Evaluation of potato varieties of different maturity groups based on a complex of economic and consumer traits

Abstract

Аrtem Drozdenko*, Mykola Sakhoshko, Dmytro Baranik, Mykola Furdyga, Anton Morozov, Andrii Stavytskyi, Lyudmyla Kriuchko, Illia Danilov, Anton Polyvanyi, Oleksandr Horpynchenko, Bohdan Chetveryk, Arthur Shevych and Artem Khrystenko

Based on the combined assessment of energy value, the potential for increasing potato production as a food product per unit area, and excellent and good culinary qualities, an evaluation of potato varieties of different maturity groups was carried out. The dependence of these indicators on the maturity group and genotype was established. The classification of potato varieties according to culinary and consumer type, oriented toward specific consumer requirements, provides opportunities to enhance the competitiveness of newly zoned potato varieties in the modern food market. The research was conducted under the conditions of the North-Eastern Forest-Steppe of Ukraine (Sumy region) during 2021-2023 with the cultivation of potato varieties belonging to different maturity groups. According to culinary and consumer classification, most of the studied varieties were assigned to types A, B, and C. In terms of productivity, mid-season varieties predominated (Sifra-20.2 thousand kcal/ha and Jelly-19.1 thousand kcal/ha), demonstrating the highest energy yield. The Sifra variety exhibited the maximum caloric content (58.3 kcal/100 g). To obtain maximum profit per unit area (based on energy indicators), it is advisable to select the Sifra variety. For the early production market, the most suitable varieties are Colomba and Anushka, despite their lower caloric content. Bernina represents a stable “mid-range” variety with high consumer characteristics, making it attractive for retail markets.