Evaluation of Potato Genotypes for Yield, Baked and Organoleptic Quality
Evaluation of Potato Genotypes for Yield, Baked and Organoleptic Quality
Arifa Khan1*, Shazia Erum2, Naveeda Riaz1, Abdul Ghafoor2 and Farhat Ali Khan3
ABSTRACT
An experiment comprising of 11 exotic genotypes were evaluated for yield and baking quality traits at National Agriculture Research Center Islamabad, Pakistan during autumn 2016-2017. The experiment was carried out in randomized complete block design with three replications. Data were recorded on sprouting, plant height, number of tubers per plant, average tuber weight per plant, tuber shape, skin, flesh color, number of eyes per tuber, sensory evaluation and proximate analysis. Results showed significant differences in all yields and phenotypic quality traits. High sprouting (100%) and plant height was observed in CIP8 (31.60 cm). CIP12 produced more number of tubers/plant (23.4 tubers) with low tuber weight while better average tuber weight was observed in CIP22 followed by CIP13 genotypes (95%) while CIP7 showed minimum sprouting (70%).CIP28 genotypeproduced maximum plant height (70.00 cm) while minimum CIP28 and CIP34 genotypes (494.5 and 488.3 g respectively). Genotype CIP7 had more eyes (7.0 eyes per tuber) while CIP19 and CIP28 produced less eyes (4.0 to 4.4 eyes per tuber). Six genotypes produced round shaped tuber potatoes whereas CIP13 and CIP31 produced oval shaped tubers. Most of the genotypes (CIP3, CIP8, CIP12, CIP17, CIP19, CIP22 and CIP31) produced yellow to light yellow tubers skin color. CIP28 showedbetter color, flavor and taste acceptance point. In overall acceptability of baked potatoes, CIP28 and CIP17 genotypes recorded the best results. In short, genotypes CIP17 and CIP28 recorded suitable plant parameters, baked quality traits and overall acceptability as well. These genotypes are recommended for baking industry of Pakistan.
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