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Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing

机译：21种马铃薯薯片育种克隆的选择与评价

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Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was designed with the purpose of identifying specialized potato clones with acceptable qualities for processing chips, in comparison with two selected control varieties, Dubaek and Superior. As a result, high dry matter and specific gravity were observed for three potato clones, and the quantified ά-solanine levels ranged from 0.15 to 15.54 mg·100 g−1 fresh weight (FW). Significant variations (p < 0.05) in reducing sugar levels were observed in clones stored at different temperature conditions. After reconditioning of the tubers at 22 °C for 21 days, a significant drop in reducing sugar levels was recorded. In addition, fried chips for each potato clone were evaluated, and the color measured on the basis of the Snack Food Association (SFA) chip color score standard. Reconditioned tubers exhibited much lighter and better chip color compared to their counterparts cold-stored at 4 °C. This study observed that for quality processing of potato chips, clones with combined traits of high dry matter, low levels of glycoalkaloids and reducing sugars, and acceptable chip color should be used as raw materials.
机译：土豆中的质量评估必须满足芯片加工行业的严格要求。评估的重要参数包括比重，干物质含量，碎屑颜色，还原糖和糖生物碱。这项研究的目的是与两个选定的对照品种Dubaek和Superior相比，鉴定具有可接受质量的加工马铃薯专用克隆。结果，在三个马铃薯克隆中均观察到高干物质和比重，定量的茄茄碱含量范围为鲜重（FW）0.15至15.54 mg·100 g -1 。在不同温度条件下储存的克隆中，还原糖水平存在显着变化（p <0.05）。将块茎在22°C下翻新21天后，还原糖水平显着下降。此外，评估了每个马铃薯克隆的油炸薯片，并根据快餐食品协会（SFA）薯片颜色评分标准测量了颜色。经过翻新的块茎与冷藏在4°C的同类块茎相比，表现出更轻，更好的木屑颜色。这项研究观察到，为了进行马铃薯片的优质加工，应使用具有高干物质，低含量的生物碱和还原糖以及具有可接受的片色的综合特性的克隆。

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