Ideal temperature and storage period for commercial potato cultivars selected for frying

Abstract

Potatoes for industrial processing must have high dry matter, low sugar and free from damage or disease. The objective was to determine the ideal temperature and storage period of commercial cultivars for frying. Tubers of Asterix and Cronos cultivars were stored in a cold chamber (Gallant CMC4 Premium) inside plastic boxes at 6 and 8 °C with 85 to 95% humidity for 180 days. Accumulated mass loss (PMA), alcohol insoluble solids (SIA), total soluble sugars (AST), non-reducing sugars (ANR), reducing sugars (AR), polyphenoloxidase activity (PPO) and enzymatic and non-enzymatic browning were analyzed. The PMA of Asterix at 6 and 8 ºC and Cronos at 6 °C was higher. The SIA of both cultivars stored at 6 ºC were lower and AST, AR and ANR higher. Those parameters of Cronos and Asterix did not differ between temperature or storage period. The browning was greater in the fried sticks of Asterix and Cronos stored at 6 ºC (4 to 5) for 60 and 90 days and at 8 °C (2 to 3) for 180 days, respectively. The ideal temperature and storage period for Asterix and Cronos cultivars is 8 ºC for a maximum of 120 days due to non-enzymatic browning.

Evolution of Some Biochemical Parameters during Cold Storage and Their Effect on the Formation of Acrylamide in Fried Potatoes

“…According to Salomão et al (2022), tubers stored at ambient temperature had tens of times lower levels of reducing sugars than those stored at 5C or 6C. Cruz et al (2021) detected higher levels of total reducing soluble sugars in tubers, of two cultivars, stored at 6C with a peak at 30 days of storage and a reduction in the other periods. The increase in reducing sugars in tubers stored at 6C after 30 days is due to increased invertase.…”

“…These results were similar to those obtained in this study. According to Cruz et al (2021), cold is also an abiotic stress for potato tubers, which can induce enhanced starch-sugar metabolism and cause sugar accumulation.…”

Climate Change Impacts on Potato Storage

“…Although low storage temperatures can lead to the degradation of cell membranes [57], they are still commonly used to prolong the storability of potatoes [58,59]. For instance, low-temperature storage can reduce losses due to sprouting, wilting, and diseases [60]. According to the work of Rastovski and Es [51], storage temperature significantly influences potato storability, showing a maximum difference of 5 times in the approximate duration of storage (see Table 3).…”

“…Potatoes for fresh consumption can be stored at lower temperatures, whereas those designated for chipping and French frying should be stored at relatively higher temperatures. One reason for this distinction is that potatoes stored at excessively low temperatures tend to produce unacceptably dark fry products [61], due to the accumulation of reducing sugars such as glucose and fructose [60,62].…”