Effect of Room Condition on Sweetening and other Chemical Components of Different Cultivars of Potato in Swat District
Shujaat Ali1,2*, Tariq Ahmad Jan3, Khalil Ur Rahman3, Shah Masaud Khan2, Ijaz Hussain2, Waseem Ahmad2, Qasim Ayub2, Muhammad Abbas1 and Israr Ahmad1
Figure 1:
Reducing sugar (g/100 g) of the three cultivars of potato during 3 months storage at room condition.
Figure 2:
Total sugar (g/100 g) of the three cultivars of potato during 3 months storage at room condition.
Figure 3:
Starch content (g/100 g) of the three cultivars of potato during 3 months storage at room condition.
Figure 4:
Showing the dry content (g/100 g) of the three cultivars of potato during 3 months storage at room condition.
Figure 5:
Vitamin C content (mg/100 g) of the three cultivars of potato during 3 months storage at room condition.
March 2021
Vol. 34, Iss. 1, Pages 1-253
