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1.
A survey of growers in the Treasure Valley of western Idaho/eastern Oregon indicated that Russet Burbank potato tends to produce better quality tubers under sprinkler irrigation than with furrow irrigation. Irrigation plot studies were carried out over 3 years on 2 sites to determine if these differences were a result of commonly-used management practices or inherent in the irrigation method. With good water management, irrigation method did not affect yields, but sprinkler irrigation produced tubers with slightly better visual quality and much lower incidence of sugar ends. The reasons for better quality with sprinkler-irrigation were projected to include: 1) less water stress since sprinklers can more uniformly apply the small, frequent irrigations that potato requires; 2) better nitrogen management since furrow applications often leach nitrogen from the root zone; and 3) lower soil temperatures due to sprinkler water evaporative cooling.  相似文献   

2.
Irrigation and nitrogen management are two of the most important factors affecting production efficiency and environmental quality in potato cropping systems. Field studies were conducted in 1990 and 1991 to determine the interactive effects of irrigation amount and N timing on potato yield, quality and nitrate leaching potential. Sprinkler irrigation was applied at approximately 1.0, 1.2 or 1.4 times estimated evapotranspiration (ET) to Russet Burbank potatoes grown on a silt loam soil. Following tuber initiation, a total of 132 kg N/ha was applied through the irrigation system to N treatment subplots using either six weekly 22 kg N/ha applications or 3 biweekly 44 kg N/ha applications. Excessive irrigation reduced root zone and petiole NO3-N concentrations during substantial portions of the tuber bulking period. Biweekly 44 kg N/ha applications in 1991 produced higher and more consistent earlyseason root zone NO3-N concentrations in the 1.2 and 1.4 ET plots than did the weekly 22 kg N/ha applications. Late-season tuber dry weight, total plant dry weight and plant N uptake were not affected by irrigation rate or N timing. However, excessive irrigation reduced U.S. No. 1 yield and yield of tubers >284 g in both 1990 and 1991 and reduced total yield in 1990. Biweekly N applications produced higher U.S. No. 1 yields than weekly N applications at all irrigation levels. Excessive irrigation also reduced NO3-N remaining in the top 60 cm of soil at the end of the growing season. These results show that irrigating at optimal rates and applying split N at two week intervals on a silt loam soil can maximize Russet Burbank yield and quality while minimizing NO3-N losses.  相似文献   

3.
Summary Achieving optimal colour and texture in French fries requires careful control of the unit operations that convert the raw potatoes into fries. The effects of variation in blanching, drying and finish frying conditions on puncture properties (peak force and peak deformation) and Hunterlab L (lightness) values of French fries were investigated. Fries blanched by low-temperature long-time (LTLT) conditions had larger peak force, peak deformation and L value than fries processed by standard conditions. High-temperature short-time (HTST) blanching increased lightness but decreased peak force and peak deformation. For drying, the colour and textural quality of French fries processed by standard conditions were better than those processed by the drying alternatives. For finish frying, LTLT conditions increased peak force whereas HTST conditions increased lightness. Therefore, a compromise has to be made in processing conditions to optimise both colour and textural quality. Even after finish frying, compositional differences within potato tubers influenced texture, both between and within French fries.  相似文献   

4.
Three factorial field experiments were conducted in two consecutive years (2003 and 2004) on two sites in order to examine the impact of preceding crop, pre-sprouting, N and K fertilization and cultivar on quality attributes of organically grown potatoes destined for processing into French fries or crisps. Tuber dry matter (DM) concentration, glucose and fructose concentrations, as well as the colour of crisps and the quality score of French fries, were assessed at harvest and after a 4-month storage period. Results suggest that tubers from organic potato cropping may be expected to have sufficiently high tuber DM concentrations (>19%) for processing into French fries without impairing the texture of the fries when concentrations exceed 23%. DM concentrations of tubers for crips (cv. Marlen) fell short of the required minimum of 22% when a combined N and K fertilizer was applied. The tuber DM concentration was significantly lower following peas than following a legume-grass/clover ley or cereals (oats or winter wheat), but only in one of two seasons. Pre-sprouting increased tuber DM concentration considerably, especially in the growing season with a high incidence of Phytophthora infestans (+1.2% absolute increase). Tuber DM concentration was significantly higher after storage in two of three experiments (+0.4 and 0.5% absolute increase). Cultivars belonging to the very early and early maturity type showed the largest relative increase in reducing sugars concentrations due to storage, ranging between 300 and 1,100%. The medium-early cv. Agria and medium-late cv. Marena proved to be best suited for processing into French fries under conditions of organic farming, as only minor deviations from the highest quality standards were established at harvest (quality index at 4.3 and 4.1, respectively). A consistently high crisp quality was achieved by the medium-early cv. Marlen, with L-values of 70.8 and 66.7 at harvest and after storage, respectively. Overall, results show that the quality variables were mainly affected by cultivar, season, storage and their interaction. The effect of agronomical measures, such as fertilization, preceding crop and pre-sprouting of seed-tubers, was rather small and their effect on internal tuber quality and quality of fried products may hardly be predictable. The quality standards for tuber raw stock can be accomplished best when adequate cultivars are chosen.  相似文献   

5.
Frontier Russet, a new, medium-early potato variety, was jointly released to growers by the U.S. Department of Agriculture and the Agricultural Experiment Stations of Idaho, Oregon, Washington, and Colorado on April 9, 1990. It was tested in irrigated yield trials since 1979. Frontier Russet produces a moderately high yield of high quality, oblong to long, cylindrical, russet-skinned tubers. The tubers are well suited for baking and for processing into french fries at harvest. Frontier Russet is resistant to Fusarium dry rot and more resistant to Verticillium wilt than other early russets.  相似文献   

6.
A compact subsoil restricts rooting and reduces the volume of soil from which plant roots can obtain water and nutrients. A reduced water supply may result in severe plant water stress between irrigations. A study was conducted on a sandy soil to evaluate the responses of three early potato cultivars (Norgold Russet, HiLite Russet, and Russet Norkotah) to subsoiling to loosen a compact subsoil and to four irrigation regimes. Differences among cultivar responses to irrigation and subsoiling treatments were minor. All performed best with daily irrigation to replace évapotranspiration (ET) and poorest when irrigation was interrupted during tuber bulking. With daily irrigation to replace ET, subsoiling had little benefit, but with inadequate irrigation, subsoiling improved yield and quality of tubers compared to not subsoiling. Averaged over all treatments, HiLite was the lowest yielding cultivar and had the least U.S. No. 1 and the most undersize tubers. Norkotah had the most U.S. No. 1 and the fewest undersize tubers.  相似文献   

7.
主要围绕影响马铃薯薯条加工品质的因素,重点阐述了马铃薯薯条颜色、质地和丙烯酰胺含量三个方面对马铃薯薯条品质的影响。经分析发现,马铃薯品种是影响薯条加工颜色、质地和丙烯酰胺含量的决定性因素。马铃薯新品种的开发和商业化是一个漫长的过程,但将是提高薯条品质有效的方法,也会为减少丙烯酰胺含量提供有效的解决方案。  相似文献   

8.
The formation of cross-links between pectin molecules via Ca2+ in the potato tuber cell wall is a determinant factor on processing properties of potato and the quality of its products such as French fries. Thus, in this study, potato tubers varying significantly in their calcium concentrations were analyzed to investigate whether an increased absorption of calcium by a potato tuber led to an increase in the calcium concentration in the cell wall and how the calcium concentration in the cell wall influenced on the formation of cross-links between pectin molecules via Ca2+. Correlation analysis revealed that calcium absorbed by a potato tuber was bound to the cell wall as a water insoluble form 99 days after planting or later. Furthermore, with an increase in the calcium concentration in the cell wall, the content of chelator soluble pectin increased throughout tuber bulking and maturation stages. However, the degree of methylation was not a limiting factor in the formation of cross-links between pectin chains via Ca2+. Atomic force microscopy images of parenchyma cell walls prepared from mature potato tubers indicated an increase in the amount of calcium cross-linked pectin molecules with an increase in the calcium concentration in the cell wall. The present study demonstrated that the calcium concentration of the cell wall of potato tubers significantly affected the formation of cross-linkages between pectin molecules and, consequently, contributed to an enhanced formation of pectin-calcium networks in the cell wall.  相似文献   

9.
The source of raw potato tubers and the tubers’ duration of storage have a significant effect on color and texture of french fries. Controlling these variations is crucial to ensuring a consistent, high-quality end product. Russet Burbank and Shepody potatoes grown at two sites in Manitoba, Canada were stored for 9 and 11 months in 1994, and for 1 and 3 months in 1995, to determine the effects of short-term storage period, cultivar, and two tuber-growing locations on fry color and texture. French fry texture was measured by a puncture test, and peak force and peak deformation used as indices of textural quality. Large peak forces and deformations were assumed to be indicative of improved textural quality. Hunterlab L (lightness) value was used to determine fry color, higher values being associated with improved color quality. Fries processed from 11-month-old tubers had improved color and textural quality compared to those processed from 9-month-old tubers. Fries processed after 3 months tuber storage were darker in color but firmer in texture than fries processed from tubers after 1 month of storage. Differences in texture and color between the two cultivars were more evident with prolonged storage; fries processed from Russet Burbank potatoes were superior in texture and lighter in color than fries made from Shepody potatoes. With respect to site, fries processed from potatoes grown at Portage had better texture but darker color than those processed from Carberry potatoes. It was postulated that the calcium content of the soils may be responsible for both these results.  相似文献   

10.
Ranger Russet, a new full-season potato variety, was jointly released to growers by the U.S. Department of Agriculture and the Agricultural Experiment Stations of Idaho, Oregon, Washington, and Colorado on May 14, 1991. Ranger Russet was tested in irrigated performance trials in the Western U.S. since 1979. It produces a large yield of high quality, long, russet-skinned tubers that are well suited for baking and processing into french fries. Ranger Russet is more resistant than Russet Burbank to Verticillium wilt, viruses X and Y, leafroll net necrosis, and Fusarium dry rot. It is highly resistant to hollow heart.  相似文献   

11.
The benefits of being able to process potatoes directly into chips or fries from cold storage (2 to 4 C) include less shrinkage, retention of dry matter, decreased disease loss, extended marketability, and the elimination of the need for dormancy-prolonging chemicals. Unfortunately at low temperature, potato tubers undergo a phenomenon known as cold-induced sweetening where the rate of conversion of starch to reducing sugars (i.e., glucose and fructose) is accelerated. As raw potatoes are sliced and cooked in oil at high temperature, the accumulated reducing sugars react with free amino acids in the potato cell forming unacceptably brown- to black-pigmented chips or fries via a non-enzymatic, Maillard-type reaction. Potatoes yielding these unacceptably colored products are generally rejected for purchase by the processing plant. All commercial potato cultivars presently used for the production of potato chips and fries accumulate excess free reducing sugars when exposed to cold stress. If a “cold-processing potato” was available, energy savings would be realized in potato-growing regions where outside storage temperatures are cool. In regions where outside temperatures are moderately high, increased refrigeration costs may occur. This expense would be offset, however, by removal of the need to purchase dormancy-prolonging chemicals, by a decreased need for disease control and by improvement of long-term tuber quality. The primary goal of this review is to describe recent research of a biochemical and molecular nature that relates to the underlaying mechanisms regulating post harvest, cold-induced sweetening in potato tubers. No attempt was made to outline the extensive research conducted on the genetic manipulation of carbon metabolism between starch and free sugars during photosynthesis and/or during potato development in relation to source/sink interactions.  相似文献   

12.
Adequate soil water is needed for satisfactory yield and quality of potato tubers. With sprinkler irrigation systems it is common practice to apply more water than the crop uses in order to maintain high soil water levels. A study was initiated to evaluate the response of Russet Burbank potatoes to a wide range of daily sprinkler irrigation rates when grown on two soilsa loam and a sand—differing in water holding capacity. The results from the two soils were very different. On the loam soil, yields generally increased with increased applications of water, up to the equivalent of 40 to 50% estimated Et. Irrigation treatment effect on percent No. 1 tubers was inconclusive. In 1978, percent No. 1 tubers increased with water applied up to about 70% estimated Et. In 1980, irrigation rates between the equivalent of about 20 and 80% estimated Et had little effect on tuber grade. Yields and percent No. 1 tubers were depressed at irrigation rates greater than about 80% estimated Et. On the sand, yields and percent No. 1 tubers increased with increased irrigation rates up to about 100% and 80% estimated Et, respectively. Tuber specific gravity was not affected to an important degree by irrigation treatment on either soil. These results indicate that a good crop of potatoes can be grown on a loam soil at daily irrigation rates considerably less than estimated Et rates, while such reductions will decrease yields and grade on a sandy soil.  相似文献   

13.
Tissue selected from the stem- and bud-end of reconditioned tubers having sugar-end disorder was compared by color after frying and chemical composition to tissue removed from the two ends of tubers without sugar-end disorder taken directly from cold storage at 45 F, and after reconditioning 3 weeks at 70 F. Chemical analyses of selected tissue suggested that the dark finish-fry color at the stem-end of sugar-end tubers following reconditioning at 70 F was due to the inability of the physiological systems within the tissue to convert reducing sugars to starch and/or to use these sugars in the respiratory process. Of the components analyzed, only a high reducing sugar content was associated with a dark finish-fry color. Neither sucrose nor free amino acid content was associated with the sugar-end disorder. Extending the reconditioning period at 70 F for sugar-end tubers did not lower the reducing sugar content or the darkening of the stem-end tissue on frying.  相似文献   

14.
Water shortages in many potato-producing regions have increased the demand for information on irrigating potatoes with limited water supplies. Field studies were conducted at Aberdeen, Idaho in 1988 and 1989 to determine the optimal allocation of limited water supplies for Russet Burbank potatoes. Irrigation amounts equal to 60 or 80% of estimated seasonal evapotranspiration (ET) were applied using various patterns of water allocation. Irrigation deficits were either partitioned evenly over the entire tuber bulking period, or were imposed during two of three designated growth stages (early, mid or late bulking) corresponding to the periods from 0 to 3, 3 to 6, and 6 to 9 weeks after tuber initiation, respectively. A well-watered, 100% ET check was included for comparison. Total yield reductions were greater when irrigation deficits were imposed during the early-mid and midlate bulking sequences than when they were imposed evenly over the entire tuber bulking period or during the early-late bulking sequence. Results relating U.S. No. 1 yields to seasonal water allocation patterns were similar to those for total yield. However, U.S. No. 1 yield reductions were proportionately greater. Irrigation deficits imposed during the early-mid bulking sequence resulted in the lowest specific gravities and the highest percentages of dark ends.  相似文献   

15.
Conditions which lead to less than maximum yields of potato tubers are considered, with emphasis on light, water, and temperature factors. There is evidence that tuber yields of at least 90 T ha?1 are obtainable. The most important physiological stress in most potato producing regions is water stress. Calculations suggest that 10 mm of water are lost per day through evapotranspiration from a potato crop in an area such as Idaho. This would mean that for potatoes grown in a silt soil stress would develop in less than a day unless the 10 mm were replenished. Even relatively humid regions such as the United Kingdom might need irrigation every three days to avoid yield reduction. Suggestions are made as to desirable priorities for research on stress physiology in the potato, including the need for biochemical identification of the substances involved in the control of tuberization. The need for physiological and biochemical studies of mineral nutrition and of genetic differences related to other aspects of stress tolerance is also discussed.  相似文献   

16.
The oil content of par-fried frozen French fries prepared by two methods, conventional and freeze-leached, was not affected by blanch temperatures when blanched for 15 minutes. Melting points of the frying oil did affect the oil content of par-fried French fries. The differences were variable and could not be explained by melting point alone. Blowing the potato strips with ambient air after the par-fry and cooling below the melting point of the frying oil had no effect on the oil content of the frozen product. Contrary to previous reports, the oil content of the French fries increased significantly as the par-frying temperature was increased from 160.0 to 185°C (320 to 365°F) with the greatest increase occurring between 171.1 and 185.0°C (340 and 365°F). The French fries par-fried 1 min at 171.1 and 185.0°C (340 and 365°F) were judged to have identical quality after finish frying 3 minutes at 185.0°C (365°F). A lower par-fry temperature or possibly a shorter par-fry time at the higher temperature would be an advantage to the processor who could use less oil and energy without adversely affecting the quality of the final consumable product.  相似文献   

17.
Field experiments were conducted to study the effects of drip irrigation regimes on potato (Solanum tuberosum L.) growth, tuber yield and quality, and water use efficiency (WUE) when grown under plastic mulch in an arid area of Northwestern China in 2008, 2009 and 2010. The 2008 experiment consisted of a drip irrigation check without plastic mulch and four different drip irrigation frequency treatments with plastic mulch: once every day, once every 2 days, once every 4 days, and once every 8 days. In 2009 and 2010 the drip check treatment without mulch was irrigated at −25 kPa soil matric potential (SMP) during three potato development stages and four different SMP drip irrigation strategies were compared during the potato development stages (using plastic mulch): S1 (−25 kPa SMP during the three development stages), S2 (−25 kPa SMP during tuber initiation and bulking and −35 kPa SMP during maturation), S3 (−25 kPa SMP during tuber initiation and maturation and −35 kPa SMP during bulking), S4 (−35 kPa SMP during the three development stages). Plastic mulch negatively affected tuber yield, WUE, and tuber quality. In the presence of plastic mulch, tuber yield, specific gravity, starch content, and vitamin C content seemed to be enhanced as the irrigation frequency increased, although the differences were not statistically significant. Irrigation frequency did not affect WUE for potato grown under plastic mulch. Analysis of plant height, tuber yield and WUE showed that a drip irrigation threshold of −35 kPa SMP led to obvious water stress for potato growth in this arid area. Under plastic mulch in 2010, S2 was the optimum drip irrigation regime because of the significantly higher yield than S3 and S4, the highest WUE and significantly firmer tubers than any of the other irrigation regimes tested.  相似文献   

18.
‘Alturas’, a late-maturing, high-yielding, russet potato cultivar with high tuber specific gravity, was released in 2002 by the USDA-ARS and the Agricultural Experiment Stations of Idaho, Oregon, and Washington. Originally selected for dehydration processing, its cold-sweetening resistance also makes it suitable for processing out of storage into french fries and other frozen potato products. Culinary quality is high, with larger tubers suitable for fresh market if heavily russeted skin is not essential. Alturas consistently produced greater total and U.S. No. 1 yields than ‘Russet Burbank’ and ‘Ranger Russet’ in southern Idaho trials. Across other western trial sites, total yields of Alturas have on average been 29% and 14% greater than Russet Burbank and Ranger Russet, respectively. Alturas is resistant to Verticillium wilt (Verticillium dahliae) and early blight (Alternaria solani). Compared with Russet Burbank and Ranger Russet, Alturas is less susceptible to corky ringspot and foliar and tuber infection by late blight (Phytophthora infestans). It also is less susceptible to tuber net necrosis and Fusarium dry rot than Russet Burbank, and is more resistant to common scab (Streptomyces scabies) than Ranger Russet. However, Alturas is more susceptible to infection by PVY and PVX than Ranger Russet. Total nitrogen application recommendations for Alturas are approximately 40% less than those for Russet Burbank. Alturas requires 15% to 20% more water during the growing season than does Russet Bur-bank.  相似文献   

19.
马铃薯抗低温糖化育种研究进展   总被引：1，自引：0，他引：1  
马铃薯块茎储藏期间的低温环境可导致块茎的糖化,进而影响马铃薯炸片和炸条品质,培育抗低温糖化的马铃薯品种对于改良种质资源有着重要的意义。然而,低温糖化产生的生理学机制是一个很复杂的过程,近年国内外研究者在马铃薯低温糖化育种上取得了很大的成就,具体包括在低温糖化生理研究机制方面、育种材料的改良方面、传统育种和基因工程育种等方面,本文对这些显著成就进行综述,希望为马铃薯抗低温糖化育种提供参考。  相似文献   

20.
Kynurenic acid (KYNA) is a metabolite of tryptophan which is formed along the kynurenine pathway. KYNA may possess neuroprotective, anti-inflammatory, antioxidant and antiproliferative properties. This study measured the concentration of KYNA in various varieties of potatoes and products made from potatoes. KYNA content was determined by means of the high-performance liquid chromatography with fluorescence detection. KYNA was found in all 16 studied varieties of potato tubers in amounts varying from 0.239 to 3.240 μg/g dry weight. The content of KYNA in potato tubers declined during long-term storage. The content of KYNA in French fries varied from 0.100 to 0.646 μg/g dry weight. KYNA content in potato crisps was 0.478 and 0.576 μg/g dry weight. Hence, all in all, we concluded that the amount of KYNA potentially delivered to the human body in potatoes and various foods produced from potatoes is high and might be compared to the amount of KYNA present in a maximum daily dose of popular herbs and herbal medicines.  相似文献   

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