This study aimed at exploring the potential of six potato(Zhongshu No.5, Shepody, Huagshu No.9, Longshu No.6, Xingjia No.2 and Favorita)varieties harvested in Jiangxi province for producing vacuum fried potato chips. Agronomic traits and quality characteristics of fresh potatoes (dry matter, starch, total sugar, reducing sugar and protein content, color) and vacuum fried potato chips (moisture and fat content, hardness, color, sensory evaluation) were evaluated. These dates were further analyzed by correlation analysis. The results showed that the dry matter, starch, total sugar and reducing sugar content and color of the fresh potato were significantly related to the physicochemical and sensory quality of the fried potato chips. Favorita potato was superior to be processed into vacuum fried potato chips among the six potato varieties, because of the modest dry matter and starch content (19.22% and 13.73% respectively), higher total and reducing sugar content (1.90% and 0.61% respectively), higher yellow value (29.13), lower hardness (94.69 N), and highest sensory scores (9.33 points). The score in the comprehensive evaluation of Xingjia No.2 and Zhongshu No.5 fried chips were at the second and third place respectively. This study will provide the theoretical basis for quality evaluation and selection of special potato varieties for processing vacuum fried chips.
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