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Effect of storage temperature on quality of potato tubers.

[In Japanese. / En japonais.]

Author(s) : KAZAMI D., TSUCHIYA T., KOBAYASHI Y., et al.

Type of article: Article

Summary

Potato tubers were stored at 5 °C for 120 days, then at 5, 20 or 33 °C for 70 days. In potatoes stored at 5 °C for 190 days continuously, sprouting and loss of fresh weight were not observed. Both total and reducing sugar content of potatoes increased rapidly during storage, while ascorbic acid content decreased gradually. In potatoes stored at 20 °C, sprouting occurred rapidly and fresh weight and total and reducing sugar contents decreased. In potatoes stored at 33 °C, sprouting was inhibited and total sugar content increased, but reducing sugar content decreased rapidly. Potatoes stored at 5 °C could not be used for crisps as they became dark brown, while those stored at 20 or 33 °C were acceptable. In large-scale storage of potatoes at 33 °C, the same physiological phenomena were shown as in laboratory-scale storage.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2002-2471
  • Languages: Japanese
  • Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 47 - n. 11
  • Publication date: 2000

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