Processing quality comparisons in potatoes stored under refrigerated and non-refrigerated conditions

Abstract

Five Indian and two exotic potato processing varieties raised in North-western plains were evaluated for chipping and French fry quality after storage under refrigerated and non-refrigerated conditions viz. 2–4, 10–12 °C, in heap (17–31 °C, 54–91 % RH) and pit (17–27 °C, 67–95 % RH) with CIPC (isopropyl N-(3-chlorophenyl) carbamate) treatment. Dry matter content was more than 20 % in all the varieties except Kennebec. Initial reducing sugar concentration was low, which increased after 90 days of storage at 2–4 and 10–12 °C and decreased in heap and pit storage. Sucrose content increased during storage with higher increase recorded at 2–4 °C. Chip colour of potatoes before and after storage at 10–12 °C and in heap and pit, was highly acceptable (except Kennebec), while the colour was unacceptably dark in potatoes after storage at 2–4 °C. French fries of acceptable colour were made from potato varieties (except for Kennebec at 2–4 °C) with fries of heap and pit stored potatoes recording highest firmness. Chips made from pit stored potatoes also recorded highest crispness. All varieties except Kennebec were considered suitable for processing; and storage in heap and pit is recommended as an economic option for short-term storage of processing potatoes.