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. MarangoniEmail author


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 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Literature Cited

  1. ap Rees, T., W.L. Dixon, C.J. Pollock, and F. Franks. 1981. Low temperature sweetening of higher plants.In: Friend, J. and M.J.C. Rhodes (eds.) Recent advances in the biochemistry of fruits and vegetables. Academic Press, New York. pp. 41–61.Google Scholar
  2. Brierley, E.R., P.L.R. Bonner, and A.H. Cobb. 1996. Factors influencing the free amino acid content of potato (Solanum tuberosum L.) tubers during prolonged storage. J Sci Food Agric 70:515–525.CrossRefGoogle Scholar
  3. Burton, W.G. 1974. The oxygen uptake in air and in 5% oxygen and the carbon dioxide output of stored potatoes. Pot Res 17:113–137.CrossRefGoogle Scholar
  4. Burton, W.G. 1978. Post-harvest behaviour and storage of potatoes.In: T.H. Coaker (ed.), Applied biology, Vol. 3., Academic Press, New York. pp. 86–228.Google Scholar
  5. Burton, W.G. and A.R. Wilson. 1978. The sugar content and sprout growth of tubers of potato cultivar Record, grown in different localities when stored at 10, 2 and 20 C. Pot Res 21:145–162.CrossRefGoogle Scholar
  6. Coffin, R.H., R.Y. Yada, K.L. Parkin, B. Grodzinski, and D.W. Stanley. 1987. Effect of low temperature storage on sugar concentrations and chip color of certain processing potato cultivars and selections. J Food Sci 52:639–645.CrossRefGoogle Scholar
  7. Coleman, W.K, J. LeBlanc, and T. Morishita. 1996. A rapid test for chemical maturity monitoring of tubers. Am Potato J 73:501–507.Google Scholar
  8. Davies, H.V. and R. Viola 1992. Regulation of sugar accumulation in stored potato tubers. Postharvest News and Information 3:97N-100N.Google Scholar
  9. Duplessis, P.M., A.G. Marangoni, and R.Y. Yada. 1996. A mechanism for low temperature induced sugar accumulation in stored potato tubers: the potential role of the alternative pathway and invertase. Am Potato J 73:483–494.CrossRefGoogle Scholar
  10. Dwelle, R.B. and G.F. Stallknecht. 1978. Respiration and sugar content of potato tubers as influenced by storage temperature. Am Potato J 55:561–571.Google Scholar
  11. Fuller, T.J. and J.C. Hughes. 1984. Factors influencing the relationships between reducing sugars and fry colour of potato tubers of cv. Record. J Food Technol 19:455–467.Google Scholar
  12. Habib, A.T. and H.D. Brown. 1957. Role of reducing sugars and amino acids in the browning of potato chips. Food Technol (Feb): 85–89.Google Scholar
  13. Herrman, T.J., S.L. Love, B. Shafii, and R.B. Dwelle. 1996. Chipping performance of three processing potato cultivars during long-term storage at two temperature regimes. Am Potato J 73:411–425.CrossRefGoogle Scholar
  14. Hughes, J.C. and T.J. Fuller. 1984. Fluctuations in sugars in cv. Record during extended storage at 10 C. Pot Res 27:229–236.CrossRefGoogle Scholar
  15. Isherwood, F.A. 1973. Starch-sugar interconversion inSolanum tuberosum. Phytochemistry 12:2579–2591.CrossRefGoogle Scholar
  16. Leszkowiat, M.J., V. Barichello, R.Y. Yada, R.H. Coffin, E.C. Lougheed, and D.W. Stanley. 1990. Contribution of sucrose to nonenzymatic browning in potato chips. J Food Sci 55:281–284.CrossRefGoogle Scholar
  17. Marquez, G. and M.C. Anon. 1986. Influence of reducing sugars and amino acids in the color development of fried potatoes. J Food Sci 51:157–160.CrossRefGoogle Scholar
  18. Mazza, G. 1983. Correlations between quality parameters of potatoes during growth and long-term storage. Am Potato J 60:145–159.Google Scholar
  19. Mazza, G. and A.J. Siemens. 1990. Carbon dioxide concentration in commercial potato storages and its effect on quality of tubers for processing. Am Potato J 67:121–132.CrossRefGoogle Scholar
  20. Mazza, G., J. Hung, and M.J. Dench. 1983. Processing/nutritional quality changes in potato tubers during growth and long term storage. Can Inst Food Sci Technol J 16:39–44.Google Scholar
  21. Orr, P.H., J.L. Varns, and K.G. Janardan. 1994. Predicting the response of potatoes to post-storage handling stress. Transactions of the ASAE 37:1907–1911.Google Scholar
  22. Paez, L.E. and H.O. Hultin. 1970. Respiration of potato mitochondria and whole tubers and relation to sugar accumulation. J Food Sci 35:46–51.CrossRefGoogle Scholar
  23. Pritchard, M.K. and L.R. Adam. 1994. Relationship between fry color and sugar concentration in stored Russet Burbank and Shepody potatoes. Am Potato J 71:59–68.CrossRefGoogle Scholar
  24. Pritchard, M.K. and M.G. Scanlon. 1997. Mapping dry matter and sugars in potato tubers for prediction of whole tuber process quality. Can J Plant Sci 77:461–467.Google Scholar
  25. Richardson, D.L., H.V. Davies, and H.A. Ross. 1990. Potato tuber sugar content during development and storage (10 C): possible predictors of storage potential and the role of sucrose in storage hexose accumulation. Pot Res 33:241–245.CrossRefGoogle Scholar
  26. Rodriguez-Saona, L.E. and R.E. Wrolstad. 1997. Influence of potato composition on chip color quality. Am Potato J 74:87–106.Google Scholar
  27. Rodriguez-Saona, L.E., R.E. Wrolstad, and C. Pereira. 1997. Modeling the contribution of sugars, ascorbic acid, chlorogenic acid and amino acids to non-enzymatic browning of potato chips. J Food Sci 62:1001–1006.CrossRefGoogle Scholar
  28. Roe, M.A., R.M. Faulks, and J.L. Belsten. 1990. Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimes. J Sci Food Agric 52:207–214.CrossRefGoogle Scholar
  29. Schippers, P.A. 1977a. The rate of respiration of potato tubers during storage 1. Review of literature. Pot Res 20:173–188.CrossRefGoogle Scholar
  30. Schippers, P.A. 1977b. The rate of respiration of potato tubers during storage 2. Results of experiments in 1972 and 1973. Pot Res 20:189–206.CrossRefGoogle Scholar
  31. Sowokinos, J.R. 1978. Relationship of harvest sucrose content to processing maturity and storage life of potatoes. Am Potato J 55:333–344.Google Scholar
  32. Sowokinos, J.R. and D.A. Preston. 1988. Maintenance of potato processing quality by chemical maturity monitoring (CMM). Station Bulletin 586-1988 (Item No. AD-SB-3441), University of Minnesota.Google Scholar
  33. Sowokinos, J.R, P.H. Orr, J.A. Knoper, and J.L. Varns. 1987. Influence of potato storage and handling stress on sugars, chip quality and integrity of the starch (amyloplast) membrane. Am Potato J 64:213–226.Google Scholar
  34. Viola, R. and H.V. Davies. 1994. Effect of temperature on pathways of carbohydrate metabolism in tubers of potato (Solanum tuberosum L). Plant Sci 103:135–143.CrossRefGoogle Scholar
  35. Walsh, J.R. 1995. Utilizing the stored crop. Am Potato J 72:481–492.Google Scholar
  36. Williams, R.O. and A.H. Cobb. 1992. The relationship between storage temperature, respiration, reducing sugar content and reconditioning regime in stored potato tubers. Aspects Appl Biol 33:213–220.Google Scholar
  37. Wilson, AM., T.M. Work, A.A. Bushway, and R.J. Bushway. 1981. HPLC determination of fructose, glucose and sucrose in potatoes. J Food Sci 46:300–301.CrossRefGoogle Scholar
  38. Wiltshire, J.J.J. and A.H. Cobb. 1996. A review of the physiology of potato tuber dormancy. Annals Appl Biol 129:553–569.CrossRefGoogle Scholar
  39. Wismer, W.W., A.G. Marangoni, and R.Y. Yada. 1995. Low-temperature sweetening in roots and tubers. Hort Rev 17:203–231.Google Scholar

Copyright information

© Springer 2000

Authors and Affiliations

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

Personalised recommendations