Caracterización morfológica y bioquímica de 40 accesiones de Bactris gasipaes del CATIE
El CATIE posee importantes colecciones de recursos genéticos, las cuales se encuentran bajo un acuerdo con el Órgano Rector del Tratado Internacional sobre Recursos Fitogenéticos para la Alimentación y Agricultura. Una de estas colecciones es la colección de campo de pejibaye, la cual cuenta con 614 accesiones.
En total se caracterizaron morfológica- y bioquímicamente los frutos de 40 accesiones. La caracterización de los frutos se llevó a cabo en 2007, y hace parte de un estudio colaborativo del CIAT, CIRAD, Bioversity International y CATIE.
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0144644
It was determined by photograph
Nitrogen content was quantified in a colorimeter (660 nm wavelength) after digesting the fruit meal with sulfuric acid, selenium and salicylic acid
Temperature at which the starch in suspension gels
It was determined by photograph
Dry matter was obtained by placing cooked samples of ground fruit in an oven at 40 °C for 48 hours
Dry matter was obtained by placing fresh samples of ground fruit in an oven at 40 °C for 48 hours
Crude fiber content was determined by combustion of the dry matter residue of raw flour samples after digestion with acids and base reagents
To identify and quantify carotenoids, HPLC analyses were carried out on raw and cooked fruit pulp
It was determined by progressively heating a 10% starch water suspension
Time after which the starch in suspension gels
The functional properties of starch were determined using a Rapid Visco Analyzer (RVA) on a 10% starch suspension
Starch was isolated from the flour and analyzed by RVA (Rapid Visco Analyzer)
The oil content was determined by extraction of the meal with hexane
Crude fiber content was determined by combustion of the dry matter residue of cooked flour samples after digestion with acids and base reagents
The firmness reduction factor shows the behavior of pejibaye against cooking (Tcrudo/Tcocido)
It was measured by incinerating the flour obtained from the fruits in an oven at 550 ºC for 3 hours
Nitrogen content was quantified in a colorimeter (660 nm wavelength) after digesting the fruit meal with sulfuric acid, selenium and salicylic acid
List of accessions included in the dataset