Consumptive qualities of different potato varieties
Keywords:potato, varieties, biochemical content of tubers, food quality, categories of consumptive use
Purpose. To summarize results of studying consumptive qualities of different varieties of potato and define basic characteristics which allow to subsume them under specific economic categories.
Methods. Field study, laboratory test, summarizing, analytical approach.
Results. Potato varieties entered in the State register of plant varieties suitable to dissemination in Ukraine and new ones especially to be bred at the Institute of Potato Growing of NAAS were studied during the period of 2005–2016 for such basic economic characters as consumptive quality of tubers, content of starch, dry matters, protein, sugar, vitamins, carotenoids and mineral substances as well as aminoacids, color of flesh, suitability for industrial manufacturing of potato products and for purpose of technology. Attention was paid to the good prospects to use varieties with purple, blue and red potato tuber flesh with high antioxidant capacity. Potato varieties with above characteristics and their complex combination were defined and described. The requirements of processing industry for potato as a raw material for manufacturing of potato food were given.
Conclusions. The major criterion for consumptive qualities of a potato variety and correspondingly division for the commercial use is consumptive quality of tubers, especially content of essential nutrients and their favorable combination, improved taste and cooking quality, high antioxidant capacity, suitability for potato products manufacturing and use for purpose of technology. Potato varieties can be divided for economic purposes into edible, suitable for potato products manufacturing, technical and multipurpose ones.
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