Assessment of Processing Quality Traits of Different Potato Genotypes in Konya

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dc.authorid0000-0002-0089-8442en_US
dc.contributor.authorKeskin, Nursel Çöl
dc.date.accessioned2023-08-05T11:13:27Z
dc.date.available2023-08-05T11:13:27Z
dc.date.issued2022en_US
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Tarla Bitkileri Bölümüen_US
dc.description.abstractThis study aimed to determine the potato breeding lines that show superior processing quality traits and can be candidate variety by selection. The study was conducted according to The Randomized Plots Trial Design with four replications in 2019 and 2020. In the study, 26 potato breeding lines developed by Selcuk University, Faculty of Agriculture, Department of Field Crops, and 4 registered varieties as plant material were used in the two years. The varieties and lines were harvested in the fields and then the genotypes were evaluated according to processing quality traits. In the study; dry matter ratio (%), chips yield (%), French fries yield (%), chips, and French fries color (L*, b*) parameters were examined. Dry matter ratio, chips yield and French fries yield, and chips and French fries color values were found important statistically in terms of years, genotypes, year x genotype interactions. Values of chips and French fries color were varied from only genotypes averages. According to two years average, results showed large variations for examined parameters; dry matter ratio changed between 16.8-20.9 %, chips yield was 34.1-51.0 %, French fries yield was 30.7- 44.9 %, chips color values (L*, b*) were 19.4-67.1, 8-44 and French fries color values (L*, b*) were 11.4-71.5, 13.5-58.2, respectively.en_US
dc.identifier.citationKeskin, N. Ç., (2022). Assessment of Processing Quality Traits of Different Potato Genotypes in Konya. Selcuk Journal of Agriculture and Food Sciences, 36(2), 212-219. DOI: 10.15316/SJAFS.2022.027en_US
dc.identifier.doi10.15316/SJAFS.2022.027en_US
dc.identifier.endpage219en_US
dc.identifier.issn2458-8377en_US
dc.identifier.issue2en_US
dc.identifier.startpage212en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/49206
dc.identifier.volume36en_US
dc.institutionauthorKeskin, Nursel Çöl
dc.language.isoenen_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectChips yielden_US
dc.subjectDry matter ratioen_US
dc.subjectFrench fries yielden_US
dc.subjectFry coloren_US
dc.subjectPotato lineen_US
dc.titleAssessment of Processing Quality Traits of Different Potato Genotypes in Konyaen_US
dc.typeArticleen_US

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