Sukhpreet Kaur

Chlorpropham Affects Processing Quality of Potato During Storage

Undesirable storage conditions lead to physical and chemical quality loss in stored potatoes (Solanum tuberosum L.), which affects consumer acceptability. This study evaluated the effects of temperature on storage stability and processing quality of chlorpropham-treated potato cvs. Kufri Chipsona-1 and Kufri Pukhraj stored at 2 or 11°C and approximately 90% relative humidity (RH). Postharvest application of chlorpropham (40 mL·Mt−1 twice) was effective in checking sprouting and maintaining low reducing sugar levels in ‘Kufri Chipsona-1’ tubers stored at 11°C, approximately 90% RH up to 6 months. French fries and chips prepared from ‘Kufri Chipsona-1’ had lower moisture content, oil uptake, and higher yield than from ‘Kufri Pukhraj’. French fries and chips prepared from potatoes stored at 2°C had higher moisture content and oil uptake; those from potatoes stored at 11°C had lower values. There was a negative relationship between tuber dry matter and oil uptake during storage at 11°C. ‘Kufri Chipsona-1’ was best for processing into french fries and chips and potato products were found to be highly acceptable for up to 6 months of storage.

Suitability of different potato cultivars for processing

Five potato cultivars viz. ‘Lady Rosette’, ‘FC-3’, ‘Super’, ‘Kufri Khyati’ and ‘Kufri Pushkar’ were evaluated to find out their suitability for processing into fresh fried potato chips and dehydrated products such as dehydrated potato slices and flour. Significant differences in physico-chemical and phytochemical parameters were observed among the cultivars. ‘FC-3’ and ‘Lady Rosette’ contained the highest amount of dry matter content (22.0%, 21.4%) and lowest amount of reducing sugars (0.08%, 0.06%), respectively and produced chips of acceptable color and higher yield. While cultivars ‘Super’, ‘Kufri Khyati’ and ‘Kufri Pushkar’ were found inferior for processing due to poor quality traits. However, Super’ and ‘Kufri Khyati’ were considered best for direct consumption since they contained the highest amount of bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity. Based on sensory characteristics, ‘Lady Rosette’ and ‘FC-3’ were best for processing into fresh fried potato chips and dehydrated slices. All the cultivars produced good quality potato flour but recovery of flour was maximum in ‘FC-3’ (19.40%), followed by ‘Lady Rosette’ (19.0%), while the recovery of flour from other cultivars varied between 14.80% to 15.0%.

Preparation and Evaluation of “Aloo wari”-a novel nutritious traditional fermented product

Aloo waris were prepared by blending dehydrated potato flour with black gram flour. The developed product was analyzed for sensory, physico-chemical, phyto-chemical and shelf-life quality and the results have been compared with dhal waris (control). Protein content was significantly higher in control waris compared to the potato supplemented waris. Bioactive compounds including ascorbic acid, total phenolics and total antioxidant activity measured as DPPH radical scavenging activity increased significantly on incorporation of potato flour. Between the cultivars, waris enriched with Kufri Pukhraj flour (a table variety which is considered unfit for processing), displayed the highest phyto-chemical content and total antioxidant activity. Sensory evaluation indicated higher overall acceptability scores of aloo waris compared to dhal waris. Storage studies showed that the potato waris can be stored safely for 12 months with its nutrient constituents intact.

Suitability of Indian potato genotypes for preparation of ready-to-serve canned curries.

Ready-to-eat canned potato curry made from three potato genotypes namely Kufri Chipsona-1, Kufri Chandramukhi and Kufri Pukhraj were evaluated for quality characteristics in order to determine their suitability for processing. Canned product was stored for a period of 6 months at room temperature to assess its shelf-life properties. Incubation test on the product was carried at 55°C for 45 days. Significant differences in physico-chemical parameters were observed among the genotypes. During storage of canned potato curries, all the quality parameters remained almost stable with the exception of ascorbic acid which decreased during storage, irrespective of genotypes. Physical conditions of cans were found to be satisfactory during storage. Storage study revealed that canned product can be safely stored for up to 6 months with high acceptability ratings. Also, product prepared from Kufri Pukhraj displayed excellent keeping quality during the entire storage period. Incorporation of such potato genotypes into low-cost value added products could serve as an excellent vehicle for enhancing the utilization of this resourceful food crop.