Characterisation of Some Potato Tuber Varieties Locally Stored in the North-West Region of Cameroon
Abstract
Njoya Moyouwou Amadou, Bame Irene Bongsiysi, Ntam fidelis Toke, Siri Bella Ngoh, Aziwo Bertrand, Chofor Emmanuel Meli and Munji Victorine Nsongka
The present study was aimed at assessing some physicochemical changes of some potato tubers varieties locally stored. Three potato varieties: Mumbi, Panamera and Jacob 2005 were purchased from farmers located in Mezam Division, North West Region of Cameroon, immediately after harvest and, directly stored at potato farmers/vendors level for a period of 56 days. Potato samples were then collected prior to analysis at 02 weeks’ interval from day 0 during the storage period. The physicochemical parameters evaluated were weight loss, pH, sugar content, dry matter and moisture loss. From results, the weight loss of potato increased during the storage period independently of the variety and the season. In rainy season, all the studied potato varieties indicated similar (p>0.05) weight loss while in the dry season, a significant difference (p<0.05) was obtained between Jacob 2005 and Mumbi potato varieties. Water loss and weight loss of potato tubers had similar trend during storage. All the potato varieties had similar (p>0.05) water loss irrespective to the season. The sugar content of potato tubers generally decreased at the beginning of storage and increased by the end of storage. At the end of storage all the potato varieties presented similar sugar content in dry and rainy seasons. The pH change was irregular with all the potato varieties during the storage period and seemed analogous in dry season. Mumbi potato variety presented the lowest (p<0.05) value of pH during the dry and the rainy seasons at the end of storage. There was a significant (p<0.05) decreasing of pH at the end of storage with Mumbi variety in dry season and rainy season whereas, Panamera led to an increase in rainy season. In general, the physicochemical parameters of potato tubers are affected by the season and especially water loss, weight loss and pH.