SENSORY ANALYSIS OF BOILED POTATOES GROWN AT TWO ALTITUDES

The effect of altitude on sensory properties of boiled potatoes was studied.
The research was carried out with twelve cultivars of early, mid-early and mid-late types grown under field and mountain conditions.
The cultivars differed in visual traits of tubers like appearance, friability and colour while they approximated in aroma and overall taste components − texture, starch taste, sweetness and sourness.
Clone E 68 was distinguished by the highest total sensory evaluation regardless of growth area.
It could be grown at the two studied altitudes in order to obtain high quality raw material for boiled potato processing.
The influences of genotype and “genotype x environment” interaction on the sensory evaluations were significant.
A relation between the good sensory features and the vegetation period length was not established which is a precondition for successful quality breeding of different potato types.

IV Balkan Symposium on Vegetables and Potatoes

G.T. Pevicharova, E. Nacheva

Solanum tuberosum L., panel test, aroma, texture, overall taste, field growth, mountain growth

https://doi.org/10.17660/ActaHortic.2009.830.56