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American Journal of Potato Research

, Volume 79, Issue 1, pp 49–53 | Cite as

Changes in color and sugar content of yellow-fleshed potatoes stored at three different temperatures

  • Charles G. Edwards
  • James W. Englar
  • Charles R. Brown
  • John C. Peterson
  • Erik J. Sorensen
Short communication

Abstract

Yellow-fleshed potatoes, Yukon Gold, Red Gold, Sag-maw Gold, Augsberg Gold, and AO82283.1 were compared to white-fleshed cultivars, Russet Burbank and Norchip, in relation to flesh color and sugar content during long-term storage. Yellow-fleshed cultivars had higher hue angles (h°) and chroma values (C*) compared to the white-fleshed potatoes. These values were consistently higher at all storage temperatures. Chroma values were maximum for most yellow-fleshed tubers when stored at 8.3 C for 84 days. As expected, lower concentrations of sucrose, glucose, and fructose were observed in tubers stored at 10 C compared to those stored at 3.3 and 8.3 C. After storage at either 3.3 or 8.3 C, Saginaw Gold, Augs-berg Gold, and AO82283.1 accumulated lower amounts of glucose or fructose compared to Norchip, Russet Burbank, Yukon Gold, and Red Gold. Although the yellow-fleshed clones accumulated up to 7.4 mg/g glucose or fructose when stored at 3.3 C, Saginaw Gold and Augsberg Gold responded well to reconditioning.

Additional key words

Color reducing sugars 

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Copyright information

© Springer 2002

Authors and Affiliations

  • Charles G. Edwards
    • 1
  • James W. Englar
    • 2
  • Charles R. Brown
    • 3
  • John C. Peterson
    • 4
  • Erik J. Sorensen
    • 5
  1. 1.Department of Food Science and Human NutritionWashington State UniversityPullman
  2. 2.J.R. Simplot CompanyHeyburn
  3. 3.USDA-Agricultural Research ServicePresser
  4. 4.Englar Food Laboratories, Inc.Moses Lake
  5. 5.Cooperative ExtensionWashington State UniversityPasco

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