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Effect of saline irrigation and water deficit on tuber quality
Year:
1995
Source of publication :
Potato Research
Authors :
Heuer, Bruria
;
.
Nadler, Arie
;
.
Volume :
38
Co-Authors:
Nadler, A., Institute of Soils and Water, Agricultural Research Organization. The Volcani Center, Bet Dagan, 50250, Israel
Heuer, B., Institute of Soils and Water, Agricultural Research Organization. The Volcani Center, Bet Dagan, 50250, Israel
Facilitators :
From page:
119
To page:
123
(
Total pages:
5
)
Abstract:
The effect of salinity and water dificit on the quality of tubers for processing was investigated. Total tuber yield was not affected by the treatments, while the percentage of non-marketable tubers was significantly reduced by high salinity (ECi=6dS m-1) and by water reduction. Accumulation of dry matter in the tubers was increased by all the treatments, that of proline by salinity only and the content of reducing sugars was increased only by water deficit. The colour of the french fries was similar in tubers from the various treatments. © 1995 Kluwer Academic Publishers.
Note:
Related Files :
dry matter content
fry colour
ion and solute accumulation
Solanum tuberosum
Solanum tuberosum L.
tuber size
Show More
Related Content
More details
DOI :
10.1007/BF02358078
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30800
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:57
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Scientific Publication
Effect of saline irrigation and water deficit on tuber quality
38
Nadler, A., Institute of Soils and Water, Agricultural Research Organization. The Volcani Center, Bet Dagan, 50250, Israel
Heuer, B., Institute of Soils and Water, Agricultural Research Organization. The Volcani Center, Bet Dagan, 50250, Israel
Effect of saline irrigation and water deficit on tuber quality
The effect of salinity and water dificit on the quality of tubers for processing was investigated. Total tuber yield was not affected by the treatments, while the percentage of non-marketable tubers was significantly reduced by high salinity (ECi=6dS m-1) and by water reduction. Accumulation of dry matter in the tubers was increased by all the treatments, that of proline by salinity only and the content of reducing sugars was increased only by water deficit. The colour of the french fries was similar in tubers from the various treatments. © 1995 Kluwer Academic Publishers.
Scientific Publication
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