Effect of storage duration under natural condition on chips quality of different potato varieties

Abstract

Abstract : To study the effect of storing days of potato tubers on quality of chips in different varieties when stored under natural condition, an experiment was conducted at the Analytical Laboratory of Department of Horticulture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur with 7 (seven) potato varieties viz. Asterix, Cardinal, Courage, Diamant, Esprit, Granola and Lady Rosetta. Ten kg apparently good tubers from each variety were stored immediately after harvest in natural condition and chips were made up to 150 days at 30 days interval from those stored tubers (fresh, 30, 60, 90, 120 and 150 days after storage). It was observed that the variety Lady Rosetta produced 222.9g dry chips/kg of tubers after 150 days of storage followed by Courage (222.5g), but the chips colour was turned to slightly brown. Weight of dry chips/kg of tubers and dry matter (%)was increased with the increase of storing days but on an average, water (%) in sun dried chips was decreased with the increase of storing days. Chips colour was acceptable (Golden or light golden) upto 120 days after storage in all the varieties except Granola (brown) and then turned to brown or slight brown colour after 150 days of storage. Chips made in all dates were crispy in nature in all varieties. Therefore, chips from all the studied varieties can be made upto 120 days of storage under natural condition except Granola.