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Changes in the content of L-ascorbic acid, glucose, fructose, sucrose and total glycoalkaloids in potatoes (cv. Bintje) stored at 7, 16 and 28°C

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Summary

We investigated the changes in the content of L-ascorbic acid (L-AA), glucose, fructose, surose and total glycoalkaloids (TGA) during storage of potatoes, cv. Bintje, for 12 weeks at 7,16 and 28°C. The initial amount of L-AA was 8.2 mg/100g fresh weight; after 12 weeks' storage at 7°C it had decreased, while at 16 and 28°C it had increased. The sugar content went up most in potatoes stored at 28°C, but remained below the level at which potatoes taste sweet. The sugar content rose slightly at 16°C, while it decreased in tubers stored at 7°C. The initial TGA content, in equivalent amounts of α-solanine, was 3.6 mg/100 g fresh weight; after 12 weeks' storage it had decreased slightly at all three storage temperatures.

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Author notes

  1. Anita R. Linnemann (Visiting scientist)

    Present address: , Thorbeckestraat 368, 6702 CG, Wageningen, Netherlands

Authors and Affiliations

  1. Institute for Storage and Processing of Agricultural Produce (IBVL), P.O. Box 18, 6700 AA, Wageningen, Netherlands

    Anita R. Linnemann (Visiting scientist), André van Es & Klaasje J. Hartmans

Authors
  1. Anita R. Linnemann
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  2. André van Es
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  3. Klaasje J. Hartmans
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Linnemann, A.R., van Es, A. & Hartmans, K.J. Changes in the content of L-ascorbic acid, glucose, fructose, sucrose and total glycoalkaloids in potatoes (cv. Bintje) stored at 7, 16 and 28°C. Potato Res 28, 271–278 (1985). https://doi.org/10.1007/BF02357581

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