Abstract
Potatoes capable of reaching low sucrose levels prior to harvest demonstrate superior processing maturity for chipping directly from intermediate temperature storage (11.7C, 53F). Forty-nine of fifty-three potato clones with a harvest sucrose rating (SR= mg sucrose/g tuber) between 1.0 and 2.8 chipped long term from storage (7.0 to 11.0 months). Eleven of twelve clones with an SR greater than 2.8 accumulated reducing sugars at a rapid rate and showed short term storage potential (0.5 to 5.3 months). A correlation coefficient of -0.845 was obtained by comparing the harvest SR value to the log10 of storage life with all clones sampled over two growing and storage seasons.
A standard sucrose rating (SR) procedure is described to rapidly detect annual variation in processing potato maturity to aid in determining proper post-harvest storage and utilization practices.
Resumen
Las papas capaces de alcanzar bajos niveles de sucrosa antes de la cosecha, demuestran inmadurez superior de procesamiento para producir papas fritas directamente de temperatura intermediaria de almacenamiento (11.7 C, 53 F). De 53 clones, 49 con una tasa de sucrosa de cosecha (SR = mg scrosa/g tuber) entre 1.0 y 2.8 produjeron papas fritas por periodos de tiempo largos de almacenamiento (7.0 to 11.0 meses). De 12 clones, 11 con un SR mayor a 2.8 acumularon azúcares reductores a una tasa rápida y mostraron potencial de almacenamiento corto (0.5 a 5.3 meses). Se obtuvo un coeficiente de correlación de 0.845, comparando el valor SR de cosecha con el log10 de la vida de almacenamiento de todos los clones muestreados durante dos estaciones de crecimiento y almacenamiento.
Se describe un procedimiento estandard de SR para detectar rápidamente variaciones anuales en procesamiento de maudrez de papas para ayudar en la determinación de almacenamiento después de la cosecha y las prácticas de utilización adecuada.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
Literature Cited
Appleman, C. O. and E.V. Miller. 1926. A chemical and physiological study of maturity in potatoes. J Agric Res 33: 569–577.
Burton, W. G. 1965. The sugar balance in some British potato varieties during storage. Eur Potato J 8: 80–91.
Cunningham, C. E. and F. J. Stevenson. 1963. Inheritance of factors affecting potato chip color and their association with specific gravity. Am Potato J 40: 253–265.
Davis, R. B. 1951. The quality and yields of potato chips processed from 24 varieties of potatoes held under varying conditions. (Master’s thesis, Ohio State University)
Denny, F. E. and N. C. Thornton. 1942. The third year’s results on storage of potato tubers in relation to sugar content and color of potato chips. Contr Boyce Thompson Inst 12: 405–429.
Ewing, E. E. and M. H. McAdoo. 1971. An examination of methods used to assay potato tuber invertase and its naturally occurring inhibitor. Plant Physiol 48: 366–370.
Habib, A. T. and H. D. Brown. 1956. Factors influencing the color of potato chips. Food Technology 10: 332–336.
Habib, A. T. and H. D. Brown. 1957. Role of reducing sugars and amino acids in the browning of potato chips. Food Technology 11: 85–89.
Isherwood, F. A. 1973. Starch-sugar interconversion inSolanum tuberosum. Phytochem 12: 2579–2591.
Isherwood, F. A. 1976. Mechanism of starch-sugar interconversion inSolanum tuberosum. Phytochem 15: 33–41.
Kennedy, M. G. H. and F. A. Isherwood. 1975. The effects of temperature on adensoine diphosphate glucose pyrophosphorylase fromSolanum tuberosum Phytochem 14: 111–112.
Kennedy, M. G. H. and F. A. Isherwood. 1975. Activity of phosphorylase inSolanum tuberosum during low temperature storage. Phytochem 14: 667–670.
Ohad, I., I. Friedberg, Z. Ne’eman and M. Schramm. 1971. Biogenesis and degradation of starch I. The fate of the amyloplast membranes during maturation and storage of potato tubers. Plant Physiol 47: 465–477.
O’Keefe, R. B. 1977. Predicting long-term chip color through harvest-time testing. Am Potato J 54: 498–499.
Pollock, C. J. and T. Ap Rees. 1975. Activities of enzymes of sugar metabolism in cold-stored tubers ofSolanum tuberosum. Phytochem 14: 613–617.
Pressey, R. 1966. Separation and properties of potato invertase and invertase inhibitor. Arch Biochem Biophys 113: 667–674.
Pressey, R. 1969. Role of invertase in the accumulation of sugars in cold stored potatoes. Am Potato J 46: 291–297.
Pressey R. and R. Shaw. 1966. Effect of temperature on invertase, invertase inhibitor, and sugars in potato tubers. Plant Physiol 41: 1657–1661.
Samotus, B. and S. Schwimmer. 1962. Predominance of fructose accumulation in cold-stored immature potato tubers. J Food Sci 27: 1–4.
Schwimmer, S. and E. S. Rorem. 1960. Biosynthesis of sucrose by preparations from potatoes stored in the cold and at room temperature. Nature 187: 1113–1114.
Shallenberger, R. S., O. Smith and R. H. Treadway. 1959. Role of the sugars in the browning reaction in potato chips. Agric Food Chem 7: 274–277.
Singh, B. N. and P. B. Mathur. 1938. Studies in potato storage II. Influence of (1) the stage of maturity of the tubers and (2) the storage temperature for a brief duration im-mediately after digging, on physiological losses in weight of potatoes during storage. Ann Appl Biol 25: 68–78.
Sowokinos, J. R. 1973. Maturation ofSolanum tuberosum I. Comparative sucrose and sucrose synthetase levels between several good and poor processing varieties. Am Potato J 50: 234–247.
Tishel, M. and M. Mazelis. 1966. The accumulation of sugars in potato tubers at low temperatures and some associated enzymatic activities. Phytochem 5: 895–902.
Van Handel, E. 1968. Direct microdetermination of sucrose. Anal Biochem 22: 280–283.
Author information
Authors and Affiliations
Additional information
Agricultural Experiment Station University of Minnesota Scientific Journal Series No.10056.
A Laboratory cooperatively operated by the North Central Region Agricultural Research Service, USDA; Minnesota Agricultural Experiment Station; North Dakota Agricultural Experiment Station; and The Red River Valley Potato Growers’ Association.
Rights and permissions
About this article
Cite this article
Sowokinos, J.R. Relationship of harvest sucrose content to processing maturity and storage life of potatoes. American Potato Journal 55, 333–344 (1978). https://doi.org/10.1007/BF02852074
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02852074