UDC 635.21:631.527
https://doi.org/10.25630/PAV.2024.21.83.005
Kim I.V., Volkov D.I., Klykov A.G.
The research goal was to evaluate potato genotypes from a germplasm collection for the cooking quality and organoleptic properties of their tubers under the conditions of the monsoon climate of Primorsky kray. Field experiments were conducted by the Department of Potato Production in the plots with breeding and seed growing crop rotation located near Putsilovka village, Ussuriysk city district, in the valley of the Kazachka River. The starting material for the research was potato varieties included in the State Register of the Russian Federation for the Far Eastern region in the last 15–20 years. Total for the period 2016–2021. 16 genotypes of domestic and foreign selection were studied. Analyzing the taste and flavor characteristics of the potato varieties from different maturity groups showed that mid-season, medium late, and late maturing genotypes exceeded early and medium-early varieties in terms of taste (8.3–8.5 points), the sensory texture of boiled potatoes (softness) (5.3–7.5 points), a high starch content (starchiness) (8.0–8.5 points), and a low moisture content (waxiness) (8.5 point). The softness and waxiness of tubers were analyzed under optimal moisture conditions in July (the hydrothermal coefficient of Selyaninov was 1.00–1.58). It was noted that tubers of the studied potatoes did not soften when boiled (1.3–5.5 points), their flesh was non-waxy or slightly waxy (6.0–8.5 points) after boiling. The following specimens were selected for high cooking quality: Arktika, Kazachok, Krepysh, Legenda, Lady Rosetta (with the highest score for the taste and flavor characteristics in autumn and spring – 8.0–9.0 points); Krepysh, Yantar» (St), Lady Rosetta (without the darkening of the tuber flesh when raw or boiled – 7.0–9.0 points, and with a pleasant taste – 8.0–9.0 points). The selected genotypes are recommended for widespread use in commercial production and as parent forms in breeding programs to improve the table qualities of tubers.
Key words: potato, variety, cooking quality, organoleptic properties
Kim I.V., D.Sci. (Agr.), chief research fellow, Federal State Budget Scientific Institution “Federal Scientific Center of Agricultural Biotechnology of the Far East named after A.K. Chaika”. Tel.: +7 (924) 526-75-54. E-mail: kimira-80@mail.ru
Volkov D.I., head of department, Federal State Budget Scientific Institution “Federal Scientific Center of Agricultural Biotechnology of the Far East named after A.K. Chaika”, +7 (924) 260-24-32. E-mail: volkov_dima@inbox.ru
Klykov A.G., D.Sci. (Biol.), academician of RAS, head of Department, Federal State Budget Scientific Institution “Federal Scientific Center of Agricultural Biotechnology of the Far East named after A.K. Chaika”. Tel.: +7 (924) 134-10-97. E-mail: alex.klykov@mail.ru
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For citing: Kim I.V., Volkov D.I., Klykov A.G. Comparative analysis of the cooking quality of potato varieties under the conditions of Primorsky kray. Potato and vegetables. 2024. No3. Pp. 31-36. https://doi.org/10.25630/PAV.2024.21.83.005 (In Russ.).
