Effects of Sprouting Inhibitors and Reconditioning Conditions on Tuber Quality of Processing Potato

Abstract

This study was conducted to find out the effect of sprouting inhibitors under different storage temperatures and reconditioning conditions on the processing quality of potato tubers produced in the alpine area of Korea. A higher sprouting ratio was observed in potatoes stored at 15°C than those at 5°C. In particular, 1% CIPC, was effective in the inhibition of sprouting, keeping the sprouted shoots in less than 2 mm, while rosette-shaped shoots, 12–17 mm, were observed in the CMH (100%) treatment. Atlantic was, in general, lower in reducing sugar contents compared to Superior. Reducing sugar contents in potatoes stored at 15°C were not increased, while potatoes stored at 5°C showed a 1% increase in reducing sugar contents for 180 days after storage. As far as chip color “L” value was concerned, no difference was detected among potato cultivars and sprout inhibitor treatments. Potato chip color was found to be the best from potatoes stored at 15°C for 180 days of storage. However, potatoes stored at 5°C gave rise to poor quality of potato chips with browning and bitter taste. Reconditioning had different effects on potato cultivars in that Atlantic potatoes produced more sprouts when they were reconditioned compared to the control of 15°C potato storage. In terms of the effect of reconditioning on reducing sugar contents, Atlantic sugar contents was reduced reconditioning went on. Sugar contents of Superior, however, was increased after undergoing the decrease for some time. Changes in potato chip color as influenced by reconditioning were in accordance with changes in reducing sugar. Atlantic was much better in chip color than Superior, showing a chip color “L” value of more than 50 in all treatments.