Sugar content and dry matter in potatoes stored under fluctuating temperatures in non-refrigerated stores in Greece

Summary Potatoes were stored in non-refrigerated stores in the Marmarini area (central Greece, altitude about 50 m) and in the Polymylos area (northern Greece, altitude about 900m). In Polymylos, the tubers (cvs Fina and Spunta) were harvested in October 1985 and stored until April 1986; the temperature in the store fluctuated between −1°C and 14°C (mostly between 3°C and 7°C). In Marmarini, the tubers (cvs Sebago and Spunta) were harvested in December 1985 and stored until April 1986; the temperature in the store fluctuated between 0°C and 18°C (mostly between 5°C and 10°C). Every 1–2 months tubers were analysed for dry matter (DM), total sugars (TS) and reducing sugars (RS). In Marmarini, a significant increase of TS and RS was found in both cultivars from December to January, followed thereafter by a significant decrease. In Polymylos, a continuous (from November to April) increase in TS and RS was observed in cv. Fina while in cv. Spunta the sugars increased only until January, followed thereafter until April by a significant decrease.     

Comparison of textural and compositional attributes of green and white asparagus produced under commercial conditions

Maize ogi was supplemented with 10 and 20% toasted and untoasted okra meals. Yields and chemical composition of ogi, and okra meal, and ogi substituted with okra meal were determined. Brabender paste properties of ogi and ogi substituted with okra meal mixtures were determined. Sensory acceptability of cooked colored and flavored ogi pastes was determined. Yields of ogi were 67.8% while yields of the toasted and untoasted okra seed meals were 35.1 and 39.9% respectively. Supplementing ogi with okra meal increased protein,ash, oil and fiber contents, but reduced ogi viscosity. Addition of yellow color did not significantly improve the color rating, but addition of vanilla flavor improved the flavor of ogi supplemented with untoasted okra meal significantly.     

Sugar and dry matter changes in potatoes stored in a clamp in a mountainous region of Northern Greece

Summary Potato tubers (cvs Fina, Marfona and Spunta) were stored in a clamp in the region of Mount Vermion in Northern Greece (altitude about 1400 m) from October 1985 to April 1986. No sprout inhibitor was applied. Tubers were analysed for dry matter and sugar content at 2–4 month intervals. Cultivar and date of sampling had a no significant effect on dry matter but had a significant effect on the total and reducing sugar contents. A significant interaction between cultivar and date of sampling was observed for dry matter and sugars. A continuous increase of total and reducing sugars from October to April was found in tubers of cv. Marfona. In tubers of cvs Fina and Spunta the total and reducing sugars increased, significantly only until March, and thereafter decreased.     

Sugar and dry matter changes in potatoes overwintered in soil in Greece

Summary Potatoes were left in the soil from December, when the vines died, until February (cvs Claustar and Sebago) or April (cv. Spunta) in a location of central Greece with light, well drained soils and a mild climate. Tubers were analysed every two months for dry matter and sugar content and usually the dry matter content did not change significantly from December to February or April. The reducing sugars increased from December to February in tubers of all cultivars and significantly decreased in cv. Spunta from February to April.