English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Chemical composition and ascorbic acid were estimated in tubers of four potatoes varieties (Oceania, Pamina, Lady Rosetta, and Lady Balfour) collected from storage refrigerator. The study showed differences in chemical composition between the four varieties. The protein, fat, carbohydrates, ash, fiber, moisture and ascorbic acid content  ranged respectively from 6.78-8.2, 0.2-0.3, 81.01-84.1, 5.36- 6.97, 3.47-471, 78.1-86.21, and 18.92-25.08 % in the varieties investigates. The statistical analysis show highly differences between the four kinds of potatoes. High percent of protein, fat and ascorbic acid were detected in Lady Rosetta potato, of ash and moisture in Pamina potato, of carbohydrates in Oceania potato, while of fiber in Lady Balfour potato. The antioxidant enzymes peroxidase, Catalase and Ascorbate peroxidase were determined, showing ranges of 0.05-0.13, 0.15-0.2 and 0.12- 0.31Unit min-1 gm-1 in Oceania, Pamina, Lady Rosetta and Lady Balfour, respectively.

CHEMICAL COMPOSITION, ASCORBIC ACID AND ANTIOXIDANT ENZYMES OF SOME POTATO VARIETIES