Abstract:Reducing the storage temperature delays sprouting and increases the storage period, prolonging the supply to the industry. However, it may cause enzymatic browning before frying and non-enzymatic browning over frying. Therefore, the objective of this study was to determine the effects of a reduction in the temperature and storage time on the quality of cv. Innovator intended for frying. Potato tubers were stored at 6, 7 and 8 °C for 150 days. This study analyzed the total soluble sugars (TSS), non-reducing sug… Show more
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