Respiration and sugar content of potato tubers as influenced by storage temperature

1978 ◽  
Vol 55 (10) ◽  
pp. 561-571 ◽  
Author(s):  
R. B. Dwelle ◽  
G. F. Stallknecht
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Potato Tubers

scholarly journals Effects of Storage Temperature of Potato Tubers on Sprouting, Respiration Rate, Sugar Content, and Polyphenol Oxidase Activity

1995 ◽  
Vol 69 (3) ◽  
pp. 325-330 ◽  
Author(s):  
Hiroki Nakagawa ◽  
Daiji Kurihara ◽  
Yukiko Chiba ◽  
Takahide Sato ◽  
Nagao Ogura
Keyword(s):  
Polyphenol Oxidase ◽  
Respiration Rate ◽  
Oxidase Activity ◽  
Storage Temperature ◽  
Sugar Content ◽  
Potato Tubers ◽  
Polyphenol Oxidase Activity

Étude du rôle des sucres dans la résistance des pommes de terre au flétrissement bactérien

1969 ◽  
Vol 15 (8) ◽  
pp. 907-916 ◽  
Author(s):  
Roger Paquin ◽  
Guy Pelletier
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Rapid Decrease ◽  
Causal Agent ◽  
Potato Tubers ◽  
Varietal Resistance ◽  
Corynebacterium Sepedonicum ◽  
Ring Rot ◽  
Potato Resistance

Potato resistance to ring rot does not seem to be related to sugars present in stems and tubers in opposition to the conclusions of Rozhalin. Sugars contained in those organs exceed the amount required by the causal agent, Corynebacterium sepedonicum (Spieck. & Kott.) Skapt. and Burkh., for its growth. Moreover, no correlation could be shown between sugar content and varietal resistance. Sugars added to potato extracts did not influence the growth of C. sepedonicum on these extracts. Moreover, a rise of the storage temperature of potato tubers which caused a rapid decrease in their sugar content did not influence the growth of C. sepedonicum on extracts of the same tubers.

The effects of handling on chip color and sugar content of potato tubers

1986 ◽  
Vol 63 (7) ◽  
pp. 363-372 ◽  
Author(s):  
Joseph B. Sieczka ◽  
Constance Maatta
Keyword(s):  
Sugar Content ◽  
Chip Color ◽  
Potato Tubers ◽  
On Chip

Effect of maturity, storage temperature, and storage time on greening of potato tubers

1967 ◽  
Vol 44 (2) ◽  
pp. 56-58 ◽  
Author(s):  
R. W. Buck ◽  
R. V. Akeley
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Potato Tubers ◽  
And Storage

scholarly journals Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

2016 ◽  
Vol 24 (1) ◽  
Author(s):  
Geraldine F. De Jesus ◽  
Shirley G. Dicen ◽  
Maria Crisanta M. Jarque
Keyword(s):  
Shelf Life ◽  
Sweet Potato ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Second Phase ◽  
Potato Tubers ◽  
Total Carbohydrate ◽  
Ipomea Batatas ◽  
Microbial Analysis ◽  
Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato.  The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

The effect of oxygen concentration on the sugar content of potato tubers stored at low temperature

1971 ◽  
Vol 14 (4) ◽  
pp. 305-311 ◽  
Author(s):  
P. J. Harkett
Keyword(s):  
Low Temperature ◽  
Oxygen Concentration ◽  
Sugar Content ◽  
Potato Tubers ◽  
Effect Of Oxygen

scholarly journals Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

2016 ◽  
Vol 3 (2) ◽  
pp. 295-304
Author(s):  
Fatema Zahan ◽  
Md Masudul Karim ◽  
Tahmina Akter ◽  
Md Alamgir Hossain
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Potato Chips ◽  
French Fries ◽  
Potato Tubers ◽  
Botany Department ◽  
Factors Affecting ◽  
Acrylamide Formation ◽  
Significant Difference

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

scholarly journals Near-infrared Spectroscopy and Hyperspectral Imaging for Sugar Content Evaluation in Potatoes over Multiple Growing Seasons

2020 ◽  
Author(s):  
Ahmed M Rady ◽  
Daniel E Guyer ◽  
Nicholas J Watson
Keyword(s):  
Hyperspectral Imaging ◽  
Near Infrared ◽  
Multispectral Imaging ◽  
Sucrose Concentration ◽  
Sugar Content ◽  
Imaging Systems ◽  
Potato Tubers ◽  
Forward Selection ◽  
Concentration Data ◽  
Growing Seasons

Abstract Sugar content is one of the most important properties of potato tubers as it directly affects their processing and the final product quality, especially for fried products. In this study, data obtained from spectroscopic (interactance and reflectance) and hyperspectral imaging systems were used individually or fused to develop non-cultivar nor growing season-specific regression and classification models for potato tubers based on glucose and sucrose concentration. Data was acquired over three growing seasons for two potato cultivars. The most influential wavelengths were selected from the imaging systems using interval partial least squares for regression and sequential forward selection for classification. Hyperspectral imaging showed the highest regression performance for glucose with a correlation coefficient (ratio of performance to deviation) or r(RPD) of 91.8(2.41) which increased to 94%(2.91) when the data was fused with the interactance data. The sucrose regression results had the highest accuracy using data obtained from the interactance system with r(RPD) values of 74.5%(1.40) that increased to 84.4%(1.82) when the data was fused with the reflectance data. Classification was performed to identify tubers with either high or low sugar content. Classification performance showed accuracy values as high as 95% for glucose and 80.1% for sucrose using hyperspectral imaging, with no noticeable improvement when data was fused from the other spectroscopic systems. When testing the robustness of the developed models over different seasons, it was found that the regression models had r(RPD) values of 55(1.19)–90.3%(2.34) for glucose and 35.8(1.07)–82.2%(1.29) for sucrose. Results obtained in this study demonstrate the feasibility of developing a rapid monitoring system using multispectral imaging and data fusion methods for online evaluation of potato sugar content.

scholarly journals Agronomic and Environmental Aspects of Conservation Agriculture on Wheat Crop Production

2019 ◽  
Vol 7 (2) ◽  
pp. 161-166
Author(s):  
A. Bista ◽  
T.N. Joshi ◽  
K. Biswokarma ◽  
S. Yadav
Keyword(s):  
Crop Production ◽  
Solanum Tuberosum L ◽  
Sugar Content ◽  
Hollow Heart ◽  
Quality Parameters ◽  
Wheat Crop ◽  
Optimum Dose ◽  
Potato Tubers ◽  
Tuber Production ◽  
Potassium Application

Potato (Solanum tuberosum L.) is one of the major vegetable crops of Nepal. Potato is grown all over the globe and consumed as either vegetable or staple food depending upon the crop production scenario. It is also an integral part of human diet. Potato is a high nutrient mining crop and needs higher fertilization for economic tuber production. Despite sufficient application of Nitrogen (N) and Phosphorus (P2O5), low replenishment and widespread potassium deficiency are limiting the potato production in Nepalese condition. Growth parameters such as plant height, leaf area and chlorophyll% was positively correlated with potassium application. Potassium alleviated stresses of frost and drought and reduced incidence of diseases like late blight, black scurf and hollow heart. Potassium also decreased the reducing sugar content and improved chips color and quality. Similarly, potassium application before harvest was found to increase storage life of potato tubers. Furthermore, potassium application significantly increased the yield of potato tubers and quality parameters such as Vitamin C content and specific gravity. Source of potassium and method of potassium application also affected growth, yield and quality parameters. Soil application of potassium in splits coupled with foliar spay was found to perform better.  Optimum dose of potassium was recommended for economic tuber production Int. J. Appl. Sci. Biotechnol. Vol 7(2): 161-166  

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