Evaluation of cooking quality characteristics of advanced clones and potato cultivars.

摘要

Quality characteristics and cooking properties of 3 advanced potato clones (397009-3, 397082-2 and 396156-6) and 3 potato cultivars (Agria, Marfona and Savalan) were compared. Significant differences between cultivars and clones were observed for tuber yield, DM and starch contents, sp. gr., french-fry and chip colour and quality and reducing sugar contents. The 397082-2, 396156-6, 397009-3 clones and cv. Savalan demonstrated the highest yields. Highest DM and starch contents and sp. gr. were observed for 396156-6 and 397009-3 clones and cv. Savalan. These cultivars were of cooking type C. The 396156-6 clone and Savalan cultivar were found to be suitable for chip production and the 397009-3 clone was suitable for preparation of french-fries, chips and starch. The Marfona cv. had a lower DM content, was of cooking type B, was suitable for boiling and mashing and could be consumed both fresh and after storage.