Storage behavior of potato cultivars under ambient conditions in the Nilgiris

Authors

  • Sudha R ICAR-Central Potato research Station Author
  • Venkatasalam E P Author
  • Divya K Author
  • Aarti Bairawa Author
  • Priyank H Mhatre Author

DOI:

https://doi.org/10.24154/jhs.v12i2.25

Abstract

Storage behavior of different potato cultivars viz., Kufri Swarna, Kufri Girdhari, Kufri Jyoti, Kufri Neelima and Kufri Himalini was assessed for post harvest loss under ambient storage conditions of Nilgiri region. The study was carried out in three different seasons (Spring, Summer and Autumn) during 2013-2015. All the cultivars showed dormancy period of more than six weeks in all the three seasons. Cultivars varied widely in their weight loss, sprouting behavior and cooking quality. Among the varieties Kufri Girdhari found to possess good storage qualities while Kufri Swarna showed poor keeping quality in all the three seasons. All the cultivars recorded less total weight loss during autumn season. The study indicated that importance should be given to the storage behavior of the cultivars along with yield in order to have better keeping quality for regular supply of tubers for table as well as seed purpose.

Downloads

Download data is not yet available.

References

Das, M., Ezekiel, R., Pandey, B.K., Singh, A.N. 2004. Storage behaviour of potato varieties and advanced cultures at room temperature in Bihar. Potato J 31(1-2):71-75.

Ezekiel, R and Singh, B. 2003. Seed physiology. In: Khurana SM P, Minhas JS, Pandey SK (eds) The potato production and utilization in subtropics. Mehta Publishers, New Delhi, pp 301–313.

Ezekiel, R., Singh, B., Sharma, M.L., Garg, I.D and Khurana, S.M.P. 2004. Relationship between weight loss and periderm thickness in potatoes stored at different temperatures. Potato J., 31:135–140.

Gupta, V.K., Luthra, S.K and Singh, B.P. 2015. Storage behavior and cooking quality of Indian potato varieties. J. Food Sci. Technol., 52(8):4863-4873.

Jansky, S.H. 2008. Genotypic and environmental contributions to baked potato flavor. Am J of Potato Res., 85:455–465.

Jansky, S.H. 2010. Potato Flavor. Am J Potato Res., 87:209–217

Kang, G.S and Gopal, J. 1993. Differences among potato genotypes in storability at high temperature after different periods of storage. J Indian Potato Assoc., 20(2):105–110.

Kang, G.S., Raj Kumar, Pandey, S.K and Paul Khurana, S.M. 2001. Keeping quality of some advanced potato hybrids at room temperature storage. J. Indian Potato Assoc., 28: 137-38.1.

Kumar, D., Kaul H.N and Singh, S.V. 1995. Keeping quality in advanced potato selections during nonrefrigerated storage. J. Indian Potato Assoc., 22: 105-8.

Kumar, R., Pandey, S.K and Khurana, S.M.P. 2005. Keeping quality of potato processing varieties during room temperature storage. Potato J., 32(1–2):55–59

Leung, H.K., Barron, F.H and Davis, D.C. 1983. Textural and rheological properties of cooked potatoes. J Food Sci., 48:1470–1474.

Luthra, S.K., Gopal, J and Pandey, S.K. 2003. Selection of superior parents and crosses in potato for developing cultivars suitable for early planting in UP. J Indian Potato Assoc., 30(1–2):1–2.

Mehta, A., Kaul, H.N. 1997. Physiological weight loss in potatoes under non-refrigerated storage: contribution of respiration and transpiration. J Indian Potato Assoc., 24(3/4):106–113.

Mehta, A., Singh, S.V., Pandey, S.K. and Ezekiel, R. 2006. Storage behaviour of newly released potato cultivars under non-refrigerated storage. Potato J., 33(3/4):158–161.

Meitei, W.I. and Barooah, S. 1980. Organoleptic test of potato varieties under agro-climatic conditions of Jorhat (Assam) J. Indian Potato Assoc., 7(3):162–164.

Mosley, A.R. and Chase, R.W. 1993. Selecting Varieties and Obtaining Healthy Seed Lots. In: Potato Health Management, APS Press pp. 19–27.

Pande, P.C. and Luthra, S.K. 2003. Performance and storability of advanced potato hybrids in west central plains. J Indian Potato Assoc., 30:21–22.

Pande, P.C., Singh, S.V., Pandey, S.K and Singh, B. 2007. Dormancy sprouting behaviour and weight loss in Indian potato (Solanum tuberosum) varieties. I J Agr Sci., 77(11):715–720.

Panse, V.G and Sukhatme, P.V. 1967. Statistical methods for agricultural workers, I.C.A.R., New Delhi. p.381.

Patel, R.N., Kanbi, V.H., Patel, C.K., Patel, N.H. and Chaudhari, S.M. 2002. Room temperature storage of some advanced potato hybrids and varieties in the plains of Gujarat. J Indian Potato Assoc., 29(3/4):159–161

Raghav, M and Singh, N.P. 2003. Differences among potato cultivars for their storability under room temperature. Progress Hort., 35(2):196–198.

Singh, B. 2013. Potato storage and physiology of seed. In: E-book on Advances in Quality Potato Production and Post-harvest Management (Eds. NK Pandey, Dhiraj K Singh, Baswaraj Raigond, Jeevalatha A and BP Singh).ICAR-CPRI, Shimla.

Singh, S.V., Pandey, S.K and Khurana, S.M.P. 2001. Storage behaviour of some advanced potato hybrids in plains of Western UP at ambient temperatures. J Indian Potato Assoc., 28(1):135–136.

Van Dijk, C., Fischer, M., Holm, J., Beekhuizen, J.G., Stolle-Smits, T and Boeriu, C. 2002. Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy. J Agr Food Chem., 50:5082–5088.

Van Ittersum, M.K. 1992. Variation in the duration of tuber dormancy within a seed potato lot. Potato Res., 35: 30-36.

Van Marle, J.T., Stolle-Smits, T., Donkers, J., Van Dijk, C., Voragen, A.G.J., Recourt, K. 1997. Chemical and microscopic characterization of potato (Solanum tuberosum L.) cell walls during cooking. J Agr Food Chem., 45:50–58.

Wiltshire, J.J.J. and Cobb, A.H. 1996. A review of the physiology of potato tuber dormancy. Ann Ap Biol., 129:553–569

Downloads

Published

31-12-2017

Issue

Section

Short Communications

How to Cite

R, S., P, V. E., K, D., Bairawa, A., & Mhatre, P. H. (2017). Storage behavior of potato cultivars under ambient conditions in the Nilgiris. Journal of Horticultural Sciences, 12(2), 186-192. https://doi.org/10.24154/jhs.v12i2.25