INFLUENCE OF GENOTYPE AND COLD STORAGE ON THE CULINARY QUALITY OF ROMANIAN POTATO VARIETIES

Abstract

Genotypic variability among potato cultivars leads to significant differences in cooking behavior, and changes in culinary quality traits of potato genotypes during extended low-temperature storage are also of significant interest. In 2024, twelve potato varieties developed at NIRDPSB Brașov were evaluated for their boiling behaviour and the variability of culinary quality characteristics after 150 days of storage at 4°C. Sensory analysis of boiled tubers allowed the classification of the varieties into culinary use types AB, B, and BC, based on their tendency to disintegrate during boiling, flesh consistency, and moisture content. Extended storage led to changes in the sensory qualities of boiled tubers, particularly by reducing their appearance, decreasing mealiness and flavor intensity, and enhancing the flesh color. Except for Darilena and Cezarina varieties, for which the culinary use type index remained unchanged, the other varieties showed slight variations after storage, generally in a decrease direction. Nonetheless, these changes resulted in a reclassification of the culinary type only for the Sarmis, Cosiana, and Azaria varieties.