Assessment of the Physico-mechanical, Chemical and Colour Characteristics of Potatoes Depending on Tuber Size and Cultivar

Altuntas E., Yilmaz G., Karan Y. B., Dulger E.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol.9, no.4, pp.487-497, 2013 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 4
  • Publication Date: 2013
  • Doi Number: 10.1515/ijfe-2012-0212
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.487-497
  • Keywords: potato, physical properties, mechanical properties, chemical properties, colour characteristics, MECHANICAL-PROPERTIES, NUTRITIONAL PROPERTIES, STORAGE
  • Yozgat Bozok University Affiliated: No


In this study, four tuber sizes (28 <= S1 < 45 > mm, 45 <= S2 < 55 > mm, 55 <= S3 < 65 mm and > S4 >= 65 mm) and three potato cultivars (Jelly, Milva and Sante) were used to assess the variations of physico- mechanical, chemical and colour properties depending on tuber size and potato cultivars. Physicomechanical properties (geometric mean diameter, sphericity, surface area, bulk and tuber densities, volume, static coefficient of friction, puncture force and deformation), chemical properties (pH, total acidity [TA] and total soluble solid content [TSSC]), and colour characteristics (L*, a*, b*) were determined. The physico-mechanical (geometric properties and puncture force) and chemical properties of potatoes were significantly affected by tuber sizes and cultivars, respectively. pH, TA and TSSC of potato tuber were higher in Milva, TA was higher in Jelly and TSSC was higher in Sante than in those of the other cultivars, respectively.