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Abstract SUMMARY Potato is one of humanity’s most valuable food crops. The potato tuber contains high- quality protein and substantial amounts of essential vitamins, minerals and trace elements. Potatoes are not produced all year round, therefore, storage of the produced potatoes is a must in order to maintain its supply between seasons. The present investigation aimed studying the effect of variety, maturity, and storage conditions, on the quality of potato chips which were produced from the stored potatoes. Three cultivars, Ajeba, Arenda, and Pecasso, harvested after 90 or 120 days from planting, were stored at refrigerated (4± 1°C) or room temperature (25±2°C) for 4 months. I. Effect of variety, maturity, and storage conditions on chemical properties of raw potatoes: 1- Effect of variety: The obtained results showed that at 90 days from planting, Pecasso tubers are higher in reducing sugars (1.32%), non- reducing sugars (3.87%), total sugars (4.92%), starch (77.50/0), soluble protein (0.60%), total protein (10.8%), ascorbic acid (31.0mg/100g.), and free phenols (36.0 mg/100g.), than Ajeba or Arenda tubers. However, Ajeba tubers are higher in total solids (20.50/0), total phenols (47.5 mg/1 OOg.), polyphenoloxidase specific activity (901.4 units/ mg soluble protein), and proxidase specific activity (790.0 units/ mg soluble protein). At 120 days from planting, Pecasso tubers were higher in reducing sugars (1.7%), starch (71.0%), free phenols (40.0 mg /100g.) and total phenols (50.8 mg %) Than Ajeba and Arenda tubers. whereas, Ajeba tubers contained higher non- reducing sugars (3.29%), total sugars (4.66%) and 88 |