Chipping quality of potato accessions grown organically in different elevation of the Philippine highlands
2007
Sagalla, E.J.D. | Tad-awan, B.A. | Shagol, C.C., Benguet State Univ., La Trinidad, Benguet (Philippines). Dept. of Agronomy)
Potatoes grown in an elevation of 1,336 m asl had consistently produced tubers with good chips quality. Furthermore, the harvested potatoes had high dry matter content (20.78%) and chip recovery (82.74%). The potatoes also had one of the lowest sugar content (3.94 deg Brix), thus, producing light yellow chips with no browning. The chips were also liked much by the panelist. Potatoes harvested from elevations of 1,342 m asl and 1,588 m asl also had a good chipping quality and high chip recovery. Moreover, the chips produced were light yellow but were liked moderately by panelists. Accession 13.1.1 and 5.19.2.2 had the highest dry matter contents (20.03% and 20.47%) and percent chip recovery (78.07 and 77.57). Also, they had the lowest sugar contents (3.88 deg Brix and 3.91 deg Brix), thus, producing the desired light yellow chips with no browning.
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Эту запись предоставил University of the Philippines at Los Baños