Abstract
ABSTRACT: Potatoes for industrial processing must have high dry matter, low sugar and free from damage or disease. The objective was to determine the ideal temperature and storage period of commercial cultivars for frying. Tubers of Asterix and Cronos cultivars were stored in a cold chamber (Gallant CMC4 Premium) inside plastic boxes at 6 and 8 °C with 85 to 95% humidity for 180 days. Accumulated mass loss (PMA), alcohol insoluble solids (SIA), total soluble sugars (AST), non-reducing sugars (ANR), reducing sugars (AR), polyphenoloxidase activity (PPO) and enzymatic and non-enzymatic browning were analyzed. The PMA of Asterix at 6 and 8 ºC and Cronos at 6 °C was higher. The SIA of both cultivars stored at 6 ºC were lower and AST, AR and ANR higher. Those parameters of Cronos and Asterix did not differ between temperature or storage period. The browning was greater in the fried sticks of Asterix and Cronos stored at 6 ºC (4 to 5) for 60 and 90 days and at 8 °C (2 to 3) for 180 days, respectively. The ideal temperature and storage period for Asterix and Cronos cultivars is 8 ºC for a maximum of 120 days due to non-enzymatic browning.
Highlights
Potato is the most important tuber worldwide (ZHANG et al, 2019), with 19,204,609 hectares of planted area and 386 million tons of annual production (AMJAD et al, 2017a)
The greater accumulated fresh mass losses of Cronos stored at 6 oC is explained by the lower relative humidity (10% lower) in the storage chamber and may be associated with a periderm thickness of this cultivar as an early one (HELTOFT et al, 2017)
The lower SIA levels in the Asterix tubers at 180 days at 6 oC are due to the greater starch degradation by amylases, phosphorylases and glycolysis enzymes lability caused by cold (MALONE et al, 2006)
Summary
Potato is the most important tuber worldwide (ZHANG et al, 2019), with 19,204,609 hectares of planted area and 386 million tons of annual production (AMJAD et al, 2017a). The objective was to determine the ideal temperature and storage period for Asterix and Cronos cultivars for frying. Accumulated mass loss (PMA), alcohol insoluble solids (SIA), total soluble sugars (AST), reducing (AR) and nonreducing (ANR) sugars, polyphenoloxidase activity (PPO) and enzymatic and non-enzymatic browning after 30, 60, 90, 120, 150 and 180 days of cultivar tubers storage were evaluated.
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