TASTE QUALITIES OF POTATOES: VARIETIES TRADITIONAL FOR NORTHERN KAZAKHSTAN VS VARIETIES OF FOREIGN SELECTION
DOI:
https://doi.org/10.31073/foodresources2019-13-16Keywords:
potatoes, variety, tasting, grade testing, quality levels, culinary type, nitratesAbstract
Playing a special role in providing the population with food, potatoes remain the most valuable food product. In the culinary traditions of many peoples, potatoes occupy a special place. Potatoes are used for cooking as a main dish with various degrees of processing, and as a dessert. However, rather rapid degeneration of traditional varieties takes place; in recent years, sown areas for potatoes have been reduced in large farms and their share in personal subsidiary farms has increased. With the active assimilation of non-traditional potato cooking practices, tastes and needs of the population change. All these aspects inevitably lead to a change in the requirements for varieties of culture in terms of taste. Today, the most effective way to increase the quality and productivity of potatoes is to put into practice the production of high-yielding nutritious varieties, the biological characteristics of which are more consistent with local soil and climatic conditions. One of the solutions to this problem is the introduction of varieties of foreign selection into the fields. Studies to determine the most effective varieties for the soil and climatic conditions of the North Kazakhstan region were carried out with the participation of two varieties of domestic potatoes and ten varieties of Chinese selection. The purpose of the research is to determine the taste of the studied varieties and recommendations for their further use. The studies were conducted in accordance with GOST R 51808-2013, for the tasting characteristics of potatoes, a comprehensive assessment by respondents by taste was used. Based on the combination of tasting and visual characteristics, the average score of each variety was determined, which allowed us to attribute the studied varieties to culinary type groups. The most promising according to taste assessments of respondents are the varieties of Chinese breeding Ningshu 16 and Zhangshu 3. With nitrate tester values ranging from 86-126, potatoes, according to experimental options, are harmless and can be used for food without risk
Downloads
References
https://doi.org/10.31073/foodresources2019-13-16
Kartofel' prodovol'stvennyy. Tekhnicheskiye usloviya [Food potatoes for retail. Specifications]. FGUP «Standartunform». [FSUE "Standardinform"]. Moskva. 2014. 13 p.
Simakov I. A. (2019). Opredeleniye vkusovykh kachestv kartofelya. [Determination of the taste of potatoes]. Start v nauke [Start in science]. №3-2. P. 177-179. [in Russian].
Semena Kitaya. [China Seeds]. (2014). URL: http://www.chinaseed114.com/seed/11/ seed_50540.html [in Chinese].
Entsiklopediya BayDu. Keksin1. [Encyclopedia of BaiDu. Kexin 1]. (2019). URL: https://baike.baidu.com/item/ %E5%85%8B%E6%96%B01%E5%8F%B7/6942549 [in Chinese].
Entsiklopediya BayDu. Chinshu9. [Encyclopedia of BaiDu. Jinshu9]. (2019). URL: https://baike.baidu.com/item/ %E9%9D%92%E8%96%AF9%E5%8F%B7 [in Chinese].
Kharakteristika i opisaniye kartofelya sorta Karatop [Characteristics and description of Karatop potatoes]. (2019). URL: http://profermu.com/ogorod/kartofel/sorta-ka/karatop.html [in Russian].
Lipsits D. V., Sikilinda V. A. (1972). Issledovaniye vkusa i zapakha kartofelya [The study of the taste and smell of potatoes]. Prikladnaya biokhimiya i mikrobiologiya [Applied Biochemistry and Microbiology]. 3 (8). P. 267-274 [in Russian].
Bukasov S. М., Bavyko N. F., Коstina L. I. (1975). Metodicheskiye ukazaniya po opredeleniyu stolovykh kachestv kartofelya. [Guidelines for determining the table qualities of potatoes]. Leningrad. Р. 56-58. [in Russian].
Downloads
Published
How to Cite
Issue
Section
License
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
