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.
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Literature Cited
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Barker, J. 1950. The ascorbic acid content of potato tubers. I. The relation between ascorbic acid and the sugar content as influenced by the maturity at lifting and by storage. New Phytol. 49: 11–22.
Clegg, M. D. 1961. Causes of post harvest discoloration of potato chips from summer potatoes. Colorado State University M.Sc. Thesis.
Clegg, M. D. and H. W. Chapman. 1962. Some factors affecting post harvest discoloration of chips from early summer potatoes. Am. Potato J.. 39: 176–184.
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Paper No. 736, Colorado Agricultural Experiment Station, Fort Collins, Colorado. Supported in part by a grant from the Potato Administrative Committee, Area 2, Greeley, Colorado.
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Clegg, M.D., Chapman, H.W. Sucrose content of tubers and discoloration of chips from early summer potatoes. American Potato Journal 39, 212–216 (1962). https://doi.org/10.1007/BF02900393
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DOI: https://doi.org/10.1007/BF02900393