Electrochemical Fingerprinting of Potatoes and Their Compositional Changes During Storage

Potatoes undergo significant changes in storage and these changes are critical for processing quality. In this study, the effect of six varieties of potatoes on processing quality during 180 days of storage was studied. Changes in the main substances, starch structure and characteristic indicators were monitored. At the same time, electrochemical fingerprints of potatoes during storage were collected to clarify the relationship between storage time and processing quality of potatoes. Potatoes showed an overall decrease in starch content during storage. The reducing sugar content showed a pattern of increase followed by decrease. There was a highly significant positive correlation between current values of electrochemical fingerprints and starch. There was no significant correlation between current values and reducing sugars. There was no significant correlation between current value and starch phosphorylase activity. There was a positive correlation between current value and amylase activity. There was also a positive correlation between current value and polyphenol oxidase.