determination of composition of three varieties of khorasan potato and their changes after storage

nowadays, potato is one of the most important foods in the people¢s diet. daily consumption of potato is increasing in iran significantly; therefore the study and research on this product is essential. in order to the components of potato, three varieties of potato (diamant, aola and draga) were chosen from thirty six fields in north of khorasan province. each variety was harvested from 12 fields and transported to the laboratory in agricultural research center of khorasan. measurement of protein, dry matter, starch, reducing sugars and density were done after harvest and after 6 months storage. the results were analyzed by spss, v9 software. the results showed that aola had the highest dry matter and starch so it is recommended for processing in industries. it can be used for producing chips, french fries and starch.