Abstract
Increasing concerns have been verified with regard to the quality factor of potato tubers and their correct form of use and consumption. The purpose of this research was to determine the technological quality of potato tuber cultivars and identify the best forms of use and consumption. A completely randomized experimental design was adopted with 18 treatments represented by cultivars Agata, Apuã (IAC-5977), Aracy (IAC-2), IAC Aracy Ruiva, Asterix, Bintje, Dali, Clone IAC-6090, Itararé (IAC-5986), Laguna, Remarka, Liseta, Mondial, Novita, Oscar, Picasso, Santana, and Solide, with four replications. Specific gravity showed a positive correlation with starch content, texture, pulp pH, and soluble solids, and was negatively correlated with reducing sugars. The technological characteristics represented by specific gravity, dry matter content, texture, starch content, reducing sugars, pulp pH, titrable acidity, and soluble solids are influenced by genotype or cultivar. Cultivars Oscar, Itararé, IAC Aracy Ruiva, Clone IAC-6090, Aracy, Solide, Asterix, Santana, and Laguna were outstanding with best characteristics for frying, mashing and roasting. Mondial, Picasso, Novita, Dali, and Agata are appropriate for boiling, and more specifically for salads. In turn, potato cultivars Apuã, Remarka, Bintje, and Liseta are suitable for mashing and for roasting.
Highlights
At present, the characteristics required by the potato-consuming market in Brazil are experiencing transformations with respect to fresh and industrial quality
Specific gravity showed a positive correlation with starch content, texture, pulp pH, and soluble solids, and was negatively correlated with reducing sugars
The technological characteristics represented by specific gravity, dry matter content, texture, starch content, reducing sugars, pulp pH, titrable acidity, and soluble solids are influenced by genotype or cultivar
Summary
The characteristics required by the potato-consuming market in Brazil are experiencing transformations with respect to fresh and industrial quality. Consumers select potatoes by visual characteristics such as shape, color, and skin brightness. Between 90 and 98% of the domestic potato yield have been sold fresh, and almost all of it is used by consumers in the form of potato fries (Lopes & Buso, 1997); an expressive amount is consumed in baked form. During the frying and baking processes, the dry matter and reducing sugars contents are the most important interferers, since tuber characteristics are variable, due to environmental and cultivar-intrinsic factors. Specific gravity can indirectly provide a dry matter content estimate, and is reated to industrial yield, oil absorption during frying, and final product quality.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
