Effects of storage time and boiling on root tuber colour in two sweet potato [Ipomoea batatas L. (Lam.)] cultivars
The aim of this work was to determine the effect of storage time and boiling on the colour of sweet potato (cvs. Morada INTA and Regal) root tubers. Increasing storage time more strongly reduced the skin chroma (C*) of raw Morada INTA tubers than that of raw Regal root tubers. The skin hue angle (Hº...
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, España
2020
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/7417 https://revistas.inia.es/index.php/sjar/article/view/118 https://doi.org/10.5424/sjar/2004024-118 |
| _version_ | 1855035854367490048 |
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| author | Marti, Hector Ruben |
| author_browse | Marti, Hector Ruben |
| author_facet | Marti, Hector Ruben |
| author_sort | Marti, Hector Ruben |
| collection | INTA Digital |
| description | The aim of this work was to determine the effect of storage time and boiling on the colour of sweet potato (cvs. Morada INTA and Regal) root tubers. Increasing storage time more strongly reduced the skin chroma (C*) of raw Morada INTA tubers than that of raw Regal root tubers. The skin hue angle (Hº) of raw Morada INTA tubers increased linearly with storage time; at the end of the experiment values were almost twice those at baseline. The results of this study suggest that the perception of skin-Hº is influenced by C*. In both cultivars, storage time more strongly affected the colour variables of the boiled than the raw flesh. Boiling led to a reduction in flesh luminosity (L*) and an increase in flesh-Hº. The interaction between cultivar and storage time appears to regulate the C* and Hº values of orange-flesh cultivars. |
| format | info:ar-repo/semantics/artículo |
| id | INTA7417 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, España |
| publisherStr | Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, España |
| record_format | dspace |
| spelling | INTA74172020-06-16T14:20:42Z Effects of storage time and boiling on root tuber colour in two sweet potato [Ipomoea batatas L. (Lam.)] cultivars Marti, Hector Ruben Batata Ipomoea batatas Almacenamiento Piel (vegetal) Color Variedades Storage Peel Cooking Methods Colour Varieties Sweet Potatoes Piel de Patata Pulpa de Batata Morada INTA (batata) Regal (batata) Sweet Potato Skin Sweet Potato Flesh The aim of this work was to determine the effect of storage time and boiling on the colour of sweet potato (cvs. Morada INTA and Regal) root tubers. Increasing storage time more strongly reduced the skin chroma (C*) of raw Morada INTA tubers than that of raw Regal root tubers. The skin hue angle (Hº) of raw Morada INTA tubers increased linearly with storage time; at the end of the experiment values were almost twice those at baseline. The results of this study suggest that the perception of skin-Hº is influenced by C*. In both cultivars, storage time more strongly affected the colour variables of the boiled than the raw flesh. Boiling led to a reduction in flesh luminosity (L*) and an increase in flesh-Hº. The interaction between cultivar and storage time appears to regulate the C* and Hº values of orange-flesh cultivars. Los objetivos de este trabajo fueron determinar el efecto de la duración del almacenamiento y el estado de cocción (cruda o hervida) sobre el color de las raíces tuberosas de dos cultivares de batata (Morada INTA y Regal). El tiempo de almacenamiento tuvo un mayor efecto sobre el color de la piel de Morada INTA que sobre Regal. Independientemente del cultivar, el efecto del almacenamiento fue reducir la saturación (C*) del color de la piel. El ángulo de color (H°) o tono aumentó linealmente con la duración del almacenamiento sólo para Morada INTA, siendo casi el doble al término del experimento que al comienzo. Los resultados de este estudio sugieren que la percepción del tono (H°) de la piel está afectada por la intensidad del color (C*). La mayoría de los efectos de los tratamientos sobre el color de la pulpa fueron detectados en raíces hervidas. El hervido causa una disminución en la luminosidad (L*) y un incremento en H°, independientemente del cultivar. La interacción entre el cultivar y la duración del almacenamiento regula los valores de C* y H° de la pulpa en los cultivares de color anaranjado. EEA San Pedro Fil: Martí, Héctor Rubén. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina 2020-06-16T14:07:39Z 2020-06-16T14:07:39Z 2004 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/7417 https://revistas.inia.es/index.php/sjar/article/view/118 2171-9292 https://doi.org/10.5424/sjar/2004024-118 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, España Spanish Journal of Agricultural Research 2 (4) : 570-575 (2004) |
| spellingShingle | Batata Ipomoea batatas Almacenamiento Piel (vegetal) Color Variedades Storage Peel Cooking Methods Colour Varieties Sweet Potatoes Piel de Patata Pulpa de Batata Morada INTA (batata) Regal (batata) Sweet Potato Skin Sweet Potato Flesh Marti, Hector Ruben Effects of storage time and boiling on root tuber colour in two sweet potato [Ipomoea batatas L. (Lam.)] cultivars |
| title | Effects of storage time and boiling on root tuber colour in two sweet potato [Ipomoea batatas L. (Lam.)] cultivars |
| title_full | Effects of storage time and boiling on root tuber colour in two sweet potato [Ipomoea batatas L. (Lam.)] cultivars |
| title_fullStr | Effects of storage time and boiling on root tuber colour in two sweet potato [Ipomoea batatas L. (Lam.)] cultivars |
| title_full_unstemmed | Effects of storage time and boiling on root tuber colour in two sweet potato [Ipomoea batatas L. (Lam.)] cultivars |
| title_short | Effects of storage time and boiling on root tuber colour in two sweet potato [Ipomoea batatas L. (Lam.)] cultivars |
| title_sort | effects of storage time and boiling on root tuber colour in two sweet potato ipomoea batatas l lam cultivars |
| topic | Batata Ipomoea batatas Almacenamiento Piel (vegetal) Color Variedades Storage Peel Cooking Methods Colour Varieties Sweet Potatoes Piel de Patata Pulpa de Batata Morada INTA (batata) Regal (batata) Sweet Potato Skin Sweet Potato Flesh |
| url | http://hdl.handle.net/20.500.12123/7417 https://revistas.inia.es/index.php/sjar/article/view/118 https://doi.org/10.5424/sjar/2004024-118 |
| work_keys_str_mv | AT martihectorruben effectsofstoragetimeandboilingonroottubercolourintwosweetpotatoipomoeabatatasllamcultivars |