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Vol. 7, Issue 4 (2018)

Storage behavior and cooking quality of potato varieties

Author(s):
Monica Reshi, Munazah Mehraj, Varsha Kanojia and Akash Sharma
Abstract:
Tubers of potato varieties were assessed for storage behaviour at room temperature. The maximum, minimum temperature and relative humidity during storage period ranged between 26 to 40 0C, 17-28 0C and 18 to 82% respectively. The lowest weight loss was recorded in variety Kufri Chipsona-2 followed by Kufri Sultej. Highest dry matter content was observed in Kufri Sutlej. The information from this study can be utilized for further research work for processing and value addition. This can help farmers to choose and cultivate potato varieties as per the demand.
Pages: 853-855  |  271 Views  12 Downloads
How to cite this article:
Monica Reshi, Munazah Mehraj, Varsha Kanojia, Akash Sharma. Storage behavior and cooking quality of potato varieties. Pharma Innovation 2018;7(4):853-855.
The Pharma Innovation Journal