The chip‐processing potential of four potato (<i>Solanum tuberosum</i> L.) cultivars in response to long‐term cold storage and reconditioning

Kyriacou, Marios C.; Siomos, Anastasios S.; Ioannides, Ioannnis M; Gerasopoulos, Dimitrios

doi:10.1002/jsfa.3509

Cited by 5 publications

(4 citation statements)

References 20 publications

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“…After filtration, samples were sonicated for 25 minutes in water bath at 35 °C to eliminate air bubbles. Estimation of RS was done by HPLC (Perkin Elmer-series 200) as adopted by Kyriacou et al (2009). HPLC was equipped with NH 2 column, (25 cm × 4.6 mm id) and refractive index detector (ROD) at 214 nm wavelength.…”

Section: Sample Clean Up and Chromatographic Analysismentioning

confidence: 99%

Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

et al. 2020

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Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (COS) leading to sugar accumulation and browning of chips. Slowing down the COS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color evaluation. Highest invertase activity with maximum RS (mg 100-1 g) and dark brown chips were observed in Kuroda following the Santé (247.83), Asterix (216.73), Crozo (193.42), Hermes (171.57) and Lady Rosetta (134.07) after storage at 3°C. Low RS were found in tubers stored at 7°C with good frying color in Lady Rosetta (98.23) followed by Hermes (104.31) and Crozo (113.27). Conclusively storage temperatures have significant effect on quality of tubers in which 7°C proved best with less RS and invertase activity having good frying color.

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Section: Sample Clean Up and Chromatographic Analysismentioning

confidence: 99%

Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

et al. 2020

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“…In addition to the storage conditions the positive response is influenced by the cultivar used, study with 'Diamond' , 'Hermes' , 'Lady Rosetta' and 'Spunta' stored at 4 or 5 °C for 30, 60, 120 and 150 days followed by Rebuild at 16 °C for 0, 15 and 30 days showed improvement in the terrors of AR, AST and coloration after frying. For Hermes cultivar, 15 days of reconditioning were sufficient, while for Lady Rosetta cultivar 30 days, while 'Diamond' and 'Spunta' remained below standard in these evaluated reconditioning periods (Kyriacou et al, 2009).…”

Section: Resultsmentioning

confidence: 84%

Quality of potato CV. innovator submitted refrigeration and recondition

et al. 2021

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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.

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“…The estimation of reducing (fructose, glucose) and non-reducing (sucrose) sugar was carried out by HPLC (Perkin Elmerseries 200) equipped with polar bonded phase NH2 column (25 cm x 4.6 mm id) and refractive index detector (RID) set at 214 nm wavelength. The mobile phase of acetonitrile:water (80:20) was used with 1.5 mL min -1 flow rate and column temperature maintained at 40°C (Kyriacou et al, 2009). Chips preparation and sensory evaluation: Five tubers per each cultivar were taken out, hand washed, abrasive peeled and cut longitudinally into uniform 1.5 mm thick slices by using an automatic slicer.…”

Section: Sample Procurementmentioning

confidence: 99%

Screening Potato Cultivars for Low Sugar Accumulation During Storage at Various Storage Temperatures

Amjad¹

2017

PAKJAS

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Low sugars and light frying color are key traits to be observed during storage while assorting the potatoes for chips/fries preparation. Selecting the best cultivars reflects an important element for effective and economical processing by the industry. Six commercial potato cultivars were selected to evaluate their behavior and chipping potential regarding sugar accumulation during storage for a period of 160 days at various temperatures (3, 7 and 11°C). All the temperatures posed significant effect on sugar contents during storage however, high sugar accumulation was noticed at 3°C for all the cultivars ranged from 29.03 to 255.38 for glucose, 26.78 to 253.11 for fructose and 55.33 to 114.45 mg100 -1 g fresh weight for sucrose. Storage at 11°C had least effect on sugar accumulation than 3°C and 7°C. Chips color was used as an index to evaluate the processing quality as well as sugar accumulation. At the end of storage, sugar accumulation and chips color were found in order of (low to high) Lady Rosetta < Hermes < Crozo < Asterix < Santé < Kuroda. Consequently, significant variability among the cultivars was observed whereas Lady Rosetta (golden yellow), Hermes (slightly yellow) and Crozo (yellow) were found to be the most suitable cultivars for fries/chips preparation.

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The chip‐processing potential of four potato (Solanum tuberosum L.) cultivars in response to long‐term cold storage and reconditioning

Cited by 5 publications

References 20 publications

Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars

Quality of potato CV. innovator submitted refrigeration and recondition

Screening Potato Cultivars for Low Sugar Accumulation During Storage at Various Storage Temperatures

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