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<p>Cold-induced sweetening is a natural process in which storage&#xa0;of&#xa0;potatoes at low temperatures increases their reducing sugars, negatively affecting the colour and flavour of the chips. In this study conducted in India, potato tubers of 12 genotypes were stored at three different temperatures (4 °C, 10 °C, and ambient (25 °C)) for 6&#xa0;months and analyzed for biochemical parameters at 2-month intervals (0, 2, 4, and 6&#xa0;months). There was a significant decrease in the dry matter and starch content while the total soluble and reducing sugars increased with increasing time interval of storage. Potatoes stored at 10 °C had higher dry matter content, while those stored at ambient temperature had higher starch content and lower total soluble sugar content. The best-screened genotype exhibiting higher starch and lower sugar content was Lady Rosetta. The asparagine content and acrylamide content varied among the genotypes as well as at different storage temperatures. MP/04–816 and Punjab Potato-102 showed lower asparagine and acrylamide content, respectively. The chip colour analysis revealed that storing tubers at 4&#xa0;°C produced dark-coloured chips compared to other storage temperatures. Among the genotypes, MP/04–816 chips&#xa0;exhibited&#xa0;lighter chip colour&#xa0;than others. The investigation revealed that Lady Rosetta stored at ambient temperature demonstrated superior quality parameters when compared to the other treatment combinations.</p>

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Evaluating Cold-Stored Potato Germplasm for Processing Quality in India: Impact of Storage Temperatures on Sugars, Starch, and Chip Colour

  • 期刊论文

  • 发表日期：

    2025年5月2日

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  • Aiswarya V. Dev K. P.,
  • Sat Pal Sharma,
  • Anu Kalia,
  • Sukhpreet Kaur,
  • Monica Sachdeva Taggar,
  • V. K. Gupta

摘要

Cold-induced sweetening is a natural process in which storage of potatoes at low temperatures increases their reducing sugars, negatively affecting the colour and flavour of the chips. In this study conducted in India, potato tubers of 12 genotypes were stored at three different temperatures (4 °C, 10 °C, and ambient (25 °C)) for 6 months and analyzed for biochemical parameters at 2-month intervals (0, 2, 4, and 6 months). There was a significant decrease in the dry matter and starch content while the total soluble and reducing sugars increased with increasing time interval of storage. Potatoes stored at 10 °C had higher dry matter content, while those stored at ambient temperature had higher starch content and lower total soluble sugar content. The best-screened genotype exhibiting higher starch and lower sugar content was Lady Rosetta. The asparagine content and acrylamide content varied among the genotypes as well as at different storage temperatures. MP/04–816 and Punjab Potato-102 showed lower asparagine and acrylamide content, respectively. The chip colour analysis revealed that storing tubers at 4 °C produced dark-coloured chips compared to other storage temperatures. Among the genotypes, MP/04–816 chips exhibited lighter chip colour than others. The investigation revealed that Lady Rosetta stored at ambient temperature demonstrated superior quality parameters when compared to the other treatment combinations.