French fry and chipping quality of potato varieties during storage at elevated temperatures

Abstract

Five varieties were assessed for processing quality during storage at 10-12oC. Dry matter (DM) content increased during storage with Indian processing varieties recording significantly higher dry matter (>20%) than the exotic variety (Kennebec). Reducing sugar and sucrose contents recorded an increasing pattern during storage though Kufri Surya recorded the lowest contents. Free amino acids and total phenol contents also increased during storage. All the varieties maintained acceptable French fry colour upto six months, while their response differed with respect to chip colour. Lowest mean chip colour was recorded in Kufri Surya, which was at par with Kufri Chipsona-1. These potato varieties grown in North-western plains can profitably be used by the French fry industry upto 180 days of storage. Kufri Surya, maintaining acceptable chip colour for longer period during storage, can be the better choice for chip industry.