Abstract
The goal of the study was to determine the effect of sonication of different potato seed material cultivars on physicochemical properties. Tuber samples from a field experiment conducted in Parczew (51°38'N, 22°54'E) in 2015–2017 were used for the study. The experiment was carried out by the method of randomized sub-blocks, in a split-plot dependent system. The first order factor were pre-planting treatments: 1) the use of ultrasounds, 2) control object without ultrasounds. The second order factor consisted of 10 potato cultivars of all earliness groups. Seed material was a subject to immerse sonication using an ultrasonic device. Following parameters were evaluated: dry matter of tubers, starch content, textural features, acidity (pH) of potato juice. Sonication contributed to the increase in dry matter and starch contents in tubers, the change in pH towards alkaline reaction, and textural parameters of raw and cooked tubers were increased.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
