Sucrose content of tubers and discoloration of chips from early summer potatoes
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Summary
Potatoes from July 18 and August 1 harvest dates from Gilcrest, Colorado, were placed into 50, 70 and 90 F storage. Non-reducing sugar (sucrose), reducing sugar, and chip color index were determined on the harvest date and at three-day intervals through a 21-day storage period.
High sucrose content of immature early harvested potatoes may be indirectly involved in after harvest darkening of potato chips. High sucrose content of these tubers is probably a readily available source of reducing sugar when the potatoes are held for several days, which in turn results in dark potato ships.
Keywords
Sugar Content AMERICAN Potato Journal Sucrose Content Potato Chip Harvest Date
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Literature Cited
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