CHIPPING QUALITY OF POTATOES STORED AT 8-20°C UNDER CONTROLLED CONDITIONS

Abstract

Tubers of five potato cultivars viz., Kufri Chandramukhi, Kufri Jyoti, Kufri Lauvkar, Kufri Chipsona-1 and Kufri Chipsona-2 used for processing in India were stored at 8, 12, 16 and 20°C with CIPC applied at 35ml/tonne. Peeling and weight losses, chip yield, chip colour, dry matter content and reducing sugar content were determined after 150 days of storage. Tubers stored at 4°C without CIPC treatment served as control. Peeling loss increased with increase in storage temperature. Yield of dehydrated (sun dried) and fresh fried chips were higher from tubers stored at 8, 12, and 16°C, as compared to 4 or 20°C. The chip yield could be related to dry matter content of tubers before and after storage. Chip colour score was unacceptably high at 4°C due to high accumulation of reducing sugar and the colour of dehydrated and fresh fried chips prepared from tubers stored at 8, 12, 16 and 20°C were also above the acceptable limit. The results showed that after 150 days of storage at 8, 12, 16 and 20°C, none of the five processing cultivars produced fresh fried chips of acceptable colour. Dehydrated chips were of acceptable colour only in Kufri Chipsona-1 and were unacceptable in the other four cultivars.