PJB-2012-29
DETERMINATION OF PROCESSING AND NUTRITIONAL QUALITY ATRIBUTES OF POTATO GENOTYPES IN PAKISTAN
GHULAM ABBAS, I. A. HAFIZ*, N.A. ABBASI AND AZHAR HUSSAIN
Abstract
The acceptability of potatoes for processing as french fries is largely dependent on the quality of the end products. Processing industry is totally dependent on the quality parameters of tuber to satisfy the increasing demand of customers. Thirty two potato genotypes for processing and yield quality traits were assessed for screening. Significant differences in all the quality parameters and various characteristics were found, while the genotypes; 394021-120, 9625, Kiran, NARC 2002-1, NARC 1-2006/1 and VR 90-217 gave the highest results regarding yield and quality of potato tubers except kiran, which has a high yield but low quality characters. The tuber sizes and weight was also significantly different among genotypes except weight of big size tubers. Variations existed among genotypes in tuber characteristics (skin color, tuber shape, eye depth, flesh color and general appearance). The results regarding correlation studies indicated that french fry color exhibited negative correlation with reducing sugar (r = -0.7046), total sugars (r = -0.6659) and positive correlation with dry matter (r = 0.5013).This screening is helpful to the ongoing efforts to select the best genotype for the emerging processing industry of Pakistan.
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