title: Storage behaviour and cooking quality of Indian potato varieties.
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.
authors.affiliation: Central Potato Research Institute Campus, Modipuram, Meerut, Uttar Pradesh India.
authors.forename: Vijai Kishor
authors.initials: VK
authors.lastname: Gupta
authors.affiliation: Central Potato Research Institute Campus, Modipuram, Meerut, Uttar Pradesh India.
authors.forename: Satish Kumar
authors.initials: SK
authors.lastname: Luthra
authors.affiliation: Central Potato Research Institute Campus, Modipuram, Meerut, Uttar Pradesh India ; Central Potato Research Institute Shimla, Himachal Pradesh, India.
authors.forename: Bir Pal
authors.initials: BP
authors.lastname: Singh
keywords: Cooking quality; Dormancy; Potato; Sprouting behaviour; Tuber dry matter content; Weight loss