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Investigations on the influence of variety and locality on the suitability of potato tubers for the productions of chips

Investigations on the influence of variety and locality on the suitability of potato tubers for the productions of chips

Eur Potato J 9(4): 226-241

The close relationship between the reducing sugar content of potato tubers and the color of the chips, referred to in the literature, was confirmed. The sugar content of 21 varieties from 3 localities was examined over a period of 3 years. Statistically highly significant varietal differences in reducing sugar content was established, taking the mean of locality and year, the variety Aquila had the lowest (0.13%) and the variety Apollo the highest (0.69%) monosaccharide content. The varietal differences were consistent over the 3 years of the trials. The monosaccharide content typical of the varieties was considerably modified by locality. The accumulation of reducing sugars (difference between the content before and after cool storage) during storage at 2[degree]C was also related to variety but was not influenced by locality. The amount accumulated was not dependent on the initial content of the variety. The monosaccharide content of the varieties after conditioning (a short period of warm storage following the cool storage) in spring was related to their maturity group. The monosaccharide content of early and medium early varieties was not reduced to the low content shown by the first (autumn) analysis. This is probably related less to the intrinsic ability of a maturity group to condense sugar to starch than to differences in metabolic activity between early and late varieties at the time of the analysis. Increased metabolic activity in spring is apparently linked with an increase in monosaccharides and a decrease in sucrose. The sucrose content of the varieties was also determined. The varietal differences were less than with the reducing sugars. Nevertheless, between the extremes there were statistically highly significant differences (taking means of locality and year, the extremes were Stieglitz with 0.14% and Spekula with 0.29% sucrose). No relation was detected between the sucrose and monosaccharide levels of the varieties; even under the influence of low temperatures there was no correlation between the accumulation of sucrose and that of monosaccharides. There was likewise no correlation between sugar and dry matter content.

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