Effect of Storage Conditions on the Physicochemical and Processing Qualities of Different Potato Genotypes Grown in Eastern Uganda

Tibesigwa, S.J. *

Department of Food Technology and Nutrition, Makerere University, Uganda.

Kaaya, A.

Department of Food Technology and Nutrition, Makerere University, Uganda.

Atukwase, A.

Department of Food Technology and Nutrition, Makerere University, Uganda.

Wasukira, A.

Buginyanya Zonal Agricultural Research and Development Institute (BUGIZARDI), Uganda.

Kwaka, L.W

Buginyanya Zonal Agricultural Research and Development Institute (BUGIZARDI), Uganda.

Parker, M.L

International Potato Center (CIP), Uganda.

*Author to whom correspondence should be addressed.


Abstract

The favourable environment in Eastern Uganda enables the growth of potato (Solanum tuberosum). However, it’s limited by lack of improved genotypes and inappropriate storage facilities. To address this, new potato genotypes including four CIP clones and four varieties from other regions were introduced by development partners. They also constructed ambient storage structures in Kapchorwa Municipality (1,800 m), Bennet (2,300 m), and Mbale City (1,200 m). This study was therefore designed to investigate the effectiveness of the ambient stores in maintaining the quality of the potato genotypes. During the study, the mean storage temperature ranged from 15.42oC in Bennet to 22.80oC in Mbale while the mean relative humidity ranged from 84.73% in Bennet to 79.58% in Mbale. The results showed significant (P< 0.05) differences due to variety. Storage duration and conditions led to a significant (P< 0.05) decline in the desired physiochemical characteristics and processing qualities of the stored potato genotypes. Potato genotype Victoria had the highest level of reducing sugars (0.08%) and least acceptable chip colour while Rwangume had the lowest reducing sugars (0.05%) and a more acceptable chip colour. In general, altitude and potato genotype influenced changes in the physicochemical and processing qualities of the potato genotypes during storage.

Keywords: Potato genotypes, C.I.P clones, physicochemical properties, processing qualities


How to Cite

Tibesigwa, S.J., Kaaya, A., Atukwase, A., Wasukira, A., Kwaka, L.W, & Parker, M.L. (2024). Effect of Storage Conditions on the Physicochemical and Processing Qualities of Different Potato Genotypes Grown in Eastern Uganda. International Journal of Plant & Soil Science, 36(6), 272–281. https://doi.org/10.9734/ijpss/2024/v36i64630

Downloads

Download data is not yet available.

References

Namugga P, Melis R, Sibiya J, Barekye A. Participatory assessment of potato farming systems, production constraints and cultivar preferences in Uganda. Australian Journal of Crop Science. 2017;11(8).

Bonabana-Wabbi J, Ayo S, Mugonola B, Taylor DB, Kirinya J, Tenywa M. The performance of potato markets in South Western Uganda. Journal of Development and Agricultural Economics. 2013;5(6): 225-235.

Kajunju NHB, Atukwase A, Tumuhimbise GA, Mugisha J. Potato processing in Uganda: A technical review. Makerere University Journal of Agricultural and Environmental Sciences. 2021;10(1):60-81.

Davydenko, Andriy, Hryhorii Podpriatov, Sergiy Gunko, Volodymyr Voitsekhivskyi, Oksana Zavadska, Anatoliy Bober. "The qualitative parameters of potato tubers in dependence on variety and duration of storage." Slovak Journal of Food Sciences. 2020;14.

Stark JC, Love SL, Knowles NR. Tuber quality. Potato production systems. 2020; 479-497.

Akello R, Turinawe A, Wauters P, Naziri D. Factors influencing the choice of storage technologies by smallholder potato farmers in Eastern and Southwestern Uganda. Agriculture. 2022;12(2):240.

Ministry of Agriculture, Animal Industry and Fisheries. Agriculture for Food and Income Security. Agriculture Sector Development Strategy and Investment Plan: 2010/ 11‐2014/15; 2010.

Tatwangire A, Nabukeera C. Technical report: Market and value chain analysis of ware potato from eastern Uganda with a focus on postharvest management practices and losses. The CGIAR Research Program on Roots, Tubers and Bananas (RTB),Kampala, Uganda; 2017.

Wang’ombe JG. The potato value chain in Kenya and Uganda. Maastricht School of Management, DBA Netherlands; 2008.

Association of Official Analytical Chemists (AOAC). Official Methods of Analysis of Association of Analytical Chemists International. (17th ed.). Maryland, AOAC International; 2002.

Pomeranz Y, Meloan C. Food Analysis: Theory and practice (3rd ed). New York: Chapman and Hall; 1994.

Kabira J, Lemaga. Quality evaluation procedures for research and food industry applications in East Africa. Nairobi: Kenya Agricultural Research Institute; 2003.

Bonierbale M. Procedures for standard evaluation trials of advanced potato clones. An international cooperator's guide. International Potato Center; 2007.

Amoros W, Espinoza J, Bonierbale M. Assessment of variability for processing potential in advanced potato populations. CIP Program Report. 2000; 185-195.

Association of Official Analytical Chemists (AOAC). Official Methods of Analysis. 18th Edition, AOAC International; 2005.

Woodell L, Olsen N, Wilson J. Options for storing potatoes at home. University of Idaho; 2009.

Thomas AG. Quantifying the effects of humidity on density altitude calculation for professional aviation education. International Journal of Aviaion, Aeronautics and Aerospace. 2016;3 :3-12.

Mohammed W. Specific gravity, dry matter content, and starch content of potato (Solanum tuberosum L.) varieties cultivated in Eastern Ethiopia. East African Journal of Sciences. 2016;10(2):87-102.

Chemeda AS, Bultosa G, Dechassa N. Effect of variety and storage on the tuber quality of potatoes cultivated in the eastern highlands of Ethiopia. Science, Technology and Arts Research Journal. 2014;3(1): 84-89.

Gikundi EN. Physico-chemical properties and storability of selected Irish potato varieties grown in Kenya (Doctoral dissertation, JKUAT-CoANRE); 2021.

Khan A, Erum S, Riaz N, Ghafoor A, Khan FA. Evaluation of potato genotypes for yield, baked and organoleptic quality. Sarhad Journal of Agriculture. 2019;35(4): 1215-1223.

Goncalves Da Silva Carvalho C. Understanding mechanisms and identifying markers for the onset of senescent sweetening of potato (Solanum tuberosum) (Doctoral dissertation, University of Greenwich); 2017.

Kiszonas AM, Bamberg JB. Survey of tuber pH variation in potato (Solanum) species. American Journal of Potato Research. 2010;87:167-176.

Elfnesh F, Tekalign T, Solomon W. Processing quality of improved potato (Solanum tuberosum L.) cultivars as influenced by growing environment and blanching. African Journal of Food Science. 2011;5(6):324-332.

Islam MM, Naznin S, Naznin A, Uddin MN, Amin MN, Rahman MM, Ahmed S. Dry matter, starch content, reducing sugar, color and crispiness are key parameters of potatoes required for chip processing. Horticulturae. 2022; 8(5):362.

Li Y, Zhang Y, Liu H, Jin X, Liu X. Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying. International Journal of Food Engineering. 2021;17(7):517-527.