American Potato Journal

, Volume 49, Issue 10, pp 376–382 | Cite as

Sugar-end in Russet Burbank potatoes

  • M. L. Weaver
  • E. Hautala
  • M. Nonaka
  • W. Iritani


Tissue selected from the stem- and bud-end of reconditioned tubers having sugar-end disorder was compared by color after frying and chemical composition to tissue removed from the two ends of tubers without sugar-end disorder taken directly from cold storage at 45 F, and after reconditioning 3 weeks at 70 F. Chemical analyses of selected tissue suggested that the dark finish-fry color at the stem-end of sugar-end tubers following reconditioning at 70 F was due to the inability of the physiological systems within the tissue to convert reducing sugars to starch and/or to use these sugars in the respiratory process. Of the components analyzed, only a high reducing sugar content was associated with a dark finish-fry color. Neither sucrose nor free amino acid content was associated with the sugar-end disorder. Extending the reconditioning period at 70 F for sugar-end tubers did not lower the reducing sugar content or the darkening of the stem-end tissue on frying.


Cold Storage Russet Burbank Potato Reduce Sugar Content Dark Brown Color Free Amino Acid Content 
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Copyright information

© Springer 1972

Authors and Affiliations

  • M. L. Weaver
  • E. Hautala
  • M. Nonaka
    • 1
  • W. Iritani
    • 2
  1. 1.Western Regional Research Laboratory, Agricultural Research ServiceU.S. Department of AgricultureBerkeley
  2. 2.Department of HorticultureWashington State UniversityPullman

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