Potato varieties suitable for making French fries

摘要

Potato processing offers both value addition and preservation, but requires some special attributes to be present in the tuber for making different processed products. However, non-availability of quality raw material for potato processing remained amajor impediment for the growth of processing industry in India till 1998. Two potato varieties specially bred for chips were released in 1998 and they have solved the raw-material problems to a large extent. But over the years the demand for French fries is increasing both for internal consumption as well as for export. For making good quality French fries tuber should be more than three inches in length with high dry matter > 20% and low reducing sugars < 200 mg/100 g fresh weight. In view of theabove, four released varieties and a heat tolerant hybrid HT/92-621 recommended for release as Kufri Surya were evaluated for their potential for providing raw material from west-central plains for orocessina into French fries.