CHEMICAL-COMPOSITION VARIATIONS OF TISSUES AND PROCESSING CHARACTERISTICS IN 10 POTATO CULTIVARS GROWN IN JORDAN

Ten certified potato cultivears (Ajar, Crystal, Kennebec, Labelle, Lis eta, Mondial, Norchip, Signa Gold, Spunta and Vital) were grown at Jor dan University Experimental Station in 1993. At harvest, tuber subsamp les of each plot were analyzed for physical properties and chemical co mposition. Processed chips and fries were evaluated for appearance, co lor, aroma, texture, taste and overall acceptability. There was signif icant 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 (Ajar) to 23.9% (Vial), and chemical composition. Cultivars Liseta, Signa Gold, Mondial, Kennebec and Crystal produced highly acceptable chips and fri es, while Ajar, Kennebec, Norchip and Spunta produced excellent fries only. All other cultivars produced less acceptable chips and fries.