TIMED COLOR CHANGES AMONG RAW AND BAKED POTATO VARIETIES

Color changes in twenty two lines of potatoes by the browning reaction were measured and evaluated by Hunter color value and National Bureau of Standard (NBS) unit of color difference (Delta E). The relationshi p between color change and total solids content was evaluated (p < 0.0 5). CO87106-5 and AC87313-3 contained the highest solids content, whil e CO86218-2 and CO82142-4 had the lowest solids content. Overall color change in raw potatoes by browning showed CO86142-3 with the least co lor change and AC87084-2 with the most. Hunter color values for the br owning reaction changed with time. As time increased, potatoes became darker, redder and bluer. Moreover, all of the Hunter color values wer e significantly changed by baking. Color of baked BC0894-2, CO86142-3 and CO87106-5 were the least changed, while that of the baked CO80011- 5, Russet Norkotah and TC1406-1 were the most changed. Degree of brown ing in raw potato was not correlated with total solids content, but di d show a negative relationship (r = -0.12). Also, rate of color change by the browning reaction in raw potato was not related to potato tota l solids (r = -0.10). Color change by baking also was not correlated w ith total solids content (r = -0.36). Raw potato color change was posi tively correlated to baked potato color change (r = 0.42). Genotype of the potatoes was closely related with degree and rate of raw potato b rowning, total solids content, and degree of browning by baking.