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INFLUENCE OF STORAGE DURATION AND TEMPERATURE ON SWEET POTATO SUGAR CONTENT AND CHIP COLOUR.

Author(s) : PICHA D. H.

Type of article: Article

Summary

SUGAR CONCENTRATION AND CHIP COLOUR OF THREE ORANGE-FLESH AND TWO WHITE-FLESH SWEET POTATO CULTIVARS WERE DETERMINED AFTER VARIOUS LENGTHS OF STORAGE AT DIFFERENT TEMPERATURES. LIGHTEST COLOURED CHIPS WERE PRODUCED FROM ROOTS CHIPPED IMMEDIATELY AFTER HARVEST AND FROM CULTIVARS WHICH CONTAINED THE LOWEST LEVELS OF GLUCOSE AND FRUCTOSE. STORAGE OF ROOTS AT 305, 288.6 OR 280 K (32, 15.6 OR 7 DEG C) AFTER HARVEST RESULTED IN INCREASED SUCROSE, GLUCOSE AND FRUCTOSE CONCENTRATIONS AND DARKER COLOURED CHIPS.

Details

  • Original title: INFLUENCE OF STORAGE DURATION AND TEMPERATURE ON SWEET POTATO SUGAR CONTENT AND CHIP COLOUR.
  • Record ID : 1986-2322
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 1; 1986.01-02; 239-240; 2 tabl.; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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