Rapid Estimation of Potato Tuber Quality by Near‐Infrared Spectroscopy

Abstract

AbstractStarch and protein parameters of potato tubers were estimated by near‐infrared (NIR) spectroscopy measurements of the crude potato mash. Calibration was carried out with a condensed data set of original 1481 individual samples from a varying number of varieties and breeding lines, grown at eight locations over a three‐years period. Validation of the models was performed with an independent data set (n = 133). Starch content of potato tubers was determined with the official under‐water weighting procedure of the EU, and could be predicted with 90% confidence. The NIR model of phosphorus content of starch had a prediction confidence of 53%. Total protein content could be predicted, too (62% confidence), whereas the amount of coagulable protein was not predictable (R2 = 0.25). Despite the different qualification levels of the models, guiding to concrete prediction tools or to a very rough estimation graduating from “low” to “high”, the NIR technique enables potato starch processing plants to optimise both potato starch quality and processing efficiency.