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American Journal of Potato Research

, Volume 77, Issue 5, pp 279–287 | Cite as

The relationship between respiration and chip color during long-term storage of potato tubers

  • L. J. Copp
  • R. W. Blenkinsop
  • R. Y. Yada
  • A. G. Marangoni
Article

Abstract

Processing potatoes, both sprout inhibited and untreated, were evaluated for respiration rate and chip color during storage under commercial conditions (12 C, approximately 95% relative humidity, in darkness) following three growing seasons. While absolute respiration rates varied depending upon growing season and treatment, all cultivars and treatments studied during the 1995, 1996, and 1997 storage seasons showed similar respiration profiles. The initial stage following curing and sprout inhibition treatment (if applied) showed essentially constant respiration rates for a period of time varying from two to 15 weeks, depending upon growing season, treatment and cultivar. This was followed by a stage that showed a linear increase in respiration rates. In some cases the respiration rates eventually stabilized, or decreased. There was an apparent correlation between respiration trends and chip color changes in most cases, though the statistical significance varied between cultivars and seasons. Qualitative analysis of the data showed that the point at which respiration rates began to increase coincided with the onset of the decline in chip color quality. These trends suggest that measurement of tuber respiration may provide a non-destructive andin situ method to predict changes in processing quality of stored potato tubers.

Additional Key Words

Potato processing quality respiration storage chip color reducing sugars sucrose sprout inhibition 

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Copyright information

© Springer 2000

Authors and Affiliations

  • L. J. Copp
    • 1
  • R. W. Blenkinsop
    • 1
  • R. Y. Yada
    • 1
  • A. G. Marangoni
    • 1
  1. 1.Department of Food ScienceUniversity of GuelphGuelphCanada

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