Physical-chemical characterization and potential for frying of genetic potato (Solanum tuberosum) materials

VILARÓ, FRANCISCO; ZACCARI, FERNANDA; SILVEIRA, ANA CECILIA; RODRÍGUEZ, SILVIA DEL CARMEN; FLORENCIA KVAPIL, MARÍA

Revista Chapingo Serie Horticultura

Universidad Autónoma Chapingo

Lugar: Chapingo; Año: 2020 vol. 26 p. 143 - 157

1027-152X

Breeding programs should consider, in addition to agronomic aspects (yield, crop cycle, resistance to diseases and pests, among others), aspects related to suitability for use and quality of the final product, since consumer acceptance depends on them. Therefore, the objective of this research was to characterize 24 potato (Solanum tuberosum) genetic materials, considered promising for rying, and a commercial control based on physical (dry matter content,specific gravity and color) and chemical (total polyphenols, total antioxidant capacity andpolyphenol oxidase activity) quality parameters. Differences were found in dry matter content,where three genetic materials (07032.3, 10025.1 and 07062.1), with values less than 20 %, would not be suitable for frying, but for cooking. Specific gravity was similar among genetic materials, proving to be a parameter not as strict for selection as dry matter content. Differences were observed in polyphenol oxidase activity (2.1 to 101.43 U∙gprotein -1 in dry weight [DW]) and frying color. Of all materials analyzed, 10 are promising for frying, while the rest have problems with low dry matter content (15.5 to 17.19 %), high polyphenol oxidase activity (> 45 U∙gprotein -1 in DW) and non-golden or dark color, which would make them less attractive to both industry and consumers.