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Relationship of harvest sucrose content to processing maturity and storage life of potatoes

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Abstract

Potatoes capable of reaching low sucrose levels prior to harvest demonstrate superior processing maturity for chipping directly from intermediate temperature storage (11.7C, 53F). Forty-nine of fifty-three potato clones with a harvest sucrose rating (SR= mg sucrose/g tuber) between 1.0 and 2.8 chipped long term from storage (7.0 to 11.0 months). Eleven of twelve clones with an SR greater than 2.8 accumulated reducing sugars at a rapid rate and showed short term storage potential (0.5 to 5.3 months). A correlation coefficient of -0.845 was obtained by comparing the harvest SR value to the log10 of storage life with all clones sampled over two growing and storage seasons.

A standard sucrose rating (SR) procedure is described to rapidly detect annual variation in processing potato maturity to aid in determining proper post-harvest storage and utilization practices.

Resumen

Las papas capaces de alcanzar bajos niveles de sucrosa antes de la cosecha, demuestran inmadurez superior de procesamiento para producir papas fritas directamente de temperatura intermediaria de almacenamiento (11.7 C, 53 F). De 53 clones, 49 con una tasa de sucrosa de cosecha (SR = mg scrosa/g tuber) entre 1.0 y 2.8 produjeron papas fritas por periodos de tiempo largos de almacenamiento (7.0 to 11.0 meses). De 12 clones, 11 con un SR mayor a 2.8 acumularon azúcares reductores a una tasa rápida y mostraron potencial de almacenamiento corto (0.5 a 5.3 meses). Se obtuvo un coeficiente de correlación de 0.845, comparando el valor SR de cosecha con el log10 de la vida de almacenamiento de todos los clones muestreados durante dos estaciones de crecimiento y almacenamiento.

Se describe un procedimiento estandard de SR para detectar rápidamente variaciones anuales en procesamiento de maudrez de papas para ayudar en la determinación de almacenamiento después de la cosecha y las prácticas de utilización adecuada.

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Author notes

  1. J. R. Sowokinos (Associate Professor)

    Present address: Red River Valley Potato Research Laboratory, 311 5th Ave N.E, Box 113, 56721, East Grand Forks, Minnesota

Authors and Affiliations

  1. Department of Horticulture Science and Landscape Architecture, University of Minnesota, 55101, St. Paul, Minnesota

    J. R. Sowokinos (Associate Professor)

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  1. J. R. Sowokinos
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Additional information

Agricultural Experiment Station University of Minnesota Scientific Journal Series No.10056.

A Laboratory cooperatively operated by the North Central Region Agricultural Research Service, USDA; Minnesota Agricultural Experiment Station; North Dakota Agricultural Experiment Station; and The Red River Valley Potato Growers’ Association.

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Sowokinos, J.R. Relationship of harvest sucrose content to processing maturity and storage life of potatoes. American Potato Journal 55, 333–344 (1978). https://doi.org/10.1007/BF02852074

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  • DOI: https://doi.org/10.1007/BF02852074

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