YIELD, CHIPPING AND NUTRITIVE QUALITIES OF SPRING GROWN POTATOES IN NORTH-WESTERN PLAINS

Abstract

Tubers of four processing varieties along with one advanced hybrid and two popular Indian table varieties grown during spring season were evaluated for yield, chipping attributes and some important nutritional and antioxidant constituents immediately after harvest. Kufri Chipsona-1 produced maximum total tuber yield (294 q/ha). Processing grade tuber yield was also the highest in Kufri Chipsona-1 (137.5 q/ha) followed by Kufri Chipsona-2 (131 q/ha). All the three chipsona varieties viz., Kufri Chipsona-1, Kufri Chipsona-2 and Kufri Chipsona-3 produced higher yield of chips (>27%) with acceptable chip colour (<3) and contained higher tuber dry matter (22.2-23.8%) and lower levels of reducing sugars (76-103 mg/100 g fresh wt), total phenols and enzymic discoloration. Varieties Kufri Jyoti and Kufri Pukhraj as well as Kufri Surya were suitable for table consumption due to higher amounts of free amino acids, comparable levels of soluble protein and maximum contents of one or more antioxidants, viz., total phenols, vitamin C and total carotenes as compared with chipsona varieties. Industrial frying of varieties at the Frito Lay company, Sangrur showed high Frito lay solids in tubers (>16.5%), low undesirable colour (<3%), low total potato defects (<10%) and >61 Hunter colour value of the chips made from Kufri Chipsona1, Kufri Chipsona-2, Kufri Chipsona-3 and MP/98-172. Kufri Surya, although, produced good colour quality chips, had low Frito lay solids (13.4%). Based on processable tuber yield and processing characteristics, Kufri Chipsona-1 and Kufri Chipsona-2 were identified as most suitable for chipping.