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Studi fisiologici sul tubero di patata

Studi fisiologici sul tubero di patata

Ahmed M. A. El-Gamal / Eslam Y. A. Mohamed / Sameh A. M. Moussa

71,96 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Botánica y ciencias de las plantas
ISBN:
9786630120127
71,96 €
IVA incluido
Disponible

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Sobre IBD

Le patate (Solanum tuberosum L.) sono un alimento versatile e ricco di carboidrati, molto diffuso in tutto il mondo, che viene preparato e servito in vari modi. Appena raccolto, il tubero di patata contiene circa l’80% di acqua e il 20% di sostanza secca. Circa il 60-80% della sostanza secca è costituito da amido. In termini di peso secco, il contenuto proteico della patata è simile a quello dei cereali e molto più elevato rispetto ad altre colture a radice e a tubero, ma il contenuto di grassi è molto basso. La presente ricerca è stata condotta con l’obiettivo di migliorare le caratteristiche della pianta di patata e la qualità del tubero, ovvero la produttività, il peso specifico, il contenuto di amido e di zuccheri (totali e riducenti), al fine di ottenere un prodotto croccante di qualità accettabile; mediante l’irrorazione delle piante in crescita con diverse concentrazioni di perossido di idrogeno; oltre a determinare la cultivar migliore tra quelle testate per la produzione di patatine.

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