Bibliographic citations
Cerron, F., (2018). Atributos sensoriales de la papa nativa (Solanum tuberosum L.) después de almacenamiento en frío y cocción acuosa [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3692
Cerron, F., Atributos sensoriales de la papa nativa (Solanum tuberosum L.) después de almacenamiento en frío y cocción acuosa [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3692
@mastersthesis{renati/1116940,
title = "Atributos sensoriales de la papa nativa (Solanum tuberosum L.) después de almacenamiento en frío y cocción acuosa",
author = "Cerron Mercado, Francis Gladys",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
Potato is a tuber native to the Andes, due to its perishable nature, potato tubers may need to be stored under refrigeration conditions. The objective of this research was to identify the main changes of sensory attributes, phenolic compounds and reducing sugars of 10 varieties of native potatoes and 10 varieties of improved native potatoes stored for 150 days at 4 ° C. For this, a sensory panel of 21 judges was selected and trained. No significant differences were found in any of the varieties of native potatoes (p> 0.05) before and after storage, for the characteristic attributes to potato, tasty, sweet acid, bitter and texture. In the improved native potatoes, no significant differences were found (p> 0.05) before and after storage for the characteristic attributes of potato, acid and bitter, but significant differences were found in the tasty attribute (p <0.05) in the CIP varieties 311420.019, CIP 311575.064 and CIP 311623.075; in the sweet attribute (p = 0.047 <0.05) for the variety CIP 311420.019 and in texture (p = 0.021 <0.05) for the variety CIP 311623.075. The content of phenolic compounds in native potatoes varied between 0.2-7.4 mg of gallic acid (GA) g-1 DM before storage and between 0.0-1.4 mg of GA g-1 DM after storage. In the same way, in improved native potatoes the content of phenolic compounds found was between 2.7-11.4 mg of GA g-1 DM before storage and between 0.5-4.2 mg of GA g-1 DM after storage. The content of reducing sugars during storage at low temperature increased significantly in native and improved native potatoes. In native potatoes were found contents of reducing sugars between 0.02-2.52 in tubers before storage and values between 0.3-3.6 g of Glu / 100g of DM after storage. In the same way, in improved natives the contents of reducing sugars found in potatoes before storage were within the range of 0.1-2.1 and after storage between 1.1-4.2 g of Glu / 100g of DM. Research has found that the native potatoes used in this research are more palatable than the improved native potatoes investigated. But the improved ones contain higher content of phenolic compounds, higher content of reducing sugars than the native potatoes, although both improved native and native ones showed significant changes in their contents of phenolic compounds and reducing sugars.
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