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Reducing Sugars and Polyphenol Oxidase Levels in Six Varieties of Potato Cultivated in North – Gujarat

Minaxi Dewada

Consulting Dietician
Kailash Hospital, 418-419, Mohan Nagar B
Street No. 12, BJS Colony
Jodhpur (Rajasthan) Pin – 342010

Ragini Ranawat

Subject Matter Specialist
Krishi Vigyan Kendra
Udaipur (Rajasthan), Pin – 313011

B.S. Deora

Sardarkrushinagar Dantiwada Agricultural University
Banaskantha, Gujarat, Pin – 385506


Potato is one of the world`s most nutritious food source for human consumption. It is a wholesome article of diet. The study was conducted with the objective to identify the levels of reducing sugars and polyphenol oxidase in six varieties of potato. Nelson-Somyogi method was used to analyse the reducing sugars. The results showed difference in the levels among the varieties. Reducing sugars content of potato varieties ranged from 60 to 100mg per 100g fresh weight of potatoes. Kufri Chandramukhi and Kufri Jawahar showed the lowest value whereas Kufri Jyoti and Kufri Lauvkar showed the highest. Polyphenol oxidase activity of potatoes ranged from 0.04 to 0.13 Unit per mg protein. Kufri Jawahar showed the lowest value whereas Kufri Chipsona-1 showed the highest. The differences were found to be statistically significant. It was concluded that there are varietal differences among potato in terms of reducing sugars levels and polyphenol oxidase activity.

Key Words: Potato, Reducing sugars, Polyphenol oxidase, Variety.

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