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Potato chip color ratings of advanced selections from the Maine potato breeding program

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Abstract

Seven named varieties and three numbered selections from the University of Maine potato breeding program were compared for chip color at various conditions and lengths of storage. Although all selections tested were equal to or better than Kennebec in chip color, only Allagash Russet equaled Monona. Storage at 45° F (7.2° C) produced acceptable chip color at all time periods tested. After long term storage at 45° F, reconditioning at 55° F(12.8° C) was ineffective in improving chip color. Following storage at 38° F (3.3° C) acceptable chip color could be produced only by reconditioning at 70° F (21.1° C) for at least two weeks.

Resumen

Siete variedades y tres selecciones del programa de mejoramiento de papa de la Universidad de Maine, Orono, fueron comparadas por el color de los chips, bajo varias condiciones y duración de almacenaje. Aunque todas las selecciones probadas fueron iguales o mejores a Kennebec en cuanto al color de los chips, sólo Allagash Russet igauló a Monona. El almacenamiento a 45°F (7.2°C) produjo un aceptable color de los chips en todos los períodos de tiempo probadas. Después de un período de almacenaje a 45°F, el reacondicionamiento a 55°F (12.8°C) fue inefectivo para mejorar el color de los chips. Después del almacenaje a 38°F (3.3°C), un color aceptable de los chips pudo ser producido sólo después de un reacondicionamiento a 70°F (21.1°C) durante dos semanas por lo menos.

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Authors and Affiliations

  1. Department of Plant and Soil Sciences, University of Maine at Orono, 04469, Orono, Maine

    Alvin F. Reeves (Plant breeder)

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  1. Alvin F. Reeves
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Reeves, A.F. Potato chip color ratings of advanced selections from the Maine potato breeding program. American Potato Journal 59, 389–394 (1982). https://doi.org/10.1007/BF02875357

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  • DOI: https://doi.org/10.1007/BF02875357

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