Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/99315
Type of publication: conference paper
Type of publication (PDB): Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001);Ekologija ir aplinkotyra / Ecology and environmental sciences (N012)
Author(s): Vaitkevičienė, Nijolė;Levickienė, Dovilė;Černiauskienė, Judita
Title: Effect of peeling on quality indices of potatoes with coloured flesh
Is part of: International scientific conference New trends in food safety and quality [NIFSA] 12-14 June 2019, VMU Agriculture academy. Kaunas : Vytautas Magnus university Agriculture academy, 2019
Extent: p. 99-99
Date: 2019
Keywords: Ash;Solanum tuberosum L;Potassium;Unpeeled potato tubers
ISBN: 9786094674013
Abstract: Edible potato (Solanum tuberosum L.) is one of the major tuber crops grown in the world. They are an important source of antioxidants (polyphenol, anthocyanins), starch, protein, fibre, mineral elements and vitamins. However, many of these compounds are located in potato peels, and are eliminated as waste. Therefore, the purpose of the present study was to evaluate the effect of peeling on some quality indices of tubers of red- and purple-fleshed potato cultivars that were grown in Lithuania. Six potato cultivars with different coloured flesh (red-fleshed - Red Emmalie, Rosalinde, Highland Burgundy and purple-fleshed - Violetta, Valfi, Salad Blue) were cultivated at a farm in the Prienai district of Lithuania. Potatoes were grown following traditional potato production technology in conventional farming system. The tubers were planted in the May and harvested in September. For each cultivar, two group tubers were constituted. The first group was not peeled; the second group was peeled. The standard methods were used for the quantification of the following quality parameters in the raw unpeeled and peeled potato tubers. Content of ash was determined by combustion at 550 °C; content of potassium - by potentiometric method. [...]
Internet: https://hdl.handle.net/20.500.12259/99315
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml5.81 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats


CORE Recommender

Page view(s)

48
checked on May 1, 2021

Download(s)

9
checked on May 1, 2021

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.