The effect of maturity at harvest on potato quality during storage.

Author(s) : HERTOG M. L. A. T. M., TIJSKENS L. M. M., HAK P. S.

Summary

The quality of potatoes for the frying industry is largely determined by the reducing sugar content. The more sugars accumulate during storage, the darker the frying colour. The moment of harvest strongly determines the extent of sweetening during storage. Besides the moment of harvest, there are all kinds of pre-harvest factors determining the maturity of harvest. Experimental data were analyzed with the available model describing sugar accumulation during storage as a function of time, temperature and moment of harvest. A method is described to estimate the degree of cold susceptibility at the start of storage.

Details

Original title: The effect of maturity at harvest on potato quality during storage.
Record ID : 2001-1437
Languages: English
Source: Agri-food quality II: quality management of fruits and vegetables.
Publication date: 1998/04/22
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Potato; Harvesting; Quality; Storage; Ripening (fruit); Vegetable