Author(s): A. DAS, B. DAS and A. TRIPURA

Abstract: The experiment was taken up to evaluate potato germplasm to identify genotypes being excellent for nutritional and cooking properties. Yellow colour raw tuber flesh was found to be most frequent as compared to white colour flesh and the peeled potato tubers of K.Pukhraj, K. Anand and K. Khyati had restricted colour change in flesh upon exposure to air for 24 hours. Cooked potato tubers were soft in MS-1/1871, MS-1/3708, K. Sadabahar, K.Pukhraj, K. Khyati, G-4, K. Chandramukhi, J-95/ 227, J-99/243, K. Surya and K. Sutlej and these genotypes can be used as culinary purposes. The mealy tubers for processing purpose were observed in K.Chipsona-1, K.Chipsona-2, MS-1/4053 and K.Anand. Textures of the cooked tubers were found superior in MS-1/4053, K. Khyati and J-99/243. The cooked tubers free from blackening were observed in K.Chipsona-2, K.Chipsona-1, K. Khyati, K-22, K. Jawahar, K. Bahar. Starch content was highest in K.Chipsona-2 followed by K.Chipsona- 1 and dry matter content in K. Sutlej followed by G-4. Lowest concentration of reducing sugar was found in G-4 followed by J-99/243.

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