Quality of potato tubers as affected by freezing: I. texture,ascorbic acid and enzymatic discoloration

The effect of freezing on the turgor, ascorbic acid content and enzymatic discoloration of Katahdin and Atlantic potatoes was studied. Tubers were exposed to a temperature of ?20°C for 24 hrs. then thawed for 1 hr. at 20°C before analysis. Frozen tubers were then compared with unfrozen controls. Both varieties lost turgor following freezing and exuded a sticky liquid with increased thawing time. At the end of 3 hrs. thawing, a sponge-like texture was observed in both varieties. In both varieties freezing resulted in a significant reduction (p<.01) in ascorbic acid and phenolic content (p<.01). Enzymatic discoloration was also significantly reduced (p<.01) in both varieties.