[Assessment of potato varieties and hybrids for industrial processing for dry mashed potatoes]
2007
Kozlova, L.N. | Nezakonova, O.B. | Samus', N.V., National Academy of Sciences. Scientific and Practical Center for Potato, Vegetable and Fruit Growing (Belarus)
Research results of two year evaluation of potato (Solanum tuberosum L.) varieties and hybrids according to the morphological, technological, biochemical indices for samples selection for the industrial processing for dry mashed potatoes in the conditions of the Republic of Belarus were presented. In course of investigation it was found that Lasunok and Atlant varieties and 6856-1 and 35-98-30 hybrids were suitable for the industrial processing in the after-harvest period; Atlant variety and 6856-1, 35-98-30 hybrids – in course of 12 weeks after harvesting; Atlant variety – in course of 5 months after harvesting. Dry matter content in all studied samples varied from 17,5 (982208-14 hybrid) up to 27,0 (6856-1 hybrid); the optimal number was stated for Lasunak (23,6) and Atlant (22,5) varieties. In three months after storage the quantity of dry matter varied from 17,9% up to 28,0%. Content of reducing sugars in potato tubers in the after-harvest period varied from 0,11 (6856-1 hybrid) up to 0,58% (Atlant variety). Content of reducing sugars in three months after harvesting varied from 0,67 (Atlant variety) up to 0,12% (6856-1 hybrid) without warming up and from 0,56% up to 0,08 accordingly after warming up. Quantity of scraps after tubers peeling varied from 3,5% (35-98-30 hybrid) up to 10,1% (68-56-1 hybrid). Atlant variety and 982208-14 and 35-98-30 hybrids showed the lowest level of tuber browning. In the laboratory conditions dry mashed potato of the highest quality was produced from Skarb, Lasunak and Atlant varieties and 35-98-30 hybrid
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