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Cold storing ability. Studies on potato cultivars.

[In German. / En allemand.]

Author(s) : GRASSERT V., SCHULER K.

Type of article: Article

Summary

Low-storage temperatures (not higher than 8 deg C) are associated with increased reducing sugar contents in potato tubers, which produce dark-coloured substances with a bitter taste via the Maillard reaction in processed potatoes. Trials were carried out to select cultivars with potential cold storing ability. Crisps produced from tubers at the end of storage showed discoloration in all cultivars, and only 1.5% of deep-fried tuber samples were of medium processing quality. Reducing sugar contents ranged from 0.29-0.59%. It is concluded that cold storing quality of the cultivars tested is too low for use in a breeding programme on this trait.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1994-3587
  • Languages: German
  • Source: Kartoffelbau - vol. 44 - n. 2
  • Publication date: 1993

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