The qualitative parameters of potato tubers in dependence on variety and duration of storage
Keywords:Potato, variety, ripening group, storage, qualitative parameters
The qualitative parameters of the potatoes tubers may be significantly changed depending on the variety, group of ripening, way, regime, and duration of storage. So, these researches aimed to define the influence of the variety characteristics and duration storage on qualitative parameters of tuber potatoes. Five potato varieties of two ripening groups were used for testing: medium-early (Satina, Red Lady, Mozart) and medium-ripe (Aroza, Sifra). The chemical properties such as dry matters (DM), starch, sugars (total and reducing), crude protein (CP), ascorbic acid (AA), and nitrates content were determined before and after 2, 4, and 6 months of storage. DM lost during the storage of potato tubers, especially during the period from 4 to 6 months. The group of ripening did not influence this index. Potato tubers of all varieties had high starch content and the duration of storage had a light effect on the level of its losses. In the medium-early group, maximum changes of starch were 1% but in the medium-ripe – 1.9%. A strong effect on the quantities of total sugars (TS) had varietal characteristics of the potato but a group of ripening had light influence. The highest content of sugars was Satin (0.65%) and the smallest Sifra (0.22%) and Mozart (0.23%). After 6 months of storage content of TS depending on the variety increased from 2 till 5 times, while the reducing sugars (RS) increased at least five times and at the end of storage were 0.4% to 0.65%. The amount of AA and its losses during storage depended on the variety. The relative losses during the total storage period were 21.9% in the medium-early group and 28.1% in the medium-ripe. Influence ripening group on level changing AA was not detected. Nitrates' content did not exceed the maximum permissible level (250 mg.kg-1). Their quantities after 6 months were 47 – 61 mg.kg-1.
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