Abstract
Russet Burbank and Shepody potatoes of different chemical maturities (i.e. varying sucrose concentrations) at harvest were preconditioned by holding at 15 C for various durations to lower the concentration of reducing sugars to levels acceptable for processing as french fries out of 8 C storage. In chemically immature tubers (i.e. those harvested with a high sucrose), sucrose declined after harvest and stabilized in storage regardless of the preconditioning period. However, there was a temporary small increase in sucrose after harvest in more chemically mature tubers. The concentrations of the reducing sugars glucose and fructose were low at harvest, usually < 1.0 mg g−1, but increased rapidly during the first 30 to 45 d of storage in tubers with more than 2.0 mg g−1 sucrose at harvest. Preconditioning for up to 70 d at 15 C either limited the increase in reducing sugars or lowered them more rapidly during storage than when preconditioned for only 14 d. Fresh weight loss of Russet Burbank and Shepody was greater in physically and chemically immature tubers compared to more mature tubers. Extended preconditioning of Russet Burbank and Shepody resulted in minimal additional weight loss.
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Contribution No. 910.
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Pritchard, M.K., Adam, L.R. Preconditioning and storage of chemically immature Russet Burbank and Shepody potatoes. American Potato Journal 69, 805–815 (1992). https://doi.org/10.1007/BF02854188
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DOI: https://doi.org/10.1007/BF02854188