Abstract
The refrigerated induce the sweetening of the potato, which results in the dark color. The objective of this study was to determine the temperature and shelf life of Markies potato tubers under refrigerated storage for the processing of French fries. The levels of total soluble sugar (TSS), reducing sugars (RS), peroxidase (POD) and polyphenoloxidase (PPO) activity, color after frying and start of sprout were determined. The accumulation of TSS started at 30 days in the tubers at 4 and 5 °C and in the tubers at 6 and 8 °C, at 150 days. The activity of POD and PPO were not influenced by temperature or storage time. Tubers at 4 e 5 °C showed higher TSS and RS contents and darker color after frying than tubers stored at 6 and 8 °C which had their color maintained within the industry-acceptable standard up to 240 days of storage. Temperatures of 4 and 5 °C delayed the onset of sprouting, starting at 150 days, and at temperatures of 6 and 8 °C, the onset of sprouting occurred from 90 and 60 days of storage, respectively. It is concluded that the cultivar Markies should be stored at 6 °C for 240 days.
Highlights
The growing demand for fast-food products has increased the consumption of processed potatoes, requiring the expansion of industrial processing (Pereira & Suinaga, 2015).Markies cultivar occupies a prominent place in the crops because it presents greater resistance to reburn and double culinary aptitude (Ribeiro et al, 2012)
The temperatures of 4 and 5 °C delayed the onset of sprouting, which started at 150 days
The dormancy period is longer in tubers stored at low temperature, as there is a less use of the reserves necessary for bud sprouting (Bisognin & Streck, 2009), conserving the potatoes for a longer period
Summary
The growing demand for fast-food products has increased the consumption of processed potatoes, requiring the expansion of industrial processing (Pereira & Suinaga, 2015).Markies cultivar occupies a prominent place in the crops because it presents greater resistance to reburn and double culinary aptitude (Ribeiro et al, 2012). It is a promising cultivar to serve the processed potato market because it presents low soluble sugar content, high starch levels, good post-fry color and pleasant taste (Thompson & Morgan, 2015). Regarding the constant supply of raw material for the industry, it is necessary the refrigerated storage of the tubers, in which, the determination of the ideal temperature is fundamental to maintain the quality, the physiological conditions of the tubers and the reduction in the sprouting (Khanal & Yprety, 2014). Glucose and fructose react with the amino acids in a non-enzymatic reaction, named Maillard reaction, resulting in a product of poor quality and commercial acceptance, bitter taste and dark color (Chapper et al, 2004; Knowles et al, 2009)
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