Assessment of processing and nutritional quality of potato genotypes in Pakistan

Thirty two genotypes including eight commercial varieties of potato were evaluated for yield processing quality traits. Significant differences in all the quality parameters were observed among the genotypes. The highest dry matter was found in NARC 1-2006/1 (25.65%) while NARC 1-2006/2 had the lowest dry matter (14.86%). Reducing sugars ranged from 0.57% in 396243-24 to 0.01% in NARC 1-2006/1. Maximum starch was observed in NARC 1-2006/1 (20.01%) while it was minimum in Cardinal (9.00%). Protein value was found to be the highest (3.40%) in 9721 whereas the minimum value for protein was recorded in NARC 1-2006/2 variety (0.72%). The correlation analysis demonstrated that dry matter content of genotypes was positively correlated to starch (r = 0.9048), specific gravity (r = 0.5966) and negatively related to reducing sugars (r = -0.5515). The quality traits/characteristics represented by specific gravity, dry matter, sugars, starch, protein and ash are influenced by genotype.