Effects of variety, maturity stage, storage conditions and period on the physico-chemical properties of Potatoes
Abstract
Potato (Solanum tuberosum) is one of the most promising crops that contribute to achieving food security in Kenya. Potato varieties Markie’s and Shangi have been released to farmers for production purposes. Therefore, the objective of this study was to determine the processing suitability of the two potato varieties grown in Nyandarua County (-0.39941o S,36.489516o E). Potatoes were evaluated for their physicochemical properties, usually used to measure their quality. Tubers were subjected to different storage conditions to determine post-harvest changes in the physicochemical properties and determine the most suitable maturity stage for processing. The results revealed effects (P<0.001) due to the interaction between variety and maturity stages on the physical properties. Further, based on chemical properties, an interaction effect (P<0.001) was observed between the variety and maturity stage, with variety Shangi showing high levels of starch content with a mean of 49 mg/100 g. There was no difference (P>0.05) in total sugar and ascorbic acid content across the maturity stages. The storage results revealed a difference (P<0.001) in starch content in the variety Markies. There was no difference (P>0.05) between ascorbic acid and total sugars observed during storage. In terms of stability during storage variety, Markies was more stable and had a longer shelflife than Shangi. Therefore, based on physicochemical properties, the two varieties could be a good source of raw materials for the industry.
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