Effect of Curing Period, Plant Hormone and Storage Conditions on the Sensory Quality of Fried Potato (Solanum tuberosum L.) Chips

Abstract

Purpose: In developing countries, 40-50% of horticultural produce is lost yearly due lack of adequate cold chain technology which necessitates the search for a means of storing this produce under ambient conditions with minimal loss to both nutritional and sensory qualities. This study was conducted to assess the effect of the curing period, Abscisic Acids (ABA) levels and storage conditions on the sensory attributes of fried potato chips after 12 weeks of storageResearch Method: The experiment was a Split-Split-Plot Design (SSPD) with curing period, storage condition and ABA rates allocated to the main plot, subplot and sub-sub-plot respectively. Treatments were replicated three times; each consisting of 20 potato tubers, and data on sensory properties were taken at the end of the storage period. The data were subjected to Analysis of Variance (ANOVA) using Genstat Discovery Edition. Means that showed significant differences were separated using Duncan’s Multiple Range Test (DMRT) at a 0.05% level of probability.Findings: The results showed that curing, storage conditions and ABA rates had a highly significant influence on the organoleptic quality of fried potato chips after storage for 12 weeks under ambient storage conditions. Thus for the best sensory quality of fried potato chips in the study area, tubers should be treated with 4 ppm ABA, cured for seven days, and stored under a shaded pit or heap storage method.Research Limitations: The study evaluated the influence of curing, ABA and storage methods on the sensory attributes of fried potato chips under ambient conditions. The experiment is limited to four curing periods, three ABA rates, three storage conditions and one potato variety (cv Marabel).Originality/Value: This research offers a solution to the distressing problem of huge postharvest loss of potatoes in most developing countries due to a lack of reliable power supply, financial resources and the technical know-how to deploy modern technologies for postharvest management of potato tubers.