Thirty two genotypes including eight commercial varieties of potato were evaluated for yield processing quality traits.
Significant differences in all the quality parameters were observed among the genotypes. The highest dry matter was found in
NARC 1-2006/1 (25.65%) while NARC 1-2006/2 had the lowest dry matter (14.86%). Reducing sugars ranged from 0.57%
in 396243-24 to 0.01% in NARC1-2006/1. Maximum starch was observed in NARC 1-2006/1 (20.01%) while it was
minimum in Cardinal (9.00%). Protein value was found to be the highest (3.40%) in 9721 whereas the minimum value for
protein was recorded in NARC 1-2006/2 variety (0.72%). The correlation analysis demonstrated that dry matter content of
genotypes was positively correlated to starch (r = 0.9048), specific gravity (r = 0.5966) and negatively related to reducing
sugars (r = -0.5515). The quality traits/characteristics represented by specific gravity, dry matter, sugars, starch, protein and
ash are influenced by genotype.
