Caracterización poscosecha de siete cultivares de arracacha (Arracacia xanthorrhiza Bancroft)
Arracacha is used by farming families as a fundamental crop for food security because of its caloric content. In Colombia, there are diverse cultivars that have been scarcely studied. The postharvest quality and starch content of seven arracacha cultivars were characterized. A completely randomized design was used with seven treatments, consisting of the cultivars ‘yema de huevo’, ‘paliverde’, ‘palirrusia’, ‘yucatana’, ‘blanca de tarro’, ‘palinegra’ and ‘amarilla de tarro’. The results showed that the pH, the total soluble solids, and the maturity ratio increased for all cultivars except for ‘palinegra’ during the first 8 days after harvest. The total titratable acidity decreased for ‘amarilla de tarro’; in the rest of cultivars, there was a slight increase over time. The respiratory rate and firmness increased in all cultivars until day 12, with higher values for ‘palinegra’. Starch content, respiratory rate, and firmness decreased, while L* increased. The loss of mass had the highest values in the first 3 days of storage. The color index and the L* and b* parameters increased over time; therefore, increases inluminosity and yellow colorations were observed. ‘Paliverde’ showed the highest starch content, being the cultivar less suitable for industries.
| Main Authors: | , , , , |
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| Format: | Digital revista |
| Language: | eng |
| Published: |
Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias Agrarias
2021
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| Online Access: | https://revistas.unal.edu.co/index.php/refame/article/view/92658 |
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| Summary: | Arracacha is used by farming families as a fundamental crop for food security because of its caloric content. In Colombia, there are diverse cultivars that have been scarcely studied. The postharvest quality and starch content of seven arracacha cultivars were characterized. A completely randomized design was used with seven treatments, consisting of the cultivars ‘yema de huevo’, ‘paliverde’, ‘palirrusia’, ‘yucatana’, ‘blanca de tarro’, ‘palinegra’ and ‘amarilla de tarro’. The results showed that the pH, the total soluble solids, and the maturity ratio increased for all cultivars except for ‘palinegra’ during the first 8 days after harvest. The total titratable acidity decreased for ‘amarilla de tarro’; in the rest of cultivars, there was a slight increase over time. The respiratory rate and firmness increased in all cultivars until day 12, with higher values for ‘palinegra’. Starch content, respiratory rate, and firmness decreased, while L* increased. The loss of mass had the highest values in the first 3 days of storage. The color index and the L* and b* parameters increased over time; therefore, increases inluminosity and yellow colorations were observed. ‘Paliverde’ showed the highest starch content, being the cultivar less suitable for industries. |
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