Abstract
Tissue selected from the stem- and bud-end of reconditioned tubers having sugar-end disorder was compared by color after frying and chemical composition to tissue removed from the two ends of tubers without sugar-end disorder taken directly from cold storage at 45 F, and after reconditioning 3 weeks at 70 F. Chemical analyses of selected tissue suggested that the dark finish-fry color at the stem-end of sugar-end tubers following reconditioning at 70 F was due to the inability of the physiological systems within the tissue to convert reducing sugars to starch and/or to use these sugars in the respiratory process. Of the components analyzed, only a high reducing sugar content was associated with a dark finish-fry color. Neither sucrose nor free amino acid content was associated with the sugar-end disorder. Extending the reconditioning period at 70 F for sugar-end tubers did not lower the reducing sugar content or the darkening of the stem-end tissue on frying.
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Weaver, M.L., Hautala, E., Nonaka, M. et al. Sugar-end in Russet Burbank potatoes. American Potato Journal 49, 376–382 (1972). https://doi.org/10.1007/BF02864835
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DOI: https://doi.org/10.1007/BF02864835