Exploration of storage and process tolerance of different potato cultivars using principal component and canonical correlation analyses

Jukka Vainionpää (Corresponding Author), Riitta Kervinen, Monica De Prado, Eira Laurila, Maarit Kari, L. Mustonen, Raija Ahvenainen

Research output: Contribution to journalArticleScientificpeer-review

11 Citations (Scopus)

Abstract

A database consisting of several texture and sensory attributes of different potato cultivars was analyzed using canonical correlation analysis. Principal component analysis was used to screen the variables entered into a canonical correlation analysis. Canonical correlation analysis was sensitive enough to detect the changes in the factors of the production chain, the findings giving a view of the diversified quality variables of the potato. According to the analysis, storage time, reducing sugars and sucrose can be regarded as the main factors in the generation of the mature, edible potato with inherent sensory and textural properties, and with marked differences between cultivars. On the other hand, properties generated during the vegetative period such as organic acids had not pronounced effects on the emerged criterion variables such as mealiness, adhesiveness, sweetness and flavour. Accordingly, concurrent nitrogen dosage and cumulative temperature seemed to be of secondary importance to the overall quality of the potato.

Original languageEnglish
Pages (from-to)47 - 61
Number of pages15
JournalJournal of Food Engineering
Volume44
Issue number1
DOIs
Publication statusPublished - 2000
MoE publication typeA1 Journal article-refereed

Fingerprint

Solanum tuberosum
potatoes
cultivars
Adhesiveness
sweetness
production economics
Principal Component Analysis
reducing sugars
heat sums
organic acids and salts
vegetative growth
adhesion
Sucrose
sensory properties
storage time
principal component analysis
Nitrogen
flavor
texture
Databases

Cite this

Vainionpää, Jukka ; Kervinen, Riitta ; De Prado, Monica ; Laurila, Eira ; Kari, Maarit ; Mustonen, L. ; Ahvenainen, Raija. / Exploration of storage and process tolerance of different potato cultivars using principal component and canonical correlation analyses. In: Journal of Food Engineering. 2000 ; Vol. 44, No. 1. pp. 47 - 61.
@article{433ec39af085488fb94bb111aa267edc,
title = "Exploration of storage and process tolerance of different potato cultivars using principal component and canonical correlation analyses",
abstract = "A database consisting of several texture and sensory attributes of different potato cultivars was analyzed using canonical correlation analysis. Principal component analysis was used to screen the variables entered into a canonical correlation analysis. Canonical correlation analysis was sensitive enough to detect the changes in the factors of the production chain, the findings giving a view of the diversified quality variables of the potato. According to the analysis, storage time, reducing sugars and sucrose can be regarded as the main factors in the generation of the mature, edible potato with inherent sensory and textural properties, and with marked differences between cultivars. On the other hand, properties generated during the vegetative period such as organic acids had not pronounced effects on the emerged criterion variables such as mealiness, adhesiveness, sweetness and flavour. Accordingly, concurrent nitrogen dosage and cumulative temperature seemed to be of secondary importance to the overall quality of the potato.",
author = "Jukka Vainionp{\"a}{\"a} and Riitta Kervinen and {De Prado}, Monica and Eira Laurila and Maarit Kari and L. Mustonen and Raija Ahvenainen",
year = "2000",
doi = "10.1016/S0260-8774(99)00164-8",
language = "English",
volume = "44",
pages = "47 -- 61",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",
number = "1",

}

Exploration of storage and process tolerance of different potato cultivars using principal component and canonical correlation analyses. / Vainionpää, Jukka (Corresponding Author); Kervinen, Riitta; De Prado, Monica; Laurila, Eira; Kari, Maarit; Mustonen, L.; Ahvenainen, Raija.

In: Journal of Food Engineering, Vol. 44, No. 1, 2000, p. 47 - 61.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Exploration of storage and process tolerance of different potato cultivars using principal component and canonical correlation analyses

AU - Vainionpää, Jukka

AU - Kervinen, Riitta

AU - De Prado, Monica

AU - Laurila, Eira

AU - Kari, Maarit

AU - Mustonen, L.

AU - Ahvenainen, Raija

PY - 2000

Y1 - 2000

N2 - A database consisting of several texture and sensory attributes of different potato cultivars was analyzed using canonical correlation analysis. Principal component analysis was used to screen the variables entered into a canonical correlation analysis. Canonical correlation analysis was sensitive enough to detect the changes in the factors of the production chain, the findings giving a view of the diversified quality variables of the potato. According to the analysis, storage time, reducing sugars and sucrose can be regarded as the main factors in the generation of the mature, edible potato with inherent sensory and textural properties, and with marked differences between cultivars. On the other hand, properties generated during the vegetative period such as organic acids had not pronounced effects on the emerged criterion variables such as mealiness, adhesiveness, sweetness and flavour. Accordingly, concurrent nitrogen dosage and cumulative temperature seemed to be of secondary importance to the overall quality of the potato.

AB - A database consisting of several texture and sensory attributes of different potato cultivars was analyzed using canonical correlation analysis. Principal component analysis was used to screen the variables entered into a canonical correlation analysis. Canonical correlation analysis was sensitive enough to detect the changes in the factors of the production chain, the findings giving a view of the diversified quality variables of the potato. According to the analysis, storage time, reducing sugars and sucrose can be regarded as the main factors in the generation of the mature, edible potato with inherent sensory and textural properties, and with marked differences between cultivars. On the other hand, properties generated during the vegetative period such as organic acids had not pronounced effects on the emerged criterion variables such as mealiness, adhesiveness, sweetness and flavour. Accordingly, concurrent nitrogen dosage and cumulative temperature seemed to be of secondary importance to the overall quality of the potato.

U2 - 10.1016/S0260-8774(99)00164-8

DO - 10.1016/S0260-8774(99)00164-8

M3 - Article

VL - 44

SP - 47

EP - 61

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

IS - 1

ER -