O objetivo deste trabalho foi avaliar as características físico-químicas, a qualidade nutricional e a suscetibilidade ao esverdeamento pós-colheita de tubérculos de cultivares de batata. Utilizou-se o delineamento experimental de blocos ao acaso, com cinco repetições. Os tratamentos consistiram de 11 cultivares (Ágata, Ambra, Annabelle, Asterix, Atlantic, Cupido, Daisy, Fontane, Innovator, Markies e Voyager). As cultivares Ágata, Ambra, Annabelle, Cupido e Voyager apresentam tubérculos com polpa de menor firmeza (6,82 a 8,25 N) e baixos teores de matéria seca (14,46 a 17,57%), carboidratos (10,97 a 12,51%) e amido (10,21 a 12,26%), adequados para o mercado fresco, a preparação de massas e o uso culinário. Já as cultivares Atlantic, Fontane e Innovator apresentam polpa firme (9,14 a 9,55 N) e elevados teores de matéria seca (19,68 a 21,63%), carboidratos (14,49 a 15,90%) e amido (14,29 a 15,74%), adequados para fritura. As cultivares Asterix e Markies apresentam teores intermediários dessas características e são indicadas para o preparo de massas e fritura. As cultivares Innovator e Markies apresentam melhor qualidade nutricional, com elevados teores de minerais (P, K, Mg, Cu e Mn) e de proteína, enquanto as cultivares Ágata e Ambra apresentam menor qualidade nutricional e proteica. A cultivar Voyager apresenta maior esverdeamento pós-colheita que as cultivares Annabelle, Fontane, Markies, Ambra e Atlantic.

The objective of this work was to evaluate the physicochemical characteristcs, nutritional quality, and susceptibility to postharvest greening of tubers from potato cultivars. A randomized complete block design with five replicates was used. Treatments consisted of 11 potato cultivars (Ágata, Ambra, Annabelle, Asterix, Atlantic, Cupido, Daisy, Fontane, Innovator, Markies and Voyager). Cultivars Ágata, Ambra, Annabelle, Cupido, and Voyager have the lowest pulp firmness (6.82 to 8.25 N) and low dry matter (14.46 to 17.57%), carbohydrate (10.97 to 12.51%), and starch content (10.21 to 12.26%), appropriate for the fresh market, preparing pasta, and culinary use. Cultivars Atlantic, Fontane, and Innovator have firm pulp (9.14 to 9.55 N) and high dry matter (19.68 to 21.63%), carbohydrate (14.49 to 15.90%), and starch content (14.29 to 15.74%), suitable for frying. Cultivars Asterix and Markies show intermediate levels of these characteristics and are suitable for making pasta and frying. Cultivars Innovator and Markies have better nutritional quality with high content of minerals (P, K, Mg, Cu, and Mn) and protein, while cultivars Ágata and Ambra have lower nutritional quality and protein content. Cultivar Voyager has higher postharvest greening than Annabelle, Fontane, Markies, Ambra and Atlantic.

Com o aumento do consumo de batata processada na forma de fritura, torna-se essencial a identificação dos parâmetros de qualidade dos tubérculos de batata. Objetivou-se avaliar a composição físico-química e qualidade de fritura de tubérculos de cultivares de batata, produzidos na safra de inverno. Os tubérculos foram provenientes de experimento de campo conduzido durante a safra de inverno de 2008, no município de Itaí-SP. o delineamento experimental utilizado foi blocos casualizados, com quatro repetições e cinco tratamentos, representados pelas cultivares Agata, Asterix, Atlantic, Markies e Mondial. Os tubérculos das cultivares Mondial e Agata apresentaram características adequadas para o mercado fresco, sendo indicadas para a preparação de massas e pratos assados em que é essencial a manutenção de sua forma. Markies apresentou dupla aptidão culinária, ou seja, possui qualidade adequada ao preparo de massas e fritura. Os tubérculos das cultivares Atlantic, Asterix e Markies apresentaram boa qualidade de fritura, no entanto, a cultivar Markies apresentou polpa dos tubérculos, palitos e chips de coloração amarela mais intensa.

Given the raising consumption of potato chips, the identification of quality parameters of potato tubers has become essential. The purpose of this work was to evaluate the physicochemical characteristics and frying quality of potato tubers of different cultivars grown in the winter cropping season. Tubers were obtained from a field experiment in the winter season in Itaí, São Paulo State, Brazil. The experimental design was of completely randomized blocks with four replications. Treatments consisted of five potato cultivars (Agata, Asterix, Atlantic, Markies and Mondial). Tubers of Mondial and Agata cultivars showed suitable characteristics for fresh market, so they can be recommended for the preparation of pasta and baked dishes, for which the preservation of the tuber shape is essential. Markies showed double cooking ability, i.e., suitable for preparation of pasta as well as for frying. The tubers of Atlantic, Asterix and Markies cultivars presented good frying quality, however, Markies cultivar showed pulp, sticks and chips with more intense yellow color.