Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.

Laurent Adinsi,Imayath Djibri-Moussa,Laurenda Honfozo,Alexandre Bouniol,Karima Meghar,Emmanuel O Alamu,Michael Adesokan,Santiago Arufe,Miriam Ofoeze,Benjamin Okoye,Tessy Madu,Francis Hotègni,Ugo Chijioke,Bolanle Otegbayo,Dominique Dufour,Joseph D Hounhouigan,Hernán Ceballos,Christian Mestres,Noël H Akissoé

Journal of the science of food and agriculture（2023）

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摘要

Acceptance thresholds and deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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关键词

consumer acceptability threshold,high-throughput phenotyping,selection index,sensory attributes,varietal adoption,yam varieties

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