Evaluation of potato genotypes for processing quality attributes

Abstract

Abstract : Sixteen potato genotypes including both yellow and purple flesh collected from different sources were investigated to know the processing quality in terms of dry matter content, brix index (total soluble solids), starch, glucose, sucrose and reducing sugar content and evaluation of consumer acceptability test. The genotypes showed a great variation in the parameters mentioned above and among them, Lady Rosetta, Rosa Gold, Cardinal, Courage, Diamant, Jam Alu, KAC 10064, and KAC 10069 showed better processing quality as they contained higher dry matter (> 20%), brix% (> 6.0) and starch content (> 90 mg g1) and lower glucose (< 0.4 mg g*1), sucrose (<2.5 mg g'1) and reducing sugar (about 4 mg g*1) content. The yellow flesh potato genotypes had superior processing quality and showed good score in consumer acceptability test than that of purple flesh genotypes. Among the yellow flesh genotypes having good processing quality, the Diamant and Lady Rosetta achieved very good score in acceptability test (>7.5 out of 9.0 scale) suggesting their suitability in the preparation of potato chips.