The effect of storing temperature and variety features on the culinary properties of potato

Abstract

named after V. V. Dokuchaev p/o "Dokuchaevske-2", Kharkiv dist., Kharkiv reg., Ukraine, 62483 This study aimed to determine the effect of storage temperature on the preservation and culinary properties of different varieties of potatoes. It was established that at a storage temperature of 2…4 °С the yield of marketable products for early ripening varieties is 88.22±1.53 % on average, for medium ripening ones is 96.87±1.09 %. Natural weight loss by tubers of all varieties during the storage period averaged 4.2 %, of which 72.9 % accounted for moisture evaporation, 27.1 % due to weight loss. Storage temperatures 0…2 °С lead to an increase in the natural weight loss to 5.53±0.2 % in early ripening varieties, to 5.21±0.53 % in medium ripening ones. The yield of marketable products for early varieties is, respectively, 87.46±1.37 and 89.92±1.09 %. In terms of dry matter, starch, and vitamin C, raw protein, the early group of varieties outperform the medium ripening one. The difference in dry matter content between the varieties reached 8.2 %, starch-7.0 %, sugar-0.05 %, vitamin C-5.6 mg/100 g, raw protein-1.4 %. When stored, the loss of dry matter was in the range of 2.8-5.2 %, starch-7.1 % of its initial content, while sugars increased to 12.6 %. The losses of vitamin C by the ripening groups were in the range of 14.8-34.5 %. It was established that the varieties Savannah and Tornado are distinguished by the set of indicators for the content of basic nutrients after harvesting and after storage. The total quality ratio at the end of storage is 0.88 and 0.86, respectively. According to the set of indicators that characterize the culinary properties of potato, the varieties Banba and Christina should rank first both at laying and at the end of storage; among the medium ripening varietiesthe variety Setanta. The overall estimate of potato tuber quality largely depends on the organoleptic characteristics (mealiness, taste, and tuber cooking property). The correlation coefficient is 0.918, 0.845, and 0.733, respectively. The mealiness of potato tubers has a strong direct link to taste (r=0.894) and an inverse strong link to sugar content (r=−0.725). The mealiness of tubers depends on the content of sugars and starch (r=-0.679 and r=0.571). The potato tuber crumb resistance to darkening depends on the content of vitamin C (r=0.872