BIBLIOGRAPHY ALINGBAS, AGUSTA A. APRIL 2007. ...

BIBLIOGRAPHY
ALINGBAS, AGUSTA A. APRIL 2007. Chipping Quality of Promising Potato
Accessions Grown Organically in Six Locations of Benguet. Benguet State University,
La Trinidad Benguet.
Adviser: Esther Josephine D. Sagalla, BSc
ABSTRACT

The study aimed to determine the effect of different locations on the chipping
quality of potato accessions; identify the potato accessions with the best chipping quality,
and determine the interaction between location and potato accession.

Potatoes grown in Balili and Longlong had the highest chip recovery and
produced light yellow chips with moderate browning. The chips produced were also
crispy, slightly oily, and were liked much by the panelists.

Accessions 676089 and 5.19.2.2 have good chipping quality due to their high dry
matter contents and high chip recovery. Both accessions also produced yellow and crispy
chips which were liked much by the panelists.

Growing accessions 676089 and 5.19.2.2 in either Balili or Longlong is
recommended for organic production of potatoes suitable for chipping.

TABLE OF CONTENTS

Bibliography . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
i

Abstract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
i

Table of Contents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
ii

INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1

REVIEW OF LITERATURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3

Nutritional Aspects of Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3

Important Characteristics for the Processing Potato . . . . . . . . . . . . . . . . . .
3

Chipping Quality of Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4

Environmental Factors Affecting Chipping
Quality of Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5

MATERIALS AND METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6

RESULTS AND DISCUSSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13

Temperature and Relative Humidity . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13

Dry Matter Content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13

Sugar Content . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
17

Percent Chip Recovery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
19

Chip Browning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
25

Sensory Evaluation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
28

SUMMARY, CONCLUSION AND RECOMMENDATION . . . . . . . . . . . . . . . .
32

Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
32
Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
33

Recommendation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
33
ii

LITERATURE CITED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
34

APPENDICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
36

iii

INTRODUCTION

Processed potato products such as chips and fries are increasing in demand
throughout the world because of the changing lifestyle and eating habits of people (APA,
1991).

Businesses like fast food chains and other food factories are now expanding in
producing potato snacks like potato chips, french fries, powder, and other potato based
snack foods. In fact, the demand for potato chips is increasing and production capacity is
expanding from 20 metric tons to an estimated 80 metric tons per day which is equivalent
to a daily demand of 400 to 533 metric tons of fresh potatoes (BPRE, 1997). However,
this increasing demand for processed potatoes cannot be met by local produces.
Potato varieties which are commonly grown in Benguet are also not suitable for
processing. For instance, Granola which is commonly grown by farmers is not good for
processing because of its high sugar content and low dry matter content (FRLD, 1995).
Nevertheless, due to its availability and high yield, processors utilize the variety for chip
and french fry.
A processing variety must have high dry matter and low sugar content. Such
varieties often have higher chip yield, crispy and slightly oily chips (Ludwig, 1985).
However, potato varieties suitable for processing are often low yielding and thus, not
planted by farmers. Evaluation of processing potato varieties is therefore important.

In addition, organically grown potatoes may add value to the processed potato.
Such potatoes have higher vitamin C, iron, magnesium, etc. when compared to
conventionally grown crops. It also contains no carcinogenic pesticides (Ouchterlony,
2006).
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

2

Environmental conditions in a production site might also influence the chipping
quality of potato varieties.

Thus, selection of potato accessions that are suitable for chipping and organically
grown in several locations is important.

The study was conducted to:
1. determine the effect of locations on the chipping quality of different potato
accessions;
2. identify the potato accessions with the best chipping quality; and
3. determine the interaction between location and potato accession.

The study was conducted at the Department of Agronomy Laboratory, College of
Agriculture from February to March 2007.
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

3
REVIEW OF LITERATURE

Nutritional Aspects of Potato

Potato is approximately 80 % water, 17 % carbohydrates, 2 % protein in its raw
and cooked states. As a consequence, energy content of raw potato is less than that of
raw cereals and legumes (Arntzen, 1994).

A medium-sized, boiled, unpeeled potato contains 120 calories, 13 g of protein,
27 g carbohydrates, a trace amount of fat, 16 mg of calcium, 1 mg iron, 22 mg Vitamin C
and niacin. The consumption of 5 pounds (2.2 kg) of potato per day plus a quart (0.9 l) of
milk provide all the nutrients essential for the human diet (Picpican and Balaoing, 2005).

Important Characteristics for the Processing Potato

APA (1991) stated that the processing of french fries is given to potatoes with a
dry matter content of 20-24 %. Higher or lower than that may have a negative result on
the quality. For the production of chips, a dry matter content of 22-24 % is required. Dry
matter is strongly related to the variety. For the reducing sugars, the lower the reducing
sugar content, the better the quality of the product. For the Processing Industry, accepted
values are 0.2 % for chips and 0.5 % for french fries. Furthermore, varieties showing
discoloration are not suitable for the processing industry.

High sugar content of potatoes and sweet potatoes causes chips to turn dark
brown and give a burnt flavor when deep-fat fried (Villareal and Griggs, 1982).

Ludwig (1985) mentioned that the sugar content of potato for chipping should be
below 2 %. Potatoes of low sugar content result in lighter colored chips. He also added
that potatoes for processing depends on its dry matter content. The dry matter content
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

4
that are acceptable for chip processing ranges from 17.19 % to 22.99 %, while the least
acceptable are those with 15.10 % to 16.44 % dry matter content.

Potatoes with a low reducing sugar content give acceptable golden yellow chips
(Talburt, 1975). Sugars participate in the browning reaction but other constituents of
potato such as the amino acid, ascorbic acid and other organic components must be
present before color formation occurs. Researchers like Smith (1977) and Treadway
(1960) found that soluble and insoluble protein fractions appear to have no effect on
browning of potato.

Improving Color of Potato Chips

It is almost impossible on many occasions for the processors to make light
colored chips acceptable to the trade without some treatments of the slices in the chip
plant. Many researchers had their own ways in proving and getting the desired color of
the chips. Some extracted browning reactants from slices in hot aqueous solutions of
alkaline earth salts, others treated slices in hot solution of sodium bisulfite or a
combination of sodium bisulfite, citric acid and phosphoric acid. Such treatments may be
used to reduce the production of dark colored chips (Smith, 1977).

Chipping Quality of Potatoes

Amonte (1966) stated that most preferred by processors in terms of skin color of
potato is yellow. Other important characteristics are shallow eyes, round or elongated
tuber shape, smooth skin and freedom from defects. These are important for lesser
trimmings, preferred sizes, high chip yield, absence of discoloration or browning during
frying and good quality and food safety. Diseased tubers (eg. bacterial wilt) exhibit rings
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

5
of brown color when chipped and this is unsafe to eat since it may cause allergic
reactions to susceptible individuals.

Environmental Factors Affecting Chipping
Quality of Potatoes

Climate, soil and fertilizer application may have a direct effect on the dry matter
content of potatoes. Ratstovski and Es Van (1981) stated that high dry matter content of
potatoes were obtained from plants sown in silt soil while sandy soil gives the lowest
sugar content in potato tubers.

Warn and dry conditions are also favorable to high dry matter content, while wet
weather tends to reduce it (Hartel and Heldman, 1998).
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

6
MATERIALS AND METHODS

Marketable potato tubers of six potato accessions harvested from six locations of
Benguet were used for chipping, all potato accessions originated from Peru. One
hundred grams of potato tubers per replication per treatment were processed into chip.
The treatments which were replicated three times were as follows:
Factor A: Location (L)

L1=Loo
L 2=Englandad
L 3=Balili
L 4=Longlong
L 5=Cabutotan
L 6=Sinipsip
Factor B: Accessions (A)

A1=96-06
A2=676089
A3=573275
A4=5.19.2.2
A5=13.1.1
A6=Ganza

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

7
Selected quality tubers were peeled thinly with the use of knife. The tubers were
then sliced at 1-2 mm using a potato chipper. The chips were soaked in cold water while
chipping to avoid browning and were pat dried using a clean towel. The chips were fried
in oil until golden brown and crisp. Finally, the chips were packed in polyethylene bags
ready for sensory evaluation (Fig. 1).

Data gathered:
1. Climatic factors. The temperature and relative humidity in each location were
taken using compact whirling psychrometer.
2. Dry matter content. This was taken by oven-drying 100 g of sliced potato
tubers for 72 hours at 100 °C (Fig. 2). This was computed using the formula:

% Dry matter content = 100 % - % Moisture content
Where:

Fresh weight – Oven dry weight

% Mois

ture content =
Fresh weight

X 100

3. Sugar content (° Brix). The juice from 100 g potato tubers of different sizes
was extracted using a digital refractometer the sugar content was determined (Fig. 3).
4. Chip recovery. This was taken by weighing raw potato chips and computed
using the formula:
Weight of chipped tubers
W
Chip recovery =
X 100
eight of unpeeled tubers
5. Chip color. After frying, the potatoes were evaluated based on the color
descriptions prepared by the Potato Chip Institute International (N.D.).

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

8

potato chips were soaked while chipping
potato chips were spread on tissue paper

frying of potato chips
potato chips were dried to lessen soil
absorption

sensory evaluation of chips by panelists
packing and sealing of chips in polyethylene
bags

Fig. 1. Chipping potato tubers

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

9
6. Chip browning. This was taken by visually observing the potato chips using
the rating scale (Mabesa, 1986):
SCALE REMARKS RATE
1
Not browning
6 % browning
2
Slight browning
3-5 % browning
3
Moderate browning
1-2 % browning
4
Severe browning
0 % browning

7. Sensory evaluation. After frying, ten non-smoking panelists aged 13 years
and above evaluated the chips using the following parameters (Mabesa, 1986):
a. Crispiness
SCALE REMARKS
1 Very
crispy
2 Crispy
3 Moderately
crispy
4 Slightly
crispy
5 Not
crispy

b. Taste
SCALE REMARKS
1 Very
Perceptible
2 Perceptible
3 Moderately
perceptible
4 Slightly
perceptible
5 Not
perceptible

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

10

Fig. 2. Slicing of tubers into cubes for oven drying

Fig. 3. Implements used for determination of sugar content
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

11

c. Oil Absorption
SCALE REMARKS
1 Not
oily
2 Slightly
oily
3 Moderately
oily
4 Oily
5 Very
oily

d. Texture
SCALE REMARKS
1 Firm
2 Moderately
firm
3 Slightly
firm
4 Not
firm

e. Appearance
SCALE REMARKS
1
Like very much
2 Like
much
3 Like
moderately
4 Like
slightly
5 Dislike/
not
like
f. General acceptability
SCALE REMARKS
1
Like very much
2 Like
much
3 Like
moderately
4 Like
slightly
5 Dislike/
not
like

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

12
Analysis of Data
All data were analyzed using analysis of variance for 6 x 6 factor factorial in
randomized complete block design (RCBD) with three replications. The significance of
means was tested using Duncan’s Multiple Range Test (DMRT) at 5 % level of
significance.

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

13

RESULTS AND DISCUSSION

Temperature and Relative Humidity

The temperature and relative humidity from the different locations were taken
from November 2006 to February 2007 (Table 1).

Potatoes grow best in temperatures ranging from 17-22 ºC (HARRDEC, 1996).
Longlong, Balili and Loo are within the optimum temperature range which maybe
favorable for dry matter production.

Relative humidity or the amount of moisture in the air is highest in Englandad
(93.8 %) and lowest in Balili (66.4 %). Relative humidity might influence chipping
quality of potatoes by causing changes in dry matter of tubers.

Dry Matter Content

Effect of location. No significant differences were observed in the dry matter
content of tubers planted in the different locations (Table 2). Potato tubers harvested
from in Longlong and Balili produced the highest tuber dry matter content (22.10 % and
22.00 %) while tuber harvested from Englandad produced the lowest (19 %). All the
tubers from the different locations are suitable for processing due to their high dry matter
contents.

Table 1. Temperature and relative humidity in the different locations
LOCATION

LOO ENGLANDAD BALILI LONGLONG CABUTOTAN SINIPSIP
Temperature (°C)
18.21
14.74
19.13
19.57
16.20
14.75
Relative humidity
70.75 93.8
66.4
69.04
77.81 80.4
(%)
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

14
Effect of accession. There were no significant differences on the dry matter of
tubers of six accessions used in the study. The dry matter content of tubers from all the
accessions ranged from 19-22 %, thus, meeting the required dry matter content of above
19 % for processing (Kuntz, 1996).

Table 2. Dry matter content of potato tubers from the different accessions grown
organically in six locations of Benguet

DRY MATTER CONTENT
TREATMENT
(%)
Locations (L)

Loo 20.80
Englandad 19.00
Balili 22.00
Longlong 22.10
Cabutotan 21.90
Sinipsip
19.80

Accession (A)

96-06 19.10
676089 22.00
573275 20.00
5.19.2.2 22.10
13.1.1 19.80
Ganza 19.80
L x A
**
CV (%)
9.47
Means followed by common letters are not significantly different at 5% level of DMRT
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

15
Interaction
effect. A highly significant interaction is observed between locations
and accessions on dry matter content (Figure 4).
Accession 676089 harvested from Longlong gained the highest tuber dry matter
content. Dry matter is influenced mainly by the genetic characteristics of the accession
but may also be affected by environmental factors (Ratsovski et al., 1981). High
temperature in a location may cause faster photosynthetic rate resulting to high dry matter
production in potatoes.

High dry matter is important for chipping potatoes due to lesser oil uptake, shorter
frying time, better texture, and crispiness.
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

16

30
)
%
(
25
T
N
E
20
NT
CO
15
R
E
T
T
10
Sinipsip
MA
5
Y
Cabutotan
DR
0
Longlong
Balili
-06
96
89
Englandad
60
75
67
32
.2
Loo
57
.2
19
.1
5.
.1
13
nza
ACCESSIONS
Ga
Loo
Englandad
Balili
Longlong
Cabutotan
Sinipsip

Fig. 4. Dry matter content of potato tubers from the different accessions
grown organically in six locations of Benguet

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

17
Sugar Content

Effect of location. Highly significant differences are observed in the sugar
content of potato tubers harvested in each location (Table 3). The highest sugar content
was obtained from tubers harvested at Longlong (7.88 ºBrix) while the lowest sugar
content was obtained from tubers harvested from Englandad (5.26 ºBrix). Low sugar
content of tubers is preferred for chipping since high sugar content may cause browning
in chips during frying (Kumar et al., 2004).

High sugar content of tubers in Longlong might be attributed to the high
temperature (19.57 ºC) in the site. High temperature may increase photosynthetic rate
leading to high production of sugar in the tubers.
Effect of accession. The sugar content of the tubers from the different accessions
were not significantly different from each other. The lowest sugar content was obtained
from accession 96-06 (5.88 ºBrix) while the highest sugar content was from the tubers
5.19.2.2 (6.29 ºBrix).
Interaction effect. A highly significant interaction was observed in the sugar
content of potato tubers from accessions grown in different locations (Figure 5). Tubers
of accessions 96-06, 573275 and 5.19.2.2 harvested from Englandad gave the lowest
sugar contents (5.20 ºBrix).
Low sugar content is important in tubers to avoid browning during frying (Gould,
1988). Sugar content is a varietal characteristic that maybe influenced by environmental
factors in a location (Peet, 2007). Thus, both accession and location must be considered
in the selection of potatoes with low sugar content.

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

18
Table 3. Sugar content of potato tubers of different accessions grown organically in six
locations of Benguet

SUGAR CONTENT
TREATMENT
(%)
Locations (L)

Loo 5.34
a
Englandad 5.26
a
Balili 6.61
b
Longlong 7.38
c
Cabutotan 5.44
a
Sinipsip
6.57 b

Accession (A)

96-06 5.88

676089 6.09

573275 6.15

5.19.2.2 6.29

13.1.1 6.00

Ganza 6.18

L x A
**
CV (%)
4.79
Means followed by common letters are not significantly different at 5% level of DMRT

Percent Chip Recovery

Effect of location. High significant differences were observed on the chip
recovery of potatoes grown in the different locations (Table 4). Potato tubers harvested
from Balili gave the highest percent chip recovery (85.70 %) but comparable with the rest
of the locations except Loo and Sinipsip.

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

19

8
7

(
%) 6
ENT 5
T
N 4
3
R CO
A 2
Sinipsip
SUG 1
Cabutotan
0
Longlong
Balili
-06
96
89
Englandad
LOCATIONS
5
6760
327
Loo
57
19.2.2
5.
.1.1
a
13
anz
G
ACCESSIONS
Loo
Englandad
Balili
Longlong
Cabutotan
Sinipsip

Fig. 5. Sugar content of potato tubers from the different accessions
grown organically in six locations of Benguet

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

20
Percent chip recovery is influenced by dry matter of tubers. Dry matter is also
influenced by environmental conditions in the site. Potato tubers harvested from Balili
which had the highest chip recovery also had one of the highest dry matter content.

Effect of accession. Highly significant differences were observed on the percent
chip recovery of the tubers harvested from six potato accessions (Fig. 7). Tubers from
accession 5.19.2.2 gave the highest percent chip recovery which was comparable with the
rest of the accessions except for 13.1.1. Chip yield is correlated to dry matter. The
higher the dry matter, the higher the chip yield (Feltran et al., 2004). Thus, tubers from
accession 5.19.2.2 which had the highest dry matter (22.10 %) also had the highest chip
recovery. Fig. 7 shows the tubers of different accessions and chips processed from the
tubers.
Interaction effect. A highly significant interaction is observed between locations
and accessions on percent chip recovery (Fig. 6). Thus, both location and accession must
be considered in selecting for high chip recovery.

Chip Color

Effect of location. Highly significant differences were observed on the chip color
of tubers harvested in the different locations. Potato tubers harvested from Loo,
Longlong and Balili produced light yellow chips while potato from Englandad, Cabutotan
and Sinipsip produced yellow chips (Table 5).
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

21
Table 4. Percent chip recovery of potato tubers from the different accessions grown
organically in six locations of Benguet

CHIP RECOVERY
TREATMENT
(%)
Locations (L)

Loo 78.20
b
Englandad 82.30
ab
Balili 85.70
a
Longlong 78.60
ab
Cabutotan 79.70
ab
Sinipsip
67.79 b

Accession (A)

96-06 75.70
ab
676089 81.30
a
573275 79.60
ab
5.19.2.2 84.10
a
13.1.1 75.40
b
Ganza 79.40
ab
L x A
**
CV (%)
28.90
Means followed by common letters are not significantly different at 5% level of DMRT

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

22

100
90
)
80

(
%
Y
70
R
60
VE
O
50
C
40
RE
30
I
P
Sinipsip
20
CH
Cabutotan
10
0
Longlong
Balili
06
90-
89
Englandad
60
75
67
32
.2
Loo
57
.2
19
1.1
5.
a
13.
Ganz
ACCESSIONS
Loo
Englandad
Balili
Longlong
Cabutotan
Sinipsip

Fig. 6. Chip recovery (%) of potato tubers from different accessions
grown organically in six locations of Benguet

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

23
TUBERS CHIPS

573275

676089

96-06

Ganza

5.19.2.2

13.1.1

Fig. 7. Tubers and chips of the organically grown potato accessions
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

24
Chip color could be affected by the sugar content of the tuber, therefore, it is
necessary that the sugar content must be low (Kuntz, 1996). However, potato tubers
from Longlong which had the highest sugar content still produced light yellow chips.
Thus, potato tubers harvested from Longlong might still exhibit optimum sugar content
for chipping.
Effect of accession. Chip color of the different tubers from the accessions were
highly significant. Tubers of accessions 96-06 and 13.1.1 gave light yellow chips while
the rest produced yellow chips (Fig. 9). Light yellow chips processed from tubers of
accessions 96-06 and 13.1.1 might be due to low sugar contents (5.88 and 6.00 ºBrix).

Table 5. Chip color of potato tubers from different accessions grown organically in six
locations of Benguet

TREATMENT CHIP
COLOR
Locations (L)

Loo 3.00
a
Englandad 4.00
b
Balili 3.00
a
Longlong 3.00
a
Cabutotan 4.00
b
Sinipsip 4.00
b

Accession (A)
96-06 3.00
a
676089 4.00
b
573275 4.00
b
5.19.2.2 4.00
b
13.1.1 3.00
a
Ganza 4.00
b
L x A
**
CV (%)
14.49
Means followed by common letters are not significantly different at 5% level of DMRT

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

25
Interaction effect. Statistical analysis revealed that a highly significant interaction
exists between the accessions and locations (Fig. 8). Light yellow chips were mostly
processed from potato tubers of accessions harvested at Balili and Longlong. Conditions
in these sites might have positively influenced tuber sugar content, thus, leading to light
colored chips.

Chip Browning

Effect of location. Potato tubers harvested from all locations produced
moderately brown chips (Table 6).

Effect of accession. Highly significant differences were observed in the browning
of chips processed from the tubers harvested from the different accessions. Tubers of
accession 676089 and Ganza gave chips with slight browning while the rest gave
moderately brown chips.

Browning of potato chips occurs mainly in the last phase of the frying process.
Browning could be affected by the reducing sugar of the tubers (Feltran et. al., 2004).
Thus, potato tubers of accession 676089 and Ganza which had one of the lowest sugar
contents also produced chips with slight browning.
Interaction effect. A highly significant interaction was observed between
locations and accessions on chip browning (Figure 10). Most of the tubers from the
accessions grown in all locations produced chips with slight to moderate browning.
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

26

6
5
R
4
L
O
O
3
C
IP
H
2
C
Sinipsip
1
Cabutotan
0
Longlong
Balili
-06
Englandad
90
89
60
75
LOCATIONS
Loo
67
32
57
.2.2
19
.1.1
5.
13
za
Gan
ACCESSIONS
Loo
Englandad
Balili
Longlong
Cabutotan
Sinipsip

Fig. 8. Chip color of potato tubers of different accessions grown organically
in six locations of Benguet
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

27

(a)

(b)

Fig. 9. (a) Light yellow chips (rating 3); (b) Yellow chips (rating 4)

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

28

Table 6. Chip browning of potato tubers from the different accessions grown organically
in six locations of Benguet

TREATMENT CHIP
BROWNING
Locations (L)

Loo 3.00

Englandad 3.00

Balili 3.00

Longlong 3.00

Cabutotan 3.00

Sinipsip
3.00

Accession (A)

96-06 3.00
b
676089 2.00
a
573275 3.00
b
5.19.2.2 3.00
b
13.1.1 3.00
b
Ganza 2.00
a
L x A
**
CV (%)
11.45
Means followed by common letters are not significantly different at 5% level of DMRT
1 – No browning; 2 – Slight browning; 3 – Moderate browning; 4 – Severe browning

Sensory Evaluation
Effect of location. The chips produced from the tubers harvested from the
different locations were crispy, slightly oily, and firm to moderately firm. Crispiness,
oiliness, and texture are influenced by the dry matter content of tubers. High dry matter
results to crispiness and less oil absorption in chips (Feltran et al., 2004). Dry matter is in
turn influenced by conditions in the site. Thus, conditions in the site might be favorable
for producing potatoes for chips.

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

29

4
3.5
3
I
NG
N
2.5
W
2
BRO
1.5
P
1
Sinipsip
CHI
0.5
Cabutotan
0
Longlong
Balili
06
Englandad
90- 6089 75
LOCATIONS
Loo
67
32
57
9.2.2 .1.1
5.1
13
za
Gan
ACCESSIONS
Loo
Englandad
Balili
Longlong
Cabutotan
Sinipsip

Fig. 10. Chip browning of potato tubers from the different accessions grown
organically in six locations of Benguet

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

30
The chips also had moderately perceptible to perceptible taste and were liked
much by the panelists except chips produced from Cabutotan which were liked
moderately.
Effect of accession. The chips produced from the tubers of the different
accessions were crispy, slightly oily, and moderately firm. Optimum dry matter contents
of the accessions (19-22 %) resulted to crispy chips with less oil absorption.

Moreover, the chips were liked much by the panelists except for chips from 96-06
and Ganza which were liked moderately. Taste and acceptability of chips may be
influenced by sugar content of tubers and color of chips.
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

31
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

32

SUMMARY, CONCLUSION AND RECOMMENDATION

Summary

This study was conducted to; determine the effect of the different locations on
chipping quality of tubers from different accessions; identify the potato accessions with
the best chipping quality; and to determine the interaction between location and potato
accession.

Potato tubers harvested from all locations had dry matter contents of 19 to 22 %.
Lowest sugar content, on the other hand, was obtained from potato tubers harvested from
Englandad, Loo, and Cabutotan.
Potato tubers from Balili had the highest chip yield but comparable to chips from
Englandad, Longlong, and Cabutotan. Chips from Loo, Balili and Longlong were light
yellow with moderate browning. Chips from all locations were crispy, slightly oily and
were liked much by the panelists except chips from Cabutotan which were liked
moderately.

Among the accessions, potato tubers harvested from accessions 5.19.2.2 and
676089 had the highest dry matter content, thus, producing the highest chip recovery.
Lowest sugar content was exhibited by tubers from 96-06 and 13.1.1, which also
produced light yellow chips with moderate browning.

All the accessions produced chips which were crispy, slightly oily, and liked
much by the panelists except Ganza which was liked moderately.
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

33

Interaction between locations and accessions were significant in terms of dry
matter, sugar content, and chip recovery. Highly significant interaction were also
observed on the color and browning of potato chips.

Conclusion
Balili and Longlong are the best sites in growing organic potatoes for chip
processing. Potatoes taken from these sites had high chip yield and light yellow chips
with moderate browning.
Tubers from accessions 5.19.2.2 and 676089 showed good chip characteristics
such as high dry matter and high chip recovery. Both accessions also produced tubers
with crispy chips which were liked much by panelists.
Growing accessions 676089 and 5.19.2.2 in either Balili or Longlong might
therefore result in the production of tubers with good chip quality.

Recommendation

Based on the results, Balili and Longlong are recommended for producing organic
potatoes suitable for chip processing. Accessions 676089 and 5.19.2.2 are also
recommended for chip processing due to their high chip yield.

In addition, growing accessions 676089 and 5.19.2.2 organically at Balili or
Longlong are recommended for successful production of potatoes suitable for chip
processing.

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

34

LITERATURE CITED

AMONTE, N. 1966. Potato Processing: Learning from a Traditional Andean System. In
Report of the Third Social Science Planning Conference. CIP. Lema, Peru.

ASIAN POTATO ASSOCIATION (APA). 1991. Proceedings of the Fourth APA
Triennial Conference. Daekwanryeong, Korea. Pp. 179-185.

ARNTZEN, CHARLES J. (Ed). 1994. Encyclopedia of Agricultural Science. Academic
Press, Inc. San Diego, California. Volume 3. Pp. 423-424.

BUREAU OF POSTHARVEST RESEARCH AND EXTENSION (BPRE). 1997.
Gintong Ani: The Official Wall Paper of the Bureau of Postharvest Research and
Extension. Liason Office Diliman, Quezon City.

FELTRAN, J. C. et al. 2004. Technological Quality and Utilization of Potato Tubers.
Sci . Agric. Brazil. Vol. 61

FOUNDATION FOR RESOURCE LINKAGE AND DEVELOPMENT, INC. (FRLD).
1995. The Potato: Marketing System in Major Production and Demand Areas in
the Philippines. Martliak, DA, ASAP, UNSAID. Pp. 10-15.

GOULD, W. A. 1988. Potato Quality Industry Needs for Growth. USA: The Potato
Association of America. Pp. 10-20.

HARRDEC. 1996. Highland Potato Techonoguide (3rd edition). BSU, La Trinidad
Benguet. Pp. 1-5.

HARTEL, R. W. and HELDMAN, D. R. 1998. Principles of Food Processing. Aspen
Publishers, Inc. Gaithersbury Maryland.

KUNTZ, L.A. 1996. Creating Healthful Salty Snacks. Retrieved February 2007 from
http://www.foodproductdesign.com.

KUMAR, D., SINGH, B.P and KUMAR, P. 2004. An Overview of the Factors Affecting
Sugar Content of Potatoes. Annals of Applied Biology. Vol. 145:3. Retrieved
February 17, 2007 from http://www. api.ingentaconnect.com/content/aab/annals.

LUDWIG, J.W. 1985. Quality Standards for the Processing Industry. International
Agricultural Center, Netherlands. P. 20.

OUCHTERLONY, G. 2006. Home Grown Organic Foods. Halifax 6186 Allan St.
Retrieved December 2006 from http://www.acornorganic.org/.

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in Six Locations of Benguet / Agusta A. Alingbas. 2007

35
PEET, M. 2007. Sustainable Practices for Vegetable Production in the South. Retrieved
February 2007 from http://www.cals.ncsu.edu/sustainable/peet/profiles/harv-
pot.html.

PICPICAN, H.C.E and BALAOING, J.G. 2005. Effect of SUL-PO-MAG Fertilization
on the Chipping Quality of Potato. Philippines. Soil Sci. Pp. 38-48.

RASTOVSKI, A. and VAN ES A. 1981. Storage of Potatoes: Postharvest Behavior,
Store Design, Storage Practice, Handling. Centre for Agricultural Publishing and
Documentation, Wageningen.

SMITH, O. 1977. Potatoes. Production, Storing, Processing. The AVI Publishing Co.
Inc. Westport, Connecticut. Pp. 679-683.

TALBURT, W.F. 1975. Canned white Potatoes. In Potato Processing. 3rd Ed. AVI
Publishing Co. Westport, Connecticut. P. 60.

TREADWAY, N. 1960. Functions of the Protien and other nitrogenous Fractions of
Potatoes in Chip Color Development. Pp. 37, 139, 143.

VILLAREAL, R.L and T.D. GRIGGS. 1982. Sweetpotato Processing of the First
International Symposium. AVRDC Publication. Shanhua, Taiwan, RDC.
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

APPENDICES

APPENDIX TABLE 1. Dry matter content of six accessions grown in six locations
REPLICATION
TREATMENT
TOTAL MEAN
I II III
L1 A1 25.8 22.7 24.5 73.0 24.3
A2 17.4 19.2 19.0 57.6 19.2
A3 18.2 23.9 19.5 61.6 20.5
A4 22.8 23.2 22.9 68.9 23.0
A5 19.1 18.7 19.7 57.5 19.2
A6 17.6 19.3 18.9 55.8 18.6
L2 A1 18.2 14.9 16.0 49.1 16.4
A2 19.4 15.1 24.5 59.0 19.7
A3 19.1 19.7 20.2 54.0 18.0
A4 20.7 18.9 21.0 60.6 20.2
A5 21.2 19.2 18.8 59.2 19.8
A6 17.5 20.3 16.4 54.2 18.1
L3 A1 15.6 21.0 19.1 55.7 18.6
A2 25.1 26.7 25.1 76.9 25.6
A3 18.2 18.0 20.5 56.7 18.9
A4 19.1 23.3 26.0 68.4 22.8
A5 22.0 23.4 20.9 66.3 22.1
A6 22.9 23.2 21.4 70.5 23.5
L4 A1 20.9 19.3 19.2 50.4 19.8
A2 26.3 20.8 26.2 73.3 24.4
A3 20.7 22.9 28.0 71.6 23.9
A4 21.1 19.9 23.3 64.3 21.4
A5 19.9 18.9 21.5 60.3 20.1
A6 23.2 18.8 24.1 66.1 22.0
L5 A1 17.2 15.3 17.9 50.4 16.8
A2 19.3 22.7 20.0 62.0 20.7
A3 19.1 17.8 16.3 53.2 17.7
A4 21.5 24.2 23.3 69.3 23.1
A5 20.2 17.4 18.9 56.5 18.8
A6 20.1 17.3 19.0 56.4 18.8
L6 A1 17.3 17.0 21.7 56.0 18.7
A2 21.3 22.7 23.0 57.8 22.6
A3 21.3 20.7 15.0 57.0 19.0
A4 21.4 23.3 22.0 66.7 22.2
A5 19.7 19.7 17.2 56.9 18.9
A6 15.8 18.0 18.1 51.9 17.7

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

37
TWO-WAY TABLE
LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1
24.3 16.4 18.6 19.8 16.8 18.7 114.6 19.1
A2
19.2 19.7 25.6 24.4 20.7 22.6 132.2 22.0
A3
20.5 18.0 18.9 23.9 17.7 19.0 118 20.0
A4
23.0 20.2 22.8 21.4 23.1 22.2 110.5 22.1
A5
19.2 19.8 22.4 20.1 18.8 18.9 118.9 19.8
A6
18.6 18.1 23.5 22.0 18.8 17.7 118.7 19.8
TOTAL
124.8 112.1 131.5 131.6 115.9 119.1

MEAN
20.8 18.7 21.9 21.9 19.3 19.8

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 2

10.765
5.375

Treatment 35
585.892
16.744

A–Location Site
(5)
158.837
31.767
1.71ns 2.35
3.29
B–Accessions (5)
147.822
29.564
1.24ns 2.35
3.29
A x B
(25)
279.293
11.172
2.74** 1.66
2.06
Error 70
285.777
4.083

TOTAL 107
882.425

** – Highly significant
Coefficient of Variation = 9.47 %
ns – Not significant

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

38
APPENDIX TABLE 2. Sugar content of six accessions grown in six locations
REPLICATION
TREATMENT
TOTAL MEAN
I II III
L1 A1 5.2 5.2 5.2 15.6 5.2
A2 5.2 6.0 5.5 16.7 5.6
A3 5.2 5.1 5.3 15.6 5.2
A4 5.2 5.2 5.3 15.7 5.2
A5 5.4 5.4 5.4 16.2 5.4
A6 5.4 5.6 5.3 16.3 5.4
L2 A1 5.1 4.9 4.7 14.7 4.9
A2 5.2 5.2 7.8 15.2 5.1
A3 5.5 6.0 5.6 17.1 5.7
A4 5.2 5.1 5.4 15.87 5.2
A5 5.8 4.7 5.3 15.8 5.3
A6 5.5 5.2 5.4 16.1 5.4
L3 A1 5.8 7.1 7.0 19.9 6.6
A2 6.6 6.8 6.5 19.9 6.6
A3 6.6 6.4 6.3 19.3 6.4
A4 7.6 7.4 7.1 22.1 7.4
A5 6.3 6.4 6.2 18.9 6.3
A6 6.3 6.3 6.3 18.9 6.3
L4 A1 4.9 5.1 5.1 15.1 5.0
A2 5.3 5.3 5.6 16.2 5.4
A3 5.4 5.5 5.5 16.4 5.5
A4 5.5 6.2 6.0 17.7 5.9
A5 5.5 5.1 5.3 15.9 5.3
A6 5.7 5.6 5.3 16.6 5.5
L5 A1 7.1 7.1 7.0 21.2 7.1
A2 7.2 7.1 7.7 22.0 7.3
A3 7.0 7.5 7.9 22.4 7.5
A4 7.4 7.0 7.1 21.5 7.2
A5 7.0 7.9 6.9 21.8 7.3
A6 7.2 7.9 8.8 23.9 8.0
L6 A1 6.5 6.4 6.4 19.3 6.4
A2 6.6 6.6 6.5 19.7 6.6
A3 6.6 6.8 6.5 19.9 6.6
A4 7.0 6.7 6.9 20.6 6.9
A5 6.7 6.5 6.2 19.4 6.5
A6 6.5 6.4 6.5 19.4 6.5

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

39
TWO-WAY TABLE

LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1
5.2 4.9 6.6 7.1 5.0 6.4 35.8 5.8
A2
5.6 5.1 6.6 7.3 5.4 6.6 36.6 6.1
A3
5.2 5.7 6.4 7.5 5.5 6.6 36.9 6.1
A4
5.2 5.2 7.4 7.2 5.9 6.9 37.8 6.3
A5
5.4 5.3 6.3 7.3 5.3 6.5 36.1 6.0
A6
5.4 5.4 6.3 8.0 5.5 6.5 37.1 6.18
TOTAL
32 31.6 39.6 44.4 32.6 6.58 39.5

MEAN
5.34 5.3 6.6 7.4 5.4 6.58

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 2

0.089
0.045

Treatment 35
76.237
2.178

A–Location Site
(5)
69.235
13.847
161.97** 2.35
3.29
B–Accessions (5) 1.904
0.381
2.05ns 2.35
3.29
A x B
(25)
5.098
0.204
2.38** 1.66
2.06
Error 70
5.984
0.085

TOTAL 107
82.310

** – Highly significant
Coefficient of Variation = 4.79 %
ns – Not significant

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

40
APPENDIX TABLE 3. Percent recovery of six accessions grown in six locations
REPLICATION
TREATMENT
TOTAL MEAN
I II III
L1 A1 75.9 53.8 51.9 181.6 60.50
A2 86.0 72.1 74.4 232.5 77.50
A3 89.3 92.7 85.0 277.0 92.33
A4 91.2 76.2 85.6 253.0 84.33
A5 79.9 66.8 88.5 235.2 78.40
A6 69.1 72.0 78.0 219.1 43.03
L2 A1 71.0 75.6 74.7 221.3 73.77
A2 90.8 65.5 83.0 239.3 79.77
A3 79.6 82.5 77.3 239.4 99.80
A4 92.0 84.9 88.5 265.4 88.47
A5 90.7 80.1 87.4 258.2 86.06
A6 85.7 85.9 78.5 250.1 83.37
L3 A1 83.7 82.4 80.3 246.4 82.13
A2 83.5 89.0 80.3 252.8 84.27
A3 87.8 82.1 83.4 253.3 84.43
A4 93.3 90.0 89.7 273.0 91.00
A5 77.5 79.6 85.2 242.3 80.77
A6 92.1 93.2 89.7 275.0 91.67
L4 A1 82.4 75.7 75.8 233.9 77.97
A2 77.4 76.9 91.5 245.8 81.93
A3 77.5 69.9 79.8 227.2 75.73
A4 79.7 89.0 73.2 241.9 80.63
A5 77.9 78.4 76.9 233.2 77.73
A6 81.7 71.5 79.3 232.5 77.50
L5 A1 83.1 74.3 74.7 232.1 77.37
A2 87.1 94.5 87.1 268.7 89.57
A3 69.6 72.2 75.4 217.2 72.40
A4 88.1 75.7 83.5 247.3 82.43
A5 79.6 76.3 81.2 237.1 79.03
A6 76.7 74.4 80.7 231.8 77.27
L6 A1 73.4 73.5 73.7 220.6 73.53
A2 73.7 77.5 72.8 224.0 74.67
A3 73.1 71.1 74.5 218.7 72.90
A4 76.5 77.5 78.8 232.8 77.60
A5 48.8 46.5 37.8 133.1 44.37
A6 48.9 68.5 73.6 191.0 63.67

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

41
TWO-WAY TABLE

LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1 60.50
73.77
82.13
77.97
77.37
73.53
445.27 74.21
A2 77.50
79.77
84.27
81.93
79.57
74.67
487.71 81.29
A3 92.33
79.80
84.43
75.73
72.40
72.90
477.59 79.60
A4 84.33
88.47
91.00
80.63
82.43
77.60
504.46 84.08
A5 78.40
83.06
80.77
77.73
79.03
44.37
446.36 74.39
A6 73.03
83.37
91.67
77.50
77.27
63.67
466.51 77.75
TOTAL 466.09
491.24 514.27 471.49 478.07 406.74
2827.90

MEAN 77.68
81.87
85.71
78.58
79.68
67.79

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 2

404.275
202.137

Treatment 35
8086.543
231.044

A–Location Site
(5)
2874.876
574.975
15.97** 2.35
3.29
B–Accessions (5)
995.348
199.070
5.53** 2.35
3.29
A x B
(25)
4221.041
168.842
4.69** 1.66
2.06
Error 70
2512.979
35.900

TOTAL 107
11003.797

** – Highly significant
Coefficient of Variation = 28.9 %

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

42
APPENDIX TABLE 4. Chip color of six accessions grown in six locations
REPLICATION
TREATMENT
TOTAL MEAN
I II III
L1 A1
1 1 1 3 1
A2
5 3 5 13 4
A3
3 4 3 10 3
A4
7 6 6 19 6
A5
3 3 4 10 3
A6
3 3 3 9 3
L2 A1
5 4 4 13 4
A2
6 4 5 15 5
A3
4 5 4 13 4
A4
3 3 3 9 3
A5
3 3 3 9 3
A6
5 6 6 17 6
L3 A1
3 4 3 10 3
A2
3 3 3 9 3
A3
2 3 3 8 3
A4
3 3 4 10 3
A5
2 3 3 8 3
A6
2 3 2 7 2
L4 A1
4 4 4 12 4
A2
3 3 3 9 3
A3
3 3 3 9 3
A4
3 3 3 9 3
A5
3 3 3 9 3
A6
3 3 3 9 3
L5 A1
3 3 4 10 3
A2
5 5 4 14 5
A3
4 5 4 13 4
A4
4 3 3 10 3
A5
4 4 4 12 4
A6
5 4 4 13 4
L6 A1
4 5 4 13 4
A2
4 5 5 14 5
A3
3 4 4 11 4
A4
3 4 4 11 4
A5
4 4 4 12 4
A6
6 5 4 15 5

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

43
TWO-WAY TABLE

LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1
1 4 3 4 3 4 19 3
A2
4 5 3 3 5 5 25 4
A3
3 4 3 3 4 4 21 4
A4
6 3 3 3 3 4 22 4
A5
3 3 3 3 4 4 20 3
A6
3 6 2 3 4 5 23 4
TOTAL
20 25 17 16 23 26

MEAN
3 4 3 3 4 4

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 2

0.130
0.065

Treatment 35
105.552
3.016

A–Location Site
(5)
20.713
5.743
20.23** 2.35
3.29
B–Accessions (5) 8.269
1.654
5.83** 2.35
3.29
A x B
(25)
68.676
2.747
9.68** 1.66
2.06
Error 70
20.345
0.291

TOTAL 107
126.027

** – Highly significant
Coefficient of Variation = 14.49 %

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

44
APPENDIX TABLE 5. Chip browning of six accessions grown in six locations
REPLICATION
TREATMENT
TOTAL MEAN
I II III
L1 A1
4 4 4 12 4
A2
2 2 1 5 2
A3
3 3 3 9 3
A4
2 2 2 6 3
A5
3 3 3 9 2
A6
3 3 3 9 3
L2 A1
3 3 3 9 3
A2
2 3 2 7 3
A3
4 3 3 10 2
A4
3 3 3 9 3
A5
3 3 3 9 3
A6
3 2 2 7 3
L3 A1
3 3 3 9 2
A2
3 3 3 9 3
A3
3 3 3 9 3
A4
3 3 3 9 3
A5
3 3 3 9 3
A6
3 3 3 9 3
L4 A1
3 3 3 9 3
A2
3 3 3 9 3
A3
3 3 3 9 3
A4
3 3 3 9 3
A5
3 3 3 9 3
A6
3 3 3 9 3
L5 A1
3 3 2 8 3
A2
2 2 3 7 2
A3
3 3 3 9 3
A4
3 3 3 9 3
A5
3 3 3 9 3
A6
3 3 2 8 3
L6 A1
3 3 3 9 3
A2
3 3 2 8 3
A3
3 3 3 9 3
A4
3 3 3 9 3
A5
3 3 3 9 3
A6
2 2 3 7 2

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

45
TWO-WAY TABLE

LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1
4 3 3 3 2 3 18 3
A2
2 2 3 3 2 3 15 3
A3
3 3 3 3 3 3 18 3
A4
2 3 3 3 3 3 17 3
A5
3 3 3 3 3 3 18 3
A6
3 2 3 3 3 2 16 3
TOTAL
17 16 18 18 16 17

MEAN
3 3 3 3 3 3

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 2

0.352
0.176

Treatment 35
15.435
0.441

A–Location Site
(5)
8.935
0.187
1.71ns 2.35
3.29
B–Accessions (5) 4.269
0.854
7.81** 2.35
3.29
A x B
(25)
10.231
0.409
3.74** 1.66
2.06
Error 70
7.648
0.109

TOTAL 107
23.435

** – Highly significant
Coefficient of Variation = 4.79 %
ns – Not significant

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

46
APPENDIX TABLE 6. Crispiness of the potato chips of six accessions grown in six
locations

PRODUCTION ACCESSIONS
PANELIST TOTAL MEAN
SITES
1 2 3 4 5 6 7 8 9 10
L 1 - Lo o
96-0 6
1 2 3 3 5 4 3 2 4
3
3 3
3
676089
4 2 3 2 2 3 5 1 1
1 21
2
573275
2 2 2 2 1 1 2 2 1
2 19
2
5.19.2.2
5 1 2 2 1 2 2 1 1
3 16
2
13.1.1
1 1 2 3 1 2 2 1 1
2 16
2
Ganza
1 1 2 1 3 1 2 1 1
3
16
2
L2 - Englanda d
96-0 6
1 1 1 2 2 2 2 1 2
3
1 7
2
676089
1 4 1 3 1 2 1 1 2
2 18
2
573275
1 2 1 2 2 2 2 1 2
2 17
2
5.19.2.2
1 1 1 2 1 1 1 1 3
2 14
1
13.1.1
1 2 1 2 1 2 1 1 1
3 13
2
Ganza
2 2 2 2 3 3 3 1 2
1
21
2
L3 - Bali li
96-0 6
1 1 2 2 2 1 4 2 4
5
2 5
3
676089
2 1 1 1 2 2 2 2 4
2 19
2
573275
2 1 1 1 2 1 2 2 2
4 18
2
5.19.2.2
2 1 2 2 2 1 2 2 2
3 18
2
13.1.1
2 1 1 1 2 1 2 1 1
3 15
2
Ganza
2 2 1 1 2 2 2 1 2
3
18
2
L4 - Longlong
96-06
2 1 1 1 2 2 4 5 2
2 22
2
676089
5 1 1 3 1 2 5 4 2
2 26
3
573275
1 3 2 2 2 1 2 5 2
2 22
2
5.19.2.2
2 2 1 3 1 2 2 2 2
1 18
2
13.1.1
1 1 1 5 1 1 2 5 2
4 23
2
Ganza
4 2 1 4 2 5 2 2 2
1
18
2
L5 - Cabutota n
96-0 6
1 1 1 2 1 2 2 1 1
1
1 5
2
676089
2 1 1 2 2 3 2 2 2
1 18
2
573275
2 4 3 5 2 2 4 1 1
2 27
3
5.19.2.2
3 1 3 4 2 3 5 5 5
1 29
3
13.1.1
2 1 3 2 3 2 2 2 2
2 22
2
Ganza
2 2 1 2 2 4 2 1 1
3
22
2
L6 - Sinipsi p
96-0 6
2 1 2 2 2 3 3 1 2
4
1 7
2
676089
2 1 2 2 2 2 3 1 1
2 15
2
573275
2 1 2 2 2 2 3 1 2
2 17
2
5.19.2.2
2 1 2 2 2 2 2 1 1
4 15
2
13.1.1
2 1 2 2 1 1 3 1 1
2 13
1
Ganza
2 1 1 1 2 2 4 4 2
3
19
2

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

47
TWO-WAY TABLE

LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1
3 2 2 3 2 2 14 2
A2
2 2 2 2 3 2 13 2
A3
2 2 3 2 2 2 13 2
A4
2 1 3 2 2 2 12 2
A5
2 2 2 2 2 1 11 2
A6
2 2 2 2 2 2 12 2
TOTAL
13 11 14 13 13 11

MEAN
2 2 2 2 2 2

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 9
33.711
3.746

Treatment 35
65.589
1.874

A–Location Site
(5)
14.122
2.824
2.14ns 2.24
3.08
B–Accessions (5) 7.022
1.404
1.61ns 2.24
3.08
A x B
(25)
44.444
1.778
1.61** 1.51
1.76
Error 315
274.689
0.872

TOTAL 359
373.989

** – Highly significant
Coefficient of Variation = 46.82 %
ns – Not significant

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

48
APPENDIX TABLE 7. Taste of the potato chips of six accessions grown in six locations
PRODUCTION ACCESSIONS
PANELIST TOTAL MEAN
SITES
1 2 3 4 5 6 7 8 9 10
L 1 - Lo o
96-0 6
4 2 2 3 4 3 4 2 2
3
2 9
3
676089
2 3 3 1 2 3 3 4 1
2 24
2
573275
3 2 2 4 1 3 2 2 2
3 24
2
5.19.2.2
3 2 4 4 3 3 3 2 2
4 30
3
13.1.1
2 1 2 3 2 4 3 1 3
1 22
2
Ganza
4 1 4 4 2 4 3 3 2
2
29
3
L2 - Englanda d
96-0 6
3 4 2 4 2 2 2 2 3
2
2 6
3
676089
3 3 2 4 2 2 3 1 3
2 25
3
573275
3 1 2 4 1 3 2 3 1
2 22
2
5.19.2.2
3 4 3 4 2 1 2 1 2
4 26
3
13.1.1
3 2 2 3 1 1 2 1 2
1 18
2
Ganza
2 1 3 4 1 3 2 3 3
1
23
2
L3 - Bali li
96-0 6
4 1 2 3 3 3 3 2 2
5
2 8
3
676089
3 2 2 1 2 3 3 3 4
5 28
3
573275
2 1 2 2 2 3 3 3 2
2 22
2
5.19.2.2
3 2 1 1 2 2 3 3 2
4 23
2
13.1.1
4 2 1 1 2 3 3 2 2
5 25
3
Ganza
1 2 1 2 3 3 3 2 2
4
23
2
L4 - Longlong
96-06
4 2 3 2 3 1 4 4 3
2 28
3
676089
5 2 2 3 2 2 5 2 3
2 28
3
573275
4 1 4 2 3 2 3 2 3
2 26
3
5.19.2.2
2 1 2 2 3 2 2 5 3
2 24
2
13.1.1
4 2 2 5 2 3 2 3 2
4 29
3
Ganza
4 2 4 3 3 4 3 4 5
4
36
4
L5 - Cabutota n
96-0 6
2 2 3 2 2 3 3 1 2
3
2 3
2
676089
2 2 1 2 2 4 2 1 2
4 22
2
573275
3 4 1 4 3 2 3 2 2
3 27
3
5.19.2.2
3 3 3 3 2 3 5 3 3
4 32
3
13.1.1
3 2 2 2 3 2 2 2 3
2 23
2
Ganza
3 2 1 2 2 3 3 1 3
2
22
2
L6 - Sinipsi p
96-0 6
4 2 3 1 2 2 2 1 2
4
1 9
2
676089
4 1 2 2 2 1 4 1 5
3 22
2
573275
3 2 2 1 2 3 5 3 4
1 25
3
5.19.2.2
3 1 2 1 2 2 5 2 2
3 20
2
13.1.1
4 2 3 1 2 2 5 2 2
2 23
2
Ganza
4 1 2 1 2 4 4 4 3
2
25
3
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

49
TWO-WAY TABLE

LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1
3 3 2 3 3 2 16 3
A2
2 3 2 3 3 2 15 3
A3
2 2 3 2 3 3 15 3
A4
3 3 3 3 2 2 15 3
A5
2 2 2 3 3 2 14 2
A6
3 2 2 2 4 3 16 3
TOTAL
15 15 14 15 18 14

MEAN
3 3 2 3 3 2

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 2
47.789
5.310

Treatment 35
40.889
1.168

A–Location Site
(5)
9.422
1.884
2.09ns 2.24
3.08
B–Accessions (5) 4.122
0.824
0.91ns 2.24
3.08
A x B
(25)
27.344
1.094
1.21ns 1.51
1.76
Error 315
284.611
0.904

TOTAL 359
373.611

ns – Not significant
Coefficient of Variation = 37.36 %
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

50
APPENDIX TABLE 8. Oiliness of the potato chips of six accessions grown in six
locations

PRODUCTION ACCESSIONS
PANELIST TOTAL MEAN
SITES
1 2 3 4 5 6 7 8 9 10
L 1 - Lo o
96-0 6
1 2 2 4 3 3 4 2 2
3
3 2
3
676089
4 2 2 3 2 2 3 2 1
2 21
2
573275
2 2 2 2 1 2 4 5 2
2 26
3
5.19.2.2
4 1 2 4 1 2 3 1 2
2 21
2
13.1.1
2 1 2 3 2 3 3 1 3
1 20
2
Ganza
1 2 2 2 3 3 2 1 2
2
20
2
L2 - Englanda d
96-0 6
1 2 3 2 2 3 2 2 2
2
2 1
2
676089
1 2 3 2 1 3 2 2 2
2 20
2
573275
1 2 3 1 3 2 3 2 2
2 22
2
5.19.2.2
1 2 3 2 2 1 2 2 2
3 20
2
13.1.1
1 2 3 1 2 2 2 2 1
3 19
2
Ganza
1 2 3 1 2 3 3 2 2
1
21
2
L3 - Bali li
96-0 6
2 1 1 1 1 2 2 2 3
3
1 9
2
676089
3 1 2 1 1 2 2 2 2
2 19
2
573275
3 1 2 2 2 1 2 2 2
3 20
2
5.19.2.2
2 2 1 1 1 1 2 2 2
4 19
2
13.1.1
3 1 2 1 1 1 2 2 2
2 18
2
Ganza
1 2 2 3 3 2 2 2 2
2
21
2
L4 - Longlong
96-06
1 2 2 1 3 1 3 2 2
2 22
2
676089
2 2 2 2 2 1 4 3 3
2 23
2
573275
4 2 2 2 3 1 5 4 4
2 27
3
5.19.2.2
2 2 2 2 2 2 2 1 3
2 19
2
13.1.1
2 2 2 2 4 2 3 3 4
2 28
3
Ganza
1 2 2 3 2 4 3 3 2
2
25
3
L5 - Cabutota n
96-0 6
4 4 2 4 2 2 2 2 2
2
2 4
2
676089
2 3 2 3 2 3 3 2 2
2 24
2
573275
2 3 2 3 2 2 2 2 2
2 22
2
5.19.2.2
2 3 2 4 2 3 4 4 2
2 28
3
13.1.1
2 2 2 4 3 2 3 3 2
4 27
3
Ganza
2 1 2 4 2 3 2 2 3
4
25
3
L6 - Sinipsi p
96-0 6
3 2 2 2 2 3 2 1 2
2
2 1
2
676089
4 2 2 1 1 2 3 4 1
1 22
2
573275
4 1 2 1 1 2 3 5 1
1 22
2
5.19.2.2
3 2 2 2 2 3 4 1 2
2 22
2
13.1.1
4 2 2 3 3 5 1 2 2
2 25
3
Ganza
4 4 2 2 2 3 4 1 4
4
30
3
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

51
TWO-WAY TABLE

LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1
3 2 2 2 2 2 13 2
A2
2 2 2 2 2 2 12 2
A3
3 2 2 2 3 2 14 2
A4
2 2 3 2 2 2 13 2
A5
2 2 3 2 3 3 15 3
A6
2 2 3 2 3 3 15 3
TOTAL
13 12 13 12 15 14

MEAN
2 2 2 2 3 2

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 2
12.933
1.437

Treatment 35
33.489
0.957

A–Location Site
(5)
12.956
2.591
1.71ns 2.24
3.08
B–Accessions (5) 0.489
0.098
0.14ns 2.24
3.08
A x B
(25)
20.044
0.802
1.15ns 1.51
1.76
Error 315
220.067
0.699

TOTAL 359
266.489

ns – Not significant
Coefficient of Variation = 37.24 %

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

52
APPENDIX TABLE 9. Texture of the potato chips of six accessions grown in six
locations

PRODUCTION ACCESSIONS
PANELIST TOTAL MEAN
SITES
1 2 3 4 5 6 7 8 9 10
L 1 - Lo o
96-0 6
4 2 2 3 1 3 2 2 2
2
2 3
2
676089
1 2 1 2 1 2 2 2 1
4 18
2
573275
5 1 1 3 1 3 4 2 2
3 24
2
5.19.2.2
1 1 1 1 2 2 2 1 1
3 15
2
13.1.1
2 1 1 1 2 3 2 1 1
1 15
2
Ganza
2 1 1 1 2 2 1 3 1
1
15
2
L2 - Englanda d
96-0 6
4 1 3 2 2 2 2 3 2
3
2 4
2
676089
4 1 3 2 1 3 1 3 2
2 22
2
573275
4 1 3 1 1 2 1 3 2
2 20
2
5.19.2.2
2 1 3 1 1 2 1 3 3
3 20
2
13.1.1
3 1 3 1 2 2 1 3 1
1 18
2
Ganza
1 1 3 1 3 3 2 3 2
2
21
2
L3 - Bali li
96-0 6
1 1 2 1 1 2 1 2 3
3
1 7
2
676089
1 2 2 1 1 3 1 2 3
2 18
2
573275
1 1 2 1 1 1 1 2 2
3 15
2
5.19.2.2
1 1 1 1 1 1 1 2 2
3 14
1
13.1.1
1 1 2 1 1 1 1 1 2
4 16
2
Ganza
1 2 1 1 1 2 1 2 2
3
16
2
L4 - Longlong
96-06
2 2 1 1 1 1 3 1 3
3 18
2
676089
1 1 1 3 1 2 5 2 3
2 21
2
573275
2 1 1 2 2 1 4 1 2
2 18
2
5.19.2.2
2 1 1 2 1 2 2 1 2
2 16
2
13.1.1
3 2 1 2 2 1 2 1 2
3 19
2
Ganza
2 2 1 3 2 4 3 3 4
3
27
3
L5 - Cabutota n
96-0 6
1 4 1 2 3 2 4 2 2
2
2 3
2
676089
1 4 1 2 2 2 3 1 3
1 20
2
573275
1 2 2 3 3 2 4 1 2
1 21
2
5.19.2.2
2 3 2 2 2 2 4 2 2
2 23
2
13.1.1
1 4 2 2 2 2 3 2 3
3 24
2
Ganza
1 4 1 2 3 2 4 4 3
2
26
3
L6 - Sinipsi p
96-0 6
2 1 1 2 2 2 2 1 3
4
2 0
2
676089
4 2 1 1 1 1 3 1 1
2 17
2
573275
3 1 1 2 1 3 2 1 2
2 18
2
5.19.2.2
3 1 1 2 1 3 2 1 2
2 20
2
13.1.1
2 2 1 2 3 1 5 1 1
2 20
2
Ganza
3 2 1 2 3 3 4 1 2
1
22
2
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

53
TWO-WAY TABLE

LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1
2 2 2 2 2 2 12 2
A2
2 2 2 2 2 2 12 2
A3
2 2 2 2 2 2 12 2
A4
2 2 2 1 2 2 11 2
A5
2 2 2 2 2 2 12 2
A6
2 2 3 2 3 2 14 2
TOTAL
12 12 13 11 13 12

MEAN
2 2 2 2 2 2

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 2
29.112
3.236

Treatment 35
40.889
1.168

A–Location Site
(5)
16.456
3.291
4.15** 2.24
3.08
B–Accessions (5) 4.689
0.928
1.15ns 2.24
3.08
A x B
(25)
19.744
0.790
0.99ns 1.51
1.76
Error 315
249.278
0.791

TOTAL 359
319.289

** – Highly significant
Coefficient of Variation = 49.49 %
ns – Not significant

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

54
APPENDIX TABLE 10. Appearance of the potato chips of six accessions grown in six
locations

ACCESSIONS
PANELIST TOTAL MEAN
PRODUCTION
1 2 3 4 5 6 7 8 9 10
SITES
L 1 - Lo o
96-0 6
4 1 2 4 4 3 3 2 3
3
2 9
3
676089
1 1 2 3 3 2 4 4 2
4 26
3
573275
2 2 2 4 1 3 4 3 3
2 26
3
5.19.2.2
4 1 4 1 3 2 2 1 1
4 23
2
13.1.1
2 1 3 2 3 2 2 1 1
1 18
2
Ganza
3 1 3 3 3 3 1 3 2
2
24
2
L2 - Englanda d
96-0 6
2 1 2 4 2 2 2 3 2
3
2 3
2
676089
1 3 2 4 2 3 2 4 2
2 25
3
573275
3 2 2 3 4 2 2 2 3
3 26
3
5.19.2.2
3 1 1 4 1 1 3 1 4
1 20
2
13.1.1
3 1 1 2 2 1 2 1 2
1 16
2
Ganza
4 3 3 2 3 3 2 4 3
2
29
3
L3 - Bali li
96-0 6
3 1 2 2 3 3 4 3 3
4
2 8
3
676089
3 2 2 1 2 2 3 2 3
5 25
3
573275
2 1 1 2 2 1 3 2 2
2 18
2
5.19.2.2
4 1 2 2 2 1 3 2 2
4 23
2
13.1.1
2 1 2 1 2 1 4 2 2
4 21
2
Ganza
1 1 2 2 2 2 4 1 2
4
21
2
L4 - Longlong
96-06
4 1 2 3 2 2 4 5 3
3 29
3
676089
2 2 2 3 2 2 4 4 4
3 31
3
573275
3 1 3 2 3 2 4 2 3
3 26
3
5.19.2.2
2 1 2 2 3 2 3 1 3
3 22
2
13.1.1
5 2 2 2 3 3 3 4 2
3 29
3
Ganza
4 1 3 3 3 5 4 2 3
3
31
3
L5 - Cabutota n
96-0 6
2 2 2 2 2 2 3 2 2
2
2 1
2
676089
2 2 2 2 3 4 4 2 2
2 23
2
573275
2 4 2 5 3 2 3 2 2
2 27
3
5.19.2.2
2 3 2 3 2 3 2 2 2
2 23
2
13.1.1
2 4 3 3 3 3 2 3 3
4 30
3
Ganza
3 3 2 2 2 4 3 2 3
3
27
3
L6 - Sinipsi p
96-0 6
2 2 2 1 3 3 3 2 4
3
2 5
3
676089
4 2 2 2 2 1 3 1 4
2 23
2
573275
3 2 2 1 2 4 2 2 3
2 23
2
5.19.2.2
3 1 2 1 2 3 3 1 2
2 20
2
13.1.1
4 1 3 2 3 4 4 2 1
2 26
3
Ganza
3 2 2 1 3 2 4 2 2
3
24
2
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

55
TWO-WAY TABLE

LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1
3 2 2 3 3 3 16 3
A2
3 3 2 3 3 2 16 3
A3
3 3 3 2 3 2 16 3
A4
2 2 2 2 2 2 12 2
A5
2 2 3 2 3 3 15 3
A6
2 3 3 2 3 2 15 3
TOTAL
15 15 15 14 17 14

MEAN
3 3 3 2 3 2

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 2
41.611
4.633

Treatment 35
45.689
1.305

A–Location Site
(5)
9.689
1.938
2.53* 2.24
3.08
B–Accessions (5) 7.922
1.584
2.06ns 2.24
3.08
A x B
(25)
28.078
1.133
1.46ns 1.51
1.76
Error 315
241.89
0.767

TOTAL 359
328.889

** –Significant
Coefficient of Variation = %
ns – Not significant

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

56
APPENDIX TABLE 11. General acceptability of the potato chips of six accessions
grown in six locations

PRODUCTION ACCESSIONS
PANELIST TOTAL MEAN
SITES
1 2 3 4 5 6 7 8 9 10
L 1 - Lo o
96-0 6
1 1 2 4 2 2 2 3 2
3
2 2
2
676089
1 1 2 4 2 3 2 3 3
2 23
2
573275
2 1 2 2 2 2 2 1 2
3 19
2
5.19.2.2
2 2 1 4 1 1 2 2 4
3 22
2
13.1.1
3 1 2 2 1 2 1 2 1
2 17
2
Ganza
4 1 3 3 3 3 2 4 2
2
27
3
L2 - Englanda d
96-0 6
4 2 3 4 3 4 3 2 3
3
3 1
3
676089
2 2 2 3 2 2 2 4 1
5 25
3
573275
4 2 2 3 1 3 2 2 2
4 25
3
5.19.2.2
3 2 4 2 3 2 3 1 2
3 23
3
13.1.1
2 1 3 3 3 3 2 1 1
1 20
2
Ganza
2 1 3 2 3 3 2 3 2
1
22
2
L3 - Bali li
96-0 6
3 1 2 2 3 2 4 3 4
5
2 9
3
676089
3 1 2 1 2 3 4 2 2
5 25
3
573275
2 1 2 2 2 1 4 2 2
2 20
2
5.19.2.2
3 1 2 2 2 1 4 2 1
4 22
2
13.1.1
4 1 2 1 2 1 4 2 1
3 21
2
Ganza
1 2 1 2 3 2 4 1 2
4
22
2
L4 - Longlong
96-06
4 1 2 2 2 2 4 4 3
3 27
3
676089
5 2 2 3 2 2 4 5 3
3 31
3
573275
3 1 3 2 3 2 4 4 3
3 28
3
5.19.2.2
2 2 2 2 3 2 3 1 2
3 22
2
13.1.1
5 2 2 4 2 3 2 4 2
3 29
3
Ganza
4 1 3 3 3 5 3 3 5
4
34
3
L5 - Cabutota n
96-0 6
2 2 2 2 2 2 2 2 2
2
2 0
2
676089
2 2 1 2 2 4 4 2 2
1 22
2
573275
2 4 2 5 3 2 4 2 2
1 27
3
5.19.2.2
2 3 3 3 2 3 4 4 4
2 28
3
13.1.1
2 3 3 3 3 3 2 2 2
3 27
3
Ganza
3 3 1 2 3 4 2 1 1
3
24
2
L6 - Sinipsi p
96-0 6
2 1 3 1 3 3 2 1 4
4
2 4
2
676089
3 2 2 1 2 1 3 1 4
2 21
2
573275
3 1 2 1 2 4 4 2 3
3 25
3
5.19.2.2
3 1 2 1 2 3 3 2 2
3 22
2
13.1.1
3 1 3 2 3 3 5 2 2
2 26
3
Ganza
3 2 2 1 3 3 4 3 2
3
26
3
Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

57
TWO-WAY TABLE

LOCATION SITE
ACCESSIONS
TOTAL MEAN
L1
L2
L3
L4
L5
L6
A1
2 3 2 3 3 2 15 3
A2
2 3 2 3 3 2 15 3
A3
2 3 3 2 3 3 16 3
A4
2 3 3 2 2 2 14 2
A5
2 2 3 2 3 3 15 3
A6
3 2 2 2 3 3 15 3
TOTAL
13 16 15 16 17 15

MEAN
2 3 3 3 3 3

ANALYSIS OF VARIANCE

DEGREES
TABULATED
SOURCE OF
OF
SUM OF
MEAN
COMPUTED
F
VARIATION
FREEDOM
SQUARES
SQUARE
F
0.05 0.01
Replication 2
48.633
5.437

Treatment 35
45.456
1.299

A–Location Site
(5)
13.622
3.124
3.75** 2.24
3.08
B–Accessions (5) 3.22
0.604
0.79ns 2.24
3.08
A x B
(25)
26.511
1.060
1.27ns 1.51
1.76
Error 315
262.267
0.833

TOTAL 359
356.656

** –Significant
Coefficient of Variation = %
ns – Not significant

Chipping Quality of Promising Potato Accessions Grown Organically
in Six Locations of Benguet / Agusta A. Alingbas. 2007

Document Outline

Chipping Quality of Promising Potato Accessions Grown Organically in Six Locations of Benguet
- BIBLIOGRAPHY
- ABSTRACT
- TABLE OF CONTENTS
- INTRODUCTION
- REVIEW OF LITERATURE
  - Nutritional Aspects of Potato
  - Important Characteristics for the Processing Potato
  - Improving Color of Potato Chips
  - Chipping Quality of Potatoes
  - Environmental Factors Affecting ChippingQuality of Potatoes
- MATERIALS AND METHODS
- RESULTS AND DISCUSSION
  - Temperature and Relative Humidity
  - Dry Matter Content
  - Sugar Content
  - Percent Chip Recovery
  - Chip Color
  - Chip Browning
  - Sensory Evaluation
- SUMMARY, CONCLUSION AND RECOMMENDATION
  - Summary
  - Conclusion
  - Recommendation
- LITERATURE CITED
- APPENDICES