Overview of investigations on the processing quality of local potatoes
| MSI99P1539 | |
| Wong Yen Cheong, K. Govinden, N. Harris, P. | |
| Overview of investigations on the processing quality of local potatoes | |
| Periodical article | |
| 1992 | |
| Revue agric. sucr. Ile Maurice | |
| 71(2/3), 55-62 | |
| Published 1993 | |
| En | |
| En Fr | |
| Investigations were carried out from 1989 to 1991 on the following factors known to influence the crisp and French fry quality of potato: cultivar, cultural practices and processing methods. On the basis of yield, tuber morphology and results of frying tests, varieties Exodus and Spunta were found to be suitable for crisps and french-fries, respectively. Intercropping of potato with sugar cane had no effect on the processing quality. In sugar cane interrows, the production of tubers of the preferred sizes for crisps or French-fries could be optimized by adjusting the intra-row spacing. High dry matter content improved the processing quality and reduced frying time. Under local conditions, best dry matter contents could be obtained from crops grown at the cooler sites and during the cooler parts of the growing season. Moreover, an increase in phosphorus fertilizer by 50 per cent increased yield as well as dry matter whereas nitrogen increased yield but reduced dry matter. Tubers could be stored for up to 3 months at 8-10°C instead of 2-4°C without impairing to processing quality. | |
| POTATOES PROCESSING CRISPS FRENCH FRIES | |
| MAURITIUS | |
| Potato processing | |
| 1993-12-16 | |
| En | |
| MSIRI; Univ. of Reading | |
| LIB | |
| CAT | |
| FC |