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Internal quality of Russet Burbank potatoes following chilling

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Abstract

Russet Burbank potatoes were chilled at 25 F (−3.8 C), 27.5 F (−2.5 C), or 30 F (−1.1 C) for various periods of time and were then held at 45 F (7.2 C) for one or four weeks before testing. Susceptibility to injury was quite variable between the two crops and among tubers of the same lot exposed to the same treatment. The greatest amount of low temperature breakdown occurred in tubers chilled at 27.5 F (−2.5 C) for 10 hours. Flesh color, reducing sugar content, mealiness, and amount of sloughing in tubers that survived chilling were not markedly different from those in control samples although certain trends were observed indicating that the quality of chilled tubers was beginning to deteriorate. Chilling increased yellowness of flesh color in most treatments and darkness in several. Chilled tubers had a reducing sugar content slightly to moderately higher than the controls. They sloughed less than the controls and tended to be less mealy

Resumen

Plantas de papa de la variedad Russet Burbank fueron congelados a temperaturas de 25°F (−3.8°C), 27.5°F (−2.5°C) o 30°F (−1.1°C) por varios períodos y luego mantenidos a 45°F (7.2°C) por una a cuatro semanas antes de analizarlas. La suseptibilidad del daño fue bastante variable entre los dos cultivos y entre tubérculos del mismo lote expuestos al mismo tratamiento. La mayor descomposición debida a bajas temperaturas ocurrió en tubérculos sometidos a congelamiento de 27.5°F (−2.5°C) por 10 horas. El color del tubérculo, el contenido de azúcares reductores, harinosidad y la abertura de la capa superficial de tejido en tubérculos que sobrevivieron al congelamiento no fueron marcadamente diferentes de aquellos: de las muestras de control si bien ciertas tendencias fueron observadas indicando que la calidad de los tubérculos congelados estaba empezando a deteriorarse. El congelamiento incrementó el color amarillento del tubérculo en la mayoría de los tratamientos y la oscuridad en varios de ellos. Los tubérculos congelados tuvieron un contenido de azúcares reductores ligera a moderadamente más alto que los controles, la capa superficial se abrió menos y tendieron a ser menos harinosas

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Authors and Affiliations

  1. Department of Bacteriology and Biochemistry, University of Idaho, 83843, Moscow

    Helen H. Cunningham (Research Professor Emerita), Mary V. Zaehringer (Research Professor) & Goldie Brausen (Technician)

  2. Department of Plant and Soil Sciences, University of Idaho Research and Extension Center, 83210, Aberdeen

    Helen H. Cunningham (Research Professor Emerita), Mary V. Zaehringer (Research Professor) & W. C. Sparks (Research Professor)

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  1. Helen H. Cunningham
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  2. Mary V. Zaehringer
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  3. Goldie Brausen
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  4. W. C. Sparks
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Published with the approval of the Director of the Idaho Agricultural Experiment Station as Research Paper No. 7558

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Cunningham, H.H., Zaehringer, M.V., Brausen, G. et al. Internal quality of Russet Burbank potatoes following chilling. American Potato Journal 53, 177–187 (1976). https://doi.org/10.1007/BF02854988

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  • DOI: https://doi.org/10.1007/BF02854988

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