Reports

Processing qualities of different potato strains

Published:

01/03/2012

Authors:

Valur Norðri Gunnlaugsson, Jónatan Hermannsson, Þórdís Anna Kristjánsdóttir, Aðalheiður Ólafsdóttir, Irek Klonowski

Supported by:

Adaptation Fund of the Horticultural Farmers' Association

Contact

Valur Norðri Gunnlaugsson

Research Group Leader

valur.n.gunnlaugsson@matis.is

Processing qualities of different potato strains

4 varieties were bred, Annabelle, Milva, Salome and Gullauga. The cultivation took place on Korpa in typical peatlands and Annabelle and Gullauga had a better harvest than the other varieties, in addition to which Gullauga had the highest dry matter content. The varieties came out very differently from the production episode that was carried out at Sölufélagið. Salóme's utilization was by far the best, Gullauga had deep eyes that reduced the utilization, part of Milva was damaged and was sorted out and Önnubelle's shape prevented good utilization. In the consumer survey, participants identified smaller differences between potato varieties than they did in the last survey, and the participants' tastes were different. In general, the Gullauga potatoes came out best in the consumer survey, although the differences between varieties were only significant in appearance. All varieties still appear to be processable after storage at 5.7 ° C for up to 200 days after recording, although some varieties have begun to germinate, albeit to varying degrees. In terms of processing, Milva, Salome and Gullauga all came out well in terms of utilization, but the judging group was most impressed by Gullaugar's taste quality.

Four different strains of potato were tested in processing of precooked potatoes. The strain Salome had best yield, but the strain Gullauga was best liked by consumers, which is in contrast with previous results. All four strains still qualified for processing after storage for almost 200 days at 5.7 ° C, although some strains had started sprouting. The strains Milva, Salome and Gullauga all had good yield, however, group of sensory panelist liked the flavor of Gullauga. 

View report

Reports

Processing properties of different potato varieties

Published:

01/02/2011

Authors:

Valur Norðri Gunnlaugsson, Jónatan Hermannsson, Þórdís Anna Kristjánsdóttir, Aðalheiður Ólafsdóttir, Vilberg Tryggvason

Supported by:

Adaptation Fund of the Horticultural Farmers' Association

Contact

Valur Norðri Gunnlaugsson

Research Group Leader

valur.n.gunnlaugsson@matis.is

Processing properties of different potato varieties

4 varieties were grown. Seeds of Belana and Annabelle came from producers abroad, seeds of Premier and Gullauga were obtained from Bergvin at Áshóll. The cultivation took place at Korpa and was primarily a production of raw materials for processing tests, but crop measurements were made. The variants came out very differently from the processing component. The new varieties Annabelle and Belana seem to be quite suitable for processing pre-cooked potatoes, although the "kidney-shaped" shape of Annabelle caused some disappointment, but this shape has not been a problem in previous experiments with this variety. In the consumer survey, participants identified a large difference between potato varieties and the participants' tastes were different. In general, the Annabelle potatoes came out best in the consumer survey.

Four different strains of potato were tested in processing of precooked potatoes. The strain Annabelle was best liked by consumers, but the kidney like shape did cause problems during processing.

View report
EN