Processing quality of potato varieties stored at ambient temperature

Potato tubers of four cultivars viz., Kufri Chipsona-1, Kufri Chipsona-2, Kufri Jyoti and Kufri Bahar were stored at room temperature (22–38°C, RH 37–80%) after harvest. Freshly harvested and stored tubers were processed into chips, laccha and french fries and evaluated for losses due to rottage, sprouting and weight loss. Dry matter content was found to be highest in Kufri Chipsona-2 in freshly harvested and 90 days stored potatoes followed by Kufri Chipsona-1, Kufri Jyoti and Kufri Bahar. Similarly, the chips colour and general acceptability were significant and highly acceptable in Kufri Chipsona-1 and Kufri Chipsona-2. In freshly harvested potatoes, quality of the products (chips, french fries and laccha) was highly acceptable ranging between 8 and 7 in both processing varieties. Reducing sugars, total phenols, sucrose and browning were within acceptable range in both Kufri Chipsona-1 and Kufri Chipsona-2. The findings of the study suggests that 90 days storage of potatoes at normal temperature with proper ventilation could be explored for storing processing potatoes.