Abstract
Cooking quality of mature tubers was assessed for ten Argentine potato cultivars, two cultivars of foreign origin and three advanced clones.
Specific gravity, dry matter and starch content, as well as quality of boiled potatoes and chips were determined
Pampeana INTA had the highest dry matter content with 21.8 percent and would appear to be a very good cultivar for dehydrated products. The lowest dry matter values were obtained for three of the four most widely planted cultivars: Spunta, Bonaerense La Ballenera and Kennebec
Kennebec demonstrated its good quality for chipping with a score of 6.9 points. Primicia INTA and Sureña INTA with high dry matter content and good features for chipping can also be used to produce chips
Breeding under high temperatures during tuberization has proven to be a successful strategy in developing cultivars that are superior in dry matter contents to the cultivars currently imported from the northern hemisphere
Compendio
Se determinó la calidad culinaria de tubérculos maduros de diez cultivares de papa argentinos, dos cultivares de origen extranjeros y tres clones avanzados
Se determinó el peso específico y el contenido de materia seca y almidón como así también la calidad de papas hervidas y fritas en rodajas.
Pampeana INTA tuvo el mayor contenido de materia seca con 21, 8 por ciento y sería un muy buen cultivar para productos deshidratados. Los menores valores de materia seca fueron obtenidos por tres de los cuatro cultivares más plantados: Spunta, Bonaerense La Ballenera y Kennebec.
Kennebec demostró su buena calidad para freír en rodajas con un valor de 6,9 puntos. Primicia INTA y Sureña INTA con altos contenidos de materia seca y buenas características para freír, pueden también ser usadas para producir papas fritas en rodajas
El mejoramiento genético, bajo condiciones de alta temperatura durante la tuberización, ha probado ser una estrategia exitosa para el desarrollo de cultivares que son superiores en contenido de materia seca a los cultivares usualmente importados del hemisferio norte
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Cacace, J.E., Huarte, M.A. & Monti, M.C. Evaluation of potato cooking quality in Argentina. American Potato Journal 71, 145–153 (1994). https://doi.org/10.1007/BF02849049
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DOI: https://doi.org/10.1007/BF02849049