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Changes in the surface morphology of starch granules of the cultivated potato, Solanum tuberosum L. during storage.

Author(s) : COTTRELL J. E., DUFFUS C. M., MACKAY G. R., ALLISON M. J.

Type of article: Article

Summary

Low temperature sweetening is a major problem to chip and crisp manufacturers as it results in the production of unacceptably dark fry products. Cryo-electron microscopy was used to examine the changes which occur to the surface morphology of starch granules from potato cv. Record and Brodick tubers stored at 4 and 10 deg C. At harvest, the surface of the starch granules was smooth but during storage the surface of the granules became progressively more pitted. The feasibility of using this techique to determine whether increased starch break-down occurs at low storage temperatures is discussed.

Details

  • Original title: Changes in the surface morphology of starch granules of the cultivated potato, Solanum tuberosum L. during storage.
  • Record ID : 1995-3015
  • Languages: English
  • Source: Potato Res. - vol. 36 - n. 2
  • Publication date: 1993

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