Processing quality of potato tubers produced during autumn and spring and stored at different temperatures

Abstract

BISOGNIN DA. 2012. Processing quality of potato tubers produced during autumn and spring and stored at different temperatures. Horticultura Brasileira 30: 91-98. ABSTRACTThe objective of this work was to access processing quality of potato clones (Solanum tuberosum) Asterix, SMINIA793101-3, and Missaukee cultivated during spring and autumn growing seasons and stored at 4, 8, 12, or 25ºC. Clones grown in spring had shorter dormancy than clones grown in autumn. Potato tubers grown in spring and autumn and stored at 4ºC, as well as tubers grown in autumn and stored at 8ºC had no sprouting for six months. Among clones grown in autumn, the longest dormancy period during storage at 12ºC was observed in the clone SMINIA793101-3, and at 25ºC was in the clone Asterix. In potato tubers grown in spring, the longest dormancy period during storage at 8ºC was observed in the clones SMINIA793101-3 and Missaukee, at 12ºC was in the clone SMINIA793101-3, and at 25ºC was in the clones Asterix and Missaukee. Potato tubers grown in spring had higher dry matter, starch content, and respiration rates, and lower reducing sugar, and total polyphenol content. The only exception was the Missaukee that had similar dry matter content in both growing seasons. In general, storage at 4ºC and 8ºC were more effective in reducing respiration rates and maintaining higher dry mater content of potato tubers. Chip darkening, reducing sugars, and total polyphenol content increased during storage of potato tubers. Darker chip color, higher reducing sugars and polyphenol content were obtained during storage at temperatures of 4ºC and 8ºC. These results suggest that the best storage temperature depends on genotype, tuber physiological age, and growing conditions.

Yield, Dry Matter, Specific Gravity and Color of Three Bangladeshi Local Potato Cultivars as Influenced by Stage of Maturity

“…Color is also an important quality attribute which influences the acceptability of fried products (Nourian et al, 2003). Golden yellow color is considered to be the best for high quality potato chips (De Freitas et al, 2012). Specific gravity is positively correlated to dry matter and starch content in several researches.…”

Effect of Variety and Storage on the Tuber Quality of Potatoes Cultivated in the Eastern Highlands of Ethiopia

“…But as the storage time progressed to 40 and 60 days, there were significant decreases in the dry matter yield and specific gravity. Corroborating this result, Freitas et al, (2012) reported a significant decreasing trend in the specific gravity and dry matter contents of the potato tubers stored for 180 days at 12 o C. The decrease in the potato tuber dry matter and specific gravity in response to the prolonged duration of storage can be attributed to the gradual respiratory biochemical starch breakdown to sugars that is used up to maintain life of the tuber with concurrent production of carbon dioxide and water vapour (Bisognin et al, 2008). Potato tuber dry matter contents and specific gravity are predictors of the potato tubers end use quality.…”

Variação nos ganhos de seleção para caracteres de qualidade de tubérculos de batata na região Sul do Brasil

“…Os caracteres matéria seca e amido são correlacionados, uma vez que o amido representa a maior parte da matéria seca do tubérculo (FREITAS et al, 2012). Nesse caso, à medida que as condições de cultivo do verão favorecem o acúmulo de matéria seca, ocorre o aumento do teor de amido.…”

“…II Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri), Estação Experimental de São Joaquim, São Joaquim, SC, Brasil. além da condição de armazenamento dos tubérculos (AFFLECK et al, 2012;FREITAS et al, 2012). O teor de matéria seca afeta o rendimento industrial e a textura da batata processada (ROMMENS et al, 2010).…”

“…O cultivo de verão de altitude, por outro lado, apresenta condições mais adequadas para a expressão dos caracteres de qualidade de tubérculo (SOUZA et al, 2011). É conhecido que tubérculos produzidos no outono apresentam maturidade irregular, ocasionando rápido acúmulo de açúcares redutores no armazenamento, o que os torna impróprios para o processamento industrial (FREITAS et al, 2012). Além disso, tubérculos imaturos apresentam menor teor de amido e maior variação nos teores de amilose (NODA et al, 2004;MULLER et al, 2009;).…”