Published in Scientific Papers. Series A. Agronomy, Vol. LXIX, Issue 1
Written by Nina BĂRĂSCU, Floriana Maria ȘTEFAN, Andreea TICAN, Mihaela CIOLOCA
To evaluate the influence of climatic factors on the technological quality of potato tubers during the 2024 and 2025 agricultural years, six potato varieties - Asinaria, Azaria, Castrum, Cezarina, Cosiana, and Darilena - were studied for their suitability for French fry processing. Tubers were analyzed for technological quality parameters, including specific gravity, determined using a PW-2050 digital weigher; dry matter content, assessed by the oven-drying method; and reducing sugar content, measured semi-quantitatively using Quantofix test strips. Frying suitability was evaluated by
calculating the frying index, determining the percentage of French fries with brown ends, and assessing the number of colour classes assigned to the fried samples based on comparison with the Munsell USDA Frozen French Fry Color Standard. The frying index ranged from 0.3 to 4.5 among the six varieties, while specific gravity values varied between 1.072 and 1.094.
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{simplepopup popup="false" name="Citation82"}BARASCU N., STEFAN F.M., TICAN A., CIOLOCA M. 2026, SUITABILITY OF POTATO VARIETIES FOR FRENCH FRY PROCESSING UNDER CLIMATIC STRESS. Scientific Papers. Series A. Agronomy, Vol. LXIX, Issue 1, ISSN 2285-5785, 661-668. {/simplepopup}