Quality of potato CV. innovator submitted refrigeration and recondition

Abstract

The objective of this study was to determine the storage efficiency and reconditioning of potato cv. Innovator for processing. Tubers were stored at 6, 7 and 8 °C in the dark for 30, 60, 90, 120 and 150 days and reconditioned at 15 °C for 15 days. TRS and RS were reduced as storage temperature increased from 6 + 15 °C to 8 + 15 °C. Regardless of temperature and storage time, sugar contents were suitable for industry; however non-enzymatic browning remained in category 2 for up to 60, 90 and 150 days in tubers stored at 6 + 15 °C, 7 + 15 °C and 8 + 15 °C, respectively. Starch was influenced by storage time, despite the absence of temperature effect. Regardless of the temperature, sprouting started at 90 days, but the growth of shoots was directly proportional to the increase in temperature. The PPO and POD increased at the beginning of storage but did not cause darkening before the frying. Reduction in storage temperature followed by reconditioning did not delay the onset of sprouting, but reduced the size of sprouts, maintained adequate sugar levels, however it promoted non-enzymatic browning.

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

“…As demonstrated in this study, the effectiveness of reconditioning in restoring tuber quality in terms of reducing sugars is variety-dependent. The difference in the rates of decrease in the sugar content could be attributed to genotypic variations in starch degradation metabolism, sucrose content in tubers at harvest, the activity of major enzymes such as invertase, and the expression of vacuolar invertase inhibitor which regulates the activity of invertase enzyme [ 30 , 45 ].…”

“…This difference in observations could probably be attributed to the differences in variety and the storage conditions used. In addition to varietal differences and geographical variations during cultivation, the effectiveness of tuber reconditioning is significantly influenced by not only the period and temperature of reconditioning but also the cold-storage duration [ 30 , 38 ].…”

“…Potato tuber reconditioning, a process entailing exposing potatoes to higher temperatures (>20 °C) post cold storage for a period of time [ 29 ], has gained attention as a potential approach to mitigate the effects of CIS. This process aims at restoring the sugar balance in potatoes after cold storage, thereby enhancing product quality, especially color [ 30 ].…”

Cross-linked graphene oxide framework to enhance pervaporation separate property of waterborne polyurethane in food packaging materials

“…Packaging materials toxicity level should be as low as possible, which are important factors for the quality of products (Akarca, 2020), such as fruit preservation (Susilo et al, 2022), tuber crop (Pereira et al, 2021), meat (Qiao et al, 2022). Therefore, efforts should be made to build a bridge between GO/WPU membranes to conquer the cross-cutting effect of the two-dimensional structure in the next step.…”

Rapid determination of water content in potato tubers based on hyperspectral images and machine learning algorithms

“…Potatoes have high nutritional contents, such as various vitamins and minerals, including vitamin C, vitamin B6, niacin, folic acid, potassium, iron, and magnesium, as well as starch and water (Zhu et al, 2022). The processing of raw potato tubers to obtain various target products is important due to their nutritional and agronomic value (Nikzad et al, 2021;Pereira et al, 2021). Potatoes are used widely to produce flakes, flour, and other potato-based foodstuffs.…”