Fluctuations in sugars in cv. Record during extended storage at 10 °C

Abstract

Tubers of cv. Record (the major UK crisping cultivar) were stored at 10°C for up to 320 days. Throughout storage, the levels of reducing sugar in the tissue surrounding the basal eye were considerably higher than those round the apical eye but the difference in sucrose between the two tissues was not as marked. During storage, there was an initial peak in total reducing sugar content, possibly associated with the break in dormancy, and a second peak associated with vigorous sprout growth. Regular removal of sprouts caused reducing sugar levels to continue to fall, after the initial rise, for much longer than in spouting tubers and for the final sweetening to be considerably delayed, suggesting that the stage of sweetening subsequent to break of dormancy is possibly under the control of sprout growth. However, even in such material sugars may eventually rise, possibly due to ageing of the tuber.