Utilizing the stored crop

Walsh, John R.

doi:10.1007/bf02851681

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Tuber Maturity1

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Cited by 4 publications

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“…Potatoes are physically mature, when vines have senesced and tubers have developed a degree of skin set. Also, a low SR does not necessarily mean that chip quality will be high (Mazza, 1983;Walsh, 1995). However, tubers may be physically mature, without being chemically mature (i.e.…”

Section: Tuber Maturitymentioning

confidence: 99%

An overview of the factors affecting sugar content of potatoes

Kumar

Singh

Kumar

2004

Annals of Applied Biology

202

166

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Potatoes destined for making chips, French fries and other fried products, need to have low sugar content to avoid browning of the finished product. The sugar content of potatoes is determined by the genotype and several pre-and post-harvest factors. The major pre-harvest factors affecting sugar content are crop maturity, temperature during growth, mineral nutrition and irrigation, while important postharvest factors are mechanical stresses and storage conditions. Each genotype requires an ideal preand post-harvest treatment to maintain low sugar levels; any kind of stress results in sugar accumulations.

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Section: Tuber Maturitymentioning

confidence: 99%