The influence of early storage (Pre-Holding) temperatures on sugar accumulation in Russet Burbank potatoes

Abstract

The stem and bud portions of Russet Burbank tubers held at 70 F (21.1 C) for 2 weeks had significantly more reducing sugars at holding temperatures of 45 (7.2 C) and 42 F (5.6 C) than tubers immediately placed in 45 and 42 F storage. At a holding temperature of 48 F (8.9 C), no differences were found

Two-week pre-holding temperatures of 42, 45, 56, and 70 F followed by a holding temperature of 42 F were compared. Sugar accumulations tended to be minimal at pre-holding temperatures of 48 to 50 F. Reducing sugar accumulation increased as pre-holding temperatures increased or decreased from this optimum. Longer periods of pre-holding temperatures at 48 F delayed sugar accumulation; however, the eventual total amounts of reducing sugars in May at a holding temperature of 42 F were similar, whether pre-holding periods were 1 to 2 months or 4 to 5 months

Resumen

Las porciones basal y apical de tubérculos Russet Burbank almacenados previamente a 70 F (21.1 C) por dos semanas tuvieron significativamente más azúcares reductores a temperaturas de almacenamiento de 45 (7.2 C) y 42 (5.6 C) que los tubérculos almacenados immediatamente a 45 y 42 F

Fueron comparadas temperaturas previas de almacenaje de 42, 45, 56 y 70 F seguidos por temperaturas de 42 F. La acumulación de azúcares tendió a ser mínima a temperaturas previas de 48 a 50 F. La acumulación de azúcares reductores incrementó a medida que se aumentó o disminuyó la temperatura a partir de este óptimo. Almacenaje a temperaturas previas de 48 F por períodos más largos retardó la acumulación de azúcares; sin embargo, la acumulación total de azúcares reductores en mayo, a una temperatura de almacenaje de 42 F fue similar ya sea que los períodos de pre-almacenaje fueron de 1 a 2 meses o 4 a 5 meses