تضمن البحث دراسة تأثير خواص الصنف الوراثية في حجم الدرنات و تركيبها الكيميائي لخمسة أصناف بطاطا مدخلة حديثاً الى القطر( أطلس Atlas ، بورين Bureen ، بومبا Bomba ، رومبا Rumba، و الصنف أورلا Orla) إضافة إلى الشاهد سبونتا Spunta، نفذ البحث في مشتل جامعة تشرين في عروة ربيعية للموسم الزراعي 2012 .
أظهرت النتائج أن الأصناف أطلس، و بورين، و بومبا أعطت أكبر نسبة من الدرنات الكبيرة الحجم، في حين سجل الصنف بومبا أعلى إنتاجية للدرنات التسويقية (7.8 كغ/م2). كما أظهرت النتائج أن أعلى نسبة للمادة الجافة ( 20.5%) و الرماد (1.01%) سجلت في الصنف رومبا، بينما أعلى نسبة للنشا سجلت في الصنفين سبونتا و بورين ( 14.5 و 14.4 % ) على التوالي، و سجلت الأصناف رومبا و سبونتا و بورين أعلى نسبة لفيتامين C ( 19.36 ، 17.6، 17.6 مغ / 100 غ ) على التوالي، و تميز الصنف رومبا بأكبر نسبة للبروتين (1%) و المواد الصلبة الذائبة الكلية (5%).
This research work was carried out in the nursery field of the Faculty of
AGgriculture in Tishreen Univesity during the spring growing season of 2012, it involved
studying some chemical characteristics of potato tubers of Five newly introduced varieties
of potato ( Atlas, Bureen, Bomba, Rumba and Orla), in comparision with Spunta variety as
a control.
It was showed that the hieghest large tuber were recorded in Atlas ,Burren and
Bomba. Bomba variety showed hieghest standards tubers (7.8 Kg/ m2). It was showed also
the hieghest dry matter (DM=20.5 %), and Ash content (1.01%) in tubers, were recorded in
Rumba variety. Bureen and Spunta varieties showed hieghest values of starch contents
(14.5 % and 14.4%) respectively. While Vitamin C (VC ( , was encountered ( 19.36, 17.6,
and 17.6 mg / 100g) for Rumba, Spunta and Bureen respectively. Also, the highest values
for protein content (1%) and the soluble solid (5%) in tubers were found in Rumba
variety.
References used
ABBAS, K.FROOQ, I.A. HAFIZ1,, AZHAR HUSSAIN1, N.A. ABBASI1AND GHULAM, S. Assessment of processing and nutritional quality of potato genotypes in Pakistan, Pak. J. Agri. Sci., Vol. 48(3),2011, 169-175
ADAMS, J. B..Raw materials quality and the texture of processed vegetables. In: Kilcast, D. (Ed.), Texture in Foods: Solid Foods, Vol. 2. Woodhead Pub. Ltd., Cambridge,2004, pp. 342-363
AMOROS, W., J. ESPINOZA AND M. BONIERBALE. Assessment of variability for processing potential in advanced potato populations. CIP Program Report, 2000, pp.185-195
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