Effect of Room Condition on Sweetening and other Chemical Components of Different Cultivars of Potato in Swat District
Shujaat Ali1,2*, Tariq Ahmad Jan3, Khalil Ur Rahman3, Shah Masaud Khan2, Ijaz Hussain2, Waseem Ahmad2, Qasim Ayub2, Muhammad Abbas1 and Israr Ahmad1
ABSTRACT
The lab experiment was conducted in 2016-2017, to evaluate the influence of storage at room condition on sweetening and other chemical components of potato tubers in Swat District, Pakistan. Tubers of the three cultivars, Desiree Diamont and Kruda were stored at room condition in three replications for 90 days. Data was recorded at 0 day (fresh) and at 15 days interval on Reducing Sugars (RS), Total Sugars (TS), Dry Matter (DM), Total Starch (TS), and Vitamin C. The total sugars and reducing sugars increased in the first 15 days in Kruda and Diamont, whereas in Desiree, it decreased from the start-up to the end of storage. Starch content in Kruda cultivar decreased regularly and the lowest quantity was recorded after 45 days of storage while in Diamont and Desiree, it showed increase and reached its peak level after 30 and 45 days of storage. The Cultivar Means showed that the highest dry matter (21.605 %) was recorded in Diamont while the lowest was recorded in Desiree cultivar. Vitamin C decreased significantly in Diamont and Desiree cultivars in first 45 days of storage while minimum vitamin C was recorded in Kruda cultivar after 60 days of storage. The total decrease in Vitamin C remained about of 76 % throughout the 90 % storage. It is concluded that sweetening decreased in all cultivars during 90 days storage period at room condition. (Temperature 9- 18 oC). In Desiree cultivar, starch content is little affected by change storage duration, in case of sweeting i.e reducing sugar and total sugar did not occur in Desiree up to 90 days of storage. Therefore, the Desiree has maintained edible quality up to three months storage.
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