EFFECT OF MATURITY DATES ON PROCESSING ATTRIBUTES OF POTATO VARIETIES UNDER NORTH-WESTERN INDIAN PLAINS

Abstract

Nine Indian and three exotic potato varieties were grown during autumn season for assessing the yield,
processing (chips making/ French fries making) and nutritive quality attributes with manipulations of maturity dates so as
to make them suitable for processing. Table varieties recorded higher total and processing grade tuber yield compared to
varieties for processing. Dry matter content in processing varieties was more than 20% and reducing sugar (RS) contents
also remained within the acceptable levels for chips (<150 mg/100 g fresh weight). Chip colour was directly related to RS
content and processing varieties namely, Kufri Chipsona-1, Kufri Chipsona-4, Kufri Himsona, Atlantic, Lady Rosetta and
the table variety Kufri Surya had acceptable chip colour on all the dates of maturity. Good quality French fries could be
made from all the nine processing varieties and the table variety Kufri Surya. Enzymatic discoloration and phenol contents
were generally low in processing varieties. Soluble protein contents were the maximum in exotic cultivars Lady Rosetta
and Kennebec (1458.3, 1431.3 mg/100 g fresh weight). Vitamin C contents ranged between 8.87 (Kufri Chipsona-1) to 15.90
mg/100 g fresh weight (Kufri Sutlej). Mean carotene contents ranged between 23.41 to 110.44 μg/100 g fresh weight with
maximum contents recorded in Kufri Pukhraj and Kufri Surya. The processing varieties viz. Kufri Chipsona-1, Lady Rosetta
and Kufri Frysona, when grown in North Western plains can be made suitable to meet the needs of the potato industry by
harvesting manipulations between 90 to 120 days after planting. However, the table variety, Kufri Surya containing one or
more antioxidants can be suitable only for fresh consumption.