Abstract:
The experiment was conducted at Laboratory of Department of Agronomy, Sher-e-Bangla Agricultural University (SAU), Sher-e-Bangla Nagar, Dhaka-1207 during March to June 2013 to study the assessment of potato varieties for processing industry in Bangladesh. 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. The specific gravity, dry matter, starch, protein and sugar content were determined to clarify their processing quality. The specific gravity, dry matter, starch, reducing sugar, non-reducing sugar and total sugar contents of different potato varieties studied in this experiment were ranged from 1.053 to 1.123, 13.56 to 24.60%, 6.80 to 18.93%, 0.02 to 0.61%, 0.09 to 0.53% and 0.27 to 0.78%, respectively. 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 (L*, a*, b*, chroma, hue angle) 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. The information obtained in this study will inform Bangladeshi potato farmers and processors regarding the suitable potato varieties for processing industries.
