Effect of Variety and Storage on the Tuber Quality of Potatoes Cultivated in the Eastern Highlands of Ethiopia
Keywords:
Amylose, Potato, Storage, Tuber Quality, VarietyAbstract
Eight potato varieties: five improved and released by Haramaya University and three from smallholders potato farmers variety (eastern Hararghe, Oromia, Ethiopia) were planted following cultural practices in RCBD with three replications to assess tuber quality and storage performance differences. Tubers were harvested in 2011. After curing at 15-18oC and relative humidity of 75-82% for one week, the tubers were separately stored at 8-160C and relative humidity of 69-83% for 20, 40, and 60 days in a ventilated storehouse in CRD with three replication per treatment. The results showed significant differences (P< 0.05) due to variety. Storage duration significantly reduced dry matter, specific gravity and amylose contents with no significant changes in ash, crude fibre, potassium and phosphorus contents. The highest dry matter, specific gravity, and amylose contents were obtained for the improved variety Chala whereas the lowest was for the farmers’ variety Jarso. The highest crude protein content was recorded for the farmers’ variety Mashenadima and the lowest was for the improved variety Zemen. The results revealed that potato tubers with superior physicochemical qualities, most of which are released varieties retained their qualities after storage for longer durations, whereas those with lower qualities could be stored only for shorter durations.
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