Study of mid-ripening potato varieties for processing into crisps and French fries

Abstract

The research data for 2019-2021 on mid-ripening potato varieties for processing into crisps and French fries are discussed. Under the conditions of the Novosibirsk Region’s Ob River area, 13 potato varieties of domestic selection were studied: Zlatka, Avgustin, Alyaska, Barin, Varyag, Grand, Dachniy, Kumach, Plamya, Siverskiy, Signal, Sokur and Utro. The average yield of over 1000 g per plant was found in 6 varieties: Varyag, Kumach, Plamya, Signal, Grand and Alyaska. The highest average productivity during the years of research was obtained from the Alayska variety - 43.0 t ha. High taste score (9 score points) was noted in three varieties: Avgustin, Grand and Sokur. The largest dry matter content was found in the varieties Grand (27.8%), Sokur (25.8%) and Avgustin (25.8%). Sugar content of mid-ripening varieties varied from 0.25 to 0.78%. Based on biochemical indices and the results of visual evaluation of fried slices according to the international Hunter Hub scale, 2 varieties suitable for processing were identified: Sokur and Grand. The average dry matter content of the Sokur variety amounts to 25.8%, and that of the Grant variety is 27.8%. Starch content of Sokur is 17.2%, and that of the Grand variety is 18.3%. The selected varieties had a low content of reducing sugars - 0.25%. The Sokur and Grand varieties belong to culinary type C which is suitable for use in the food industry. The Sokur variety is suitable for making crisps (8 score points) and French fries (8 score points). The Grand variety is highly suitable for making crisps (9 score points) and suitable for French fries (8 score points).