Research on the Dormancy and Influence of Storage Time to the Processing Quality of Chip Processing Potato Varieties

Abstract

The aim of the experiment was to determine the dormancy period and the effect of storage duration on the chip processing quality of nine processing potato varieties, including Diamant(Control), Beacon Chipper, Dakota Diamond, NY 115, Marcy, La Chipper, Atlantic, Megachip, Chi pperta. Except Diamant - mainly used as fresh table potato, the varieties are chip processing varieties imported from USA. The dormancy time of these varieties was determined as number of days from harvest to sprouting under simple diffused light storage. The results showed that dormancy period of the processing potato varieties were longer than that of fresh table potato variety, Diamant. Especially, some varieties have very long dormant period, such as Atlantic (86 days), Megachip (89 days) and Chipperta (115 days). During the storage, starch content of stored tubers decreased while reducing sugar increased with time, causing negative effect on the quality and color of chip product. Cv Diamant is unsuitable for chip processing even at the time immediate after harvest. In contrast, the processing ability of cvs Atlantic, Beacon chipper, Marcy, Megachip and Chipperta can be extended to 90 days of storage, while cvs NY 115, Lachipper and Dakota Diamond lose their standard processing quality because of their negative starch and reducing sugar contents.