Chemical composition variations of tissues and processing characteristics in ten potato cultivars grown in Jordan

Ten certified potato cultivears (Ajax, Crystal, Kennebec, Labelle, Liseta, Mondial, Norchip, Signa Gold, Spunta and Vital) were grown at Jordan University Experimental Station in 1993. At harvest, tuber subsamples of each plot were analyzed for physical properties and chemical composition. Processed chips and fries were evaluated for appearance, color, aroma, texture, taste and overall acceptability. There was significant variation in tuber weight which ranged from 108.8 (Kennebec) to 148.7 g (Labelle), specific gravity which varied from 1.022 (Mondial) to 1.191 g/ml (Spunta), total solids which ranged from 18.9 (Ajax) to 23.9% (Vial), and chemical composition. Cultivars Liseta, Signa Gold, Mondial, Kennebec and Crystal produced highly acceptable chips and fries, while Ajax, Kennebec, Norchip and Spunta produced excellent fries only. All other cultivars produced less acceptable chips and fries.