Effect of storage temperature and sprout inhibitors on mealiness, sloughing, and specific gravity of Russet Burbank potatoes

Cunningham, Helen H.; Zaehringer, Mary V.; Sparks, Walter C.

doi:10.1007/bf02860963

Cited by 12 publications

(3 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Eleven kilograms of each 1985 cultivar were sprayed with isopropyl-m-chlorocarbanilate ("Sprout Nip") before further storage at 7°C for 16 weeks. Cunningham et al (1966) found that mealiness of Russet Burbank potatoes changed little with use of sprout inhibitors or with storage time over l-6 months. Potatoes were stored at 21°C for 2 weeks before specific gravity, shear and taste panel mcasuremcnts and before starch and juice extraction took place.…”

Section: Methodsmentioning

confidence: 98%

“…Correlations reported here were calculated with data from each individual potato's specific gravity and the taste panel score from the same potato. Some literature has correlated average specific gravity of a group of potatoes within a cultivar with average taste panel scores (Shewfelt et al, 1955;Unrau and Nylund, 1957;Cunningham et al, 1966), and others are unclear as to .whether the correlations were grouped or were correlated with individual potatoes Barrios et al, 1963).…”

Section: Sensory Evaluationmentioning

confidence: 99%

See 1 more Smart Citation

Factors Related to Potato Mealiness

McCOMBER

Osman

Lohnes

1988

Journal of Food Science

View full text Add to dashboard Cite

Four potato cultivars from 1984 and 1985 growing seasons were studied. Specific gravity did not correlate with potato size or shear strength, nor could it be used to predict sensory mealiness scores. Shear strength measures of the cooked potatoes showed that the Russet Burbank had a particularly strong structure at low deformations. Starches from the two more mealy cultivars, Russet Burbank and Norchip, had slightly lower gelatinization temperatures than those from the two waxy cultivars, Pontiac and LaSoda. Gelatinization temperatures were higher in potato juices than in water. Starches from the two mealy cultivars gave swelling powers between those of the two waxy cultivars, but yielded higher solubles. Pontiac potato starch exhibited anomalous behavior in its resistance to swelling and in devclopmcnt of viscosity in the amylograph.

show abstract

Section: Methodsmentioning

confidence: 98%

Section: Sensory Evaluationmentioning

confidence: 99%

Factors Related to Potato Mealiness

McCOMBER

Osman

Lohnes

1988

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…In some cases, the samples belonging to different varieties had identical specific gravities but they differed in mealiness. This means that application of specific gravity as a practical method for mealiness detection is not absolutely reliable (Cunningham and others ). Similar results were reported by other researchers (Haddock and Blood ; Nylund and Poivan ).…”

Section: Mealiness Detection Approachesmentioning

confidence: 99%

Mealiness Detection in Agricultural Crops: Destructive and Nondestructive Tests: A Review

Arefi

Moghaddam

Mollazade

et al. 2015

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Mealiness is known as an important internal quality attribute of fruits/vegetables, which has significant influence on consumer purchasing decisions. Mealiness has been a topic of research interest over the past several decades. A number of destructive and nondestructive techniques are introduced for mealiness detection. Nondestructive methods are more interesting because they are rapid, noninvasive, and suitable for real-time purposes. In this review, the concept of mealiness is presented for potato, apple, and peach, followed by an in-depth discussion about applications of destructive and nondestructive techniques developed for mealiness detection. The results suggest the potential of electromagneticbased techniques for nondestructive mealiness evaluation. Further investigations are in progress to find more appropriate nondestructive techniques as well as cost and performance.

show abstract

The texture of cooked potatoes: A review

Warren

Woodman

1974

J Sci Food Agric

View full text Add to dashboard Cite

The literature concerning cooked-potato texture is reviewed and discussed in the light of three new hypotheses. First, that "mealiness" is the subjective perception of the flow characteristics ("viscosity") of cooked tissue and that this aspect of texture is controlled primarily by the solids content of the tuber. Second, that the reduction in tissue strength which occurs on cooking is due to water uptake by the polysaccharides of the cell wall. This increases the thickness of the cell wall and reduces the viscosity of the cell wall matrix: both effects combine to reduce the stress required to separate cells. Third, that, when the intrinsic properties of the cell wall material lead to excessive hydration, the adhesion between cells may be sufficiently reduced to allow spontaneous separation or "sloughing".

show abstract

Effect of storage temperature and sprout inhibitors on mealiness, sloughing, and specific gravity of Russet Burbank potatoes

Cited by 12 publications

References 9 publications

Factors Related to Potato Mealiness

Factors Related to Potato Mealiness

Mealiness Detection in Agricultural Crops: Destructive and Nondestructive Tests: A Review

The texture of cooked potatoes: A review

Contact Info

Product

Resources

About