Claim · model-written summary
Chemical and instrumental measurements were identified as useful for varietal development.
- Taxon
- sweet potato
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Ipomoea batatase0 - Outcome
- evaluate key attributese0
- Qualifier
- intermediate phases of sweet potato varietal developmente0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Chemical and instrumental measurements were identified to evaluate key attributes and will be useful in the intermediate phases of sweet potato varietal development”
Title
Sunette M Laurie; Mieke Faber; Frikkie J Calitz; et al. Journal of the Science of Food and Agriculture 2012. doi:10.1002/jsfa.5932
Other claims from this paper (12)
- Observation Cream-fleshed varieties had more yellow-green colour and sweet potato-like flavour.
- Observation Cream-fleshed varieties had less graininess.
- Observation Orange-fleshed varieties had more pumpkin-like flavour, orange colour and discolouration.
- Observation Orange-fleshed varieties had higher sucrose content.
- Association The most accepted varieties were associated with sweet flavour, dry mass and maltose content.
- Association The least accepted varieties were associated with wateriness.
- Association Sensory yellow and orange correlated with instrument colour measures.
- Association Instrumental firmness correlated with sensory firmness.
- Association Dry mass correlated with sensory wateriness.
- Association Maltose content correlated with sensory sweet and sweet potato-like flavour.
- Observation Varieties clustered into three groups.
- Association Consumer acceptability correlated with maltose content, dry mass and sweet flavour.