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 (ΔE). The relationship between color change and total solids content was evaluated (p < 0.05). CO87106–5 and AC87313–3 contained the highest solids content, while CO86218–2 and CO82142–4 had the lowest solids content. Overall color change in raw potatoes by browning showed CO86142–3 with the least color change and AC87084–2 with the most. Hunter color values for the browning reaction changed with time. As time increased, potatoes became darker, redder and bluer. Moreover, all of the Hunter color values were significantly changed by baking. Color of baked BC0894–2, CO86142–3 and CO87106–5 were the least changed, while that of the baked CO8001–5, Russet Norkotah and TC1406–1 were the most changed. Degree of browning in raw potato was not correlated with total solids content, but did show a negative relationship (r =−0.12). Also, rate of color change by the browning reaction in raw potato was not related to potato total solids (r =−0.10). Color change by baking also was not correlated with total solids content (r =−0.36). Raw potato color change was positively correlated to baked potato color change (r = 0.42). Genotype of the potatoes was closely related with