Changes in processing quality of potatoes at different low holding temperatures

Abstract

Four potato cultivars, viz., Kufri Bahar, Kufri Jyoti, Kufri Chipsona-1 and Kufri Chipsona-2 were loaded into three walk-in-chambers maintained at 20????C and the temperature was lowered by 0.5????C per day until the holding temperatures of 12, 8 and 4????C were reached. There was a decrease in the reducing sugar content in all the four cultivars by the time the temperature reached 12????C. However, it increased with further lowering of the temperature to 8 and 4????C. Dry matter and phenols content also increased in all the four cultivars by the time the temperatures reached 12, 8 and 4????C, while sucrose content decreased. After 120 days of storage (DOS), the reducing sugar content ranged from 191-259, 239-235 and 612-718 mg/100 g f.w. at 12, 8 and 4????C, respectively, resulting in deterioration in chip colour. Dry matter, sucrose and phenols content also increased after 120 DOS. The results showed that reducing sugars content increased by the time the holding temperatures of 8 and 4????C were reached.