Sujet
Q04 - Composition des produits alimentaires, F60 - Physiologie et biochimie végétale, F30 - Génétique et amélioration des plantes, Dioscorea trifida, Amylopectine, Amidon, Amylose, Génotype, Propriété technologique, Composition chimique, Propriété physicochimique

Domaines
Agriculture, Biologie, Sciences exactes, Chimie, Agronomie

Description

The objectives of this study were: (1) to analyse the physico-chemical characteristics of 48 Dioscorea alata varieties representing a core sample of the Vanuatu national germplasm collection; (2) to relate those
characteristics with the varieties eating quality; and (3) to assess the possibility of selecting varieties according to their chemotype. Overall, 331 accessions were collected from 15 different islands of Vanuatu,
planted in an ex situ germplasm collection and described during 3 years. The 48 varieties included in the core sample were selected according to their island of origin, eating quality, tuber shape, tuber flesh colour and morphotype. Analyses of their tubers were made for percentage dry matter, starch, amylose, lipids, minerals, proteins, sugars and gelatinisation temperature range. Significant variation exists for each of these characteristics except for gelatinisation temperature. Varieties with good eating quality are characterised with high dry matter, starch and amylose contents. Chemotypes appear to be genetically controlled and further screening of germplasm and/or breeding will have to take into consideration these characteristics, important for farmers’ adoption.

Mots-clés
Chemotypes, Dioscorea alata, Germplasm, Food quality, Starch

Langue
English (en-GB)

Auteurs
V. Lebot, R. Malapa, T. Molisale and J.L. Marchand

Contributeurs

Sources
In : Journal of agricultural and food chemistry = ISSN 0021-8561. - (2011)vol.59:n°1

Relation
DOI 10.1007/s10722-005-2013-2

Couverture
Amazonie, Venezuela (République bolivarienne du)

Nom du journal
Journal of Agricultural and Food Chemistry