STUDY ON THE CULINARY AND TECHNOLOGICAL QUALITY APPRECIATION OF NEW VARIETIES OF POTATO OBTAINED AT NIRDPSB BRASOV
This study, conducted during 2015-2016 at NIRDPSB Brasov, was initiated in need of acquiring information on new potato varieties created in the institute and pursued their culinary and technological quality appreciation. The biological material analyzed is represented by potato varieties with improved genetic characteristics, both in terms of cultural qualities as well as resistance to diseases and pests.
The culinary and technological quality of a potato variety must satisfy the requirements necessary to obtain raw material suitable for the purpose of use. The culinary quality was established by assessing the traits of overall appearance of tubers boiled, taste, crushing on boiling, pulp consistency, mealiness, pulp moisture, structure of starch granules, pulp color, tuber after-cooking darkening. The technological quality was determined by measuring the tuber starch content and establishing the suitability for processing into chips.