YIELD, STARCHINESS AND CULINARY QUALITIES OF POTATOES OF VARIOUS RIPENESS GROUPS

Abstract

The article discusses the results of three years of research to determine the yield, starchiness and culinary qualities of potatoes of various ripeness groups, such as Penza early ripening, Svitanok Kievsky and Lugovskaya, grown on leached heavy loamy chernozem of the forest-steppe zone of the Middle Volga region. On average, over the three years of testing, the highest yield of potato tubers was provided by the Lugovskaya variety - 24.5 t /ha, Svitanok Kievsky - 23.7 t /ha, Penza skorospelka - 23.2 t/ha. In terms of starch accumulation, the Kiev variety Svitanok differed favorably, in which the amount of starch in tubers ranged from 20.9 to 25.8%, Lugovskaya - from 16.5 to 18.1, and Penza skorospelka - from 12.6 to 17.3%. In terms of the size of starch grains, the Svitanok Kievsky variety occupies a leading position, in which 77.2% of the grains have a grain size of ≥ 57 mk, the smallest number of small starch grains (≤ 30 mk) was the Penza skorospelka variety - 2.3%. The best culinary qualities for the entire period of research were possessed by the variety Svitanok Kievsky, the average score was 33.7, Lugovskaya 31.7 and Penza skorospelka 24.3 points. A strong positive correlation was established between the yield and the amount of precipitation (correlation coefficient - 0.98), between the yield and starchiness of tubers (correlation coefficient varied from 0.99 in Kievsky sweet potato to 0.81 in Penza currant), taste and starchiness of potatoes (Penza currant - 0.87; Kievsky sweet potato - 0.98 and Lugovskaya 0.99). In order to obtain stable yields both at home and on farms, it is necessary to provide for the cultivation of several varieties of potatoes of different ripeness groups with different culinary indicators.