Qualidade de fritura de tubérculos de batata produzidos sob cinco doses de nitrogênio
Ano de defesa: | 2005 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Agronomia
|
Departamento: |
Agronomia
|
País: |
BR
|
Palavras-chave em Português: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/4967 |
Resumo: | Nowadays, potato is the most important vegetable in Brazil and frying is the preferable way to consume it. Potato processing industry requires tubers characteristics as: uniform size and color, besides chip golden color. The main factors to achieve these characteristics are: high dry matter and low content of reducing sugars. Tuber quality is influenced by genetics and environmental factors such as storage temperature. The objective of this work was to evaluate chip processing quality produced with five doses of nitrogen. Tubers of cultivar Asterix were planted on september the 2nd in 2003 at UFSM. The treatments consisted of five N concentrations in the nutrient solution, expressed in mmol.L-1: 5.0(T1), 8.3(T2), 11.3(T3), 14.3(T4) and 16.3(T5). Tubers were harvested on december the 17th in 2003, 104 days after planting. Tubers cured for 15 days at 20ºC and immediately after curing, tubers were organized in four replicates of nine tubers and determined dry matter, reducing sugars and chip color. Potatoes were stored in chambers at 4ºC, 10ºC and 20ºC for 30 and 60 days and revalued for dry matter, reducing sugars and chip color. Nitrogen doses applied during potato growth alter chip quality. Dry matter content was affected by N doses, but these values reduced with doses higher than 11,3mmolN.L-1. The results show that only tubers from T2 and T3 achieved the minimum content of dry matter suggested by literature which is 20g.100g-1.It was not observed a relationship between reducing sugars and chip color with nitrogen doses before storage time. After the storage at 4ºC, dry matter showed a little variation with N doses after 30 days of storage, while after 60 days it was observed a reduction of this characteristic. At 10 and 20ºC the regression curves showed less content of dry matter according to higher doses of nitrogen. Nitrogen doses did not affect chips color, independently of temperature and storage time, however dry matter was affected by nitrogen doses, temperature and storage time. Other factors besides nitrogen influence chip color and reducing sugars at potato tubers cv. Asterix. |
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2017-05-162017-05-162005-03-03OLIVEIRA, Viviani Ruffo de. Chip quality of potato tubers produced under five doses of nitrogen. 2005. 56 f. Dissertação (Mestrado em Agronomia) - Universidade Federal de Santa Maria, Santa Maria, 2005.http://repositorio.ufsm.br/handle/1/4967Nowadays, potato is the most important vegetable in Brazil and frying is the preferable way to consume it. Potato processing industry requires tubers characteristics as: uniform size and color, besides chip golden color. The main factors to achieve these characteristics are: high dry matter and low content of reducing sugars. Tuber quality is influenced by genetics and environmental factors such as storage temperature. The objective of this work was to evaluate chip processing quality produced with five doses of nitrogen. Tubers of cultivar Asterix were planted on september the 2nd in 2003 at UFSM. The treatments consisted of five N concentrations in the nutrient solution, expressed in mmol.L-1: 5.0(T1), 8.3(T2), 11.3(T3), 14.3(T4) and 16.3(T5). Tubers were harvested on december the 17th in 2003, 104 days after planting. Tubers cured for 15 days at 20ºC and immediately after curing, tubers were organized in four replicates of nine tubers and determined dry matter, reducing sugars and chip color. Potatoes were stored in chambers at 4ºC, 10ºC and 20ºC for 30 and 60 days and revalued for dry matter, reducing sugars and chip color. Nitrogen doses applied during potato growth alter chip quality. Dry matter content was affected by N doses, but these values reduced with doses higher than 11,3mmolN.L-1. The results show that only tubers from T2 and T3 achieved the minimum content of dry matter suggested by literature which is 20g.100g-1.It was not observed a relationship between reducing sugars and chip color with nitrogen doses before storage time. After the storage at 4ºC, dry matter showed a little variation with N doses after 30 days of storage, while after 60 days it was observed a reduction of this characteristic. At 10 and 20ºC the regression curves showed less content of dry matter according to higher doses of nitrogen. Nitrogen doses did not affect chips color, independently of temperature and storage time, however dry matter was affected by nitrogen doses, temperature and storage time. Other factors besides nitrogen influence chip color and reducing sugars at potato tubers cv. Asterix.Atualmente, a batata é a hortaliça de maior importância econômica no Brasil, sendo a fritura a forma preferencial de seu preparo, tanto doméstico quanto comercial. A batata que se destina ao processamento deve apresentar características de qualidade como tamanho e coloração uniformes dos tubérculos e tonalidade dourada-clara do chips. Os principais fatores condicionantes dessas características são o elevado teor de matéria seca, o baixo conteúdo de açúcares redutores e o formato dos tubérculos, sendo a qualidade dos chips influenciada por fatores genéticos e ambientais, como por exemplo a temperatura de armazenamento dos tubérculos. O objetivo deste trabalho foi determinar a qualidade pós-colheita de tubérculos de batata destinados ao processamento de chips cultivados com cinco doses de nitrogênio durante o ciclo da cultura e posteriormente armazenados por 60 dias. A implantação da cultura foi realizada no dia 02 de setembro de 2003 no telado do Departamento de Fitotecnia da Universidade Federal de Santa Maria-RS, utilizando a cultivar Asterix. Os tratamentos foram constituídos por cinco soluções nutritivas com diferentes doses de N, em mmol.L-1, de 5,0(T1), 8,3(T2), 11,3(T3), 14,3(T4) e 16,3(T5). Os tubérculos foram colhidos no dia 17 de dezembro de 2003, aos 104 dias após o plantio e deixados em processo de cura durante 15 dias na temperatura de 20ºC e agrupados em nove tubérculos por amostra e quatro repetições, sendo a seguir realizado as determinações da matéria seca, açúcares redutores e coloração dos chips. Os tratamentos foram então armazenados em câmaras frigoríficas por 30 e 60 dias nas temperaturas de 4ºC,10ºC e 20ºC e os tubérculos novamente avaliados para matéria seca, açúcares redutores e coloração dos chips. As doses de N aplicadas durante o crescimento e desenvolvimento da cultura da batata alteram a qualidade dos chips. Os resultados indicam que somente os tubérculos das doses T2 e T3 atingiriam o teor mínimo de matéria seca preconizado pela literatura, que é de 20g.100g-1. O teor de matéria seca dos tubérculos foi afetado pelo N, decrescendo com doses de N superiores a 11,3 mmolN.L-1 na solução nutritiva. Não foi observado relação entre os açúcares redutores e coloração dos chips com as doses de N aplicadas antes do armazenamento. Após o armazenamento a 4ºC, o teor de matéria seca apresentou pequena variação com as doses de N aos 30 dias, enquanto que aos 60 dias houve uma redução nessa característica. Nas temperaturas de 10ºC e 20ºC as curvas de regressão indicaram teores menores de matéria seca nas doses mais elevadas de nitrogênio. A matéria seca foi afetada pelas doses de N, temperatura e tempo de armazenamento. No entanto, as doses de N não afetaram a coloração dos chips independe da temperatura e do tempo de armazenamento. Outros fatores, além da adubação nitrogenada influenciam a coloração dos chips e o teor de açúcares redutores em tubérculos de batata da cultivar Asterix.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em AgronomiaUFSMBRAgronomiaAgriculturaBatataNitrogenioColheitaFrituraCNPQ::CIENCIAS AGRARIAS::AGRONOMIAQualidade de fritura de tubérculos de batata produzidos sob cinco doses de nitrogênioChip quality of potato tubers produced under five doses of nitrogeninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisAndriolo, Jeronimo Luizhttp://lattes.cnpq.br/2272742484721758Bisognin, Dilson Antôniohttp://lattes.cnpq.br/7298261913496737Amarante, Cassandro Vidal Talamini dohttp://lattes.cnpq.br/8440560814308018http://lattes.cnpq.br/6276610455202824Oliveira, Viviani Ruffo de5001000000094005005005003003d5c7ab4-9411-42c6-9dae-b565481f2d780086050e-98e6-4d88-b26f-9f9b2f7f41e2a24a0c20-1a6a-4590-901f-5694422d3b6e141e421c-f41d-4bdf-8626-4e9e52977610info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALVIVIANI OLIVEIRA.pdfapplication/pdf416534http://repositorio.ufsm.br/bitstream/1/4967/1/VIVIANI%20OLIVEIRA.pdf0dcef1f2ce4f4313b5639adbda14db9fMD51TEXTVIVIANI OLIVEIRA.pdf.txtVIVIANI OLIVEIRA.pdf.txtExtracted texttext/plain79832http://repositorio.ufsm.br/bitstream/1/4967/2/VIVIANI%20OLIVEIRA.pdf.txt0033956f2b5f050c63fdb70b8ac351fbMD52THUMBNAILVIVIANI OLIVEIRA.pdf.jpgVIVIANI OLIVEIRA.pdf.jpgIM Thumbnailimage/jpeg6099http://repositorio.ufsm.br/bitstream/1/4967/3/VIVIANI%20OLIVEIRA.pdf.jpgd8e19055ed3ac9f721304ad0f0a38833MD531/49672021-09-30 14:41:04.442oai:repositorio.ufsm.br:1/4967Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2021-09-30T17:41:04Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Qualidade de fritura de tubérculos de batata produzidos sob cinco doses de nitrogênio |
dc.title.alternative.eng.fl_str_mv |
Chip quality of potato tubers produced under five doses of nitrogen |
title |
Qualidade de fritura de tubérculos de batata produzidos sob cinco doses de nitrogênio |
spellingShingle |
Qualidade de fritura de tubérculos de batata produzidos sob cinco doses de nitrogênio Oliveira, Viviani Ruffo de Agricultura Batata Nitrogenio Colheita Fritura CNPQ::CIENCIAS AGRARIAS::AGRONOMIA |
title_short |
Qualidade de fritura de tubérculos de batata produzidos sob cinco doses de nitrogênio |
title_full |
Qualidade de fritura de tubérculos de batata produzidos sob cinco doses de nitrogênio |
title_fullStr |
Qualidade de fritura de tubérculos de batata produzidos sob cinco doses de nitrogênio |
title_full_unstemmed |
Qualidade de fritura de tubérculos de batata produzidos sob cinco doses de nitrogênio |
title_sort |
Qualidade de fritura de tubérculos de batata produzidos sob cinco doses de nitrogênio |
author |
Oliveira, Viviani Ruffo de |
author_facet |
Oliveira, Viviani Ruffo de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Andriolo, Jeronimo Luiz |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/2272742484721758 |
dc.contributor.advisor-co1.fl_str_mv |
Bisognin, Dilson Antônio |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/7298261913496737 |
dc.contributor.referee1.fl_str_mv |
Amarante, Cassandro Vidal Talamini do |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/8440560814308018 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/6276610455202824 |
dc.contributor.author.fl_str_mv |
Oliveira, Viviani Ruffo de |
contributor_str_mv |
Andriolo, Jeronimo Luiz Bisognin, Dilson Antônio Amarante, Cassandro Vidal Talamini do |
dc.subject.por.fl_str_mv |
Agricultura Batata Nitrogenio Colheita Fritura |
topic |
Agricultura Batata Nitrogenio Colheita Fritura CNPQ::CIENCIAS AGRARIAS::AGRONOMIA |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::AGRONOMIA |
description |
Nowadays, potato is the most important vegetable in Brazil and frying is the preferable way to consume it. Potato processing industry requires tubers characteristics as: uniform size and color, besides chip golden color. The main factors to achieve these characteristics are: high dry matter and low content of reducing sugars. Tuber quality is influenced by genetics and environmental factors such as storage temperature. The objective of this work was to evaluate chip processing quality produced with five doses of nitrogen. Tubers of cultivar Asterix were planted on september the 2nd in 2003 at UFSM. The treatments consisted of five N concentrations in the nutrient solution, expressed in mmol.L-1: 5.0(T1), 8.3(T2), 11.3(T3), 14.3(T4) and 16.3(T5). Tubers were harvested on december the 17th in 2003, 104 days after planting. Tubers cured for 15 days at 20ºC and immediately after curing, tubers were organized in four replicates of nine tubers and determined dry matter, reducing sugars and chip color. Potatoes were stored in chambers at 4ºC, 10ºC and 20ºC for 30 and 60 days and revalued for dry matter, reducing sugars and chip color. Nitrogen doses applied during potato growth alter chip quality. Dry matter content was affected by N doses, but these values reduced with doses higher than 11,3mmolN.L-1. The results show that only tubers from T2 and T3 achieved the minimum content of dry matter suggested by literature which is 20g.100g-1.It was not observed a relationship between reducing sugars and chip color with nitrogen doses before storage time. After the storage at 4ºC, dry matter showed a little variation with N doses after 30 days of storage, while after 60 days it was observed a reduction of this characteristic. At 10 and 20ºC the regression curves showed less content of dry matter according to higher doses of nitrogen. Nitrogen doses did not affect chips color, independently of temperature and storage time, however dry matter was affected by nitrogen doses, temperature and storage time. Other factors besides nitrogen influence chip color and reducing sugars at potato tubers cv. Asterix. |
publishDate |
2005 |
dc.date.issued.fl_str_mv |
2005-03-03 |
dc.date.accessioned.fl_str_mv |
2017-05-16 |
dc.date.available.fl_str_mv |
2017-05-16 |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
OLIVEIRA, Viviani Ruffo de. Chip quality of potato tubers produced under five doses of nitrogen. 2005. 56 f. Dissertação (Mestrado em Agronomia) - Universidade Federal de Santa Maria, Santa Maria, 2005. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/4967 |
identifier_str_mv |
OLIVEIRA, Viviani Ruffo de. Chip quality of potato tubers produced under five doses of nitrogen. 2005. 56 f. Dissertação (Mestrado em Agronomia) - Universidade Federal de Santa Maria, Santa Maria, 2005. |
url |
http://repositorio.ufsm.br/handle/1/4967 |
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