UDC 635.21:631.563
https://doi.org/10.25630/PAV.2020.13.34.001
Maltsev S.V., Abrosimov D.V.
The article presents the results of studying the influence of potato varieties and various mechanical tuber peeling systems on quality of vacuum-packed potato. Researches were conducted in 2015–2018 at the experimental base of Lorch Potato Research Institute (Moscow region, Lyuberetsky district). Two-factor experiment: factor A – potato variety (amount 110), factor B – type of mechanical tuber peeling system (blade, abrasive and perforated cellular). The quality of the product according to the indicators of pulp darkening resistance and the safety of the tuber turgor was determined 5, 10 and 15 days after vacuuming when processing in September, January and April. Potato store temperature was 5–7 °C, the relative humidity in the storage – 90–95%. As a result of research, it was found that potato varieties suitable for vacuum packaging must meet the following requirements: dry matter content not less than 20%; losses during mechanical peeling not more than 20% when processing in September and using a blade-type peeling system; resistance of the tuber pulp to darkening not less than 7 points after 15 days of storage in a vacuum package; the preferred color of pulp is cream and yellow. It was found that the depth of the cutout more than 5 mm on the surface of tubers during manual post-peeling has a severe negative effect on the quality of vacuumed potatoes. From 110 studied varieties, 40 ones which meet the above mentioned requirements were recommended for vacuum packaging, such as Lilea, Lomonosovsky, Lux, Utenok, Holmogorsky, Amur, Briz, Bilina Sibiri, Gala, Gornyak, Manifest, Pamyaty Lorcha, Russky suvenir, Lina, Barin, Zlatka, Nadezhda, Sirenevy tuman, Favorite, Fritella. It was found that the use of recommended varieties and a mechanical peeling system of blade type (operating mode 80 sec.), in comparison with abrasive and cellular, helps to reduce losses while processing by an average of 4.8% per season and lets to maintain the high quality of the final product.
Key words: potatoes, variety, tuber peeling, losses while processing, suitability
Maltsev S.V. (author for correspondence), D.Sci. (Agr.), chief researcher, head of the storage and processing laboratory, Department of agro-ecological assessment of potato varieties and hybrids, Russian Potato Research Centre. E-mail: stanmalcev@yandex.ru
Abrosimov D.V., Cand. Sci. (Agr.), head of the original seed potato Department, Russian Potato Research Centre
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For citing: Maltsev S.V., Abrosimov D.V. Quality of vacuum-packed potato in dependence of variety and applied mechanical tuber peeling systems. Potato and vegetables 2020. No9. Pp. 15–19. https://doi.org/10.25630/PAV.2020.13.34.001 (In Russ.).
