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Long term storage of irradiated potatoes for processing use 4. suitable storage conditions and potato chips processing test

Long term storage of irradiated potatoes for processing use 4. suitable storage conditions and potato chips processing test

Report of National Food Research Institute (44): 57-61

In order to develop suitable storage conditions in potatoes for processing use, non-irradiated and irradiated potatoes var. Norin No.1 were stored in containers and in bulk. The contents of reducing sugars were determined and the properties of potato chips were analyzed. Reconditioning at 10.degree. C and RH [relative humidity] 90% for 4 wk during an early period of dormancy lowered the content of reducing sugars remarkably in the non-irradiated and irradiated potatoes which were stored in containers or in bulk. The optimum conditions for the storage of potatoes were 8.degree. C and RH 90%, which enabled the potatoes to retain their hardness while the content of reducing sugars decreased. The potatoes stored under the above conditions gave chips with a fairly good color. The non-irradiated potatoes stored for a period of 6 mo. or longer sprouted and aged resulting in chips with unsatisfactory color. It was necessary to use potatoes with low contents of amino acids and reducing sugars to avoid the browning of chips. Bulk storage which was effective for air circulation through potatoes caused the creeping phenomenon.

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