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Evaluation of potato varieties stored on-farm for tuber processing quality.

Author(s) : UPPAL D. S.

Type of article: Article

Summary

Eight potato varieties grown in India were used in the study. At the time of storage (0 day) and after storage (105 days), 10 tubers of each variety were hand-peeled and cut longitudinally. One half of each tuber was processed into fried chips and the other half was finely diced and used for the estimation of dry matter and biochemical parameters. The results showed that at day 0, the content of dry matter varied among the varieties and ranged between 15.1 and 19.2%. During storage of potatoes in pits and heaps, the average dry matter increased to 18.4 and 19.8%, respectively. All the varieties produced highly unacceptable chips (sensory scores of 5.5-10), having dark brown colour and bitter taste, before storage. Chip colour improved significantly during storage of tubers in both storage systems; however, the average chip score was marginally high in heaps as compared to pits. The storage of tubers in pits made them suitable for processing into chips and all the other varieties produced chips of acceptable light golden colour with good taste and texture. During storage in pits and heaps, the concentration of reducing sugars decreased significantly, the amount of sucrose increased manifolds (82-161%), and the level of total phenols also decreased.

Details

  • Original title: Evaluation of potato varieties stored on-farm for tuber processing quality.
  • Record ID : 2005-2031
  • Languages: English
  • Source: J. indian Potato Assoc. - vol. 30 - n. 1-2
  • Publication date: 2003

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