Potato Tuber Storage: Biochemical and Physiological Changes

Plas, L.H.W. van der

doi:10.1007/978-3-642-72773-3_9

Cited by 12 publications

(3 citation statements)

References 64 publications

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“…However, storage at these temperatures is not suitable for chip‐making. Low temperature storage causes cold injury (Chourasia and Goswami 2001) and also leads to buildup of reducing sugar (Van der Plas 1987), resulting in loss of texture and undesirable coloration on processing (Habib and Brown 1957). Though higher temperatures (10 to 12 °C) are reported to be suitable for storing potato for making chips, on prolonged storage there are severe sprouting losses (Thomas 1984).…”

Section: Introductionmentioning

confidence: 99%

Irradiation in Combination with Higher Storage Temperatures Maintains Chip‐Making Quality of Potato

Kumar¹,

Khade²,

Dhokane³

et al. 2007

Journal of Food Science

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Freshly harvested and well-suberized potato (Solanum tuberosum) of varieties Kufri Jyoti, Lady Rosata, Kufri Laukar, and Hermises were processed by radiation at 78/149 Gy (D(min)/D(max)) dose and stored at 12 +/- 2 degrees C for 8 mo from March to October for assessment of chip-making quality. The firmness of the tubers in all the varieties processed remained unchanged during the period of storage. Chips of the desirable quality could be prepared from 7-mo stored Lady Rosata, Hermises, and Kufri Jyoti varieties, whereas, in Kufri Laukar, the quality chips could be prepared with tubers stored not beyond 5 mo. In the present study, varietal differences were found to influence the chip-making quality of irradiated potato. Tubers with high reducing and total sugar (>2%) were found to be unsuitable for chip-making. The quality of chips, however, was not affected much by the change in internal color of the tuber during storage beyond 6 mo. The results suggested the efficacy of gamma irradiation for ensuring availability of the processing quality potato during lean periods from September to October.

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Section: Introductionmentioning

confidence: 99%

Irradiation in Combination with Higher Storage Temperatures Maintains Chip‐Making Quality of Potato

Kumar¹,

Khade²,

Dhokane³

et al. 2007

Journal of Food Science

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“…Con el objetivo de poder evaluar el efecto varietal, el cultivo de las diferentes variedades se realizó bajo las mismas condicionas ambientales y con las mismas prácticas culturales: terreno, siembra, fertilización (N 12,2%; P 2 O 5 31%; K 2 O 7,1%; MgO 5,4%; SO 4 7,1%), aporca (N 9,1%; P 2 O 5 8,0%; K 2 O 25,1%; MgO 2%; SO 4 10,6% CaO 4%), defoliación y cosecha. Se recolectó 20 kg de tubérculos al azar de cada variedad en las diferentes parcelas útiles previamente definidas y se almacenaron a 10ºC, de acuerdo con Van der Plas (1987) y Cottrell et al (1993).…”

Section: Materials Vegetalunclassified

Propiedades físico-químicas y parámetros de calidad para uso industrial de cuatro variedades de papa

Hasbún,

Esquivel,

Brenes

et al. 2008

RAC

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Se comparó el contenido de sólidos totales, almidón, azúcares reductores y la gravedad específica de 3 variedades promisorias de papa de reciente introducción en Costa Rica (MNF-41, MNF-72 y MNF-80) y de la tradicional Floresta mediante análisis gravimétricos y espectrofotométricos. El color y la textura en bastones de papa prefrita congelada, como producto terminado, y papa tostada, fueron evaluados instrumentalmente. Para el contenido de grasa se utilizó el método de Soxhlet. La MNF-80 mostró el contenido mayor de sólidos totales y almidón, con 23,1 y 20,8%, respectivamente; y Floresta los contenidos más bajos con 15,9% y 13,4%, respectivamente. Existe una correlación (R2=0,97) del contenido de sólidos totales con la gravedad específica de los materiales. La MNF-80 presentó el porcentaje menor de azúcares reductores con 0,076%; mientras que MNF-41 y MNF-72 presentaron 1,142 y 1,384%, respectivamente. En los bastones de papa prefrita congelada, el porcentaje mayor de grasa se encontró en la MNF-80 y el menor en las MNF-72 y Floresta. No se observó diferencias en el oscurecimiento y textura entre variedades. En las papas tostadas la MNF-80 presentó un contenido menor de grasa y de grado de oscurecimiento. Las hojuelas elaboradas a partir de la MNF-72 y la MNF-80 mostraron valores de firmeza mayores. En la absorción de grasa, hubo un comportamiento distinto según el producto elaborado; en los bastones de papa prefrita congelados de la MNF-72 y Floresta, la absorción de grasa en el producto terminado fue menor, mientras que en las papas tostadas los contenidos de grasa menores se obtuvieron con la MNF-80.

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“…However, storage at these temperatures is not suitable for chip making. Cold injury (Chourasia & Goswami, 2001) and an increase of reducing sugars ( Van der Plas, 1987) due to low temperature storage causes loss of texture and undesirable colouration on processing of potato (Habib & Brown, 1957). Higher temperatures of 10-12°C have been reported to be suitable for storing potatoes for making chips (Buitelaar, 1987).…”

Section: Introductionmentioning

confidence: 99%

Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes

Mulla

Bharadwaj²,

Annapure

et al. 2011

Food Chemistry

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Potato Tuber Storage: Biochemical and Physiological Changes

Cited by 12 publications

References 64 publications

Irradiation in Combination with Higher Storage Temperatures Maintains Chip‐Making Quality of Potato

Irradiation in Combination with Higher Storage Temperatures Maintains Chip‐Making Quality of Potato

Propiedades físico-químicas y parámetros de calidad para uso industrial de cuatro variedades de papa

Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes

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