Physical and chemical characteristics study in potato promising clones

Abstract

ten physical and chemical characteristics were analyzed in potato tubers. Me-thodology was normalized in order to measure fructose, glucose and sucrosecontent in potato tubers by high performance liquid chromatography. Excellentnutritional quality and great performance when they are cooked like frenchfries were achieved by clones 1010-17 and 235-4. clones 52-81, 156-3 and51-51 are good options for starch-based industries. Potato tubers that have lowcontent of reducing sugars were easily achieved if i-gabriela variety and clones1013-122 and 156-97 were used like parents because behavior of this characteris like it was recessive. starch and protein content seems to be conditioned bythe solanum phureja variety.