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Long term storage of irradiated potatoes for processing use 3. effect of storage conditions of irradiated potatoe on the color quality of potato chips



Long term storage of irradiated potatoes for processing use 3. effect of storage conditions of irradiated potatoe on the color quality of potato chips



Report of National Food Research Institute (43): 94-100



Studies were conducted on fresh potatoes for the production of potatio chips 8 mo. after harvest using stored irradiated potatoes for processing and domestic use. Potatoes stored under conditions No. 1 (5.degree. C, RH [relative humidity] 90%) were intended for domestic cooking and those stored under conditions No. 2 (7.degree. C, RH 90%) and No. 3 (10.degree. C, RH 90%) were suitable for processing. Regardless of conditions of irradiation the color of chips made from the potatoes stored under the condition No. 3 showed the highest quality. However, the potatoes stored at 10.degree. C showed considerable shrinkage during the long-term storage. Under No. 1 and No. 2 conditions, the color of chips made from the irradiated potatoes was better than that of chips made from non-irradiated potatoes. The content of reducing sugar accumulated in potatoes stored at a low temperature decreased by reconditioning under a regime of 15.degree.-17.degree. C, RH 80%, for 40 days before processing. The potatoes stored for domestic use were suitable for processing even 8 mo. after harvest.

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