Abstract
Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was designed with the purpose of identifying specialized potato clones with acceptable qualities for processing chips, in comparison with two selected control varieties, Dubaek and Superior. As a result, high dry matter and specific gravity were observed for three potato clones, and the quantified ά-solanine levels ranged from 0.15 to 15.54 mg·100 g−1 fresh weight (FW). Significant variations (p < 0.05) in reducing sugar levels were observed in clones stored at different temperature conditions. After reconditioning of the tubers at 22 °C for 21 days, a significant drop in reducing sugar levels was recorded. In addition, fried chips for each potato clone were evaluated, and the color measured on the basis of the Snack Food Association (SFA) chip color score standard. Reconditioned tubers exhibited much lighter and better chip color compared to their counterparts cold-stored at 4 °C. This study observed that for quality processing of potato chips, clones with combined traits of high dry matter, low levels of glycoalkaloids and reducing sugars, and acceptable chip color should be used as raw materials.
Highlights
Plant MaterialsAmong potato breeding clones grown in 2017 spring season in South Korea, Gangwon-do Province, 21 breeding clones and 2 control varieties (Dubaek & Superior) were selected for further evaluation for chip processing
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Summary
Among potato breeding clones grown in 2017 spring season in South Korea, Gangwon-do Province, 21 breeding clones and 2 control varieties (Dubaek & Superior) were selected for further evaluation for chip processing. The selected tubers from each clone were stored at different temperatures: 22 ◦C at harvest, 4 ◦C during cold storage, and 10 ◦C for 3 weeks before experimental analysis. The cold-stored tubers were reconditioned at 22 ◦C for additional three weeks and re-evaluated. 3 mm thin, (10 g) of each potato clone were weighed in the foil boat, and the initial weight measured in grams. The samples were dried in an electric oven overnight for 16 h at 105 ◦C to a constant weight. Six (80–130 g) tubers from each potato clone were weighed in air and under water. Tubers were all weight-matched to ensure uniformity per clone. Average underwater weights were used to calculate the specific gravity
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