Inicio > Matemáticas y ciencia > Biologia, ciencias de la vida > Botánica y ciencias de las plantas > Valutazione delle varietà di patate per l’industria di trasformazione in Bangladesh
Valutazione delle varietà di patate per l’industria di trasformazione in Bangladesh

Valutazione delle varietà di patate per l’industria di trasformazione in Bangladesh

Mahfuza Afroj / Md. Mahfuzar Rahman / Tuhin Suvra Roy

73,83 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786206811312
73,83 €
IVA incluido
Disponible

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Sono state analizzate quaranta varietà di patate per determinare le diverse caratteristiche fisico-chimiche e la qualità di trasformazione. Sulla base di caratteristiche morfologiche e fisiologiche quali forma, dimensione, peso medio, profondità degli occhi, colore e aspetto generale del tubero, le varietà Diamant, Lady Rosetta, Binella, Dheera, Elgar, Agila, Sagitta, Provento, Cardinal, Steffi, Felsina, Ailsa, Multa, Espirit, Meridian, Asterix, Rumba, Omega, Caruso, Amanda, Svenja e Connect sono risultate adatte alla trasformazione. Tra le varietà, Lady Rosetta, Ailsa, Caruso, Forza, Amanda, Ludmila e Tomensa avevano un peso specifico, un contenuto di sostanza secca e un contenuto di amido superiori rispettivamente a 1,07, 20% e 17% e un contenuto di zuccheri riducenti inferiore allo 0,2%. Le varietà Lady Rosetta, Dheera, Cardinal, Ailsa, Tomensa, Caruso, Forza, Amanda, Ludmila e Omega sono risultate ottimali per il colore e la croccantezza delle patatine rispetto alle altre varietà. Tra le quaranta varietà, Lady Rosetta, Ailsa, Caruso, Forza, Amanda, Ludmila e Tomensa presentavano caratteristiche morfologiche e fisiologiche ottimali; contengono inoltre il massimo contenuto di sostanza secca e amido e il minimo contenuto di zuccheri riducenti, caratteristiche ideali per l’industria di trasformazione.

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