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AGRICULTURE, AGROCHEMICAL, FEED PRODUCTION, AGROECOLOGY

ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING

V.K. Krasavina 1 , T.A. Ashimov * 1 , E.A. Tulegenov 1 , D.S. Sharipova 2

1 Kazakh National Women's Teacher Training University; 2 LLP «Kazakh Reserch Institute of Fruit Growing and Vegetable Production»

doi.org/10.37884/1-2021/14 pp. 128-136 Admitted 03.03.2022 Published 31.03.2021

Abstract

In the modern conditions, demand for agricultural products is its significant value in processed form as well as availability for all segments of the population.
Biochemical components – the amount of dry matter and starch is the most important, they determine the quality of the processed product. In this direction, breeding work was carried out and variety samples containing valuable biochemical components that determine the quality of the product were selected.
The friability of potatoes depends on the ratio of amylase and amylopectin, the components of starch. In addition, the friability and good taste of potatoes are determined by the presence of large starch grains. Darkening of boiled potatoes is a non-enzymatic darkening caused by the interaction of amino acids with sugars and chlorogenic acid with iron-containing compounds.
As a result of experimental work on a set of indicators for processing into chips, the following varieties were selected: Fedor (8.9 points), Maksat (8.8 points), Eden (8.6 points), Senim (8.4 points).
The process of obtaining starch is mainly carried out using a large amount of water. Here, an important role is played by the deposition rate of starch grains, which depend on the size. Larger starch grains reduce the removal in the production process, increase the yield of starch.

potato, variety, variety sample, starch, suitability for processing, grains, hybrid.

01 Introduction

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02 References

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Citation Links

[1]2021. ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING. Izdenister natigeler. 1 (89) (Mar. 2021), 128–136. DOI:https://doi.org/10.37884/1-2021/14.
(1)ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING. Izdenister natigeler 2021, No. 1 (89), 128-136. https://doi.org/10.37884/1-2021/14.
ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING. (2021). Izdenister Natigeler, 1 (89), 128-136. https://doi.org/10.37884/1-2021/14
ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING. Izdenister natigeler, [S. l.], n. 1 (89), p. 128–136, 2021. DOI: 10.37884/1-2021/14. Disponível em: https://natsus.kaznaru.edu.kz/index.php/research/article/view/31. Acesso em: 15 sep. 2026.
“ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING”. 2021. Izdenister Natigeler, no. 1 (89) (March): 128-36. https://doi.org/10.37884/1-2021/14.
“ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING” (2021) Izdenister natigeler, (1 (89), pp. 128–136. doi:10.37884/1-2021/14.
[1]“ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING”, Izdenister natigeler, no. 1 (89), pp. 128–136, Mar. 2021, doi: 10.37884/1-2021/14.
“ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING”. Izdenister Natigeler, no. 1 (89), Mar. 2021, pp. 128-36, https://doi.org/10.37884/1-2021/14.
“ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING”. Izdenister natigeler, no. 1 (89) (March 31, 2021): 128–136. Accessed September 15, 2026. https://natsus.kaznaru.edu.kz/index.php/research/article/view/31.
1.ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING. Izdenister natigeler [Internet]. 2021 Mar. 31 [cited 2026 Sep. 15];(1 (89):128-36. Available from: https://natsus.kaznaru.edu.kz/index.php/research/article/view/31
1.ASSESSMENT OF SUITABILITY OF POTATO VARIETIES FOR PROCESSING. Izdenister natigeler. 2021;(1 (89):128-136. doi:10.37884/1-2021/14