The influence of storage temperature on composition and processability of potato cultivars

Abstract

The effect of storage temperature on the quality performance of potato tuber, crisps and French fries were studied. Four lots of 8-10 kg per cultivar (Voke, Mirta, Vilnia, Aistes, Fresco, Planta and Glorija) were stored for 7 months at 3-4, 7-8 or 9-10 deg C and 86-95% relative humidity. During the 7 months storage period, the reduction in dry matter and starch content was lowest at 3-4 deg C and gradually increased with the increase in storage temperature. The total and reducing sugar concentrations increased in almost all the cultivars during storage at 3-4 deg C. At higher temperatures, there was a small reduction in the total sugar concentration. During 3 months of storage at 3-4 deg C, the solanine concentration decreased in all cultivars. Solanine synthesis increased at higher temperatures and after an extended storage period. Storage losses were considerably lower at 3-4 deg C than at higher temperatures. Crisps made from Voke tubers before and after storage received the best evaluation, and the processing quality of Aistes, Vilnia and Planta was also good before storage. The quality of chips decreased slightly after storage of nearly all cultivars. A temperature of 3-4 deg C was too low for potatoes used for producing French fries. After storage at 9-10 deg C, the quality of nearly all cultivars was evaluated as good for French fries.