This work was done in the district of Paca, in the annex to Chuclu and Lagoon (Jauja), in the district of Zapallanga (Huancayo) and in the district of Myth (Conception) during the crop year 2013-2014 in soils with different pH and altitudes, in order to determine if soil pH affects the content of reducing, total sugars and solid quality frying potato tubers variety Capiro (color, flavor and crunchiness). For quality frying potato tubers, they were used Capiro weighing 50 ± 10 g of each tuber and length of 15 ± 1 cm and thickness of 6.0 ± 0.5 cm in diameter, reducing sugars determination was performed by the DNS (3,5-dinitrosalicylic acid) method for determining the quality of fried potato chips semitrained judges panel was used and for sensory evaluation, a hedonic acceptance test with four-point scale. Soil testing for localities gave a pH range of 4.89 to 7.79, organic material 3.5 to 5.3%; nitrogen content from 14.4 to 17.0%, phosphorus content of 12.8 to 14.6 ppm and the concentration of potassium 160.4 to 175.1 ppm. The percentage of reducing sugars in potato tubers was 0.199 to 0.466%, total solids of 22.20 to 25.96%. When performing statistical analysis only significant difference (p < 0.05) to the variable total reducing sugars and solid, in relation to the quality of frying only it showed significant difference sensory color variable was shown. It is concluded that there is influence of pH on the content of reducing, total sugars and solid quality frying potato Capiro, being necessary to meet the quality requirements frying a pH of 7.
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