Changes in color and sugar content of yellow-fleshed potatoes stored at three different temperatures |
| |
Authors: | Charles G Edwards James W Englar Charles R Brown John C Peterson Erik J Sorensen |
| |
Institution: | 1. Department of Food Science and Human Nutrition, Washington State University, 99164-6376, Pullman, WA, 99164-6376 2. J.R. Simplot Company, 83336, Heyburn, ID 3. USDA-Agricultural Research Service, 99350, Presser, WA 4. Englar Food Laboratories, Inc., 98837, Moses Lake, WA 5. Cooperative Extension, Washington State University, 99301, Pasco, WA
|
| |
Abstract: | Yellow-fleshed potatoes, Yukon Gold, Red Gold, Sag-maw Gold, Augsberg Gold, and AO82283.1 were compared to white-fleshed cultivars, Russet Burbank and Norchip, in relation to flesh color and sugar content during long-term storage. Yellow-fleshed cultivars had higher hue angles (h°) and chroma values (C*) compared to the white-fleshed potatoes. These values were consistently higher at all storage temperatures. Chroma values were maximum for most yellow-fleshed tubers when stored at 8.3 C for 84 days. As expected, lower concentrations of sucrose, glucose, and fructose were observed in tubers stored at 10 C compared to those stored at 3.3 and 8.3 C. After storage at either 3.3 or 8.3 C, Saginaw Gold, Augs-berg Gold, and AO82283.1 accumulated lower amounts of glucose or fructose compared to Norchip, Russet Burbank, Yukon Gold, and Red Gold. Although the yellow-fleshed clones accumulated up to 7.4 mg/g glucose or fructose when stored at 3.3 C, Saginaw Gold and Augsberg Gold responded well to reconditioning. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|