1Central Potato Research Institute Campus, Modipuram-250 110, Meerut, UP, India
2 Central Potato Research Institute Shimla-171 001, HP, India
Development and availability of suitable potato processing varieties is indispensable for sustaining the growth of processing industries in India. During years 2003 to 2005, potato hybrid HT/92–621 was evaluated in an industrial unit for preparation of French fries. HT/92–621 showed good consistency not only in the yield of finished product (32–33%) but also in the organoleptic attributes. Other parameters important in deciding processing attributes, viz., tuber dry matter and sugars in HT/92–621 were also comparable to those in standard potato processing variety Kufri Chipsona-1. The evaluation results indicated that potato hybrid HT/92–621, known for its tolerance and adaptability to non traditional areas and seasons can suitably be exploited by the French fry industry through its cultivation in non traditional potato areas and seasons unsuitable for Kufri Chipsona-1.
