Skip to main content
SpringerLink
Log in

Influence of high-temperature exposure on sugar content and chipping quality of potatoes

  • Published:
American Potato Journal Aims and scope Submit manuscript

An Erratum to this article was published on 01 January 1968

Summary

Kennebec and White Rose potatoes harvested at different dates were exposed for 2 or 4 days to temperatures above 25 C, then transferred to 20 C. Increase in concentration of total sugars was stimulated by exposure to high temperature, but diminished during holding at lower temperature. Reducing sugars were not affected similarly. High total sugar concentration enhanced darkening of chips. Light-colored chips were obtained from tubers transferred to 20 C after exposure to high temperature, provided tubers had a low reducing sugar concentration.

Resumen

Papas Kennebec y White Rose cosechadas en fechas diferentes fueron expuestas durante 2 0 4 días a temperaturas mayores de 25 C y después transferidas a 20 C. Incremento en concentración de azúcares totales fué estimulado a causa de la alta temperatura pero disminuyó durante la preservación a la temperatura más baja. Azúcares reductores no fueron afectados de una manera similar. Una total alta concentración de azúcares dió papas fritas más obscuras. Papas fritas de color más ligero fueron obtenidas de tubérculos transferidos a 20 C después de haber sido expuestos a temperaturas más altas, cuando estos tubérculos contenían una baja concentración de azúcares reductores.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Literature Cited

  1. Beale, W. L., D. Hunter and F. J. Stevenson. 1966. Potato chip color reversion. Amer. Potato J. 43: 355–360.

    Article  Google Scholar 

  2. Burton, W. G. 1965. The sugar balance in some British potato varieties during storage. I. Preliminary observations. Eur. Potato J. 8: 80–91.

    Article  CAS  Google Scholar 

  3. Clegg, M. D. and H. W. Chapman. 1962. Sucrose content of tubers and discoloration of chips from early summer potatoes. Amer. Potato J. 39: 212–216.

    CAS  Google Scholar 

  4. Grigg, F. N. 1962. Processing California long white potatoes. Twelfth Natl. Potato Util. Conf., p. 22–23.

  5. Hassid, Z. 1936. Determination of reducing sugars and sucrose in plant materials. Ind. & Eng. Chem., Anal. Ed. 8: 138–140.

    Article  CAS  Google Scholar 

  6. Kehr, A. E., R. V. Akeley, and G. V. C. Houghland. 1964. Commercial potato production. A.R.S., U.S.D.A. Handbook No. 267.

  7. Nielsen, L. W. and F. A. Todd. 1946. Bacterial soft rot of Irish potatoes as influenced by sublethal temperatures. Sugar and permeability changes in the tubers. Amer. Potato J. 23: 73–87.

    CAS  Google Scholar 

  8. Rose, D. H. and H. T. Cook. 1949. Handling, storage, transportation, and utilization of potatoes. U.S.D.A. Biblio. Bull. 11, 163 pp.

  9. Samotus, B. and S. Schwimmer. 1962. Predominance of fructose accumulation in cold-stored immature potato tubers. J. Food Sci. 27: 1–4.

    Article  CAS  Google Scholar 

  10. Schwimmer, S., A. Bevenue, W. J. Weston, and A. L. Potter. 1954. Potato composition. Survey of major and minor sugar and starch components of the white potato. Agr. & Food Chem. 2: 1284–1290.

    Article  CAS  Google Scholar 

  11. Timm, H., J. C. Bishop, and V. H. Schweers. 1963. Growth, yield, and quality of White Rose potatoes as affected by plant population and levels of nitrogen. Amer. Potato J. 40: 182–192.

    Article  CAS  Google Scholar 

  12. Yamaguchi, M., H. Timm, M. D. Clegg, and F. D. Howard. 1966. Effect of stage of mautrity and postharvest conditions on sugar conversion and chip quality of potato tubers. Proc. Amer. Soc. Hort. Sci. 89: 456–463.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Vegetable Crops, University of California, Davis, California

    Herman Timm (Specialist), M. Yamaguchi (Olericulturist), M. D. Clegg & J. C. Bishop (Associate Specialist)

Authors
  1. Herman Timm
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. Yamaguchi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. D. Clegg
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. J. C. Bishop
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Former Graduate Assistant

Private communication from Mr. William B. Corrin, Agronomist, Granny Goose Foods, Oakland, California.

An erratum to this article is available at http://dx.doi.org/10.1007/BF02863031.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Timm, H., Yamaguchi, M., Clegg, M.D. et al. Influence of high-temperature exposure on sugar content and chipping quality of potatoes. American Potato Journal 45, 359–365 (1968). https://doi.org/10.1007/BF02849713

Download citation

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02849713

Keywords

Search

Navigation