Post-Harvest and Frying Quality of Potato Grown Using Different Planting Methods and Crop Conditions

Potatoes are a crop of great importance for global food security, and their industrialization requires certain postharvest quality characteristics that are affected by cultivation practices. Unlike previous studies that focused on single agronomic factors or genotype effects, to increase knowledge, this work evaluates the interaction between planting method (bag vs. soil) and cultivation condition (greenhouse vs. open field) on postharvest and frying quality of the high-altitude variety ‘Diacol Capiro’. A completely randomized design was used with four treatments arranged in a 2 × 2 factorial layout, where the first factor was the planting method (in bags or in soil) and the second factor was the cultivation conditions (in a greenhouse or in an open field). Tubers grown in a greenhouse, especially with planting in bags, showed greater starch retention, higher firmness, lower soluble solids content, and less mass loss during storage. The starch content varied significantly among treatments, reaching a maximum of 6.9% after 35 days of storage. The specific gravity of the fried potatoes was higher in greenhouse-grown tubers (1.080) than in those planted in the open field (1.070), with values close to the industrial standard (>1.080). The skin luminosity decreased by 16.2% during storage, while the b* parameter of the flesh (yellow color) was higher in tubers from greenhouse planting. Overall, ‘Diacol Capiro’ tubers grown in a greenhouse with planting in bags showed better postharvest attributes and greater potential for frying quality.