Brown spots appear on certain potato varieties when they are deep-fried. Agroscope researchers have now developed a new scale to quantify this special browning and to specifically identify vulnerable varieties.
For several years now, the potato sector has observed a special browning problem in certain varieties – particularly in those that are processed into crisps. When these potato varieties are deep-fried, irregular dark spots appear along the vascular bundle in the tubers. Experts hypothesise that several pathogens are responsible for this.
This so-called ‘vascular-bundle browning’ can be visually distinguished from other classic instances of browning caused e.g. by too low a starch content. Agroscope researchers have therefore developed a second rating scale enabling the systematic quantification of the typical spotty discolorations along the vascular bundle.
This new rating scale makes it easier for experts to judge which potato varieties are particularly vulnerable to this browning, e.g. in the context of variety testing or research projects.
