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<p>The storage of potatoes is an essential phase to control the sugar level and optimize the quality of the final product for chips processing. Sugar concentration and color of the potatoes could have strong impact on the ultimate merchandise. The aim of this research was to investigate the variations in reducing (glucose, fructose) and non-reducing (sucrose) sugar of potatoes during storage and reconditioning temperatures. Samples from six potatoes cultivars, i.e., Desiree, Ajax, Diamant, Multa, Cardinal, and Ultimus were tested for their storage quality. The newly harvested potato tubers of all the varieties were placed in storage at 3, 7, and 11&#xa0;°C for 120&#xa0;days, followed by reconditioning at 15, 20, and 25&#xa0;°C for 30&#xa0;days. The samples of six cultivars were maintained in cold and hot conditions, analyzed for sugar content and color after frying. HPLC was employed to quantify the sugars content, while the color of potato chips was visually noted by following hedonic scale. The results showed significant (<i>p</i> &lt; 0.05) impact on sugar content during storage and reconditioning periods. The highest sugar content was reported at 3&#xa0;°C storage as compared to 7 and 11&#xa0;°C. Glucose, fructose, and sucrose contents exhibited significant increases within the ranges of 27.06 to 253.31, 22.78 to 251.17, and 52.33 to 94.03&#xa0;mg/100&#xa0;g FW, respectively. Reconditioning of cold-stored tubers for 30&#xa0;days led to sugar reversion, with the highest reversion observed at 20&#xa0;°C in contrast to 15 and 25&#xa0;°C. Notably, Desiree, Diamant, and Multa displayed significant diversity in sugar content and frying color, making them the most suitable cultivars for chips preparation. This study underscores the substantial impact of temperature manipulation during storage on the processing quality of stored tubers. Future studies could focus on optimizing reconditioning conditions and exploring their long-term effects on the sensory qualities and shelf-life of processed potato chips.</p>

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Impact of Reconditioning Treatment at Different Temperatures on Potato Cultivars Stored Under Cold Conditions

  • 期刊论文

  • 发表日期：

    2025年6月7日

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  • Adnan Amjad,
  • Aziz Mouhaddach,
  • Hanane Latifi,
  • Rabia Mehboob,
  • Tusneem Kausar,
  • Mohamed Bouhrim,
  • Ramzi A. Mothana,
  • Omar M. Noman,
  • Farzana Siddique,
  • Muhammad Bilal,
  • Shehnshah Zafar,
  • Ashiq Hussain

摘要

The storage of potatoes is an essential phase to control the sugar level and optimize the quality of the final product for chips processing. Sugar concentration and color of the potatoes could have strong impact on the ultimate merchandise. The aim of this research was to investigate the variations in reducing (glucose, fructose) and non-reducing (sucrose) sugar of potatoes during storage and reconditioning temperatures. Samples from six potatoes cultivars, i.e., Desiree, Ajax, Diamant, Multa, Cardinal, and Ultimus were tested for their storage quality. The newly harvested potato tubers of all the varieties were placed in storage at 3, 7, and 11 °C for 120 days, followed by reconditioning at 15, 20, and 25 °C for 30 days. The samples of six cultivars were maintained in cold and hot conditions, analyzed for sugar content and color after frying. HPLC was employed to quantify the sugars content, while the color of potato chips was visually noted by following hedonic scale. The results showed significant (p < 0.05) impact on sugar content during storage and reconditioning periods. The highest sugar content was reported at 3 °C storage as compared to 7 and 11 °C. Glucose, fructose, and sucrose contents exhibited significant increases within the ranges of 27.06 to 253.31, 22.78 to 251.17, and 52.33 to 94.03 mg/100 g FW, respectively. Reconditioning of cold-stored tubers for 30 days led to sugar reversion, with the highest reversion observed at 20 °C in contrast to 15 and 25 °C. Notably, Desiree, Diamant, and Multa displayed significant diversity in sugar content and frying color, making them the most suitable cultivars for chips preparation. This study underscores the substantial impact of temperature manipulation during storage on the processing quality of stored tubers. Future studies could focus on optimizing reconditioning conditions and exploring their long-term effects on the sensory qualities and shelf-life of processed potato chips.