Ishwori P. Gautam , Moha D. Sharma , Bhim B. Khatri , Resham B. Thapa and Kanti Shrestha

DOI

ABSTRACT

Experiments were conducted at National Potato Research Programme (NPRP), Khumaltar (1350 m asl) during the year of 2011 to study the effect of slices treatments with different chemicals before the preparation of chips and effect of different storage methods and days for preparation of chips. Potato cultivars Kufri Chipsona-2 and PRP 25861.1 were used for experimentation to assess the effect of chemicals on chips and chips qualities before storage. Same cultivars were used for different conditions and durations of storage to assess chips quality. Undamaged and apparently healthy tubers of more than 60 gram weight were stored in ordinary room temperature under dark (26.9 ±1.16 o C) and cold store conditions at Balaju for 90 days. Temperature and relative humidity of ordinary storage room was recorded daily during the storage period. Observation was recorded on chips quality parameters like dry matter percentage, specific gravity and reducing sugars and freshly prepared chips qualities (colour, crispness, taste and over all acceptability). The results indicated that slices washed and dipped for 15 minutes in fresh water was found as effective as slice treatment with potassium meta bisulphate (slices dipped for 15 minutes in 0.25%) for preparation of fresh chips before storage. On the other hand, cold stored potatoes for 30 days and on-wards were not suitable for preparation of chips due to the browning of chips as a result of higher reducing sugars. Chips prepared from 75 and 90 days stored potatoes under dark at ambient temperature of genotype respectively Kufri Chipsona-2 and PRP 25861.1 had acceptable chips colour and qualities.