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Abstract
SUMMARY
Potato is one of humanity’s most valuable food crops. The potato
tuber contains high- quality protein and substantial amounts of essential
vitamins, minerals and trace elements. Potatoes are not produced all year
round, therefore, storage of the produced potatoes is a must in order to
maintain its supply between seasons. The present investigation aimed
studying the effect of variety, maturity, and storage conditions, on the
quality of potato chips which were produced from the stored potatoes.
Three cultivars, Ajeba, Arenda, and Pecasso, harvested after 90 or 120
days from planting, were stored at refrigerated (4± 1°C) or room
temperature (25±2°C) for 4 months.
I. Effect of variety, maturity, and storage conditions on chemical
properties of raw potatoes:
1- Effect of variety:
The obtained results showed that at 90 days from planting,
Pecasso tubers are higher in reducing sugars (1.32%), non- reducing
sugars (3.87%), total sugars (4.92%), starch (77.50/0), soluble protein
(0.60%), total protein (10.8%), ascorbic acid (31.0mg/100g.), and free
phenols (36.0 mg/100g.), than Ajeba or Arenda tubers. However, Ajeba
tubers are higher in total solids (20.50/0), total phenols (47.5 mg/1 OOg.),
polyphenoloxidase specific activity (901.4 units/ mg soluble protein),
and proxidase specific activity (790.0 units/ mg soluble protein). At 120
days from planting, Pecasso tubers were higher in reducing sugars
(1.7%), starch (71.0%), free phenols (40.0 mg /100g.) and total phenols
(50.8 mg %) Than Ajeba and Arenda tubers. whereas, Ajeba tubers
contained higher non- reducing sugars (3.29%), total sugars (4.66%) and
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