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Refine your searchChanges of Reducing Sugar in Potato Genotype During Cold Storage and Their Chips Quality / Mahendra J. Thapa ; M. B. Shrestha ; R. C. Bhandari
Title : Changes of Reducing Sugar in Potato Genotype During Cold Storage and Their Chips Quality Material Type: printed text Authors: Mahendra J. Thapa, Author ; M. B. Shrestha, Author ; R. C. Bhandari, Author Pagination: 241-244 p. Languages : English (eng) Keywords: Potato, genotype, reducing sugar, cold storage, composition, chips Abstract: Potato of five varieties: Kufri Jyoti, Janak Dev, Klwmal Seto, Diseree and Khumal Rato were
evaluated during the cold storage at 5-70c,and obsen•ed the changes of reducing sugar up to
three months (90 days). Tile proximate composition of fresh potato genotypes were analyzed
before storage as moisture content, protein, total ash. total fat, crude fibre and carbohydrate
ranged 78.70 to 81.90%. 1.96 tO 2.29%, 0.82 to 1.09%, 0.04 to 0.10%, 0.41 to 0.58% and 14.61
to 17.56% respectively and found no signi[rcmzt difference in their composition. The level of
redl}cing sugar ranged from 0.12 I 5% to 0.4424% on the fresh weight basis at tlze time of
storage. Tlze score of chips colour was found good in all the varieties of potato before storage.
The level of reducing sugar ranged from 0.9326% to 1.2198%. showed lziglz accumulation of
reducing sugar in all tlze varieties of potato after three months of storage. Tlze chips prepared
from 90 days stored potato were found unacceptable dark brown in colour. Tile level of
reducing sugar in all varieties of potato were found in increasing trend i.e. before storage, 30
days of storage, 60 days of storage and 90 days of storage. The chips prepared from tlze stored
potato of 30 days and 60 days were found withi11 tile acceptable limit except Klzumal Seto.Link for e-copy: http://elibrary.narc.gov.np/?r=504 Changes of Reducing Sugar in Potato Genotype During Cold Storage and Their Chips Quality [printed text] / Mahendra J. Thapa, Author ; M. B. Shrestha, Author ; R. C. Bhandari, Author . - [s.d.] . - 241-244 p.
Languages : English (eng)
Keywords: Potato, genotype, reducing sugar, cold storage, composition, chips Abstract: Potato of five varieties: Kufri Jyoti, Janak Dev, Klwmal Seto, Diseree and Khumal Rato were
evaluated during the cold storage at 5-70c,and obsen•ed the changes of reducing sugar up to
three months (90 days). Tile proximate composition of fresh potato genotypes were analyzed
before storage as moisture content, protein, total ash. total fat, crude fibre and carbohydrate
ranged 78.70 to 81.90%. 1.96 tO 2.29%, 0.82 to 1.09%, 0.04 to 0.10%, 0.41 to 0.58% and 14.61
to 17.56% respectively and found no signi[rcmzt difference in their composition. The level of
redl}cing sugar ranged from 0.12 I 5% to 0.4424% on the fresh weight basis at tlze time of
storage. Tlze score of chips colour was found good in all the varieties of potato before storage.
The level of reducing sugar ranged from 0.9326% to 1.2198%. showed lziglz accumulation of
reducing sugar in all tlze varieties of potato after three months of storage. Tlze chips prepared
from 90 days stored potato were found unacceptable dark brown in colour. Tile level of
reducing sugar in all varieties of potato were found in increasing trend i.e. before storage, 30
days of storage, 60 days of storage and 90 days of storage. The chips prepared from tlze stored
potato of 30 days and 60 days were found withi11 tile acceptable limit except Klzumal Seto.Link for e-copy: http://elibrary.narc.gov.np/?r=504 E-copies
http://nkcs.org.np/narc/dl/?r=504URLEffect of Chemical Treatments and Storage on Quality of Potato Chips / Gautam, I.P. in Nepalese Horticulture, v. 8/9 ([07/25/2012])
Title : Effect of Chemical Treatments and Storage on Quality of Potato Chips Material Type: printed text Authors: Gautam, I.P., Author ; M.D Sharma, Author ; Bhim B. Khatri, Author ; Thapa, R.B., Author ; Kanti Shrestha, Author Publication Date: 2012 Article on page: 41-47 p. Languages : English (eng) Keywords: Genotypes, effect of storage on chips quality, potato, slice treatment Abstract: Experiments were conducted at National Potato Research Programme (NPRP),
Khumaltar (1350 m asl) during the year of 2011 to study the effect of slices
treatments with different chemicals before the preparation of chips and effect of
different storage methods and days for preparation of chips. Potato cultivars
Kufri Chipsona-2 and PRP 25861.1 were used for experimentation to assess the
effect of chemicals on chips and chips qualities before storage. Same cultivars
were used for different conditions and durations of storage to assess chips
quality. Undamaged and apparently healthy tubers of more than 60 gram weight
were stored in ordinary room temperature under dark (26.9 ±1.16 o C) and cold
store conditions at Balaju for 90 days. Temperature and relative humidity of
ordinary storage room was recorded daily during the storage period.
Observation was recorded on chips quality parameters like dry matter
percentage, specific gravity and reducing sugars and freshly prepared chips
qualities (colour, crispness, taste and over all acceptability). The results
indicated that slices washed and dipped for 15 minutes in fresh water was found
as effective as slice treatment with potassium meta bisulphate (slices dipped for
15 minutes in 0.25%) for preparation of fresh chips before storage. On the other
hand, cold stored potatoes for 30 days and on-wards were not suitable for
preparation of chips due to the browning of chips as a result of higher reducing
sugars. Chips prepared from 75 and 90 days stored potatoes under dark at
ambient temperature of genotype respectively Kufri Chipsona-2 and PRP
25861.1 had acceptable chips colour and qualities
in Nepalese Horticulture > v. 8/9 [07/25/2012] . - 41-47 p.[article] Effect of Chemical Treatments and Storage on Quality of Potato Chips [printed text] / Gautam, I.P., Author ; M.D Sharma, Author ; Bhim B. Khatri, Author ; Thapa, R.B., Author ; Kanti Shrestha, Author . - 2012 . - 41-47 p.
Languages : English (eng)
in Nepalese Horticulture > v. 8/9 [07/25/2012] . - 41-47 p.
Keywords: Genotypes, effect of storage on chips quality, potato, slice treatment Abstract: Experiments were conducted at National Potato Research Programme (NPRP),
Khumaltar (1350 m asl) during the year of 2011 to study the effect of slices
treatments with different chemicals before the preparation of chips and effect of
different storage methods and days for preparation of chips. Potato cultivars
Kufri Chipsona-2 and PRP 25861.1 were used for experimentation to assess the
effect of chemicals on chips and chips qualities before storage. Same cultivars
were used for different conditions and durations of storage to assess chips
quality. Undamaged and apparently healthy tubers of more than 60 gram weight
were stored in ordinary room temperature under dark (26.9 ±1.16 o C) and cold
store conditions at Balaju for 90 days. Temperature and relative humidity of
ordinary storage room was recorded daily during the storage period.
Observation was recorded on chips quality parameters like dry matter
percentage, specific gravity and reducing sugars and freshly prepared chips
qualities (colour, crispness, taste and over all acceptability). The results
indicated that slices washed and dipped for 15 minutes in fresh water was found
as effective as slice treatment with potassium meta bisulphate (slices dipped for
15 minutes in 0.25%) for preparation of fresh chips before storage. On the other
hand, cold stored potatoes for 30 days and on-wards were not suitable for
preparation of chips due to the browning of chips as a result of higher reducing
sugars. Chips prepared from 75 and 90 days stored potatoes under dark at
ambient temperature of genotype respectively Kufri Chipsona-2 and PRP
25861.1 had acceptable chips colour and qualities
in Advancing horticultural research for development. Proceedings of the 7th National Horticulture Seminar , Khumaltar, Lalitpur, 12-14 June 2011 (Jestha 29-31, 2068) / Paudyal, K.P.
Title : Effect of Nitrogen and Potassium Fertilizers on Yield, Storability and Processing Qualities of Potato for the Chips Material Type: printed text Authors: J.P. Gautam, Author ; M.D Sharma, Author ; B.B Khatri, Author ; Thapa, R.B., Author ; K Shrestha, Author ; D.Chaudhary, Author Pagination: 100-112 p. Languages : English (eng) Keywords: Potato, nitrogen, potash, processing qualities for chips and yield. Abstract: Field and storage experiments were conducted to find out the main effects and interactions between
different levels of nitrogen and potassium fertilizers on total yield, yield of different size grade,
storability and better processing quality for chips of potato variety Kufri Jyoti at Hattiban farm
Khumaltar and storage house of Nationai Potato Research Program (NPRP) Khumaltar and at
Balaju cold store, respectively. After harvesting and curing of potato, 5 kg of tubers weight each
tuber more than 60 gram weight were used for the storage and processing qualitY determination.
The storage experiments were conducted in CRD design with 3 replications. Plastic racks and net
bags were used for storage of potato in dark room and cold storage house, respectively. Potato was
stored for 90 days in dark room and 120 days in cold house. Laboratory analyses were carried out
at National Academy of Science and Technology (NAS1) at Lalitpur before and after storage of
potato in ordinary conditions and before immediately after removing from cold store and 15 days
after re-conditioned. Observations were recorded on yield, storage losses, sprouting, chips quality
parameters like specific gravity (SG), dry matter (DM) and reducing sugar (RS). The storage loss
and sprouting percentage was recorded at 15 days intervals of dark sore potatoes and before
storage, immediately after removing from cold and 15 days after reconditioned of cold store
potatoes. The results showed a significant effoct of N and K20 and there interaction on yield,
sprouting, weight loss percentage and quality parameters. Based on the yield and quality
parameters the combination of 150:100:60 kg N: P20 5: K20 along with 20 tons compost I ha is
found suitable for storage and production of processing chips quality potato at Lalitpur and
similar soil and environment condition of Nepal.Link for e-copy: http://elibrary.narc.gov.np/?r=1649 Effect of Nitrogen and Potassium Fertilizers on Yield, Storability and Processing Qualities of Potato for the Chips [printed text] / J.P. Gautam, Author ; M.D Sharma, Author ; B.B Khatri, Author ; Thapa, R.B., Author ; K Shrestha, Author ; D.Chaudhary, Author . - [s.d.] . - 100-112 p.
in Advancing horticultural research for development. Proceedings of the 7th National Horticulture Seminar , Khumaltar, Lalitpur, 12-14 June 2011 (Jestha 29-31, 2068) / Paudyal, K.P.
Languages : English (eng)
Keywords: Potato, nitrogen, potash, processing qualities for chips and yield. Abstract: Field and storage experiments were conducted to find out the main effects and interactions between
different levels of nitrogen and potassium fertilizers on total yield, yield of different size grade,
storability and better processing quality for chips of potato variety Kufri Jyoti at Hattiban farm
Khumaltar and storage house of Nationai Potato Research Program (NPRP) Khumaltar and at
Balaju cold store, respectively. After harvesting and curing of potato, 5 kg of tubers weight each
tuber more than 60 gram weight were used for the storage and processing qualitY determination.
The storage experiments were conducted in CRD design with 3 replications. Plastic racks and net
bags were used for storage of potato in dark room and cold storage house, respectively. Potato was
stored for 90 days in dark room and 120 days in cold house. Laboratory analyses were carried out
at National Academy of Science and Technology (NAS1) at Lalitpur before and after storage of
potato in ordinary conditions and before immediately after removing from cold store and 15 days
after re-conditioned. Observations were recorded on yield, storage losses, sprouting, chips quality
parameters like specific gravity (SG), dry matter (DM) and reducing sugar (RS). The storage loss
and sprouting percentage was recorded at 15 days intervals of dark sore potatoes and before
storage, immediately after removing from cold and 15 days after reconditioned of cold store
potatoes. The results showed a significant effoct of N and K20 and there interaction on yield,
sprouting, weight loss percentage and quality parameters. Based on the yield and quality
parameters the combination of 150:100:60 kg N: P20 5: K20 along with 20 tons compost I ha is
found suitable for storage and production of processing chips quality potato at Lalitpur and
similar soil and environment condition of Nepal.Link for e-copy: http://elibrary.narc.gov.np/?r=1649 E-copies
http://nkcs.org.np/narc/dl/?r=1649URL
