Advertisement

American Potato Journal

, Volume 55, Issue 6, pp 333–344 | Cite as

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

  • J. R. Sowokinos
Article

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.

Key words

Sucrose potato maturity storage prediction chip quality 

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.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literature Cited

  1. 1.
    Appleman, C. O. and E.V. Miller. 1926. A chemical and physiological study of maturity in potatoes. J Agric Res 33: 569–577.Google Scholar
  2. 2.
    Burton, W. G. 1965. The sugar balance in some British potato varieties during storage. Eur Potato J 8: 80–91.CrossRefGoogle Scholar
  3. 3.
    Cunningham, C. E. and F. J. Stevenson. 1963. Inheritance of factors affecting potato chip color and their association with specific gravity. Am Potato J 40: 253–265.Google Scholar
  4. 4.
    Davis, R. B. 1951. The quality and yields of potato chips processed from 24 varieties of potatoes held under varying conditions. (Master’s thesis, Ohio State University)Google Scholar
  5. 5.
    Denny, F. E. and N. C. Thornton. 1942. The third year’s results on storage of potato tubers in relation to sugar content and color of potato chips. Contr Boyce Thompson Inst 12: 405–429.Google Scholar
  6. 6.
    Ewing, E. E. and M. H. McAdoo. 1971. An examination of methods used to assay potato tuber invertase and its naturally occurring inhibitor. Plant Physiol 48: 366–370.PubMedGoogle Scholar
  7. 7.
    Habib, A. T. and H. D. Brown. 1956. Factors influencing the color of potato chips. Food Technology 10: 332–336.Google Scholar
  8. 8.
    Habib, A. T. and H. D. Brown. 1957. Role of reducing sugars and amino acids in the browning of potato chips. Food Technology 11: 85–89.Google Scholar
  9. 9.
    Isherwood, F. A. 1973. Starch-sugar interconversion inSolanum tuberosum. Phytochem 12: 2579–2591.CrossRefGoogle Scholar
  10. 10.
    Isherwood, F. A. 1976. Mechanism of starch-sugar interconversion inSolanum tuberosum. Phytochem 15: 33–41.CrossRefGoogle Scholar
  11. 11.
    Kennedy, M. G. H. and F. A. Isherwood. 1975. The effects of temperature on adensoine diphosphate glucose pyrophosphorylase fromSolanum tuberosum Phytochem 14: 111–112.CrossRefGoogle Scholar
  12. 12.
    Kennedy, M. G. H. and F. A. Isherwood. 1975. Activity of phosphorylase inSolanum tuberosum during low temperature storage. Phytochem 14: 667–670.CrossRefGoogle Scholar
  13. 13.
    Ohad, I., I. Friedberg, Z. Ne’eman and M. Schramm. 1971. Biogenesis and degradation of starch I. The fate of the amyloplast membranes during maturation and storage of potato tubers. Plant Physiol 47: 465–477.PubMedCrossRefGoogle Scholar
  14. 14.
    O’Keefe, R. B. 1977. Predicting long-term chip color through harvest-time testing. Am Potato J 54: 498–499.Google Scholar
  15. 15.
    Pollock, C. J. and T. Ap Rees. 1975. Activities of enzymes of sugar metabolism in cold-stored tubers ofSolanum tuberosum. Phytochem 14: 613–617.CrossRefGoogle Scholar
  16. 16.
    Pressey, R. 1966. Separation and properties of potato invertase and invertase inhibitor. Arch Biochem Biophys 113: 667–674.PubMedCrossRefGoogle Scholar
  17. 17.
    Pressey, R. 1969. Role of invertase in the accumulation of sugars in cold stored potatoes. Am Potato J 46: 291–297.Google Scholar
  18. 18.
    Pressey R. and R. Shaw. 1966. Effect of temperature on invertase, invertase inhibitor, and sugars in potato tubers. Plant Physiol 41: 1657–1661.PubMedGoogle Scholar
  19. 19.
    Samotus, B. and S. Schwimmer. 1962. Predominance of fructose accumulation in cold-stored immature potato tubers. J Food Sci 27: 1–4.CrossRefGoogle Scholar
  20. 20.
    Schwimmer, S. and E. S. Rorem. 1960. Biosynthesis of sucrose by preparations from potatoes stored in the cold and at room temperature. Nature 187: 1113–1114.PubMedCrossRefGoogle Scholar
  21. 21.
    Shallenberger, R. S., O. Smith and R. H. Treadway. 1959. Role of the sugars in the browning reaction in potato chips. Agric Food Chem 7: 274–277.CrossRefGoogle Scholar
  22. 22.
    Singh, B. N. and P. B. Mathur. 1938. Studies in potato storage II. Influence of (1) the stage of maturity of the tubers and (2) the storage temperature for a brief duration im-mediately after digging, on physiological losses in weight of potatoes during storage. Ann Appl Biol 25: 68–78.CrossRefGoogle Scholar
  23. 23.
    Sowokinos, J. R. 1973. Maturation ofSolanum tuberosum I. Comparative sucrose and sucrose synthetase levels between several good and poor processing varieties. Am Potato J 50: 234–247.CrossRefGoogle Scholar
  24. 24.
    Tishel, M. and M. Mazelis. 1966. The accumulation of sugars in potato tubers at low temperatures and some associated enzymatic activities. Phytochem 5: 895–902.CrossRefGoogle Scholar
  25. 25.
    Van Handel, E. 1968. Direct microdetermination of sucrose. Anal Biochem 22: 280–283.PubMedCrossRefGoogle Scholar

Copyright information

© Springer 1978

Authors and Affiliations

  • J. R. Sowokinos
    • 1
  1. 1.Department of Horticulture Science and Landscape ArchitectureUniversity of MinnesotaSt. Paul

Personalised recommendations