99-1, Clone 98-38-12, INIAP-Fátima, INIAP-Josefina, INIAP-Libertad, INIAP-Victoria, INIAP-Natividad, INIAP-Puca Shungo, INIAP-Yana Shungo and Super Chola in four storage times (10, 30, 60 and 90 days) after harvest. The research as well as the vegetative material was acquired and financed by the Instituto Nacional de Investigaciones Agropecuarias - INIAP. Post-harvest variables were evaluated, which consisted in determining dry matter, specific gravity and enzymatic discoloration, while the processing variables consisted in determining the percentage of good fried chips and the percentage of good prefried sticks. In the statistical analysis a Design of Completely Random Blocks - DBCA was carried out in factorial arrangement 11 x 4 with 3 repetitions and a Tukey 5 percent functional analysis. The Clone 98-38-12 was the one that best responded to the processing of pre-fried sticks and fried chips with an average of 98 percent and 97 percent respectively. In the evaluation for enzymatic discoloration, the genotypes that best responded to browning were the INIAP-Yana Shungo variety at 30 minutes, the INIAP-Natividad variety at 60 minutes and the Clone 98-98-12 at 180 minutes of exposure. The genotypes that best responded to industry demands for quality parameters of dry matter and specific gravity were INIAP-Puca Shungo, Clone 98-38-12, Super Chola, INIAP-Fatima, INIAPJosefina, INIAP- Natividad and INIAP-Libertad. |
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