Nutritional, Processing and Sensorial Attributes of Organic and Inorganic Indian Potatoes

Consumption of potatoes is quite high compared to other vegetables due to preparation in diversified ways, low cost and easy availability; hence, organic potatoes can have a direct positive effect on health. Present investigation aimed at comparing the nutritional and processing quality, sensory acceptability and tuber yield of twelve Indian potato varieties raised under organic and inorganic farming systems. The results indicated improvement in some nutritional quality traits. This is the first report on the effect of cultivation method on biguanide and related compounds (antidiabetic compounds). Antidiabetic compounds were reported to be more in inorganic potatoes (0.73 mg/g FW) than organic ones (0.59 mg/g FW). Total carotenoids were 23% higher in organic tubers, anthocyanin was comparatively more, whereas total phenols were lower in organic tubers as compared to the inorganic ones. Protein (17%) and amino acids (23%) were lower in organic tubers. Reducing sugars, a major concern for processors, were 14% lower in organic potatoes, thus making them more suitable for processing. Sucrose, an indicator of storability, was 15% lower in organic potatoes. Organic cultivation enhanced the overall acceptability of six potato varieties. The results showed improved keeping and processing quality that can encourage more proportion of organics in industry.