Assessment of Potato Varieties for Processing Industry in Bangladesh
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A total of forty potato varieties were analyzed for different physico-chemical attributes and processing quality. On the basis of morphological and physiological traits such as, tuber shape, size, average weight, eye depth, color and general appearance of tuber, Diamant, Lady Rosetta, Binella, Dheera, Elgar, Agila, Sagitta, Provento, Cardinal, Steffi, Felsina, Ailsa, Multa, Espirit, Meridian, Asterix, Rumba, Omega, Caruso, Amanda, Svenja, and Connect varieties were found suitable for processing. Among the varieties, Lady Rosetta, Ailsa, Caruso, Forza, Amanda, Ludmila, and Tomensa, had specific...
A total of forty potato varieties were analyzed for different physico-chemical attributes and processing quality. On the basis of morphological and physiological traits such as, tuber shape, size, average weight, eye depth, color and general appearance of tuber, Diamant, Lady Rosetta, Binella, Dheera, Elgar, Agila, Sagitta, Provento, Cardinal, Steffi, Felsina, Ailsa, Multa, Espirit, Meridian, Asterix, Rumba, Omega, Caruso, Amanda, Svenja, and Connect varieties were found suitable for processing. Among the varieties, Lady Rosetta, Ailsa, Caruso, Forza, Amanda, Ludmila, and Tomensa, had specific gravity, dry matter and starch content more than 1.07, 20% and 17%, respectively and reducing sugar content less than 0.2%. The variety Lady Rosetta, Dheera, Cardinal, Ailsa, Tomensa, Caruso, Forza, Amanda, Ludmila and Omega were found to be optimum chips color and crispness compared to those of other varieties. Among the forty varieties, Lady Rosetta, Ailsa, Caruso, Forza, Amanda, Ludmila,and Tomensa, had optimum morphological and physiological traits; also contain maximum dry matter and starch and minimum reducing sugar which are suitable for processing industry.
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