Effect of storage temperature on tuber composition,extrusion force,and Brabender viscosity

Kennebec potatoes were evaluated for the effect of storage temperature and time on tuber composition and on mealiness as measured by extrusion force of baked potato and Brabender viscosity of raw, lyophilized tissue. Potatoes from three specific gravity classes, 1.072, 1.082, and 1.090 (±0.001), were evaluated initially and after storage at 1.7°C for 2 and 3 mo., 7.2°C for 2 and 3 mo., 1.7°C for 2 mo. followed by 7.2°C for 1 mo., and 7.2°C for 2 mo. followed by 1.7°C for 1 mo. There were highly significant differences in mealiness associated with the storage treatments and with specific gravity. Mealiness decreased as temperature decreased. Mealiness estimates of tubers from the storage temperature reversal treatments were intermediate to those of the 7.2°C and 1.7°C treated tubers. Simple correlation analysis showed extrusion force and Brabender viscosity to be significantly and positively related to each other, to total starch and to swollen starch and significantly but inversely related to glucose and to the sum of glucose plus sucrose. Specific gravity and total solids were significantly but less highly positively correlated with both physical measurements. Multiple correlation-regression analysis showed only total starch to be significantly related to mealiness independent of the other compositional variables.