UDC 635.21:631.526.32 (571.63)
https://doi.org/10.25630/PAV.2024.66.41.005
Volkov D.I., Kim I.V, Gisyuk A.A., Klykov A.G.
The paper presents the results of a comparative evaluation of twenty potato varieties of various breeding origin for their suitability to be processed into potato chips under the conditions of Primorsky kray. The research was conducted by the Department of Potato Breeding and Horticulture at FSBSI «FSC of Agricultural Biotechnology of the Far East named after A.K. Chaiki» in 2019–2023. The research plan included field (yield and its components and morphological characteristics of potato tubers) and laboratory experiments (the biochemical analysis and quality control of the final product in the post-harvest period). Additionally, the quality of the final product was evaluated after long-term storage depending on the temperature regime and the methods employed for quality improvement. The research established a moderate correlation between the content of reducing sugars and the color of the fried product (r= –0.617). Varieties Kurazh, Primorskaya zarya, Pamyati Rogacheva, Bryanskii delikates, Zhuravinka, and VR 808 were observed to have optimal color of potato chips (8.3–9.0 points) and a content of reducing sugars within 0.25–0.36%. In spring (March), variety Lady Rosetta was suitable for obtaining potato chips with satisfying color (6.5 points) and an acceptable level of reducing sugars (0.76%) after cold storage (2–4 °С). Storing potato tubers at 8–9 °С facilitated a decrease in the accumulation rate of reducing sugars by 2–2.5 times on average compared to storage at 2–4 °С. Variety Zhuravinka was highly suitable in terms of color (9 points) and followed by suitable varieties Reggi, Kurazh, Primorskaya zarya, VR 808, and Vektar (7.0–7.7 points). Varieties Bryanskii delikates, Dubrava, Garant, and Lady Rosetta had moderately suitable color of potato chips (6.0–6.6 points). Storage at 8–9 °С in an environmental chamber led to an increase in loss for most of the studied potato varieties by 1.9 times on average compared to storage at 2–4 °С. Variety VR 808 showed the best response to temperature reconditioning and blanching (8.0 and 9.0 points, respectively).
Key words: potato, suitability, reducing sugars, potato chips
Volkov D.I., head of the Department of Potato Breeding and Vegetables growing. E-mail: volkov_dima@inbox.ru
Kim I.V., D. Sci (Agr.), chief research fellow. Е-mail: kimira-80@mail.ru
Gisyuk A.A., postgraduate student, junior research fellow. E-mail: fe.smc_rf@mail.ru
Klykov A.G. D. Sci (Agr.), professor RAS, academician RAS, head of the Department of the Breeding and Biotechnology of Agricultural Crops. E-mail: fe.smc_rf@mail.ru
FSBSI “FSC of Agricultural Biotechnology of the Far East named after A.K. Chaika”. E-mail: fe.smc_rf@mail.ru
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For citing: Evaluating the suitability of different potato varieties for processing into potato chips under the conditions of Primorsky kray. D.I. Volkov, I.V. Kim, A.A. Gisyuk, A.G. Klykov. Potato and vegetables. No6. 35-40. Pp. https://doi.org/10.25630/PAV.2024.66.41.005 (In Russ.).
