Changes in processing characteristics and protein content of potato tubers with crop maturity*

Five released and three pre-release cultivars of potato were grown at the CPRS. Modipuram farm for three seasons. The crop was harvested 60 and 75 days after sowing; and at full maturity 90 days after sowing. At each stage, the tuber yield was recorded and the tubers were analysed for their dry matter, true protein, free amino acids, reducing sugars and phenolic contents. The results indicated that it was advantageous to harvest the crop at full maturity, because at this stage the tubers have the highest dry matter and protein contents and the lowest reducing sugars and free amino acid contents.