Physiological studies on the potato tuber - Y. A. Mohamed, Eslam;M. A. El-Gamal, Ahmed;A. M. Moussa, Sameh
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Potatoes (Solanum tuberosum L.) are a versatile, carboahydrate-rich food, highly popular worldwide, and prepared and served in a variety of ways. Freshly harvested, potato tuber contains about 80 percent water and 20 percent dry matter. About 60 to 80 percent of the dry matter is starch. On a dry weight basis, the protein content of potato is similar to that of cereals and much higher in comparison with other root and tubers crops, but very low in fat. This research was conducted in an attempt to improve potato plant characteristics and tuber quality; i,e, productivity, specific gravity,…mehr

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Produktbeschreibung
Potatoes (Solanum tuberosum L.) are a versatile, carboahydrate-rich food, highly popular worldwide, and prepared and served in a variety of ways. Freshly harvested, potato tuber contains about 80 percent water and 20 percent dry matter. About 60 to 80 percent of the dry matter is starch. On a dry weight basis, the protein content of potato is similar to that of cereals and much higher in comparison with other root and tubers crops, but very low in fat. This research was conducted in an attempt to improve potato plant characteristics and tuber quality; i,e, productivity, specific gravity, starch, sugars (total and reducing contents) to produce acceptable crisp product at the end; through spraying the growing plants with some different concentrations of hydrogen peroxide; in addition to determine the best cultivar among the tested ones as for crisp production.
Autorenporträt
Engineer in General Organization of Exports and Imports Control, Alexandria