Influence of weather and storage conditions on technological characteristics of potato in French fries and chips production
Magdalena Grudzińska
m.grudzinska@ihar.edu.plInstytut Hodowli i Aklimatyzacji Roślin — PIB w Radzikowie, Zakład Przetwórstwa i Przechowalnictwa Ziemniaka, Oddział w Jadwisinie (Poland)
Abstract
The aim of this study was to determine the usefulness for processing of potato varieties in different climatic conditions during growth and storage of tubers. Early and medium early varieties were tested. After harvest and after 3 and 7 months of storage at 4 and 8°C, we determined in potato tubers contents of dry matter, starch, reducing sugars and sucrose, and evaluated the colour of French fries and chips. Studies have shown, that variation in processing traits depends on the genotype and it is modified by environmental factors. Storage time and temperature influenced the dry matter content and lowered the starch content. The contents of both components remained stable in tubers of varieties: Gracja, Andromeda and Karatop. The content of reducing sugars in potatoes depended on the cultivar and storage temperature. Tubers of varieties Gracja and Innovator were characterized as cold storage type with low accumulation of sugars after storage at 4°C. Chips obtained from the tubers of the variety Gracja and fries made of variety Innovator were bright in colour independently of temperature and storage time. Potato varieties Gracja and Innovator varied little in technological characteristics during long periods of storage at 4 and 8°C.
Keywords:
chips, cultivar, French fries, potato, time and temperature storageReferences
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Authors
Magdalena Grudzińskam.grudzinska@ihar.edu.pl
Instytut Hodowli i Aklimatyzacji Roślin — PIB w Radzikowie, Zakład Przetwórstwa i Przechowalnictwa Ziemniaka, Oddział w Jadwisinie Poland
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