Bibliographic citations
Varas, L., (2020). Efecto de la temperatura de secado convectivo en el contenido total de penicilina y capacidad antifúngica de Tocosh de papa (Solanum tuberosum) variedades Huayro y Yungay [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/19552
Varas, L., Efecto de la temperatura de secado convectivo en el contenido total de penicilina y capacidad antifúngica de Tocosh de papa (Solanum tuberosum) variedades Huayro y Yungay []. PE: Universidad Nacional de Trujillo; 2020. https://hdl.handle.net/20.500.14414/19552
@misc{renati/1046945,
title = "Efecto de la temperatura de secado convectivo en el contenido total de penicilina y capacidad antifúngica de Tocosh de papa (Solanum tuberosum) variedades Huayro y Yungay",
author = "Varas Rojas, Lucia",
publisher = "Universidad Nacional de Trujillo",
year = "2020"
}
ABSTRACT The objective of this research was to evaluate the effect of convective drying temperature (35, 45 and 55 °C) on the total content of penicillin and the antifungal capacity of Tocosh in potato (Solanum tuberosum) varieties Huayro and Yungay. For which we work with a completely randomized design with three repetitions in each. The determination of penicillin was by spectrophotometry, while the antifungal activity was determined in glucose agar and chloramphenicol. The results obtained indicated that the total penicillin content (expressed as penicillin G) in the potato Tocosh in the fresh state was 6.94 and 7.47 µg/ml for the Huayro and Yungay varieties respectively. It was found that the increase in the drying temperature produces the decrease in the total penicillin content in both varieties, so in the Huayro variety it decreased from 13,811 to 12,596 µg/ml and in the Yungay variety it decreased from 14,408 to 13,009 µg/ml corresponding to 35 and 55 °C respectively. In addition, it was found that both fresh and dry and at the same temperature, the Huayro variety has a lower concentration of total penicillin compared to the Yungay variety. On the other hand, the antifungal capacity of both potato varieties in Tocosh is not influenced by temperature of drying. The analysis of variance indicates a statistically significant difference (p < 0.05) in the total penicillin content as a function of the drying temperature of both varieties of potato Tocosh.
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