Skip to main content
SpringerLink
Log in

The relationship between respiration and chip color during long-term storage of potato tubers

  • Published:
American Journal of Potato Research Aims and scope Submit manuscript

Abstract

Processing potatoes, both sprout inhibited and untreated, were evaluated for respiration rate and chip color during storage under commercial conditions (12 C, approximately 95% relative humidity, in darkness) following three growing seasons. While absolute respiration rates varied depending upon growing season and treatment, all cultivars and treatments studied during the 1995, 1996, and 1997 storage seasons showed similar respiration profiles. The initial stage following curing and sprout inhibition treatment (if applied) showed essentially constant respiration rates for a period of time varying from two to 15 weeks, depending upon growing season, treatment and cultivar. This was followed by a stage that showed a linear increase in respiration rates. In some cases the respiration rates eventually stabilized, or decreased. There was an apparent correlation between respiration trends and chip color changes in most cases, though the statistical significance varied between cultivars and seasons. Qualitative analysis of the data showed that the point at which respiration rates began to increase coincided with the onset of the decline in chip color quality. These trends suggest that measurement of tuber respiration may provide a non-destructive andin situ method to predict changes in processing quality of stored potato tubers.

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

  • ap Rees, T., W.L. Dixon, C.J. Pollock, and F. Franks. 1981. Low temperature sweetening of higher plants.In: Friend, J. and M.J.C. Rhodes (eds.) Recent advances in the biochemistry of fruits and vegetables. Academic Press, New York. pp. 41–61.

    Google Scholar 

  • Brierley, E.R., P.L.R. Bonner, and A.H. Cobb. 1996. Factors influencing the free amino acid content of potato (Solanum tuberosum L.) tubers during prolonged storage. J Sci Food Agric 70:515–525.

    Article  CAS  Google Scholar 

  • Burton, W.G. 1974. The oxygen uptake in air and in 5% oxygen and the carbon dioxide output of stored potatoes. Pot Res 17:113–137.

    Article  CAS  Google Scholar 

  • Burton, W.G. 1978. Post-harvest behaviour and storage of potatoes.In: T.H. Coaker (ed.), Applied biology, Vol. 3., Academic Press, New York. pp. 86–228.

    Google Scholar 

  • Burton, W.G. and A.R. Wilson. 1978. The sugar content and sprout growth of tubers of potato cultivar Record, grown in different localities when stored at 10, 2 and 20 C. Pot Res 21:145–162.

    Article  Google Scholar 

  • Coffin, R.H., R.Y. Yada, K.L. Parkin, B. Grodzinski, and D.W. Stanley. 1987. Effect of low temperature storage on sugar concentrations and chip color of certain processing potato cultivars and selections. J Food Sci 52:639–645.

    Article  Google Scholar 

  • Coleman, W.K, J. LeBlanc, and T. Morishita. 1996. A rapid test for chemical maturity monitoring of tubers. Am Potato J 73:501–507.

    CAS  Google Scholar 

  • Davies, H.V. and R. Viola 1992. Regulation of sugar accumulation in stored potato tubers. Postharvest News and Information 3:97N-100N.

    Google Scholar 

  • Duplessis, P.M., A.G. Marangoni, and R.Y. Yada. 1996. A mechanism for low temperature induced sugar accumulation in stored potato tubers: the potential role of the alternative pathway and invertase. Am Potato J 73:483–494.

    Article  CAS  Google Scholar 

  • Dwelle, R.B. and G.F. Stallknecht. 1978. Respiration and sugar content of potato tubers as influenced by storage temperature. Am Potato J 55:561–571.

    CAS  Google Scholar 

  • Fuller, T.J. and J.C. Hughes. 1984. Factors influencing the relationships between reducing sugars and fry colour of potato tubers of cv. Record. J Food Technol 19:455–467.

    Google Scholar 

  • Habib, A.T. and H.D. Brown. 1957. Role of reducing sugars and amino acids in the browning of potato chips. Food Technol (Feb): 85–89.

  • Herrman, T.J., S.L. Love, B. Shafii, and R.B. Dwelle. 1996. Chipping performance of three processing potato cultivars during long-term storage at two temperature regimes. Am Potato J 73:411–425.

    Article  CAS  Google Scholar 

  • Hughes, J.C. and T.J. Fuller. 1984. Fluctuations in sugars in cv. Record during extended storage at 10 C. Pot Res 27:229–236.

    Article  Google Scholar 

  • Isherwood, F.A. 1973. Starch-sugar interconversion inSolanum tuberosum. Phytochemistry 12:2579–2591.

    Article  CAS  Google Scholar 

  • Leszkowiat, M.J., V. Barichello, R.Y. Yada, R.H. Coffin, E.C. Lougheed, and D.W. Stanley. 1990. Contribution of sucrose to nonenzymatic browning in potato chips. J Food Sci 55:281–284.

    Article  CAS  Google Scholar 

  • Marquez, G. and M.C. Anon. 1986. Influence of reducing sugars and amino acids in the color development of fried potatoes. J Food Sci 51:157–160.

    Article  CAS  Google Scholar 

  • Mazza, G. 1983. Correlations between quality parameters of potatoes during growth and long-term storage. Am Potato J 60:145–159.

    CAS  Google Scholar 

  • Mazza, G. and A.J. Siemens. 1990. Carbon dioxide concentration in commercial potato storages and its effect on quality of tubers for processing. Am Potato J 67:121–132.

    Article  Google Scholar 

  • Mazza, G., J. Hung, and M.J. Dench. 1983. Processing/nutritional quality changes in potato tubers during growth and long term storage. Can Inst Food Sci Technol J 16:39–44.

    Google Scholar 

  • Orr, P.H., J.L. Varns, and K.G. Janardan. 1994. Predicting the response of potatoes to post-storage handling stress. Transactions of the ASAE 37:1907–1911.

    Google Scholar 

  • Paez, L.E. and H.O. Hultin. 1970. Respiration of potato mitochondria and whole tubers and relation to sugar accumulation. J Food Sci 35:46–51.

    Article  CAS  Google Scholar 

  • Pritchard, M.K. and L.R. Adam. 1994. Relationship between fry color and sugar concentration in stored Russet Burbank and Shepody potatoes. Am Potato J 71:59–68.

    Article  Google Scholar 

  • Pritchard, M.K. and M.G. Scanlon. 1997. Mapping dry matter and sugars in potato tubers for prediction of whole tuber process quality. Can J Plant Sci 77:461–467.

    Google Scholar 

  • Richardson, D.L., H.V. Davies, and H.A. Ross. 1990. Potato tuber sugar content during development and storage (10 C): possible predictors of storage potential and the role of sucrose in storage hexose accumulation. Pot Res 33:241–245.

    Article  CAS  Google Scholar 

  • Rodriguez-Saona, L.E. and R.E. Wrolstad. 1997. Influence of potato composition on chip color quality. Am Potato J 74:87–106.

    CAS  Google Scholar 

  • Rodriguez-Saona, L.E., R.E. Wrolstad, and C. Pereira. 1997. Modeling the contribution of sugars, ascorbic acid, chlorogenic acid and amino acids to non-enzymatic browning of potato chips. J Food Sci 62:1001–1006.

    Article  CAS  Google Scholar 

  • Roe, M.A., R.M. Faulks, and J.L. Belsten. 1990. Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimes. J Sci Food Agric 52:207–214.

    Article  CAS  Google Scholar 

  • Schippers, P.A. 1977a. The rate of respiration of potato tubers during storage 1. Review of literature. Pot Res 20:173–188.

    Article  CAS  Google Scholar 

  • Schippers, P.A. 1977b. The rate of respiration of potato tubers during storage 2. Results of experiments in 1972 and 1973. Pot Res 20:189–206.

    Article  CAS  Google Scholar 

  • Sowokinos, J.R. 1978. Relationship of harvest sucrose content to processing maturity and storage life of potatoes. Am Potato J 55:333–344.

    CAS  Google Scholar 

  • Sowokinos, J.R. and D.A. Preston. 1988. Maintenance of potato processing quality by chemical maturity monitoring (CMM). Station Bulletin 586-1988 (Item No. AD-SB-3441), University of Minnesota.

  • Sowokinos, J.R, P.H. Orr, J.A. Knoper, and J.L. Varns. 1987. Influence of potato storage and handling stress on sugars, chip quality and integrity of the starch (amyloplast) membrane. Am Potato J 64:213–226.

    Google Scholar 

  • Viola, R. and H.V. Davies. 1994. Effect of temperature on pathways of carbohydrate metabolism in tubers of potato (Solanum tuberosum L). Plant Sci 103:135–143.

    Article  CAS  Google Scholar 

  • Walsh, J.R. 1995. Utilizing the stored crop. Am Potato J 72:481–492.

    Google Scholar 

  • Williams, R.O. and A.H. Cobb. 1992. The relationship between storage temperature, respiration, reducing sugar content and reconditioning regime in stored potato tubers. Aspects Appl Biol 33:213–220.

    Google Scholar 

  • Wilson, AM., T.M. Work, A.A. Bushway, and R.J. Bushway. 1981. HPLC determination of fructose, glucose and sucrose in potatoes. J Food Sci 46:300–301.

    Article  CAS  Google Scholar 

  • Wiltshire, J.J.J. and A.H. Cobb. 1996. A review of the physiology of potato tuber dormancy. Annals Appl Biol 129:553–569.

    Article  Google Scholar 

  • Wismer, W.W., A.G. Marangoni, and R.Y. Yada. 1995. Low-temperature sweetening in roots and tubers. Hort Rev 17:203–231.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science, University of Guelph, N1G 2W1, Guelph, ON, Canada

    L. J. Copp, R. W. Blenkinsop, R. Y. Yada & A. G. Marangoni

Authors
  1. L. J. Copp
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. R. W. Blenkinsop
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. R. Y. Yada
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. A. G. Marangoni
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to A. G. Marangoni.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Copp, L.J., Blenkinsop, R.W., Yada, R.Y. et al. The relationship between respiration and chip color during long-term storage of potato tubers. Am. J. Pot Res 77, 279–287 (2000). https://doi.org/10.1007/BF02853948

Download citation

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02853948

Additional Key Words

Search

Navigation