Changes in the content of L-ascorbic acid,glucose, fructose,sucrose and total glycoalkaloids in potatoes (cv. Bintje) stored at 7, 16 and 28°C |
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Authors: | Anita R Linnemann André van Es Klaasje J Hartmans |
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Institution: | (1) Institute for Storage and Processing of Agricultural Produce (IBVL), P.O. Box 18, 6700 AA Wageningen, Netherlands;(2) Present address: Thorbeckestraat 368, 6702 CG Wageningen, Netherlands |
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Abstract: | Summary We investigated the changes in the content of L-ascorbic acid (L-AA), glucose, fructose, surose and total glycoalkaloids (TGA)
during storage of potatoes, cv. Bintje, for 12 weeks at 7,16 and 28°C. The initial amount of L-AA was 8.2 mg/100g fresh weight;
after 12 weeks' storage at 7°C it had decreased, while at 16 and 28°C it had increased. The sugar content went up most in
potatoes stored at 28°C, but remained below the level at which potatoes taste sweet. The sugar content rose slightly at 16°C,
while it decreased in tubers stored at 7°C. The initial TGA content, in equivalent amounts of α-solanine, was 3.6 mg/100 g
fresh weight; after 12 weeks' storage it had decreased slightly at all three storage temperatures. |
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Keywords: | vitamin C sugars α -solanine |
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