Skip to main content
SpringerLink
Log in

Storage behaviour and cooking quality of Indian potato varieties

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Tubers of forty four indigenous potato varieties were assessed for storage behaviour at room temperature, tuber dry matter content and cooking quality during 2010, 2011 and 2012. The maximum, minimum temperatures and relative humidity during storage period ranged between 26 to 40 °C, 17–28 °C and 18 to 82 %, respectively. The lowest total weight loss was recorded in variety Kufri Pushkar (7.7 %) followed by Kufri Lalima (7.9 %), Kufri Surya (8.3 %), Kufri Red (9.2 %), Kufri Dewa, Kufri Sheetman (9.3 %), Kufri Chandramukhi, Kufri Jyoti (9.5 %), Kufri Sindhuri (9.6 %), Kufri Kuber (9.7 %), Kufri Chipsona-1 (9.8 %), Kufri Kundan (9.9 %) and Kufri Chamatkar (10.0 %). Highest tuber dry matter content (%) was observed in Variety Kufri Kundan (24.2) followed by Kufri Himsona (23.7), Kufri Frysona (23.6), Kufri Kuber (22.7), Kufri Chipsona-2 (22.3). Kufri Khasigaro (22.0), Kufri Sheetman (21.9), Kufri Chipsona-3 (21.7) and lowest in Variety Kufri Khyati and Kufri Pukhraj (16.1 %). Of the total varieties, 14 were adjudged as floury, 15 mealy, 14 waxy and one (Kufri Ashoka) as soggy. The total weight loss had highly significant and positive correlation with sprout weight/Kg tubers (r = 0.76**), physiological weight loss (r = 0.97**). Based on the results potato varieties namely, Kufri Chamatkar, Kufri Chipsona-1, Kufri Chandramukhi, Kufri Dewa, Kufri Jyoti, Kufri Kuber, Kufri Kundan, Kufri Lalima, Kufri Lauvkar, Kufri Pushkar, Kufri Red, Kufri Safed, Kufri Sheetman, Kufri Sindhuri possessed excellent keeping quality with medium to long tuber dormancy, low storage losses, medium to high tuber dry matter and good flavour. The information generated in this study can be utilized in the breeding programme. This can also help the farmer to choose and cultivate the potato varieties as per demand of the consumers.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Bhutani RD, Khurana SC (2005) Storage behaviour of potato genotypes under ambient conditions. Potato J 32(3/4):209–210

    Google Scholar 

  • Brittin HC, Trevino JE (1980) Acceptability of microwave and conventionally baked potatoes. J Food Sci 45:1425–1427

    Article  Google Scholar 

  • Burton WG (1989) Post harvest physiology. The Potato, third edn, Longman Scientific and Technical, Essex, pp 423–522

    Google Scholar 

  • Das M, Ezekiel R, Pandey SK, Singh AN (2004) Storage behaviour of potato varieties and advanced cultures at room temperature in Bihar. Potato J 31(1/2):71–75

    Google Scholar 

  • Kumar D, Kaul HN, Singh SV (1995) Keeping quality in advanced potato selections during non-refrigerated storage. J Indian Potato Assoc 22(3/4):105–108

    Google Scholar 

  • Ezekiel R, Singh B (2003) Seed physiology. In: Khurana SM P, Minhas JS, Pandey SK (eds) The potato production and utilization in sub-tropics. Mehta Publishers, New Delhi, pp 301–313

    Google Scholar 

  • Ezekiel R, Singh B, Sharma ML, Garg ID, Khurana SM P (2004) Relationship between weight loss and periderm thickness in potatoes stored at different temperatures. Potato J 31:135–140

    Google Scholar 

  • Frederick A, Bettelheim CS (1955) Factors associated with potato texture i specific gravity and starch content. J Food Sci 20(1):71–79

    Article  Google Scholar 

  • Gomez KA, Gomez AA (1984) Statistical Procedures for Agricultural Research. Wiley, New York, 680 p

    Google Scholar 

  • Jansky SH (2008) Genotypic and environmental contributions to baked potato flavor. Am J of Potato Res 85:455–465

    Article  Google Scholar 

  • Jansky SH (2010) Potato Flavor. Am J Potato Res 87:209–217

    Article  CAS  Google Scholar 

  • Jitsuyama Y, Tago A, Mizukami C, Iwama K, Ichkawa S (2009) Endogenous components and tissue cell morphological traits of fresh potato tubers affect the flavor of steamed tubers. Am J Potato Res 86:430–441

    Article  Google Scholar 

  • Kang GS, Gopal J (1993) Differences among potato genotypes in storability at high temperature after different periods of storage. J Indian Potato Assoc 20(2):105–110

    Google Scholar 

  • Kang GS, Kumar R, Gopal J, Pandey SK, Khurana SMP (2007) Kufri Pushkar - a main crop potato variety with good keeping quality for Indian plains. Potato J 34(3/4):147–152

    Google Scholar 

  • Kumar R, Pandey SK, Khurana SM P (2005) Keeping quality of potato processing varieties during room temperature storage. Potato J 32(1–2):55–59

    Google Scholar 

  • Leung HK, Barron FH, Davis DC (1983) Textural and rheological properties of cooked potatoes. J Food Sci 48:1470–1474

    Article  Google Scholar 

  • Lucas PW, Prinj JF, Agarwal KR, Bruce IC (2002) Food physics and oral physiology. Food Qual Prefer 13:203–213

  • Luthra SK, Gopal J, Pandey SK (2003) Selection of superior parents and crosses in potato for developing cultivars suitable for early planting in UP. J Indian Potato Assoc 30(1–2):1–2

    Google Scholar 

  • Mehta A, Kaul HN (1997) Physiological weight loss in potatoes under non-refrigerated storage: contribution of respiration and transpiration. J Indian Potato Assoc 24(3/4):106–113

    Google Scholar 

  • Mehta A, Singh SV, Pandey SK, Ezekiel R (2006) Storage behaviour of newly released potato cultivars under non-refrigerated storage. Potato J 33(3/4):158–161

    Google Scholar 

  • Meitei WI, Barooah S (1980) Organoleptic test of potato varieties under agro-climatic conditions of Jorhat (Assam) J. Indian Potato Assoc 7(3):162–164

    Google Scholar 

  • Mosley AR, Chase, RW (1993) Selecting Varieties and Obtaining Healthy Seed Lots. In: Potato Health Management, APS Press pp. 19–27

  • Pande PC, Luthra SK (2003) Performance and storability of advanced potato hybrids in west central plains. J Indian Potato Assoc 30:21–22

    Google Scholar 

  • Pande PC, Singh SV, Pandey SK, Singh B (2007) Dormancy sprouting behaviour and weight loss in Indian potato (Solanum tuberosum) varieties. I J Agr Sci 77(11):715–720

    Google Scholar 

  • Patel RN, Kanbi VH, Patel CK, Patel NH, Chaudhari SM (2002) Room temperature storage of some advanced potato hybrids and varieties in the plains of Gujarat. J Indian Potato Assoc 29(3/4):159–161

    Google Scholar 

  • Raghav M, Singh NP (2003) Differences among potato cultivars for their storability under room temperature. Progress Hortic 35(2):196–198

    Google Scholar 

  • Roztropowicz S, Wardzynska H (1974) Observation of tuber dormancy in twenty Polish potato varieties. Biul Inst Ziem 14:147–164

    Google Scholar 

  • Singh B, Ezekiel R (2003) Influence of relative humidity on weight loss in potato tubers stored at high temperatures. Indian J Plant Physiology 8:141–144

    Google Scholar 

  • Singh SV, Pandey SK, Khurana SMP (2001) Storage behaviour of some advanced potato hybrids in plains of Western UP at ambient temperatures. J Indian Potato Assoc 28(1):135–136

    Google Scholar 

  • Solms J, Wyler R (1979) Taste components of potatoes. In: Boudreau JC (ed) Food taste chemistry. American Chemical Society, Washington, pp 175–184

    Chapter  Google Scholar 

  • True RH, Work TM (1981) Sensory quality of Ontario potatoes compared with principal varieties grown in Maine. Am Potato J 58:375–379

    Article  Google Scholar 

  • Wiltshire JJJ, Cobb AH (1996) A review of the physiology of potato tuber dormancy. Ann Ap Biol 129:553–569

    Article  Google Scholar 

  • van Dijk C, Fischer M, Holm J, Beekhuizen JG, Stolle-Smits T, Boeriu C (2002) Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy. J Agr Food Chem 50:5082–5088

    Article  Google Scholar 

  • van Marle JT, Stolle-Smits T, Donkers J, van Dijk C, Voragen AGJ, Recourt K (1997) Chemical and microscopic characterization of potato (Solanum tuberosum L.) cell walls during cooking. J Agr Food Chem 45:50–58

    Article  Google Scholar 

  • van Es A, Hartmans KJ (1987) Dormancy, sprouting and sprout inhibition. In: Storage of potatoes Rastovski A and van Es A et al. (Eds). Pudoc, Wageningen, the Netherlands pp 114–32

  • Unrau AM, Nylund RE (1957) The relation of physical properties and chemical composition to mealiness in the potato. I Physical properties Am J Potato Res 34(9):245–253

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors thank the taste panelists who contributed to this study.

Author information

Authors and Affiliations

  1. Central Potato Research Institute Campus, Modipuram, Meerut, Uttar Pradesh, India

    Vijai Kishor Gupta, Satish Kumar Luthra & Bir Pal Singh

  2. Central Potato Research Institute Shimla, Himachal Pradesh, India

    Bir Pal Singh

Authors
  1. Vijai Kishor Gupta
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Satish Kumar Luthra
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Bir Pal Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Vijai Kishor Gupta.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Gupta, V.K., Luthra, S.K. & Singh, B.P. Storage behaviour and cooking quality of Indian potato varieties. J Food Sci Technol 52, 4863–4873 (2015). https://doi.org/10.1007/s13197-014-1608-z

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-014-1608-z

Keywords

Search

Navigation