Examinando por Autor "Ccanto, Raul"

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Effect of production environment, genotype and process on the mineral content of native bitter potato cultivars converted into white chuño
(John Wiley & Sons, 2012-08-15) De Haan, Stef; Burgos, Gabriela; Ccanto, Raul; Arcos Pineda, Jesús; Scurrah, Maria; Salas Murrugarra, Elisa del Carmen; Bonierbale, Merideth
BACKGROUND: Variables and interaction effects affecting the mineral concentration of Andean bitter potatoes converted into so-called white chuño are unknown. We report on the effect of three contrasting production environments (E) on the dry matter (DM), zinc, iron, calcium, potassium, magnesium, phosphorus and sodium concentration of four potato native bitter genotypes (G) processed (P) into two different ‘types’ of white chuño. RESULTS: The DM content and iron, calcium, magnesium and sodium concentration of white chuño are significantly dependent on E, G, P, and E × G × P interaction (predominantly at P < 0.01). In particular, the DM content and calcium concentration are influenced by all variables and possible interaction effects. The zinc and potassium concentration are not significantly dependent on E × G, G × P or E × G × P interaction effects, while the phosphorus concentration is not significantly affected by the G × P or E × G × P interaction effect. Zinc, phosphorus and magnesium concentrations decrease in the ranges of 48.3-81.5%, 61.2-73.0% and 62.0-89.7% respectively. The decrease in potassium is particularly severe, with 122- to 330-fold losses. Iron and calcium increase by 11.2-45.6% and 74.5-714.9% respectively. CONCLUSION: E, G, P, and various interaction effects influence the mineral concentration of traditionally processed tubers. We speculate that mineral losses are caused by leaching, while increases of iron and calcium are a likely result of absorption.
Identification of Elite Potato Clones with Resistance to Late Blight Through Participatory Varietal Selection in Peru
(European Association for Potato Research, 2021-06-12) Gastelo Benavides, Manuel Antonio; Burgos, Gabriela; Bastos Zuñiga, Carolina; Perez, Juan Miguel; Otiniano Villanueva, Ronal; Cabrera Hoyos, Héctor Antonio; Ccanto, Raul; De Scurrah, María Mayer; Zum Felde, Thomas
Potato is the most important crop in Peru and late blight is the main disease affecting the crop. However, new varieties that are resistant to late blight often lack other traits that farmers and consumers prefer. Using participatory varietal selection, this study seeks to identify clones with high potential to become varieties with resistance to late blight but also feature a high marketable tuber yield and other preferred agronomic traits. During 2016–2017, 36 clones previously selected for high levels of resistance to late blight from population B developed by the International Potato Center, and three varieties used as controls (INIA 302 Amarilis moderately resistant, INIA303 Canchan and Yungay susceptible to late blight), were evaluated in five Peruvian locations. At harvest, five clones were selected based on (i) evaluations made by farmers through Participatory Varietal Selection, (ii) analysis of mixed models and Best Linear Unbiased Predictors for tuber yield, (iii) low glycoalkaloid content in tubers, and (iv) good organoleptic quality. These clones were evaluated again during 2017–2018 in four locations. Resistance to late blight and good marketable tuber yields were identified as the most important criteria for the selection of a new potato variety. The clones CIP308488.92, CIP308495.227 and CIP308478.59 were selected as promising clones having resistance to late blight and tuber yield superior to the local varieties, INIA-303 Canchan, Yungay, as well as good organoleptic quality and low glycoalkaloid content. These clones can be suggested for variety release in similar agroecological environments.
Traditional processing of black and white chuño in the peruvian andes: regional variants and effect on the mineral content of native potato cultivars
(Springer Nature, 2010-08-11) De Haan, Stef; Burgos, Gabriela; Arcos Pineda, Jesús; Ccanto, Raul; Scurrah, Maria; Salas Murrugarra, Elisa del Carmen; Bonierbale, Merideth
Traditional Processing of Black and White Chuño in the Peruvian Andes: Regional Variants and Effect on the Mineral Content of Native Potato Cultivars. Farmers in the high Andes of central to southern Peru and Bolivia typically freeze-dry potatoes to obtain chuño. Processing of so-called black chuño follows tending, treading, freezing, and drying. The making of white chuño is generally more complex and involves exposure of tubers to water. Regional variants exist for each of these processes, yet their influence on the nutritional composition of native potato cultivars is little known. Tubers belonging to four distinct cultivars and produced in a replicated trial under uniform conditions were processed into four types of chuño following standard traditional procedures (farmer-managed). These regional variants were documented, and the dry matter, iron, zinc, calcium, potassium, phosphorus, magnesium, and sodium content of the four resulting different types of boiled chuño determined at the International Potato Center's Quality and Nutrition Laboratory (Lima, Peru). Content values were compared with those of boiled (unprocessed) tubers from the same experiment. Regional variants of processing are to a large extent determined by tradition, environmental condition, and market demand. The zinc, potassium, phosphorus, and magnesium content of all types of chuño decreases in comparison with unprocessed tubers. Concentrations of these same minerals decrease more drastically for white as compared to black chuño. The effect of the four regional variants of freeze-drying on the dry matter, iron, calcium, and sodium content of chuño differs by process and/or cultivar.