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Effect of Irrigation on Quality of Processing Potato Varieties

Mst. Sajeda Akhter
Principal Scientific Officer
Tuber Crops Research Centre, BARI, Joydebpur, Gazipur.

M.st. A.J. Mila
Scientific Officer
IWM Division, BARI, Joydebpur, Gazipur.

M.H.H. khan
Senior Scientific Officer
Post harvest technology division, BARI, Joydebpur, Gazipur

Abstract/ Executive Summary:

The experiment was conducted to study the effect of irrigation on storage behavior and processing quality of potato varieties. Weight loss (%) was lower by treatment T₄ with both the varieties. For chips colour all the treatment combinations shunned whitish in colour except V₁T₆. All the combinations should crispy. For French fry, V₂T₃, V₂T₄ and V₂T₁ showed crispy in texure.

Keywords: Irrigation, Processing, Potato

Location: Joydebpur, Gazipur

Start Date: 28-11-2012

End Date: 28-02-2013

Program Area: Postharvest and Agro-processing

Commodity: Potato

Objectives:

To evaluate the irrigation effect on yield and quality of processing potato varieties.

Methodology:

The study was conducted at Joydebpur during 2012-13 with the harvested of the experiment conducted at research field of irrigation and water Management division, BARI Gazipur, during the rabi season of 2012-2013 with two processing potato varieties namely BARI Alu-25 and BARI Alu-28. The initial weight of thirty tubers from each variety was taken immediately after harvest. The tubers were stored in well ventilated and insect proof netted boxes under diffuse light. Weighing of tubers continued at fifteen days intervals up to 150 days started from 30 DAS (days after storing). Rotted tubers were discarded after weighing. Degree of sprouting, tuber colour, size of sprout, marketability was recorded once after 150 DAS. For making chips five kg tuber from each of variety, were taken in a bowl. They were peeled by a potato peeler and sliced by a slicer. The slices were made 1.00mm thick. The sliced potatoes were washed under running water for 5 minutes and kept in a sieve for 5 minutes (to make the slices water free). Then the slices were deep fried in electric frying pan at 175^OC in soybean oil. The fried chips were kept in a bowl with tissue paper. Then the chips were sallied and kept in dishes for testing. The colour and crispiness of the chips were determined by a sensory panel of 10 members by eye estimation and by taste. Golden yellow colour of the chips was considered as the best colour. The rating was done following the CIP score sheet. External appearance (Excellent = 20, Very good = 16, Good =12. Fair = 8, Poor = 4) internal colour (Bright, white, crystalline =20, Bright, white = 16, Off-whit. ‘opaque’ = 12, Grayish = 8, Dark gray = 4): Texture of outside strips (Crispy =20, moderately crispy = 16, slightly crispy/soggy =12, moderately, Soggy = 8 and Soggy 04) and Texture of inside strips (Mealy = 30, moderately mealy/soggy = 24, slightly mealy/soggy = 18, Soggy =12 and very soggy = 6). All the said events were carried by panel’s eye estimation and organoleptic. Potato external colour was evaluated with a chroma Meter (Model CR-400, Minolta Corp., Japan). CIE a*b* coordinates were recorded using D65 illuminants and a 10o standard observer as a reference system . L* is lightness, a* (-greenness to = redness) and b* (-blueness to + yellowness) are the chromaticity coordinates. The a* and b* values were converted to chroma [C = (a*+ b*) ½] and hue angle [h =tan -1 (b*/a*)]. Before measurement, the equipment was calibrated against a standard white tile.

Source of Information: TCRC Annual Report 2012-13, BARI

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 40,000/=

Total Budget (Tk.) : 40,000/=

Achievement/Findings:

Weight loss (%) was lower by treatment T₄ with both the varieties. For chips colour all the treatment combinations shunned whitish in colour except V₁T₆. All the combinations should crispy. For French fry, V₂T₃, V₂T₄ and V₂T₁ showed crispy in texture.

Knowledge Management: Report/Proceedings