+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

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.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 005830563

Download citation: RISBibTeXText


Related references

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, 1983

Long term storage of irradiated potatoes for use in processed products 2. storage condition to maintain the desirable processing properties. Report of National Food Research Institute (39): 19-22, 1982

The usefulness of potato cultivars to processing in relation to the time of storage. Part I. The effect of storage duration on the quality of potatoes used for production of chips. Biuletyn Instytutu Hodowli i Aklimatyzacji Roslin ( 213): 261-267, 2000

Alpine Russet: A Potato Cultivar Having Long Tuber Dormancy Making it Suitable for Processing from Long-term Storage. American Journal of Potato Research 88(3): 256-268, 2011

Response of the processing quality of potato cultivars to long term storage conditions. New Zealand Journal of Crop & Horticultural Science 17(1): 61-66, 1989

Controlling storage and processing conditions helps produce light colored chips from sweet potatoes. Food product development: 11 (4) 44, 1977

Preliminary information on the influence of variety, locality, cultural measures and storage on potatoes for culinary use and processing. V. Problems of evaluation of potato chips. Kartoffelbau. 15: 205-06, 1964

Effect of transit and storage conditions on potatoes In: Potato processing. Effect of transit and storage conditions on [sugar content, respiration, nitrogen metabolism] potatoes In: Potato processing 167-217, 1967

Long-term storage of potatoes for processing into crisps. Abstracts of conference papers and posters of the 10th triennial conference of the European Association for Potato Research, Aalborg, Denmark, 26-31 July 1987: 91-92, 1987

Effects of chloropropham (CIPC) on sprouting of processing potatoes for long term storage. RDA Journal of Agricultural Science Farm Management Agricultural Engineering Sericulture Mycology and Farm Products Utilization 38(2): 860-865, 1996

Changes in thermoluminescence properties of minerals separated from irradiated potatoes and garlic during long-term storage under different light conditions. European Food Research and Technology 235(1): 75-82, 2012

Effect of variety, maturity and storage conditions of potatoes on the quality of potato chips. Advances in Food Sciences 22(1-2): 5-13, 2000

Processing/nutritional quality changes in potato tubers during growth and long term storage. Canadian Institute of Food Science and Technology Journal 16(1): 39-44, 1983

Gas chromatographic studies on the suitability of irradiated potatoes for storage and processing. Potato Research 16(4): 296-301, 1973

Chipping performance of three processing potato cultivars during long-term storage at two temperature regimes. American Potato Journal 73(9): 411-425, 1996