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.


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


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