Arracacha Research Articles

Dry matter accumulation and mineral nutrition of arracacha in response to nitrogen fertilization

Abstract:The objective of this work was to evaluate the effect of nitrogen fertilization on the growth and yield of arracacha (Arracacia xanthorrhiza), as well as on the plant's nutrient uptake, distribution, and removal. The experiment was carried out in a typical Oxisol, with sandy texture. A randomized complete block design was used, with four replicates. The treatments consisted of five N rates: 0, 50, 100, 200, and 400 kg ha-1. The plots were composed of three 8-m-length rows, spaced at 0.60 m between rows and 0.40 m between plants. The plants were harvested after an 8-month cycle. Nitrogen fertilization significantly increased the proportion of N and S accumulated in stems, and of Ca, Mg, Fe, and Mn in leaves. N supply increased Zn distribution to stems and leaves, whereas high N rates increased Cu allocation to stems more than to the rootstock. High N rates increase plant dry matter (DM) production and nutrient uptake and removal, but do not result in the greatest yield due to the greater development of leaves and stems, and to the lower allocation of DM in storage roots.

Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate

Abstract This study investigated the effect of high pressure processing (HPP) at 600 MPa for 5 and 30 min on cocoyam, Peruvian carrot, and sweet potatoes cylinders. The impact of the process was evaluated through syneresis analysis, water activity, polarized optical microscopy, thermal properties, texture profile, and drying rate. The results demonstrated that regardless of the process time, the HPP caused physical damage to the structure of the vegetables, providing greater syneresis (up to 12%), disruption of cell wall, reduction of the maximum force to cut the sample (up to 60%), and increased drying rate (~ 30%). Starch gelatinization ranged between 30% (in Peruvian carrot) and 70% (in sweet potato). Additionally, this process reduced the gelatinization temperature of the sweet potatoes starch. Therefore, the results suggest that HPP modifies the tubers structure, being an alternative for tubers softening and reduces the time required in its drying process. Industrial Relevance The results showed that HPP processing at 600 MPa for 5 or 30 min can be used as an interesting tool for pretreatment of dry tubers, increasing its drying rate and consequently reducing its process time. Additionally, the changes caused by the HPP process promote softening and pre-gelatinization of tubers starch, making them easier to be cooked by the final consumers.

Produtividade agroeconômica de mandioquinha-salsa em resposta à adição de cama-de-frango no solo

The aim of this work was to evaluate the agricultural economic yield from Peruvian carrot ‘Yellow of Carandai ‘, in response to addition of broiler manure on the soil. The treatments were the result of combinations of doses (1, 6, 10, 14 and 19 t ha-1) and addition forms (and incorporated coverage) of litter, ground chicken determined using the experimental matrix Plan Puebla III. The experimental design was randomized blocks with four replications. Evaluated the fresh and dry weight of leaves, shoots, crowns, marketable yield and unmarketable. We also counted the numbers of shoots, roots marketable and nonmarketable and made the diameter and length of marketable and non-marketable yield. Highest yields of leaves and crowns (7.97 and 7.04 t ha-1) were obtained under treatments 19 SA / 19 IS and 19 SA / 1 IS, respectively, increased to 47.30 and 35.94% when compared to lowest values by treatments 6 SA / 1 IS and6 SA / 14 IS, respectively. Fresh mass of marketable roots was not significantly influenced by the studied factors, its highest average yield (22.08 ton ha-1) and net income (R$ 43,475.76) were attained under 19 SA / 14 IS t ha-1 of broiler manure. Greatest length of marketable roots (98.16 mm) was attained under 9.19 SA / 11.56 IS ton ha-1, increased to 50.37 mm compared to the smallest one using 19 SA / 1 IS. Thus, under conditions in which the experiment was carried out, it leads to conclude that the combination among doses and addition methods of broiler manure enabled the rise productivity of marketable roots and net income; thereby to obtain higher net income the Peruvian carrot growth should be done by adding broiler manure split as 19 ton ha-1surface applied and 14 t ha-1 incorporated to the soil.

Influência da cama de frango e de espaçamentos entre plantas na produtividade agroeconômica de mandioquinha-salsa

A cultura da mandioquinha-salsa constitui-se em ótima alternativa para pequenos e médios produtores, especialmente dentro dos conceitos de agricultura familiar. O objetivo deste trabalho foi conhecer a produtividade agroeconômica da mandioquinha-salsa cultivada com dois espaçamentos entre plantas (20 e 25 cm) e formas de adição de massa seca de cama de frango ao solo [cobertura (10 t ha-1), incorporada (10 t ha-1), cobertura (5 t ha-1) + incorporada (5 t ha-1) e sem cama de frango (0 t ha-1)], realizando duas colheitas independentes em diferentes estágios de maturação, 50% e 70% de senescência, que ocorreram respectivamente aos 224 e 249 dias após o plantio (DAP). As características avaliadas não foram influenciadas significativamente pela interação espaçamentos entre plantas e formas de adição de cama de frango, mas foram influenciadas pelas formas isoladas. As maiores massas de matérias frescas de folhas, coroas e os rebentos foram obtidos com o espaçamento de 25 cm entre plantas, nas duas colheitas. Aos 50% de senescência os aumentos foram de 27% (folhas), 28% (coroas) e 37% (rebentos) e aos 249 DAP foram de 25% (folhas), 13% (coroas), 18% (rebentos) e 22% (raízes comerciais) em relação a 20 cm entre plantas. Aos 70% de senescência as melhores produções de raízes comerciais foram com a cama de frango incorporada e em cobertura + incorporada, que superaram em 10,27 t ha-1 e 7,29 t ha-1, respectivamente, sem a cama de frango. Para serem obtidas maiores produtividades de raízes comerciais, o cultivo em canteiros da mandioquinha-salsa 'Amarela de Carandaí' deve ser feito com espaçamento de 25 cm entre plantas e com a adição ao solo de cama de frango na forma incorporada, realizando a colheita com 70% de senescência da parte foliar aos 249 DAP.

Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration

Beyond their nutritional importance, starches present a relevant technological role in processed foods. The gelatinization process that occurs during heating of starch suspensions is generally followed by considerable shearing rates, which affects the rheological behavior. This work investigated the rheology of gels produced from Peruvian carrot (Arracacia xanthorrhiza B.) starch at different concentrations (2, 6, and 10%) and temperatures (10, 30, 50 and 70 °C), using rheological measurements under steady and oscillatory shear. In addition, the system microstructure was analyzed by optical microscopy around the gelatinization temperature (59.5–61 °C). The gels exhibited shear thinning behavior and high thixotropy. Power Law was fitted to flow curves and the consistency index was affected by temperature and starch concentration. Steady and oscillatory shear measurements showed that the rheological behavior was highly dependent on the fraction of gelatinized starch granules, which in turn was affected by water availability and temperature. Depending on temperature and concentration, Peruvian carrot starch resulted in more viscous or more elastic systems, which could be applied in different gel-like foods. Its low gelatinization temperature contributes to easy cooking and high digestibility, but technological applications must take into account its high susceptibility to intense shearing.

Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to heat-moisture treatment

Peruvian carrot and cassava starches were isolated, adjusted to 30 and 35% moisture, and heated at 90°C for 8 h. Structural and physicochemical characteristics of the treated starches were evaluated and compared. High performance anion exchange chromatography with pulsed amperometric detector (HPAEC-PAD), gel permeation chromatography (GPC), and amylose content, revealed that the HMT did not change the chemical structures of the starches. A large agglomeration of granules was observed from SEM, particularly in the Peruvian carrot starch. Crystalline patterns in Peruvian carrot and cassava starches changed from B to C and CA to A, respectively. Relative crystallinity decreased from 30 to 25% in Peruvian Carrot starch, and increased from 35 to 37% in cassava starch adjusted to 30% moisture. SF and peak viscosity decreased, breakdown was almost completely eliminated (particularly in the Peruvian carrot starch), and final viscosity increased. WAI and WSI increased as moisture levels of both starches increased. Gelatinization temperatures increased and enthalpy decreased. Degrees of gelatinization increased as the moisture level increased, reaching 33 and 72% in the cassava and Peruvian carrot starches, respectively. HMT strengthened the intra- and intermolecular interactions of starches and increased their stability during heating and shearing, but also caused a partial gelatinization in the starches, particularly in Peruvian carrot starch.

The socio-economic importance of the Apiales

Within the Apiales, the Apiaceae (Umbelliferae) is by far the most important family, both economically and socially. Although it includes the carrot (Daucus carota), one of the world’s leading root crops, and other widely consumed vegetables such as parsnip (Pastinaca sativa), celery and celeriac (Apium graveolens), the family is perhaps best known for its remarkable diversity of culinary herbs, flavourings, condiments and spices, such as parsley, dill, coriander, anise, chervil, caraway, and cumin which are extensively used in cuisines across the world. It also contains several gum resins and a number of species are used medicinally, while some are poisonous. Several species play an important role as local food crops such as Arracacha (Arracacia xanthorrhiza), a high-value cash crop for poor farmers in the Andes and Lomatium species whose starchy edible roots are used as traditional Native American food. On the negative side, the family contains several weeds and a notorious invasive species, Heracleum ‘mantegazzianum’ which can also cause severe skin blistering. Economically, the Araliaceae contains a number of important ornamental plants grown largely for their attractive foliage such as species of Hedera (ivy), Fatsia japonica, and Schleffera. It is also well known for a group of species known as ginseng, notably Panax ginseng and P. quinquefolia, which are renowned for their apparent stimulant, tonic and aphrodisiac properties. The other families in the Apiales are of little economic importance. The genetic resources and breeding of Araliaceous crops, except for carrot and ginseng, have received little attention

Starches from non - conventional sources to improve the technological characteristics of pound cake

This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application.

COMPOSIÇÃO FÍSICO-QUÍMICA, QUALIDADE FÍSICA E SENSORIAL DE CHIPS DE MANDIOQUINHA-SALSA

The arracacha (Arracacia xanthorrhiza Bancroft.) is a native culture of the Andean mountain ranges, the main types of processing the production of dehydrated mashed, flakes, flour, starch, pre-cooked, among others. The term chips is originally American and refers to thin slices of potato fried in oil or fat may be added various flavors late in the process. The aim of this work was to determine the physical and chemical composition, physical and sensory quality of fried chips of arracacha. The results showed that the root in nature has a high water content (73.51%), which together with microbiological and physical injuries, contributing to the reduction of its shelf life. However its solids content (26.4%) favored the production of fried chips, no significant changes were observed in the color parameters L * a * b * of ready compared to the raw material in nature, indicating minimal changes resulting from frying process. Although the fried chips has presented firmer texture when compared to the same product from raw materials similar in the scientific literature, this result did not influence the uptake by consumers whose scores for flavor, appearance, flavor and texture ranged 7-8, concerning hedonic terms "like moderately" and "liked" both to consumers male and female in age groups studied (10-50 years). The processing of root arracacha to obtain fried chips was promising for commercialization by their acceptance and purchase intent.

Effect of ball milling on the physicochemical characteristics of Peruvian carrot and cassava starches

Effect of ball milling on the physicochemical characteristics of Peruvian carrot and cassava starches

Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

AbstractPeruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32 h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC‐PAD, GPC, and amylose content indicated a breaking of hydrogen bounds and α‐(1 → 6) linkages of the starch molecules after treatment. X‐ray diffractograms showed that the milling provided a reduction in the crystalline area of the starch granules. Most of the starch granules displayed agglomeration after 4 h of milling, when observed under a scanning electron microscope, and after 16 h a shapeless mass was observed for Peruvian carrot starch. Solubility and water absorption capacity of the starches increased with an increase in the milling time, while RVA profiles showed a progressive reduction of peak, breakdown, and final viscosities, as well as the development of initial viscosity. Gelatinization temperatures and enthalpies were reduced. Prolonged ball milling accelerated the enthalpy relaxation in both starches. These results confirmed a partial gelatinization of the starches, which was 82.6% for Peruvian carrot and 65.4% for cassava starches after 32 h of milling. The Peruvian carrot starch was more affected by the ball milling because of both its lower amylose content and the defects in its crystalline structure.

Complete genome sequence of arracacha mottle virus

Arracacha mottle virus (AMoV) is the only potyvirus reported to infect arracacha (Arracacia xanthorrhiza) in Brazil. Here, the complete genome sequence of an isolate of AMoV was determined to be 9,630 nucleotides in length, excluding the 3' poly-A tail, and encoding a polyprotein of 3,135 amino acids and a putative P3N-PIPO protein. Its genomic organization is typical of a member of the genus Potyvirus, containing all conserved motifs. Its full genome sequence shared 56.2 % nucleotide identity with sunflower chlorotic mottle virus and verbena virus Y, the most closely related viruses.

Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

Desinfecção das mudas com óleo de eucalipto na produção e controle de doenças da mandioquinha-salsa

The aim of this work was to study the effect of eucalyptus oil (Eucalyptus globulus Labill.) which was used in disinfection of cuttings in different doses and periods of immersion, on yield and disease control of ‘Amarela de Carandaí’ Peruvian carrot. Nine treatments (0.45%/18”; 1.05%/18”; 0.45%/42”; 1.05%/42”; 0.75%/30”; 0.075%/18”; 1.425%/42”; 0.45%/3” and 1.05%/57”) were evaluated in randomized block experimental design, with four replications. Before planting, cuttings (shoots) were selected, immersed in solutions as treatments and left to dry. The adherence of the oil was better using spreader-sticker. On planting day, shoots were cut horizontally at basal part and put at the bottom of the furrows, with their apices to upside. Harvest was done on 229 days after planting. The greatest initial and final stations were under doses of oil that were smaller than 1.0% and under periods of immersion that varied between 3” and 42”. Dose of eucalyptus and period of immersion of cuttings interaction influenced significantly yields of fresh mass of leaves (2.49 t ha-1, under 0.30/0.02”), shoots (2.32 t ha-1, under 0.38%/33.26”) and commercial root (3.32 t ha-1, under 0.44%/39.21”) and dried masses of crowns (0.38 t ha-1, under 0.76/36.57”) and of commercial root (0.65 t ha-1, under 0.20%/17.9”). It was concluded that Peruvian carrot cuttings must be disinfected with eucalyptus oil in doses smaller than 0.5% and with immersion around 40”, in order to obtain the smallest incidence and severity of foliar diseases and the greatest yield of commercial roots.

Gelatinization properties of native starches and their Näegeli dextrins

Cassava, potato, sweet potato, and Peruvian carrot starches were hydrolyzed with 15% v/v sulfuric acid solution for up to 30 days. Naegeli dextrins obtained from 1, 3, 6, 12, and 30 days were evaluated using differential scanning calorimeter (DSC) and scanning electron microscopy (SEM). Two phases of hydrolysis were found. The first phase was attributed to faster degradation of amorphous areas of granules, whereas the second phase corresponded to slower degradation of crystalline regions. Peruvian carrot starch was the most susceptible to acid, whereas potato and sweet potato starches were the most resistant. From DSC, it was observed a progressive reduction in peak height and a broadening of peaks with increasing hydrolysis time. The peaks shifted to higher temperatures. Onset temperature decreased on first day of hydrolysis for cassava and Peruvian carrot starches, and on third day for potato and sweet potato. Enthalpy decreased during first stage of hydrolysis in cassava and Peruvian carrot starches, and during second phase, it reduced in all starches. SEM showed that the granule surfaces were degraded by erosion on the first day of treatment, followed by degradation of amorphous areas. On third day, potato and sweet potato starches still displayed some granules almost intact, whereas cassava and Peruvian carrot starch granules were totally degraded, confirming their high susceptibility to acid attack. On sixth day of hydrolysis, starch granules had faceted structures, characteristic of crystalline material. The effect that acid hydrolysis had on thermal properties of starches depended on both hydrolysis stage and starch source.

Production and mass partitioning in Peruvian carrot plants grown under artificial shading period and intensity

Due to its long production cycle, the Peruvian carrot has been cultivated on marginal land, resulting in low yields. Intercropping is an option for planting in better areas, but there is a lack of research on crop shade tolerance. This study aimed to evaluate the effect of period and intensity of artificial shading on mass partitioning and root yield on Peruvian carrot ‘Amarela de Carandaí’. The treatments were four shading intensities (18, 30 and 50% of shading with Sombrite® cover and full sun), imposed either from 30 to 120, or from 30 to 210, or from 120 to 210 days after planting (DAP), totaling 10 treatments at harvest (210 DAP), with four repetitions. Light restriction above 18% from 30–210 DAP and from 120–210 DAP reduced marketable root yield. The marketable root yield was less reduced when shading was imposed earlier (30–120 DAP) than later (120-210 DAP) on the growth cycle. Regarding light competition, Peruvian carrot should be intercropped with crops that promoted up to 50% of shading from 30-120 DAP, or up to 18% of shading from 120 to 210 or 30-120 DAP.

Structural Characterization of Peruvian Carrot (Arracacia xanthorrhiza) Starch and the Effect of Annealing on Its Semicrystalline Structure

Structural characteristics of native and annealed Peruvian carrot (Arracacia xanthorrhiza) starches were determined and compared to those of cassava and potato starches. Peruvian carrot starch presented round and irregular shaped granules, low amylose content and B-type X-ray pattern. Amylopectin of this starch contained a large proportion of long (DP > 37) and short (DP 6-12) branched chains. These last ones may contribute to its low gelatinization temperature. After annealing, the gelatinization temperatures of all starches increased, but the ΔH and the crystallinity increased only in Peruvian carrot and potato starches. The annealing process promoted a higher exposure of Peruvian carrot amylose molecules, which were more quickly attacked by enzymes, whereas amylopectin molecules became more resistant to hydrolysis. Peruvian carrot starch had structural characteristics that differed from those of cassava and potato starches. Annealing affected the semicrystalline structure of this starch, enhancing its crystallinity, mainly due to a better interaction between amylopectin chains.

New apiaceous hosts of Sclerotinia sclerotiorum in the Cerrado region of Brazil

This paper reports for the first time in the Cerrado region of Brazil the occurrence of white mold caused by Sclerotinia sclerotiorum in coriander (Coriandum sativum), parsley (Petroselinum crispum) and Peruvian carrot (Arracacia xanthorrhiza). The disease was observed on coriander, in Cristalina, Goiás State, on parsley in Gama, the Federal District and on Peruvian carrot in Ibiá, Minas Gerais State. Pathogenicity tests demonstrated that the fungus S. sclerotiorum is the causal agent of the observed symptoms in these plants. The three isolates obtained from naturally infected plants were inoculated in coriander (cv. Verdão), parsley (cv. Lisa Gigante), Peruvian carrot (cv. Amarela de Senador Amaral) and carrot (cv. Forto Nantes) and they were pathogenic to these hosts. The fungus isolates were re-isolated from inoculated plants fulfilling Koch´s postulates and also confirming that S. sclerotiorum is a polyphagous pathogen.

SEMIAPHIS DAUCI (FABRICIUS) (INSECTA, HEMIPTERA, APHIDIDAE) – FORMAL RECORD OF OCCURRENCE ON ARRACACHA (ARRACACIA XANTHORRHIZA BANCR.) (APIACEAE) IN BRAZIL, MORPHOLOGICAL CHARACTERIZATION, DESCRIPTION OF DAMAGES AND ARTHROPODS ASSOCIATED TO THE CULTURE

ABSTRACT This paper reports formally the occurrence and describes the damages by Semiaphis dauci (Fabricius, 1775) (Insecta, Hemiptera, Aphididae, Aphidinae, Macrosiphini) on arracacha (Arracacia xanthorrhiza Bancr.) (Apiaceae) in Brazil. The infestation was initially noted on April/2002 at Núcleo de Produção de Mudas, Departamento de Sementes Mudas e Matrizes, Coordenadoria de Assistência Técnica Integral, Secretaria de Agricultura e Abastecimento, São Bento do Sapucaí, State of São Paulo. Posteriorly the occurrence was detected in other parts of the municipality of São Bento do Sapucaí such as Serrano, Paiol Grande and Cantagalo, being the incidence higher in localities at lower altitudes. The colonies, with large number of individuals, were settled on both sides of the leaves and also hidden under petiole, but with lower number of specimens. The adult plants were underdeveloped and the growing of aphid colonies induced the blossoming. In the seedlings the symptoms were severer with reduction in the development and death of plants. When the colonies were placed in the dorsal side of the leaves, there was a tendency to wrinkling and rolling to upper side that was used as shelter by the aphids. Morphological characterization, illustrations and notes on biology of .. dauci and a survey of the Arthropoda related with .. xanthorrhiza are also presented.

Produção de mudas e de raízes comerciais de mandioquinha-salsa ‘Amarela de Carandaí’ em função de espaçamentos e amontoa

O objetivo do trabalho foi avaliar espaçamentos entre plantas dentro da fileira (20 e 25 cm) e número de amontoas (0, 1 e 2 amontoas) sobre a produção de mudas (rebentos) e de massa fresca de raízes comerciais de mandioquinha-salsa visando principalmente a obtenção de material propagativo, no próprio local de cultivo. Os fatores foram arranjados em esquema fatorial 2 x 3, no delineamento experimental de blocos casualizados, com quatro repetições. Foram realizadas colheitas aos 211 e aos 255 dias após o plantio (DPA). Aos 211 DAP, maior número de rebentos foi obtido com o espaçamento de 20 cm entre plantas (493.610 rebentos) e que permitiria o plantio de 7,47 ha. Aos 255 DAP o maior número foi nas plantas cultivadas com espaçamento de 20 cm e sem amontoa (606.360 rebentos), com capacidade de plantio de 9,18 ha. Aos 255 DAP as plantas cultivadas com o espaçamento de 20 cm entre plantas e as cultivadas sem amontoa apresentaram o maior número de raízes comerciais, mas não a maior massa fresca, sendo esses resultados diferentes dos obtidos aos 211 dias. Ao relacionar a produção das mudas e a obtenção de raízes comerciais de mandioquinha-salsa, determinou-se que o agricultor deve optar pelo cultivo utilizando 25 cm entre plantas, duas amontoas e colheita aos 255 dias, uma vez que precisaria cultivar 1,55 ha para obter o mesmo número de rebentos que o cultivo com espaçamento de 20 cm entre plantas, sem amontoa e colheita aos 255 DAP (606.360 rebentos ha -1 ), mas teria aumento de 2,04 t ha -1 de raízes comerciais e aumento na renda líquida de R$ 3.746,00 por hectare.