Effect of production environment, genotype and process on the mineral content of native bitter potato cultivars converted into white chuño

Simple item page
cg.contributor.affiliationInternational Potato Centeren
cg.contributor.crpRoots, Tubers and Bananasen
cg.creator.identifierStef de Haan: 0000-0001-8690-1886en
cg.creator.identifierElisa Salas: 0000-0002-8247-6920en
cg.identifier.doihttps://doi.org/10.1002/jsfa.5589en
cg.isijournalISI Journalen
cg.issn0022-5142en
cg.issue10en
cg.journalJournal of the Science of Food and Agricultureen
cg.reviewStatusPeer Reviewen
cg.volume92en
dc.contributor.authorHaan, Stef deen
dc.contributor.authorBurgos, G.en
dc.contributor.authorCcanto, Raul I.en
dc.contributor.authorArcos, J.en
dc.contributor.authorScurrah, M.en
dc.contributor.authorSalas, E.en
dc.contributor.authorBonierbale, Merideth W.en
dc.date.accessioned2015-06-22T20:47:37Zen
dc.date.available2015-06-22T20:47:37Zen
dc.identifier.urihttps://hdl.handle.net/10568/67131
dc.titleEffect of production environment, genotype and process on the mineral content of native bitter potato cultivars converted into white chuñoen
dcterms.abstractBACKGROUND: Variables and interaction effects affecting the mineral concentration of Andean bitter potatoes converted into so‐called white chuño are unknown. We report on the effect of three contrasting production environments (E) on the dry matter (DM), zinc, iron, calcium, potassium, magnesium, phosphorus and sodium concentration of four potato native bitter genotypes (G) processed (P) into two different ‘types’ of white chuño.RESULTS: The DM content and iron, calcium, magnesium and sodium concentration of white chuño are significantly dependent on E, G, P, and E × G × P interaction (predominantly at P < 0.01). In particular, the DM content and calcium concentration are influenced by all variables and possible interaction effects. The zinc and potassium concentration are not significantly dependent on E × G, G × P or E × G × P interaction effects, while the phosphorus concentration is not significantly affected by the G × P or E × G × P interaction effect. Zinc, phosphorus and magnesium concentrations decrease in the ranges of 48.3–81.5%, 61.2–73.0% and 62.0–89.7% respectively. The decrease in potassium is particularly severe, with 122‐ to 330‐fold losses. Iron and calcium increase by 11.2–45.6% and 74.5–714.9% respectively.CONCLUSION: E, G, P, and various interaction effects influence the mineral concentration of traditionally processed tubers. We speculate that mineral losses are caused by leaching, while increases of iron and calcium are a likely result of absorption. Copyright © 2012 Society of Chemical Industryen
dcterms.accessRightsLimited Accessen
dcterms.audienceScientistsen
dcterms.available2012-01-25en
dcterms.bibliographicCitationHaan, S. de; Burgos, G.; Ccanto, R.; Arcos, J.; Scurrah, M.; Salas, E.; Bonierbale, M. 2012. Effect of production environment, genotype and process on the mineral content of native bitter potato cultivars converted into white chuño. Journal of the Science of Food and Agriculture. (UK). ISSN 0022-5142. 92(10):2098–2105.en
dcterms.extent2098-2105en
dcterms.issued2012-08-15en
dcterms.languageenen
dcterms.licenseCopyrighted; all rights reserveden
dcterms.publisherWileyen
dcterms.subjectpotatoesen
dcterms.subjectgenotype-environment interactionen
dcterms.subjectprocessingen
dcterms.typeJournal Articleen

Files

License bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.75 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CIP Journal Articles
RTB Journal Articles