Changes in the surface morphology of starch granules of the cultivated potato,Solanum tuberosum L. during storage

Summary Low temperature sweetening is a major problem to chip and crisp manufacturers as it results in the production of unacceptably dark fry products. Cryo-electron microscopy was used to examine the changes which occur to the surface morphology of starch granules from tubers of cultivars Record and Brodick stored at 4°C and 10°C. At harvest, the surface of the starch granules was smooth but during storage the surface of the granules became progressívely more pitted. The feasibility of using this technique to determine whether increased starch breakdown occurs at low storage temperatures is discussed. Deceased.