Effects of curing time, abscisic acid content and storage methods on the organoleptic properties of boiled potato (Solamun tuberosum) chips

The study assesses the role of curing, exogenous Abscisic Acids (ABA) and storage methods on the organoleptic properties of ware potatoes after long term storage. The study consisted of three factors namely; curing, storage methods and ABA rates which were allocated to main plot, subplot and sub-sub-plot respectively in a Split-Split-Plot Design (SSPD). Treatments were replicated three times, consisting of 20 tubers, and data on organoleptic properties were generated at the end of the storage period. The data were subjected to Analysis of Variance (ANOVA) using SPSS. Means that showed significant difference was separated using Duncan’s Multiple Range Test (DMRT) at 0.5% level of probability. The findings revealed that curing, storage methods and exogenous ABA rates had a very high significant (P≤0.001) impact and interaction of these factors on acceptability, aroma, colour, taste and texture of potatoes after long-term storage. Thus, curing period, storage condition and ABA can be employed in the extension of the shelf-life of potato tubers under ambient conditions with little loss of organoleptic properties of the tubers after storage. Further studies are required for confirming results.