Experts of the potato breeding and gene pool group of the”Kainar” regional branch of “Kazakh Fruit and Vegetable Research Institute” LLP on daily basis monitor the potato storage regime from January to April (humidity - 80%, temperature 2-40C), and if necessary, work was carried out on heating or active ventilation of the store.
In March, work began on the sorting of tubers, as well as on the preparation of breeding material for potatoes for planting and sending them to the State variety test on variety sections of the republic (sorting planting material, picking samples from nurseries).
Sorting out and registration of potato varieties for planting
An assessment of the potato varieties of foreign breeding for disease resistance (Fusarium, alternariosis, black leg) was carried out, the varieties of potato of foreign breeding were removed from storage (taking into account the persistence including healthy, sick, sprouted) and resistant forms to the main diseases were identified storage. Tuber damage by bacterial diseases was not observed. Only in 3 varieties (Dina, Anosta and Victoria), the plants were affected by a fungal disease (fusarium, rhizoctonia) to a weak degree (up to 5%). The persistence of varieties was 71.0-88.9%.
Sorting out, recording and picking potato varieties by breeding nurseries, A.
Sorting out, recording and picking potato varieties by breeding nurseries, B.
In the laboratory for processing and storage of vegetable products, a tasting assessment of the table and culinary properties of 6 varieties of potatoes of foreign breeding by the tasting commission was carried out (density, water content, digestibility, mealy, pulp stiffness, smell, taste);
The technological qualities of varieties of potatoes were determined (darkening of raw and boiled pulp, foaming ability);
An important indicator is the darkening of raw and boiled pulp. This is one of the reasons for the deterioration of the culinary properties of potatoes, affecting the quality and appearance of the potato product. Varieties Asterix (9.0 points), Dontsovskiy, Colombo (8.5 points) are classified as very slightly darkening in raw form. In boiled form, all varieties were evaluated as practically not darkening and slightly darkening (from 8.0 to 9.0 points).
In terms of the complex of all the culinary properties of the variety, they received a high score (from 7.0 to 8.6 points). All these varieties can be used as table varieties.
Tasting assessment, determination of foaming ability, darkening of boiled and raw potatoes.
The temperature and humidity conditions of storage were monitored, and optimal storage conditions were maintained for potatoes and vegetables using ventilation and heating system, when necessary. Ventilated with mixed external and internal air 40-50 m3 / h per ton of product no more than 2-3 hours 1 time per week to maintain the required temperature in the chamber, as well as to change the air in the mass of the product, preventing excess carbon dioxide (no more than 2 -3% CO2) and a lack of oxygen (at least 16-18% O2).
Studies have been conducted to study the long-term effect of low temperatures (+2 + 40C) on the quality of crisp:
- an analysis was carried out to determine the content of reducing sugars in potato varieties after cold storage, the degree of their accumulation;
- Crisp potato samples were made (6 varieties) and their quality assessed.
In the autumn period, the content of reducing sugars in potato varieties generally does not exceed the permissible level (traces-0.450%). Most of the studied varieties gave high-quality chips with a rating of 7.2-9.0 points. After cold storage, the content of reducing sugars in all varieties increased and amounted to 0.42-0.90%. This has led to lower quality chips. High-quality chips after cold storage gave varieties: Dontsovskiy (8.8 points), Edem (8.3 points). The remaining varieties gave lower quality chips with a rating of 2.8-5.9 points.
Studies have been conducted on the effect of the method of reconditioning (thermal curing of tubers at a temperature of 15-180 C for 2-3 weeks) on the quality of crisp:
- potato samples were laid for reconditioning (thermal baking) for 2 weeks at a temperature of 15-180 C (6 grades);
- an analysis was carried out to determine the content of reducing sugars after taking thermal aging, the degree of reduction of sugars;
- the reconditioning ability of potato variety varieties was determined;
- Experimental samples of crisp potato were prepared and its quality was evaluated after thermal baking (6 varieties);
Based on the data analysis, the following preliminary conclusions can be drawn: after thermal baking, the quality of the chips of some samples remained at a low level (Russet Burbank, Uladar) with scores of 2, 8 and 5.3 points, respectively.
It should be noted the grades Dontsovskiy (9.0; 8.8; 8.5 points) and Edem (9.0; 8.3; 8.4 points), the quality of the chips of which for all periods of assessment remained high.
Determination of reducing sugars process.
Production and evaluation of chips process.
Variety Dontsovskiy (Russia)-9 points.
The varieties of white cabbage (6 samples) were taken out from storage and scientists determined their storage, disease incidence, and degree of stripping.
Losses during storage of cabbage varieties amounted to 16.5-25.7%. The Typhoon variety has large losses (retention rate -74.3%). The same grade has a large degree of stripping (9.5%). The disease defeat varieties ranged from 6.3 to 11.9%. The main lesion is gray rot (Botrytis cinerea Pers), mucosal bacteriosis (Erwinia corotovoraHoll).
The process of checking the cabbage varieties after long-term storage.
