The Effect of Low-temperature Storage on the Sugar Content of Table Potato Cultivars

被引：2

作者：

Matsuura-Endo, Chie ^{[1
]}

Ishiguro, Koji ^{[1
]}

Takigawa, Shigenobu ^{[1
]}

Noda, Takahiro ^{[1
]}

Hasa, Yasuhiro

机构：

[1] NARO Hokkaido Agr Res Ctr, Memuro, Hokkaido 0820081, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2015年 / 62卷 / 01期

关键词：

potato; low-temperature storage; sugar content; cultivar; SOLANUM-TUBEROSUM L; FREE AMINO-ACIDS; ACRYLAMIDE; INVERTASE; CHIPS; LEVEL;

D O I：

10.3136/nskkk.62.50

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of low-temperature storage on the sugar content of table potato cultivars was investigated. Cultivar-specific differences in sugar content during storage were observed. Specifically, the potato varieties "Inca-no-mezame" and "Inca-no-hitomi" showed a remarkable increase in sugar content with long-term storage at low temperature. In "Inca-no-mezame", tubers harvested from two different fields showed similar total sugar content after one-month storage under identical storage conditions. Altering the storage temperature from 2 degrees C to room temperature decreased sugar content by 40% and 50-70% at one week and one month, respectively. Following one week of storage at room temperature, sugar content was restored to 80% of the original value by storage at 4t for 3 weeks.

引用

页码：50 / 55

页数：6

共 50 条

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