Effects of Reconditioning on the Quality of Different Processing Potato Cultivars after Low Temperature Storage

Sasaki-Tamaki, Doris; Perez, K; Himoto, Jun-ichi; Itoh, Kazuhiko

doi:10.5891/jafps.30.129

Cited by 1 publication

(1 citation statement)

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“…However, it is suggested that at higher temperatures, the enzymes responsible for sugar accumulation in cold storage are suppressed, while the enzymes involved in the conversion of sucrose to starch may be stimulated. Approximately 80% of the reducing sugars are reconverted to starch, and the remaining 20% are degraded through respiration [ 44 ]. As demonstrated in this study, the effectiveness of reconditioning in restoring tuber quality in terms of reducing sugars is variety-dependent.…”

Section: Resultsmentioning

confidence: 99%

Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries

Gikundi,

Buzera,

Orina

et al. 2024

Foods

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The effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya. The potatoes were stored at 4 °C for 30 days, followed by removal and storage at 22 ± 3 °C for 9 days during which changes in sugar concentration were evaluated every two days. In parallel, potato chips and French fries were processed, and their colors were determined. The results showed that sugar content decreased significantly with increasing reconditioning time. The relative decrease in fructose content was the highest (p < 0.05) in Dutch robjin (57.49%), followed by Shangi (49.22%) and Unica (38.18%). Glucose content decreased by 54.1% in Dutch robjin, 49.5% in Shangi, and 50.8% in Unica. The lightness (L*) of French fries and chips increased significantly (p < 0.05) with reconditioning time while the redness (a*) values decreased significantly (p < 0.05) across all varieties. The correlation between lightness and the total reducing sugar content of the potatoes was r < −0.93, indicating a strong negative correlation for both products. The coefficient of determination showed that the glucose content of the tubers accounted for 80.5–97.6% of the lightness of French fries and 88.4–94.2% for potato chips. The critical glucose content range for acceptable products in French fries and chips based on the color (L* and a*) values was 12–22 mg/100g and 8–14 mg/100g, respectively, for the varieties in this study.

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Section: Resultsmentioning

confidence: 99%