Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

Abstract

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.

Drought stress during the growing season: Changes in reducing sugars, starch content and respiration rate during storage of two potato cultivars differing in drought sensitivity

“…In recent years, much research has been done to explain the causes of the accumulation of simple sugars in tubers, which is a key effect on the deterioration of the quality of fried products (Amjad et al., 2019; Copp et al., 2000; Grudzińska, 2012; Hertog et al., 1997; Mackay et al., 1990 ).…”

“…Much data can be found in the literature on varietal differences in the accumulation of reducing sugars (Hertog et al, 1997;Putz, 2004;Grudzińska, 2012Grudzińska, , 2016Amjad et al, 2019). It is also emphasized that the content of carbohydrate compounds in tubers is determined primarily by the potato variety (Grudzińska et al, 2014), but can be modified by soil (Antonious et al, 2001), climatic, meteorological and agrotechnical factors, such as planting and harvesting dates, irrigation, application of plant protection and fertilization (Gondwe et al, 2020;Grudzińska et al, 2014;Zarzecka & Gugała, 2009).…”

Suitability of donata and BRS F 132 cultivar for the potato processing industry

“…The high correlation between the sugar content and the color of the sticks after frying (Araújo et al, 2016; Duarte- Delgado et al, 2016;Amjad et al, 2020), is indicative that the sticks would have an inadequate color for processing, however, this was not observed, and categories 2 and 3 are suitable for the potato processing industry. This may occur, due to the non-enzymatic browning also being influenced by the content of amino acids, ascorbic acid and phenolic acids (Murniece et al, 2010).…”

Study on Post Harvest Losses in Potato in Different Storage Conditions

“…For cold stored potatoes, results showed that reducing sugar was found to increase significantly (p<0.05) with storage period in all the cultivars. The amount of reducing sugar increased is due to the enzymatic conversion of starch and sucrose to reducing sugar and decreased respiration rate (Amjad et al, 2020). The activity of the enzyme invertase, which hydrolyzes sucrose is high at lower storage temperature (Singh & Kaur, 2009).…”