Assessment of Processing Quality Traits of Different Potato Genotypes in Konya

Authors : Nursel ÇÖL KESKİN

Pages : 212-219

View : 42 | Download : 22

Publication Date : 2022-08-25

Article Type : Research Paper

Abstract :This study aimed to determine the potato breeding lines that show superior processing quality traits and can be candidate variety by selection. The study was conducted according to The Randomized Plots Trial Design with four replications in 2019 and 2020. In the study, 26 potato breeding lines developed by Selcuk University, Faculty of Agriculture, Department of Field Crops, and 4 registered varieties as plant material were used in the two years. The varieties and lines were harvested in the fields and then the genotypes were evaluated according to processing quality traits. In the study; dry matter ratio insert ignore into journalissuearticles values(%);, chips yield insert ignore into journalissuearticles values(%);, French fries yield insert ignore into journalissuearticles values(%);, chips, and French fries color insert ignore into journalissuearticles values(L*, b*); parameters were examined. Dry matter ratio, chips yield and French fries yield, and chips and French fries color values were found important statistically in terms of years, genotypes, year x genotype interactions. Values of chips and French fries color were varied from only genotypes averages. According to two years average, results showed large variations for examined parameters; dry matter ratio changed between 16.8-20.9 %, chips yield was 34.1-51.0 %, French fries yield was 30.7-44.9 %, chips color values insert ignore into journalissuearticles values(L*, b*); were 19.4-67.1, 8-44 and French fries color values insert ignore into journalissuearticles values(L*, b*); were 11.4-71.5, 13.5-58.2, respectively.
Keywords : Chips yield, Dry matter ratio, French fries yield, Fry color, Potato line

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