• editor.aipublications@gmail.com
  • Track Your Paper
  • Contact Us
  • ISSN: 2456-8635

International Journal Of Horticulture, Agriculture And Food Science(IJHAF)

Evaluation of Advanced Potato (Solanum tuberosum L.) Clones for High Tuber yield and Processing Quality in Central Highlands of Ethiopia

Abebe Chindi , Gebremehin Wgiorgis , Egata Shunka , Kasaye Negash , Tesfaye Abebe , Alemu Worku , Fikadu Gebretensay

International Journal of Horticulture, Agriculture and Food science(IJHAF), Vol-5,Issue-3, May - June 2021, Pages 31-41, 10.22161/ijhaf.5.3.5

Download | Downloads : 6 | Total View : 406

Article Info: Received: 20 Apr 2020; Received in revised form: 29 May 2021; Accepted: 20 Jun 2021; Available online: 30 Jun 2021


In this study selected potato clones were evaluated for acceptable processing tuber attributes with yield. The most important processed potato products in the country are French fries (chips), followed by crisps. The demand for these products has increased over the years and therefore require more effort to develop varieties with appropriate qualities for the rapidly developing industry. Therefore, the experiments were conducted from 2016 to 2019 at multiple locations in the central, northwestern and south-eastern regions of Ethiopia to evaluate the performance of seven (7) advanced potato genotypes breed at the International Potato Center (CIP) and three nationally released potato varieties for high tuber yield and processing qualities during the main cropping season, June to September. The experiment was laid out in a randomized complete block design with three replications in four locations over three years. The main objective of the experiments was to select high-yielding potato clones, with suitability for processing in four agro-ecological regions of the country. Data were collected on average tuber number, tuber weight, number and weight of marketable and unmarketable tubers,and total tuber yield. Tuber physicochemical properties, dry matter content (DM), specific gravity (SG), starch content (SC), and processing products after harvests were evaluated. Moreover, the frying suitability test (IBVL) and crispness/ texture/ for the product were evaluated. Analysis of variance was performed and treatment means were compared using the Duncan multiple range test. The results revealed that there were significant differences (p<0.05) among potato clones with respect to total and marketable tuber yields, dry matter content, and specific gravity. The highest total and marketable tuber yields were obtained from Holetta and Kulumsa, while Adet and Jeldu recorded the lowest. The growing season effect on clones marketable and total tuber yield, average tuber number and weight showed highly significant. The over locations mean for total and marketable tuber yield for CIP-398190.404 was 39.90 t/ha & 35.71 t/ha, respectively followed by CIP-391058.175 with 33.31 t/ha & 30.81 t/ha. Whereas, CIP-396034.103 gave 33.77t/ha and 28.84t/ha total tuber yield and marketable tuber yield, respectively. Tuber dry matter (DM) of 25.8, 24.3, and 25.7% was recorded, respectively. While, the specific gravity (SG) of 1.09, 1.08, and 1.09 g/cm3 were obtained, respectively. The frying suitability test (IBVL) value showed that CIP-396034.103, (8.5) followed by CIP-398190.404, (7.5) and CIP-391058.175, (7.0). Among the evaluated clones, three cultivars had overall acceptable DM, SG, and frying suitability test (IBVL) for French fries and crisp processing. Thus, among the tested clones, CIP-391058.175 was registred as the first processing variety in Ethiopia.

Processing quality, dry matter, specific gravity, chips & crisp, frying suitability test.

[1] Abbas G., Hafiz I. A., Abbasi N.A. and Hussain A., 2012. Determination of processing and nutritional quality attributes of potato genotypes in Pakistan. Pakistan Journal of Botany. 44: 201-208.
[2] Abong’, G.O., Okoth, M.W., Karuri, E.G., Kabira, J.N. and F.M. Mathooko, 2009. Levels of reducing sugars in eight Kenyan potato cultivars as influenced by stage of maturity and storage conditions. J. Anim. and Plant Sci. 2 (2): 76 – 84.
[3] Abong’, G.O., Okoth, M.W., Imungi, J.K. and J.N. Kabira, 2010b. Characteristics of the potato crisps processing industry in Kenya. J. Animal and Plant Sci. 8 (1): 936- 943.
[4] Abong’, G.O., Okoth, M.W., Imungi, J.K. and J.N. Kabira, 2010c. Evaluation of selected Kenyan potato cultivars for processing into potato crisps. Agric. Bio. J. North Amer. 1(5): 886-893.
[5] Addisu Fekadu, Yohannes Petros and Habtamu Zelleke, 2013. Genetic variability and association between agronomic characters in some potato (Solanum tuberosum L.) genotypes in SNNPRS, Ethiopia. International Journal of Biodiversity and Conservation. 5(8): 523-528.
[6] Amoros W, Espinoza J, Bonierbale M.,2000. Assessment of variability for processing potential in advanced potato populations, CIP, Lima, Peru, PP. 195.

[7] Arslanoglu, F., Aytac, S. and Oner, K., 2011. Morphological characterization of the local potato (Solanum tuberosum L.) genotypes collected from the Eastern Black Sea region of Turkey. African Journal of Biotechnology. 10(6): 922-932.
[8] Asmamaw Y., Tekalign T., Workneh T.S.,2010. Specific gravity, dry matter concentration, pH, and crisp-making potential of Ethiopian potato (Solanum tuberosum L.) cultivars as influenced by growing environment and length of storage under ambient conditions. Potato res. 53: 95-109.
[9] Bezabih, E. and Mengistu, 2011. Potato value chain analysis and development in the case of Tigray and SNNPR Regions, Ethiopia. International Potato Centre (CIP-Ethiopia), Addis Ababa.
[10] Birch, P.R., Bryan, G., Fenton, B., Gilroy, E.M., Hein, I., Jones, J.T., Prashar, A., Taylor, M.A., Torrance, L. and Toth, I.K.,2012. Crops that feed the world 8: Potato: are the trends of increased global production sustainable?. Food Security. 4(4): 477-508.
[11] Burlingame, B., Mouille B., Charrondiere R., 2009. Nutrients, bioactive non-nutrients and anti- nutrients potatoes. J Food Compos Anal, 22:494–502.
[12] CSA (Central Statistical Agency)., 2016. Agricultural Sample Survey, Report on area and Production of Major Crops, Statistical Bulletin, No. 584, Addis Ababa .
[13] CSA (Central Statistics Agency)., 2019. Report on Area and production of major crops (private peasant holdings, Meher Season). Agricultural Sample Survey, volume II. Addis Ababa, Ethiopia.
[14] Dale, M.E.B.; Mackay, G.R.,1994. Inheritance of table and processing quality, in Bradshaw. In Potato Genetics; Bradshaw, J.E., Mackay, G.R., Eds.; CABI:Wallingford, UK, 285–315.
[15] EIAR (Ethiopian Institute of Agricultural Research), 2017. Holetta agricultural research center progress report 2017. Addis Ababa, Ethiopia.
[16] Elfnesh, F., Tekalign, T. and Solomon, W.,2011. Processing quality of improved potato (Solanum tuberosum L.) cultivars as influenced by growing environment and blanching. African Journal of Food Science, 5(6): 324-332.
[17] Fitzpatrick J.J., Porter W.L., Houghland V.C.,1964. Continued studies of the relationship of
specific gravity to total solids of potato. Am. potato J. 46: 120-127.
[18] FAO (2019). FAOSTAT, FAO Statistical Databases.
[19] FAO (FAOSTAT)., 2017. FAO statistical database., http://faostat3.fao.org/home/index.html# Download. Accessed 23 Aug 2017.
[20] FAO(FAOSTAT).,2014. FAO statistical databases FAOSTAT. http://faostat3.fao.org/ Accessed 8 June 2014.
[21] FAO., (FAOSTAT)., 1995. Potatoes in the 1990s. Situation and prospects of the world potato economy. International Potato Center (CIP), Food and Agriculture Organization (FAO), Rome, Italy. 1995, p 39.
[22] Gamble M.H., P. Rice, and J.D. Selman.,1987. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Record U.K. tubers. International Journal of Food Science and Technology (UK). 22:233–241.
[23] Gebremedhin W., 2013. Potato Variety Development Strategies and Methodologies in Ethiopia. Participatory Potato Seed Production: Experiences from West and Southwest Shewa, and Gurage Zones. Proceedings the National Workshop on Seed Potato Tuber Production and Dissemination: Experiences, Challenges and Prospects. Gebremedhin Woldegiorgis, Steffen Schultz and Baye Berihun (eds): PP. 152-72.
[24] Getachew Asefa, Wassu Mohammed and Tesfaye Abebe., 2016. Genetic variability studies in potato (Solanum tuberosum L.) genotypes in Bale highlands, south eastern Ethiopia. Journal of Biology, Agriculture and Healthcare, 6(3): 117- 119.
[25] Haydar, A., Ahmed, M.B., Hannan, M.M., Razvy, M.A., Mandal, M.A., Salahin, M., Karim, R. and Hossain, M., 2007.Analysis of genetic diversity in some potato varieties grown in Bangladesh. Middle-East Journal of Scientific Research, 2(3-4): 143-145.
[26] Haverkort A.J., Koesveld, M. J., van Schepers, H.T.A.M., Wijnands, J.H.M., Wustman, R., Zhang, X.Y., 2012. Potato Prospects for Ethiopia: On the Road to Value Addition. Lelystad: PPO-AGV (PPO publication 528). The Netherlands. 1-66.
[27] International Potato Center (CIP)., 2007. Procedures for standard evaluation trials of advanced potato clones. Lima, Peru.
[28] Irene, H., StuckeyR., TuckerE., and SheehanJ.E. 1964. Cooking qualities of Rhode Island potatoes.Am. Potato. 41: 1-13.
[29] Ismail, A., Abu, Z. and Wael, A. M., 2015. Growth and productivity of different potato varieties under Gaza Strip conditions. International Journal of Agriculture and Crop Sciences. 8(3): p. 433.
[30] Kabira J.N. and Lemaga B. 2006. Potato Processing: Quality Evaluation procedures for research and food industries applications in East and Central Africa. Kenya Agricultural Research Publication, Nairobi, Kenya.
[31] Kadam, S.S., Wankier, B.N., Adsule, N.R.,.1991. Potato production, processing and products. Boca Raton: CRC’s Press. PP.35.
[32] Kawchuk, L.M., Lynch, D.R. Yada, R.Y., Bizimungu, B. Lynn J., 2008. Marker assisted selection of potato clones that process with light chip color. American Journal of Potato Research. 85: 227-231.
[33] Kibar H.,2012. Design and management of postharvest potato (Solanum tuberosum L.) storage structures. Ordu Üniv. Bil. Tek. Derg., Cilt: 2,Say. 1:23-48.
[34] Kidest Firde, Habtam Setu, Tenagne Eshete, Tajebe Mosie, Getaneh Sileshi and Edeo Negash., 2019. Growth, Yield, and Fruit Quality Performance of Peach Varieties. Ethiop. J. Agric. Sci. 29(2)45-58.
[35] Kirkman, M.A. 2007. Global markets for processed potato products. In: Vreugdenhil, D., Bradshaw, J., Gebhardt, C., Govers, F., Taylor, M.A., MacKerron, D.K. and Ross, H.A. (eds.), Potato Biology and Biotechnology, Advances and Perspectives. Elsevier, London. pp. 27-44.
[36] Kozempel, M.F., P.M. Tomasula, and J.C.Craig., 1991. Correlation of moisture and oil concentration in French fries.Lebensm-Wiss-Technol-Food-Sci-Technology.24(5):445- 448.
[37] Larmond, E.,1977. Methods for sensory evaluation of food. Food Research Institute, Central Experiment Farm, Canada Dept. of Agriculture, Ottawa. Canada.
[38] Li X.Q., Jong H. D., Jong D. M. D. and Jong W. S. D.,2005. Inheritance and genetic mapping of tuber eye depth in cultivated diploid potatoes. Theoretical and Applied Genetics. 110: 1068-73.
[39] Ludwig, J.W.,1972. Determination of the dry matter content of potatoes by weighing in water. Institute for Storage and Processing of Agricultural Produce (IBVL), Wageningen, Holland.
[40] Lung’aho, C., B. Lemaga, M. Nyongesa, P.Gildermacher, P. Kinyale, P. Demo, and J. Kabira, 2007. Commercial seed potato production in eastern and central Africa. Kenya Agricultural Institute. PP. 140.
[41] Luthra S. K, Gupta V. K., Bandana K. and Jagesh K. T.,2018. Genetic analysis of tuber yield, processing and nutritional traits in potato (Solanum tuberosum). Indian Journal of Agricultural Sciences. 88 (8): 1214–21.
[42] Ozturk, G. and Yildirim, Z.,2014. Heritability estimates of some quantitative traits in potatoes. Turkish Journal of Field Crops. 19(2): 262-267.
[43] Pedreschi, F., Moyano, P., Kaack, K., Granby K., 2005. Color changes and acrylamide formation infried potato slices. Food Research International 2005, 38: 1-9.
[44] Rangare, S.B. and Rangare, N.R., 2017. Classificatory analysis of potato (Solanum tuberosum L.) genotypes for yield and yield attributing traits. The Pharma Innovation. 6(8): 94-102.
[45] Rana, R.K.; Pandey, S.K.,2007. Processing quality potatoes in India: An estimate of industry’s demand. Proc. Food Ind. 10, 26–35.
[46] Rommens, C.M., Shakya, R., Heap M., Fessenden K., 2010. Tastier and healthier alternatives to French Fries. Journal of Food Science. 75: 109-115.
[47] SAS Institute., 2009. The SAS System for Windows. SAS Inst., Cary, NC.
[48] Saran, V. P., Chhabra, P., 2014.Studies on the parameters of potato processing. Int.Interdisciplinary Research Journal. 4: 320-33.
[49] Scott, G.J. and Suarez V.,2012. The rise of Asia as the centre of global potato production and some implications for industry. Potato J. 39 (1): 1-22.
[50] Silva, G.O., Pereira, A.S., Carvalho, A.D.F.,2014. Seleção de clones de batata para fritura com base emíndices de seleção. Ceres. 61: 941-947.
[51] Sriom, D.P. M., Priyanka R., Devraj S., Rajat K. S. and Sudhir K. M., 2017. Effect of Different Levels of Nitrogen on Growth and Yield in Potato (Solanum tuberosum L.) CV. Kufri Khyati. Int.J.Curr.Microbiol.App.Sci. 6(6): 1456-1460
[52] Tekalign T.,2011. Genotype x environmental interaction for tuber yield, dry matter content and specific gravity in elite tetraploid potato (Solanum tuberosum L.) genotypes. East Africa Journal of Sciences. 5 (1): 1-5.
[53] Tesfaye Abebe, Shermarl, W.and Thunya, T., 2013. Analysis of the phenotypic diversity within cultivated potato varieties in Ethiopia at three locations. Kasetsart Journal (Natural Science). 47: 803-817.
[54] Wang-Pruski, G., Nowak J., 2004. Potato after-cooking darkening. American Journal of Potato Research. 81: 7-16.
[55] Wassu Mohammed, 2016. Specific gravity, dry matter content, and starch content of potato (Solanum tuberosum L.) varieties cultivated in Eastern Ethiopia. East African Journal of Science.10(2): 87-102.
[56] Wassu Mohammed, 2017.Genotype x environment interaction, stability and coheritability of tuber internal quality traits in potato (Solanum tuberosum L.) cultivars in Ethiopia. African Journal of Food, Agriculture, Nutrition and Development.17(4): 12930-12952.
[57] Wiltshire, J.J.J., Cobb, A.H.,1996. A review of the physiology of potato tuber dormancy. Annals of Applied Biology. 129: 553-569.
[58] Zaheer, K. and Akhtar, M. H.,2016. “Potato production, usage, and nutrition-A review”, Critical Reviews in Food Science and Nutrition. 56(5): 711-721.
[59] Zaman S., Hassani D., Khalid M., Erum S., Shah S.H. and Che S. Zaman S.,2016. Assessment of fifteen selected potatoes (Solanumtuberosum L.) genotypes on the basis of biochemical characteristics. International Journal of Biology, Pharmacy and Allied Sciences. 5: 725-735.