Quality of potato CV. innovator submitted refrigeration and recondition
| Autor: | Fernanda Cristina Silva Ribeiro, Fernando Luiz Finger, Ariana Mota Pereira, Renata Ranielly Pedroza Cruz, Kharen Priscilla de Oliveira Salomão Petrucci, Mateus de Paula Gomes, Dreice Nascimento Gonçalves |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Food Science and Technology v.41 n.1 2021 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 41, Iss 1, Pp 34-38 (2020) |
| ISSN: | 1678-457X 0101-2061 |
| Popis: | The objective of this study was to determine the storage efficiency and reconditioning of potato cv. Innovator for processing. Tubers were stored at 6, 7 and 8 °C in the dark for 30, 60, 90, 120 and 150 days and reconditioned at 15 °C for 15 days. TRS and RS were reduced as storage temperature increased from 6 + 15 °C to 8 + 15 °C. Regardless of temperature and storage time, sugar contents were suitable for industry; however non-enzymatic browning remained in category 2 for up to 60, 90 and 150 days in tubers stored at 6 + 15 °C, 7 + 15 °C and 8 + 15 °C, respectively. Starch was influenced by storage time, despite the absence of temperature effect. Regardless of the temperature, sprouting started at 90 days, but the growth of shoots was directly proportional to the increase in temperature. The PPO and POD increased at the beginning of storage but did not cause darkening before the frying. Reduction in storage temperature followed by reconditioning did not delay the onset of sprouting, but reduced the size of sprouts, maintained adequate sugar levels, however it promoted non-enzymatic browning. |
| Databáze: | OpenAIRE |
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