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标题：Quality of potato CV. innovator submitted refrigeration and recondition
其他标题：Quality of potato CV. innovator submitted refrigeration and recondition
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作者：PEREIRA, Ariana Mota ; PETRUCCI, Kharen Priscilla de Oliveira Salomão ; GOMES, Mateus de Paula 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2021
卷号：41
期号：1
页码：34-38
DOI：10.1590/fst.26619
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The objective of this study was to determine the storage efficiency and reconditioning of potato cv. Innovator for processing. Tubers were stored at 6, 7 and 8 °C in the dark for 30, 60, 90, 120 and 150 days and reconditioned at 15 °C for 15 days. TRS and RS were reduced as storage temperature increased from 6 15 °C to 8 15 °C. Regardless of temperature and storage time, sugar contents were suitable for industry; however non-enzymatic browning remained in category 2 for up to 60, 90 and 150 days in tubers stored at 6 15 °C, 7 15 °C and 8 15 °C, respectively. Starch was influenced by storage time, despite the absence of temperature effect. Regardless of the temperature, sprouting started at 90 days, but the growth of shoots was directly proportional to the increase in temperature. The PPO and POD increased at the beginning of storage but did not cause darkening before the frying. Reduction in storage temperature followed by reconditioning did not delay the onset of sprouting, but reduced the size of sprouts, maintained adequate sugar levels, however it promoted non-enzymatic browning.
关键词：sprout; reducing sugars; reconditioning.
其他关键词：sprout;reducing sugars;reconditioning