Qualidade físico-química e de fritura de tubérculos de cultivares de batata na safra de inverno

摘要: Physicochemical and frying quality of potato cultivars in winter season Given the raising consumption chips, identification parameters tubers has become essential. The purpose this work was to evaluate physicochemical characteristics different grown cropping season. Tubers were obtained from a field experiment Itai, Sao Paulo State, Brazil. experimental design completely randomized blocks with four replications. Treatments consisted five (Agata, Asterix, Atlantic, Markies Mondial). Mondial Agata showed suitable for fresh market, so they can be recommended preparation pasta baked dishes, which preservation tuber shape is double cooking ability, i.e., as well frying. Asterix presented good quality, however, cultivar pulp, sticks chips more intense yellow color.