Articles
CROP MANAGEMENT FACTORS AND POTATO QUALITY FOR FROZEN FRENCH FRY PRODUCTION
Article number
163_18
Pages
171 – 178
Language
Abstract
A three year study at CFPRA, in conjunction with the Ministry of Agriculture, Fisheries and Food field research stations, investigating the influence of several crop management factors on potato quality for processing as frozen french fries, has recently been completed.
The factors studied were variety (3), site (4), nitrogen fertilizer levels (3), plant spacing (3) and storage period under controlled commercial conditions (3). Assessments included tuber counts, reducing sugar levels, dry matters, freshly fried chip colour and sensory quality of processed samples.
Variety, site, season and storage period significantly influenced both overall quality of processed samples and individual quality parameters.
Conversely, the nitrogen application and plant spacing treatments examined (commercially recommended levels plus ± 25% these levels) did not influence quality.
The factors studied were variety (3), site (4), nitrogen fertilizer levels (3), plant spacing (3) and storage period under controlled commercial conditions (3). Assessments included tuber counts, reducing sugar levels, dry matters, freshly fried chip colour and sensory quality of processed samples.
Variety, site, season and storage period significantly influenced both overall quality of processed samples and individual quality parameters.
Conversely, the nitrogen application and plant spacing treatments examined (commercially recommended levels plus ± 25% these levels) did not influence quality.
Publication
Authors
R.V. Billington
Keywords
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