Screening Potato Cultivars for Low Sugar Accumulation During Storage at Various Storage Temperatures (original) (raw)
Related papers
Carbohydrates in Varieties of Stored Potatoes and Influence of Storage on Quality of Fried Products
The Journal of Microbiology, Biotechnology and Food Sciences, 2017
The research presented in this work deals with the issue of changes in carbohydrate representation of potato tubers at 11 varieties due to their storage. Time of storage effect on starch and reducing sugars content was examined. The lowest reducing sugar content was observed at the end of the storage at the variety of Markies (0.15%). Sensory quality of the fried potato chips and French fries was assessed by the international system (Colour cards for quality evaluation of potato chips). Best varieties, that showed (even after 6 months of storage) the highest sensory assessment at French fries (9), were Agria and Vladan. In case of potato chips the highest rating was 7 points (Laura, Mark, Vladan) after the storage time.
Food Science and Technology
Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (COS) leading to sugar accumulation and browning of chips. Slowing down the COS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color evaluation. Highest invertase activity with maximum RS (mg 100-1 g) and dark brown chips were observed in Kuroda following the Santé (247.83), Asterix (216.73), Crozo (193.42), Hermes (171.57) and Lady Rosetta (134.07) after storage at 3°C. Low RS were found in tubers stored at 7°C with good frying color in Lady Rosetta (98.23) followed by Hermes (104.31) and Crozo (113.27). Conclusively storage temperatures have significant effect on quality of tubers in which 7°C proved best with less RS and invertase activity having good frying color.
Effect of Cultivar on Quality Attributes of Sweet Potato Fries and Crisps
Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% -0.08%), sucrose (0.05% -1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% -24.6% and 75.4% -80.5%, respectively. Swelling power and solubility were 2.42 -2.88 and 0.11 -0.32, 5.01 and 0.02 -3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.
Culinary properties of selected potato cultivars in relation to storage
Culinary properties were assessed in 3 cultivars of potatoes: American, Lord and Denar, grown in the organic farm, after harvest and after long-term storage. Research material consisted of edible potato tubers grown in an organic farm in Solina, Podkarpackie voivodeship, Poland, in the period from 2010–2012. The experiment was carried out by a method of randomized blocks in three replications. Tuber culinary properties were evaluated in two periods: a) directly after the harvesting and b) after the end of the 8-month storage period. The American tuber had the brightest flesh and the best culinary properties. Tuber storage contributed to the deterioration of taste, odour, and colour, overcooking, and the flesh darkening in raw (after 4 hours) and boiled tubers (after 24 hours). Potatoes grown in organic farm system were characterized by a very good palatability, odour, colour and resistance to darkening in raw and boiled tubers. However, long-term storage deteriorated their taste, odour, tendency to overcooking and darkening of raw (after 4 hours) and boiled (after 24 hours) tubers flesh. Worse taste was a characteristic of tubers with a greater darkening tendency. The odour of tuber flesh after harvest was negatively correlated with flesh structure and moisture, and the taste with flesh colour. The overcooking tendency proved to be mostly related to flesh structure.
Journal of Animal & …, 2009
The cultivar, harvest time and storage method affect reducing sugars content of potato, which in turn influences the processing quality of French fries. Eight Kenyan potato cultivars (Tigoni, Desiree, Dutch Robyjn, Kenya Karibu and Kenya Sifa) and three advanced clones (393385.47, 391696.96 and 393385.39) were studied to determine their suitability for the chipping industry, and to determine the effect of harvesting time and storage conditions on their processing quality. Early harvesting of tubers resulted in significantly higher (P≤0.05) levels of reducing sugars (0.33-0.45 %) than harvesting at maturity (0.15-0.37 %). No significant change (P>0.05) occurred in the reducing sugar content when tubers were stored at ambient air conditions (15-19 o C/86-92 % RH) for up to 12 weeks. In cold storage (4 o C/95 % RH), tubers of all the cultivars accumulated more reducing sugars and none was suitable for chipping even after reconditioning for up to 3 weeks at ≥15 o C. Cold stored potatoes may, however, be suitable for mashing and or general home use. The information obtained in this study will inform Kenyan farmers and processors regarding the appropriate harvesting time and storage conditions for potatoes produced for chipping.
Effect of Chemical Treatments and Storage on Quality of Potato Chips
Experiments were conducted at Nqtional Potato Research Programme (NpRp), Khumaltar (1350 m asl) during the year o:f 2011 to stud! the efect of slices treatments with different chemic.lls before the preparation of chips and e/fect oJ dilferent storage methods and days for pi.eparation o;f chips. Potato cultivars Kufri Chipsona-2 and PRP 25861.1 were used for experiinefit.ttion to assess the efect o:f chemicals on chips and chips qualities beJore storqge. Same cultivars were used for diferent conditions and durations of stot.qge to assess chips quoliry-. Llndamaged and apparently health), tubers of more than 60 gtant weight were stored in ordinarl room temperature under dark (26.9 +1.1 6 o C) and cold store conditions at Bahju.for 90 days. Temperature and relatiye humidity of ordinat! storage room wqs recorded daily during the storage period. Obse\ation was recorded ot1 chips quality parameters like dry matter percentage, ,rpectf c gravi!!^ and reducing sugarc and freshly prepared chips qualities (colour, crispness, taste and over all acceptability). The results indicated that slices washed and dipped for I5 tninutes in f.eslt water was Jbund as efective x slice tteatment \,itll potassium meta bisulphate (slices dipped Jor 15 minutes in 0.25%t) for preparation of f.esh chips before storage. On the other hand, cold stored potatoes for 30 days qnd onwards were not suitable Jbr. preparqtion oJ chips due to the browning oJ chips as u result of higher reducing sugars. Chips prepared from 75 and 90 d4's stored potatoes undet da* at qmbienl temperatut e oJ ge otype respectireb) K(ii Chipsona-2 cnd PkP 25861.1 had acceplable chips colour and qualities.
The Effect of Preheating and Potato Cultivar on the Quality of Frozen French-Fries
To determine the preheating effect on frozen French - fries quality, four potato cultivars: Agria, Marfona, Auozonia & Auola were selected from Faridan region in Isfahan province & transferred to cold storage at temp.=5+0.5°C and RH=85-90%. At first, some physico – chemical characteristics of potato tubers such as specific gravity and dry matter content were measured by A.O.A.C methods. Also reducing sugar contents were analyzed by “High Performance Liquid Chromatography” (HPLC). The potato strips were blanched in hot water at different condition: 70°C - 4 min, 70 °C 10 min, 95 °C - 2min and then deep - fat fried at temperature 175°C for 2 minutes. Product quality properties such as texture, color and oil absorption were determined by standard methods. The data were analyzed using a factorial experiment in a completely randomized design, and average comparisons were made by by Duncan's multiple range test (p < 0.01). The results showed that blanching at 70 °C for 10 minutes m...
Food Science and Technology: An International Journal (FSTJ), 2018
The study reports on processing of potato strips from raw potatoes which were used for manufacturing of potato French fry. Moisture, vitamin C, reducing sugar, and ash contents of fresh potato of different varieties were determined. Shelf life of potato strips packaged in air tight polyethylene bags was assessed at freezing temperature. The effect of blanching on the shelf life of potato strips was investigated. Colour, and flavour of blanched potato strips were found acceptable up to 70 days and no microbial growth was found during the entire storage period. The potato French fry was tasted organoleptically by a panel of 10 judges, using 1-9 point of Hedonic scale. On the basis of sensory evaluations potato strips which were blanched, salted, and partially fried before storage got the highest score on the Hedonic scale among the other processed samples of the same variety. Among the varieties, Asterix was evaluated as the most preferred
Refrigeration and air conditioning systems, when operating under large temperature difference between the condenser and evaporator, consume significant amounts of energy. A vapour compression refrigeration cycle operated at two cold storage temperatures of 7 ± 1 and 14 ± 1 °C (CS 1 and CS 2 ) was investigated to study the effect of little high storage temperature on energy savings, changes in sugar content and chipping quality for three potato ((Solanum tuberosum L.) cultivars; Lady Rosetta, Diamont and Burren. These cultivars were stored for 16 weeks. The stored tubers were divided into two lots, one used as control (free sprouting) and the second was manually desprouted. Measuring of moisture loss, dry matter, sprouting, rotting, sugars content, starch and chipping quality reflected the shelf life of potato. The obtained results indicated that, the average daily actual coefficient of performance (COP) of the refrigeration systems was 4.19 and 4.99 for 7 and 14 °C, respectively. The COP of cooling system decreased and the energy consumption increased by lowering refrigeration temperatures. The saved energy was about 32.6% when potato tubers stored at 14 °C as compared to 7 °C. The loss in mass was minimized by storing cured sound potatoes in cold store. The two cultivars Lady Rosetta and Diamont proved to be the most suitable varieties for chips manufacture, since they contained the highest levels of total solids (25.4 and 24.2%, respectively) and specific gravity (1.086 and 1.082, respectively) and lowest levels of reducing sugars for manually desprouted tubers when stored at 14 °C. The dry matter content was higher in control tubers in comparison with manually desprouted ones. The starch content decreased with increasing of storage period in all treatments. Sugar content increases with the increase of storage period. The average reducing sugars was 1.08 and 1.25% in the first store (CS 1 ), and 0.89 and 0.94% in the second store (CS 2 ) for manually desprouted tubers of Lady Rosetta, and Diamont, respectively. The total tubers mass losses remained below 10% and free from shrivelling until 14 weeks of storage. The two used refrigerated temperatures can maintain potato tubers in their most edible, marketable conditions and acceptable level of dry matter and reducing sugars.
An overview of the factors affecting sugar content of potatoes
Annals of Applied Biology, 2004
Potatoes destined for making chips, French fries and other fried products, need to have low sugar content to avoid browning of the finished product. The sugar content of potatoes is determined by the genotype and several pre-and post-harvest factors. The major pre-harvest factors affecting sugar content are crop maturity, temperature during growth, mineral nutrition and irrigation, while important postharvest factors are mechanical stresses and storage conditions. Each genotype requires an ideal preand post-harvest treatment to maintain low sugar levels; any kind of stress results in sugar accumulations.