POSTHARVEST QUALITY ASSESSMENT OF LOCAL POTATO AS AFFECTED BY NATURAL STORAGE

Abstract

The experiment was conducted at the Agronomy Laboratory, Department of Agronomy, Sher-e-Bangla Agricultural University, Dhaka from March to June, 2014, to study the quality assessment of some local potato varieties in natural storage condition. Eight potato varieties viz., ‘Lal pakri’, ‘Sada shapla’, ‘Bhuta’, ‘Jam alu’, ‘Deshi sotti’, ‘Berma’, ‘Tel pakri’ and ‘Lady rosetta’ were used as planting materials. Postharvest quality parameters of tuber viz., tuber shape, eye depth, color of skin and flesh, general appearance of tuber and specific gravity, tuber dry matter, total soluble solids (TSS), firmness, crispness, color of chips, weight loss (%) were determined the processing quality. Skin color among the varieties the highest L* in ‘Sada shapla’ (60.47) 0 DAS, a* and b* in ‘Lady rosetta’ (14.83) 60 DAS and (32.12) 60 DAS. Flesh color of the varieties the highest L* in ‘Lady rosetta’ (76.00) 0 DAS, a* in ‘Jam alu’(5.98) 60 DAS and b* in ‘Lady rosetta’ (34.67) 60 DAS. Chips color of the varieties the highest L* in ‘Tel pakri’ (73.75) 0 DAS, a* in ‘Jam alu’(12.92) 60 DAS and b* in ‘Lady rosetta’ (36.78) 60 DAS. ‘Lady rosetta’ executed the minimum weight loss (0.46%, 0.17%, o.23% and 0.17% respectively ) at 15, 30, 45 and 60 DAS compared to other varieties at different DAS. Weight loss (%) gradually increased in ‘Lal pakri’ (4.71%), ‘Sada shapla’ (5.71%) and ‘Bhuta’ (4.18%). ‘Lady rosetta’ found maximum specific gravity (1.101%, 1.103% and 1.110% respectively) at 0, 15 and 30 DAS, ‘Berma’ found maximum (1.134%) at 60 DAS. Dry mater (%) of different varieties ‘Lady rosetta’ executed the highest (24.60%) 0 DAS, (25.40%) 15 DAS, (26.35%) 30 DAS, (27.20%) 45 DAS, (27.90%) 60 DAS and ‘Sada shapla’ executed the lowest (17.39%) 0 DAS, (17.98%) 15 DAS, (18.60%) 30 DAS, (19.50%) 45 DAS, (20.30%) 60 DAS. Among the varieties, more than 20% dry matter present in ‘Lady rosetta’(27.90%), ‘Lal pakri’(25.78%), ‘Jam alu’(26.98%), ‘Bhuta’(24.48%) and ‘Berma’(25.40%). The highest TSS was recorded in ‘Jam alu’(7.30%) at 60 DAS and the lowest in ‘Lady rosetta’(3.00%) at 0 DAS. Among the varieties the highest firmness in ‘Jam alu’ (33.78) 0 DAS, the lowest in ‘Bhuta’ (13.45) 60 DAS and the highest crispness in ‘Jam alu’ (3.320) 0 DAS, the lowest in ‘Bhuta’ (0.337) 60 DAS. ‘Lady rosetta’, ‘Bhuta’ and ‘Berma’ showed better performance compared to those of other varieties. The information obtained in this study will inform Bangladeshi potato farmers and processors regarding the suitable potato varieties at different DAS in natural storage condition for processing industries.