Physico-Chemical Changes in Popular Kenyan Processing Potato Varieties as Influenced by Storage Condition

• DOI: 10.12944/crnfsj.3.2.03
• Publication Date: 2015-09-01T05:28:06Z
• Authors: G. O. Abong; M. W Okoth; J. N Kabira; J Ogolla; J Ouma; C. W Ngunju; K Oded
• Keywords: Sprouting

The current study sought to establish the physico-chemical changes in popular Kenyan potato varieties, Shangi, Dutch Robijn, Kenya Mpya, Asante and Tigoni, under different storage conditions. Tubers were harvested at maturity stored varied relative humidity (82-92 %) temperature (20-24 oC, 12-14 8-10 oC 4-6 oC).The tubers monitored for reducing sugars content, dry matter ascorbic acid greening, weight loss sprouting. Results indicated that significantly (p<0.05) increased with time increase being pronounced lower temperatures. At harvest, instance, 0.17 % this after 10 weeks of 0.21 %, 0.31 0.68 0.89 ambient, respectively. scenario was similar Asante, Mpya Tigoni where increases noted a month storage. Reduced (vitamin C) decreased irrespective temperature. Dry content time. Prevalent ambient seemed have higher compared more than Robijn varieties. Weight minimal all conditions less 5% while sprouting sprouts emerged Shangi 2 steadily reaching 43 mm weeks. Sprouts months Lower temperatures inhibited sprout growth but beyond processing requirements.