Phenotypic, agronomic and nutritional characteristics of seven varieties of Andean potatoes

JIMENEZ, MARÍA EUGENIA; ROSSI, ANALIA; SAMMÁN, NORMA

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ACADEMIC PRESS INC ELSEVIER SCIENCE

Lugar: Amsterdam; Año: 2009 vol. 22 p. 613 - 616

0889-1575

Potatoes are part of the staple food of Andean populations. Although there are more than 200 Andeanpotato varieties, only a few are cultivated at present, which endangers the biodiversity of the region. Theobjective of this paper was to characterize seven varieties of Andean potatoes (Collareja, Runa,Churquen˜ a, Sen˜ orita, Imilla Colorada, Imilla Negra and Revolucio´ n) and to determine their phenotypic,functional and nutritional properties. The different varieties of Andean potatoes show differences in theiragronomic properties, such as area of production and altitude yield per hectare, pest resistance andsowing and harvesting seasons. They are adapted to different altitudes, which influence their agronomiccharacteristics. Yield varies between 8000 and 18,000 kg/ha according to the variety. They present adiversity of forms, sizes and colors. The energy content ranges from 315 to 424 kJ/100 g, with these valuesbeing higher than those of the reference variety (239 kJ/100 g). Vitamin C content ranges from 10.5 mg/100 g found in Revolucio´n varieties to 15.6 mg/100 g in Collareja potatoes; the vitamin C content inSpunta lies within this range (13.3 mg/100 g of potato). Increased knowledge of the nutritional,agronomic and functional properties of Andean potato varieties will contribute to the preservation of abiodiversity that is part of Argentina’s regional heritage.