The Influence of Cooling Technology and Ventilation Types on the Content of Biologically Active Substances in Potatoes During Its Storage

Демиденко, Г А

doi:10.36718/1819-4036-2021-2-174-180

Cited by 2 publications

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“…Картофель является одним из наиболее употребляемых продуктов питания в нашей стране. Картофель содержит белки, углеводы (крахмал, моно-и олигосахариды, пищевые волокна), витамины, минеральные вещества и природные антиоксиданты [3,4,5]. Клубни картофеля отличаются высокой пищевой ценностью, хорошими вкусовыми качествами при любом способе их приготовления, а также легкой перевариваемостью и быстрым выведением из организма человека [6,7].…”

Section: Introductionunclassified

Changes in the biotechnological potential of potatoes during storage

Shamkova,

Sokol,

Tyutyunik

et al. 2024

Novye tehnologii

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The influence of the traditional method of storing potato varieties, namely Gala, Colombo, Red Scarlett, grown in the Southern Federal District, on its biotechnological potential was studied. It was determined that in the tubers of the Gala varieties the dry matter content was – 25.20%, in Red Scarlett – 22.6%, the ratio of protein and starch in the tubers of the Gala varieties (1: 11.1) and Red Scarlett (1: 10.7), which indicated their good technological properties. The Colomba variety had a dry matter content below 20%, and the protein to starch ratio also had a lower value (1: 9.3). Protein losses during storage amounted to, in varieties of , in%, Gala – 7.5; Colomba – 9.2; Red Scarlett – 4.9; starch loss – 10.9; 8.8; 17.8 respectively. The mass fraction of reducing sugars decreased in all potato varieties, in%: Gala – by 39.4; Colomba – at 67.7; Red Scarlett – at 55.0. The loss of vitamin C during storage was, in varietiesof, in% Gala – 23.8; Colomba – 26.8; Red Scarlett – 33.3. It was determined that potato tubers contained a level of nitrates that was acceptable for food raw materials and food products, while their content decreases during storage. Nitrate losses were, in varieties, in%, of Gala 57.1; Colomba 49.0; Red Scarlett 54.6. Changes in the physical and chemical properties of potatoes after storage indicate the preservation of the biotechnological potential of the raw material and the possibility of its use in public catering establishments. The Gala variety of potatoes is universal for processing in catering establishments; it is suitable for use in dishes (boiled, fried, baked), preparing multifunctional semi-finished products (for salads, soups), chips, crispy potatoes, etc.

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Section: Introductionunclassified

Changes in the biotechnological potential of potatoes during storage

Shamkova,

Sokol,

Tyutyunik

et al. 2024

Novye tehnologii

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“…For normal life activity, a person needs biologically active substances that he receives with food, in particular with potatoes [3,4,5,6]. Starch is a valuable biologically active substance contained in potato tubers [7,8,9,10].…”

Section: Introductionmentioning

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The quality of potato tubers and yield by using fertilizer systems

Демиденко

Turygina

Martynova

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Potatoes belong to the most important food crop, are a useful food product and a valuable raw material for food products. The quality of potato tubers depends on the fertilizer’s application and the doses of the active substance. The study about the influence of fertilizer systems (organic, organic-mineral, mineral) on the productivity and quality of potato tubers is relevant. The effect on the quality of potatoes when using fertilizer systems depends on the soil and climatic conditions of the natural cultivation zone, biological characteristics of the variety and other factors. Starch is an indicator of the quality of potato tubers. The starch content in potato tubers increases with the use of mineral fertilizers. The starch content in tubers of early-ripening potato varieties increases their marketability. During heat treatment, the size of starch grains affects the consistency of potato pulp.

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The Influence of Cooling Technology and Ventilation Types on the Content of Biologically Active Substances in Potatoes During Its Storage

Cited by 2 publications

References 0 publications

Changes in the biotechnological potential of potatoes during storage

Changes in the biotechnological potential of potatoes during storage

The quality of potato tubers and yield by using fertilizer systems

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