Effect of specific gravity, storage, and conditioning on potato chip color

1961 ◽  
Vol 38 (2) ◽  
pp. 51-57 ◽  
Author(s):  
Shirley Lyman ◽  
Andrea Mackey
Keyword(s):  
Specific Gravity ◽  
Potato Chip ◽  
Chip Color

Potato chip color reversion

1966 ◽  
Vol 43 (10) ◽  
pp. 355-360 ◽  
Author(s):  
William L. Beale ◽  
Darrell Hunter ◽  
F. J. Stevenson
Keyword(s):  
Potato Chip ◽  
Chip Color ◽  
Color Reversion

scholarly journals Selection and Evaluation of 21 Potato (Solanum Tuberosum) Breeding Clones for Cold Chip Processing

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 98 ◽  
Author(s):  
Benjamin Wayumba ◽  
Hyung Choi ◽  
Lim Seok
Keyword(s):  
Specific Gravity ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Chip Color ◽  
Reducing Sugar ◽  
Snack Food ◽  
Dry Matter Content ◽  
High Dry Matter ◽  
Chip Processing ◽  
Sugar Levels

Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was designed with the purpose of identifying specialized potato clones with acceptable qualities for processing chips, in comparison with two selected control varieties, Dubaek and Superior. As a result, high dry matter and specific gravity were observed for three potato clones, and the quantified ά-solanine levels ranged from 0.15 to 15.54 mg·100 g−1 fresh weight (FW). Significant variations (p < 0.05) in reducing sugar levels were observed in clones stored at different temperature conditions. After reconditioning of the tubers at 22 °C for 21 days, a significant drop in reducing sugar levels was recorded. In addition, fried chips for each potato clone were evaluated, and the color measured on the basis of the Snack Food Association (SFA) chip color score standard. Reconditioned tubers exhibited much lighter and better chip color compared to their counterparts cold-stored at 4 °C. This study observed that for quality processing of potato chips, clones with combined traits of high dry matter, low levels of glycoalkaloids and reducing sugars, and acceptable chip color should be used as raw materials.

Genetic components of potato chip quality evaluated in three environments and under various storage regimes

1992 ◽  
Vol 72 (2) ◽  
pp. 535-543 ◽  
Author(s):  
D. R. Lynch ◽  
G. C. C. Tai ◽  
R. H. Coffin
Keyword(s):  
Specific Gravity ◽  
Combining Ability ◽  
Principal Component ◽  
Chip Color ◽  
Narrow Sense Heritability ◽  
Genetic Components ◽  
New Information ◽  
Total Variability ◽  
Highly Correlated ◽  
Chipping Quality

A diallel series of crosses was made between parents with good processing quality and nonprocessing but well-adapted varieties and breeding clones to study the inheritance of chipping quality and tuber yield in potatoes. The progeny of the crosses were assessed in three widely differing growing environments and chipped from a range of storage environments. Principal component analysis for chip color indicated that the first (PCA1) and second (PCA2) principal components accounted for 84.4 and 5.0% of the total variability, respectively. PCA1 scores were highly correlated (P < 0.01) with the mean chip color scores of the 20 crosses measured over the 11 environments, whereas PCA2 scores were highly correlated (P < 0.01) with the standard deviations of the chip scores over storage environments. These results provide new information that supports the recently proposed concept of two genetically independent systems determining chip color, i.e., "overall chipping quality" and "chipping stability". Highly significant (P < 0.01) general combining-ability and nonsignificant specific combining-ability effects suggest additive genetic factors and high narrow-sense heritability for specific gravity. Combining-ability effects for yield traits were generally nonsignificant, which probably reflects the selection of parents with proven breeding value.Key words: Solanum tuberosum, stability, yield, specific gravity

Effect of three viruses on yield, specific gravity, and chip color of potatoes in Maine

1966 ◽  
Vol 43 (11) ◽  
pp. 393-396 ◽  
Author(s):  
H. J. Murphy ◽  
M. J. Goven ◽  
D. C. Merriam
Keyword(s):  
Specific Gravity ◽  
Chip Color
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