Davydenko A. Formation and keeping of technological properties of potato tubers of food purpose

The purpose of the research is to substantiate scientific approaches and develop technologies that ensure the preservation of technological properties of fresh and processed potato tubers. The object of the research is the process of forming and stabilizing technological properties of potato tubers during storage and processing. The subject of the research is the economic, consumer and technological properties of potato tubers of different varieties during storage and processing. Research methods: general scientific: 1) dialectical method - observation of the processes of forming and changing quality; 2) hypothesis method - drawing up experimental schemes; 3) experimental method - experimental schemes for studying the formation of the quality of tubers of different varieties and their variability over time; 4) analysis method - study; 5) synthesis method - formation of conclusions, generalizations; 6) induction method - technological methods for preserving quality; special: 1) production method - warming potato tubers under different temperature conditions, manufacturing industrial food products; 2) laboratory methods - conducting chemical studies and assessing the quality of potato tubers; 3) the method of mathematical statistics - preparation of experimental data for analysis and determination of the accuracy and reliability of research. Scientific novelty of the results obtained: optimal heating temperatures for potato tubers were determined, which take into account the characteristics of the variety and their effect on the resistance of the tuber pulp to darkening and the amount of losses was established: 8–12 ºС (Red Lady variety), 12–16 (Satin and Mozart varieties) and 16–20 (Arosa and Sifra varieties); it was established that the use of optimal heating temperatures ensures the production of high-quality potato chips; the technology for preparing potato tubers intended for fresh sale and industrial processing (chips) was improved; further development was made in the study of the amino acid composition and mineral content of potato tubers and the determination of the effect of their individual components on the resistance of the potato tuber pulp to darkening; study of the starch structure of potato tubers of different varieties and ripeness groups and the establishment of its effect on the technological and culinary properties of tubers. The scientific novelty of the conducted research is confirmed by the patent for the utility model of Ukraine No. 103049 “Method for determining the temperature of heating potato tubers”. The practical significance of the obtained results lies in the justification and practical determination of the optimal temperatures for heating potato tubers of different varieties and ripeness groups: 8–12 ºС (Red Lady variety), 12–16 (Satin and Mozart varieties) and 16–20 (Arosa and Sifra varieties); exposure for 3–4 days, in order to preserve their technological properties during storage and processing. The use of optimal heating temperatures ensures a reduction in product losses from darkening of the pulp by 14–18% in fresh products and contributes to an increase in the level of profitability by 13–15% depending on the variety.