104C-9 |
Effects of cold storage in the quality of low temperature resistant and susceptible cultivars of potato tubers |
D. SASAKI TAMAKI1, J. I. Himoto, and K. Itoh. (1) Laboratory of Agricultural Process Engineering, Graduate School of Agriculture. Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo, 060-8589, Japan Due to the seasonal nature of potato production, storage of high quality processing tubers is needed to meet the demand for the year round processing products Potatoes are stored between 8-12°C when intended for the chip industry and chemicals are sprayed on the tubers. However, with an increasing health consciousness among consumers, the use of chemicals on food products is becoming unpopular. Low temperature storage represents a good alternative to reduce the use of chemical products on potatoes and keep their quality. Our objective was to evaluate the changes in chemical and physical properties of four processing cultivars of potatoes during 6 months of storage at two temperature regimes. Low temperature susceptible tubers from Toyoshiro and Hokkaikogane cultivars and low temperature resistant potato tubers from North Chip and line P982 were used on this experiment. Tubers were stored at 2 and 6°C and were evaluated for quality attributes such as potato chip lightness, reducing sugars and ascorbic acid every 30 days for 180 days. Additionally texture, sprout development and moisture content were evaluated on all the samples. Our results showed that tubers stored at 2°C experimented a considerable decrease in their potato chips lightness values and increase in their reducing sugar content regardless of their cultivars. Of the potato tubers stored at 6°C, two different tendencies could be observed. The Toyoshiro and the Hokkaikogane cultivars suffered a considerable decrease in their lightness during the storage period. On the other hand, the low temperature resistant tubers, the North chip and the line P982 suffered a slight decrease in their lightness values and kept a low reducing sugar content. The results suggest that tubers of the North Chip and the line P982 maintain their good chipping properties after 6 months of storage at 6°C.
Session 104C, Fruit & Vegetable Products: Vegetables (Processed)
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