TECHNOLOGICAL AND CULINARY QUALITY, A SELECTION TOOL IN POTATO BREEDING

Abstract

In modern breeding, the nutritional potato quality has become a key criterion, transforming this food from an energy source into a vector of public health. At NIRDPSB Brasov, eight breeding lines under selection were evaluated in order to create new potato varieties that not only look and achieve good yields, but also have superior nutritional value. Were made determinations regarding the dry matter and starch content, the suitability for processing potatoes by frying and culinary quality indices were sensory evaluated on boiled potato samples, using a panel of evaluators. After calculating the culinary type index as the amount
of the obtained scores, the type of culinary use of each breeding line was established.