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Chipping performance of three processing potato cultivars during long-term storage at two temperature regimes

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Abstract

Three potato cultivars (Russet Burbank, Norchip, and Gemchip) grown with nitrogen applied at three rates were stored at two temperature regimes (Treatment 1: 13 months at 10 CTreatment 2: 1 month at 10 C; followed by a 1 C decrease per week until tubers were 4 C; followed by 6 months at 4 C; followed by a 1 C increase per week until tubers were 10 C; followed by 3 months at 10 C). Tuber chemical components and potato chip appearance were measured at harvest and after 3, 6, 9, 11, 12, and 13 months; these measurements were performed within 24 hours of the time potatoes were removed from storage. Sugar responses (tuber glucose, fructose, sucrose) and potato chip appearance were affected by cultivar over time in both years and storage temperatures. Russet Burbank tubers displayed a significantly higher glucose forming potential and produced darker appearing chips, regardless of storage temperature or time in storage, compared to Norchip and Gemchip. Potatoes receiving a cold-storage treatment contained less sugar and produced lighter appearing chips after 12 months storage compared to tubers stored at a constant 10 C for 12 months. The linear association between tuber chemical components and potato chip appearance varied with storage temperature.

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Authors and Affiliations

  1. Department of Grain Science and Industry, Kansas State University, 66506-2201, Manhattan, KS

    Timothy J. Herrman (Assistant Professor)

  2. College of Agriculture, University of Idaho, 83844, Moscow

    Stephen L. Love (Associate Research Professor), Bahman Shafii (Director of Statistical Programs) & Robert B. Dwelle (Research Professor)

Authors
  1. Timothy J. Herrman
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  2. Stephen L. Love
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  3. Bahman Shafii
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  4. Robert B. Dwelle
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Herrman, T.J., Love, S.L., Shafii, B. et al. Chipping performance of three processing potato cultivars during long-term storage at two temperature regimes. American Potato Journal 73, 411–425 (1996). https://doi.org/10.1007/BF02849514

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  • DOI: https://doi.org/10.1007/BF02849514

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