NIRS analyses of sensory and biochemical traits in potato based on spectra collected on raw intact tubers. High-Throughput Phenotyping Protocols (HTPP), WP3

Context: This scientific report concerns preliminary NIRS calibrations of potato sensory and biochemical traits. The spectral data were collected from raw-intact tubers, while sensory and biochemical data was collected from cooked tubers. Place: Uganda Date: 16/12/2022 Authors: Judith S NANTONGO, Edwin SERUNKUMA, Fabrice DAVRIEUX, Karima MEGHAR, Reuben SSALI (2022) Content: A spectral analysis of 30 potato genotypes was undertaken. These were collected from Kenya and Uganda. Spectra were collected from raw-intact samples. Calibrations were done using reference data collected by a sensory panel as well as biochemical parameters assessed using conventional instrumental methods. Up to twelve cooked tubers per genotype were used for sensory evaluation of traits per session. Average performances were observed of the calibration for yellow color (r2=0.56), moisture in mass (r2=0.57) as well as uniformity of texture (r2=0.66), suggesting that these models could be used for initial screening purposes. Most of the calibrations still need improvement.