首页 | 本学科首页   官方微博 | 高级检索  
相似文献
 共查询到20条相似文献，搜索用时 15 毫秒
1.
Seven potato cultivars (Norchip, Monona, Onaway, Snowden, Atlantic, Saginaw Gold, Novachip) and the seedling ND860-2 differing in their susceptibility to low temperature sweetening were analyzed to determine if starch structural stability parameters could be used to consistently predict and/or monitor chip color (Agtron score) of potatoes during storage at 4 and 12 C. Fresh tissue gelatinization temperature (Tp) was significantly correlated (P≤0.05) with chip color for all cultivars except Onaway, Snowden and Atlantic for tubers harvested in 1993 when stored at 12 C. No correlations existed between Tp of isolated starch and chip color (P>0.05). In 1994 no correlations existed between Tp of fresh tissue, Tp of starch and chip color at either 4 or 12 C (P>0.05). Prediction of chip color based on starch stability parameters was not possible. Starch crystallinity, amylose content and starch granule size distribution could not be used to predict or monitor chip color in stored tubers.  相似文献   

2.
The source of raw potato tubers and the tubers’ duration of storage have a significant effect on color and texture of french fries. Controlling these variations is crucial to ensuring a consistent, high-quality end product. Russet Burbank and Shepody potatoes grown at two sites in Manitoba, Canada were stored for 9 and 11 months in 1994, and for 1 and 3 months in 1995, to determine the effects of short-term storage period, cultivar, and two tuber-growing locations on fry color and texture. French fry texture was measured by a puncture test, and peak force and peak deformation used as indices of textural quality. Large peak forces and deformations were assumed to be indicative of improved textural quality. Hunterlab L (lightness) value was used to determine fry color, higher values being associated with improved color quality. Fries processed from 11-month-old tubers had improved color and textural quality compared to those processed from 9-month-old tubers. Fries processed after 3 months tuber storage were darker in color but firmer in texture than fries processed from tubers after 1 month of storage. Differences in texture and color between the two cultivars were more evident with prolonged storage; fries processed from Russet Burbank potatoes were superior in texture and lighter in color than fries made from Shepody potatoes. With respect to site, fries processed from potatoes grown at Portage had better texture but darker color than those processed from Carberry potatoes. It was postulated that the calcium content of the soils may be responsible for both these results.  相似文献   

3.
Through-the-pile ventilation is a common practice for potatoes stored in bulk. Research was initiated in 1986 to study the influence of ventilation rate on the temperature, moisture and market quality of bulk stored chip potatoes. Ventilation rates up to 168 m3 hr?1 t?1 were used. All ventilation rates achieved the required temperature and humidity control. Fan operation time (hours) was not reduced proportional to the increased ventilation rate. The higher ariflow resulted in proportionally less time being spent to correct pile temperature differentials. The Atlantic variety potatoes were utilized for potato chip production in all three seasons studied. Market quality after storage, measured by tuber sugar content, chip color and chip defects, was similar for all ventilation rates. For the last two storage seasons studies, the potatoes were marketed from the storage research bins at high levels of quality following 115 to 142 days of storage. Average weight losses for the airflow rates used were not statistically different. However, potato weight loss uniformity was proportional to increased ventilation rates.  相似文献   

4.
Potato constituents were monitored to evaluate their contribution to potato chip color. Five chipping potato varieties: Snowden, AC Ptarmigan, FL 1625, FL 1815 and ND2471-8 were evaluated. Ascorbic acid, sugars, phenolic acids, and amino acids were determined and quantified by High Performance Liquid Chromatography (HPLC) and the color of potato chips was measured by both CIELab Hunter-ColorQuest and Agtron instruments. Composition and chip color varied among the different varieties. AC Ptarmigan and ND2471-8 produced the darkest chip color (on average L*= 49.0, chroma=19.5, and hue angle= 62.9) compared with FL 1815 (L*= 58.4, chroma= 28.3 and hue angle= 75.7). Reducing sugar concentration did not completely explain or predict color quality when it was present in low concentrations (ca. < 60 mg/100g). Other reactants present in the potato slices played an important role in the final color quality of potato chips. Multiple correlation analysis showed negative association of ascorbic acid (r= -0.7), fructose (r= -0.7), a chlorogenic acid isomer (r= -0.7), glucose (r= -0.7) and glutamine (r= -0.5) with potato chip color. Sucrose, chlorogenic acid and asparagine were poor estimators of chip color quality.  相似文献   

5.
In 1966 and 1967 the chipping quality of three potato varieties was studied using three moisture regumes, two nitrogen levels, and three harvest dates. Specific gravity and chip color of potatoes freshly harvested and of those stored 10 days, along with chip color differences between the two periods, were tested. Of the three varieties tested — Anoka, Kennebec, Irish Cobbler — Anoka§ specific gravity was least depressed by soil-moisture stress and its chip color least affected by time of chipping; all tubers, however, chipped darker after being stored. High soil temperatures were associated with low specific gravities and dark chips. In 1966 irrigation tended to lower soil temperature, resulting in lighter chip color for potatoes harvested from irrigated than from nonirrigated plots; also color was lighter at the first than at the later harvests. In 1967, when air temperatures were consistently lower and rainfall nearly adequate, chip color was lighter for potatoes harvester later in the season. Nitrogen levels did not influence chip color. Moisture regimes and varieties influenced mineral content of tubers more consistently for the two years than did harvest dates or nitrogen levels. Specific gravity did not correlate significantly with chip color.  相似文献   

6.
The suitability of potatoes for processing into potato chips is dependent on chip color, and internal and external defects. Concentrations of reducing sugars, and more specifically glucose, have been used as a quantitative indicator of acceptability of potato for chipping. The research reported here investigated the correlation between sugar concentrations and chip color, and the variability of sugar concentrations between samples and sample locations. Three potato storage research bins, each with an independent air handling and control system, were located inside of commercial potato storage bins. Snowden potatoes were harvested in the fall of 1992 and stored at different temperatures in the bins through late March, 1993. The potatoes were sampled bi-weekly during the storage period, and the samples were analyzed for sugar concentrations (sucrose and glucose) using a YSI model 2700 sugar analyzer.1 The results indicated that a Snowden potato sample with a glucose concentration less than 0.0075%2 (fresh weight basis) will have a 90% probability of having an acceptable Snack Food Association color score of 1.5 or lower. Lower numbers indicate whiter chips which are generally preferred by chip producers. Similarly, a sample with a glucose concentration of 0.01% will have a 90% probability of having a color of 2 or lower. Based on tubers sampled from four heights within the storage bins, samples from the top of a potato bin will provide a representative sample as long as recommended storage procedures are followed, and potato pulp temperatures are similar throughout the storage.  相似文献   

7.
The relationship between chip color, dry matter, sucrose, reducing sugars, ascorbic acid, protein, and storage temperature of commercially grown and stored Russet Burbank, Norchip, and Kennebec potatoes was investigated. Multiple correlation analysis of data, collected over a period of three years, demonstrated that while dry matter, reducing sugars, sucrose, and tuber weight were significant in determining chip color of freshly harvested potatoes, reducing sugars, tuber temperature, and sucrose were important in determining chip color of stored tubers. The relative importance of each parameter varied with the age of the tubers, year in which the potatoes were grown and stored, and cultivar. The multiple correlation coefficient among chip color, dry matter, sucrose, reducing sugars, and tuber weight was 0.901 for fresh Russet Burbank, 0.839 for fresh Norchip, 0.909 for fresh Kennebec, and 0.790 for the three cultivars combined. Similarly, the multiple correlation coefficient among chip color, reducing sugars, sucrose, and tuber temperature was 0.866 for stored Russet Burbank, 0.731 for stored Norchip, 0.914 for stored Kennebec and 0.790 for the combined stored material. Regression equations varied from cultivar to cultivar and from one season to another. This indicates that the quantitative relationship between the factors assayed was not sufficiently stable to serve as a general measure of prediction.  相似文献   

8.
The Clinitest method, originally devised to test urine of diabetic patients, proved to be effective for estimating reducing sugar content of tuber juice. Data obtained by the Clinitest method correlated well with data obtained from the same tubers by the analytical dinitrophenol method and by chip color numbers as determined by Agtron ranges. Simplicity in operation, low cost, and quick results are the main attributes of this method that is potentially useful to the potato industry.  相似文献   

9.
Breeding progress for potato chip quality in North American cultivars   总被引：1，自引：0，他引：1  
Forty-four potato cultivars, released in the period between 1876 and the present were grown concurrently in field trials, stored simultaneously in three different environments, then evaluated for chip quality. They represented cultivars historically used and/or bred for potato chip production. Quality factors measured were tuber solids, chip color, reducing sugar levels, sucrose levels, and percent of defect-free chips. Tuber solids tended to increase in the late period cultivars, but trends were erratic. The release of Lenape marked the beginning of an increase in tuber solids that has continued to the present. There was a significant trend for lower reducing sugars and better chip color that corresponded to increasingly later cultivar release dates. Since about 1960, progress toward lower reducing sugars and better chip color has been constant, regardless of whether tubers were stored at 4.4 C, stored at 4.4 C and reconditioned, or stored at 10 C. Late period cultivars tended to have a greater percentage of defect-free chips in comparison to those released earlier, with most of the improvement coming during the last few years. This study provided evidence that potato breeders have made significant progress in developing cultivars with good chip quality. Evidence was also found that Lenape was a landmark cultivar and has been an important contributor to the observed breeding progress  相似文献   

10.
Summary Image analysis gave better precision than colorimetry in measuring the darkening caused by excess free sugar during crisping of potatoes. The image analyser was used to measure individual crisp Average Optical Density (AOD) values in order to examine the variability of AOD within and between tubers. It is unnecessary to measure more than one crisp per tuber when assessing breeding lines, although two crisps per tuber are recommended for quality control. Crisps from at least ten tubers should be measured. A ‘Quick Crisp’ method, in which single crisps from each of four tubers are judged against standard samples, is reported. Regression of results from this method on crisp reflectance percentage (Agtron score) gaveR 2 of 0.967. However, the observer tended to overestimate at low values and underestimate at high values. Over several trials, the crossover point varied from 15 to 50 Agtron score units. Measurement of crisp colour variability for improving selection, management and purchasing decisions is discussed.  相似文献   

11.
A decision making scheme is proposed for integrating and evaluating variables important for judging tuber quality in the potato industry. Within the scheme, variables affecting potato quality are grouped into categories according to their mutual association in a decision, and their values are rated according to a common linear scale. Expert opinions, as to which range of variable values ensure “commercially acceptable” and “ideal” potato quality, were superimposed as shaded areas over the numerical ratings. Observations of variables used in a decision can be compared to values delineated by experts to judge whether sampled potatoes would be acceptable for commercial use. The scheme is designed to be utilized at various points in the life cycle of a potato from field to market. It is demonstrated for one variety of sampled tubers that were being stored for chip processing.  相似文献   

12.
The effects of fertilizers on potato chip color were studied over a period of 11 years. Yield and specific gravity data also were taken. Single element and compete fertilizers were used in randomized block and split plot experiments. Most of the work was done with the Russet Burbank variety but in some experiments the Kennebec, White Rose, Norgold Russet and Cascade varieties were also included. Specific gravity and chip color data were taken immediately after harvest. Effects of storage and reconditioning on chip color were recorded in some cases. Though statistically significant effects of N?P?K on chip color were found, the differences were small and of no commercial importance. Neither nutrient balance nor total amount of fertilizer used greatly affected chip color whether the tubers were harvested “immature” in July or in October after the vines were dead. The greatest effect of over-fertilization was on the specific gravity of the tubers. As amount of fertilizer applied increased, specific gravity often decreased which would reduce the amount of processed product per unit of fresh produce. Since most manufacturers of processed potatoes prefer high specific gravity tubers perhaps varieties should be grown specifically for the processing industry. Since proper fertilization did not have a commercially important effect on chip color but greatly increased the yield, farmers should fertilize for maximum production when growing potatoes for potato chips.  相似文献   

13.
A potato chipping selection F58050 with high specific gravity and low sugar content and a non-chipping cultivar Sable with low specific gravity and high sugar content were each autografted and cross-heterografted to assess source-sink relationships on specific gravity, sugar content and chip color of potatoes. Heterografting of Sable scions onto F58050 stocks reduced the specific gravity of F58050 tubers compared to autografts of F58050 (P<.05). Grafting of F58050 scions onto Sable stocks did not significantly increase the specific gravity of Sable tubers compared to autografts of Sable. Heterografting of Sable scions onto F58050 stocks resulted in significantly (P<.05) darker chip color but no significant increases in reducing sugar content of potatoes as compared to potatoes from autografts of F58050, both at harvest and after 3 months’ storage at 12 C. On the other hand, potatoes from heterografting of F58050 scion onto Sable stock showed a slight improvement in chip color and significantly (P<.05) lower reducing sugar content than potatoes from autografts of Sable.  相似文献   

14.
彩色马铃薯花青素具有重要的营养价值,但目前栽培技术对花青素含量影响的研究还比较少。本研究采用L(93)4正交试验设计,研究了P、K肥和种植密度对彩色马铃薯品种紫云1号花青素含量的影响。研究结果表明:在本试验处理水平内,重庆市深丘低山区紫云1号获得花青素含量最多的最优方案是每公顷施纯P2O5 100 kg,KH2PO4喷施浓度3‰,最合理种植密度为60 000株/hm2。  相似文献   

15.
Three potato cultivars (Russet Burbank, Norchip, and Gemchip) grown with nitrogen applied at three rates were stored at two temperature regimes (Treatment 1: 13 months at 10 CTreatment 2: 1 month at 10 C; followed by a 1 C decrease per week until tubers were 4 C; followed by 6 months at 4 C; followed by a 1 C increase per week until tubers were 10 C; followed by 3 months at 10 C). Tuber chemical components and potato chip appearance were measured at harvest and after 3, 6, 9, 11, 12, and 13 months; these measurements were performed within 24 hours of the time potatoes were removed from storage. Sugar responses (tuber glucose, fructose, sucrose) and potato chip appearance were affected by cultivar over time in both years and storage temperatures. Russet Burbank tubers displayed a significantly higher glucose forming potential and produced darker appearing chips, regardless of storage temperature or time in storage, compared to Norchip and Gemchip. Potatoes receiving a cold-storage treatment contained less sugar and produced lighter appearing chips after 12 months storage compared to tubers stored at a constant 10 C for 12 months. The linear association between tuber chemical components and potato chip appearance varied with storage temperature.  相似文献   

16.
For the consumer, color is the most important factor in judging about the quality of the potato chips. A partial diallel analysis of eight parents with processing attributes was conducted over two years to evaluate the importance and inheritance of chip color stability after potatoes have been stored at cold temperatures. Chipping color evaluation was made soon after harvest, after three months storage at cold temperature (6–7°C), and after reconditioning (22–24°C) from cold temperature storage on progenies and controlled genotypes. Principle component analysis showed merit in the extraction of an “overall chipping ability” component and a “chipping stability” component which explained 75% and 12% of the original variability, respectively. Significant GCA and SCA effects were found for both components and for each of the original variables. The inheritance of overall chipping ability was largely due to GCA effects. Genetic interactions were more important for chipping stability than for overall chipping ability. Chipping stability of the progenies could not be predicted based on the parents’ performance. It is recommended that screening for overall chipping ability be performed before screening for chipping stability in a potato breeding program.  相似文献   

17.
Processing potatoes, both sprout inhibited and untreated, were evaluated for respiration rate and chip color during storage under commercial conditions (12 C, approximately 95% relative humidity, in darkness) following three growing seasons. While absolute respiration rates varied depending upon growing season and treatment, all cultivars and treatments studied during the 1995, 1996, and 1997 storage seasons showed similar respiration profiles. The initial stage following curing and sprout inhibition treatment (if applied) showed essentially constant respiration rates for a period of time varying from two to 15 weeks, depending upon growing season, treatment and cultivar. This was followed by a stage that showed a linear increase in respiration rates. In some cases the respiration rates eventually stabilized, or decreased. There was an apparent correlation between respiration trends and chip color changes in most cases, though the statistical significance varied between cultivars and seasons. Qualitative analysis of the data showed that the point at which respiration rates began to increase coincided with the onset of the decline in chip color quality. These trends suggest that measurement of tuber respiration may provide a non-destructive andin situ method to predict changes in processing quality of stored potato tubers.  相似文献   

18.
以当地主栽的马铃薯品种大西洋、克新19号为材料,于2007年9月至2008年5月进行了山体库和恒温库贮藏比较试验,比较山体库与恒温库马铃薯不同贮藏时期温度、湿度变化与干物质、淀粉、还原糖的含量及变化。试验结果表明:山体库贮藏马铃薯期间温度、湿度的变化不大,通风情况良好,贮藏的薯块没有出现发热、失水现象。经多次分品种进行还原糖含量、淀粉含量和干物质含量三项理化指标的测定,测定结果都符合马铃薯种薯和商品薯贮藏标准。在马铃薯加工利用时,对于山体库低温长时间存贮的马铃薯根据加工利用目的,如淀粉加工、食品加工必须进行升温贮藏;山体库与恒温库在3℃条件下贮藏的马铃薯各项指标变化趋势一致,符合马铃薯种子和商品薯贮藏标准,在冷凉地区适合山体库推广应用。  相似文献   

19.
Per capita consumption of potatoes has risen approximately 10 percent over the past decade. Fresh potato usage, however, has declined dramatically during this period while more potatoes have been consumed after being frozen, dehydrated, canned, or chipped. This shifting consumption pattern has had a great impact on those associated with fresh potato production and distribution. Those involved in the production, marketing and retailing of fresh potatoes must be aware of consumer preferences and the problems they encountered with the product that reaches the marketplace. This study was designed to: (1) examine the type of fresh potato packaging, purchased and preferred, (2) where fresh potatoes are stored in the home, and (3) how these factors relate to quality problems encountered by Northeast fresh potato consumers. In general, it was found that the predominant problems consumers experienced were related to the home storage location but not to the type of packaging. Sprouting, which was the major problem indicated, appeared to have the greatest incidence in potatoes stored in a garage and the least in those stored in the kitchen cabinet.  相似文献   

20.
Cold sweetening, the accumulation of reducing sugars in potatoes stored at low temperatures, results in dark chips unacceptable to the consumer. Developing potato cultivars that can chip directly from cooler temperatures (i.e., 3 to 4 C) requires the identification and use of new germplasm with cold-chipping resistance. Individuals from 16 haploid x wild species hybrid families were grown at two sites and their harvested tubers stored at 3 C for 15 wk. Following storage, individuals were evaluated for cold-chipping ability by (1) direct chipping, and (2) reconditioning for 2 wk at 18 C prior to chipping. At both sites, approximately 1% of progeny had good chip color (<2.0 rating using the Snack Food Association scale). Germplasm representing haploid x wild species hybrid families was evaluated for cold-chipping ability following storage of tubers at 3 C for 15 wk, and after storage at 18 C for 2 wk. The two cold-chipping clones identified with chip color means <2.0 were AH 66-1 and H 28-6, hybrids derived fromS. raphanifolium accessions 296126 and 310998, respectively.S. raphanifolium PI 296126 was exceptional in that chip color means of its progeny were 2.5 and 2.7 at McLeod (North Dakota) and Crookston (Minnesota), respectively. All clones with chip color means <2.6 involvedS. raphanifolium PIs 296126, 310998, and 458384 in their parentage. Following reconditioning, the number of progeny in the good and medium chipping categories improved from direct chipping with 14.1% of the progeny at McLeod and 3.8% at Crookston in the good chipping category.S. raphanifolium PIs 210048 and 310998 together accounted for 100% and 50% of the clones with chip scores <2.0 at McLeod and Crookston, respectively. Clones ranking high for chip color following direct chipping generally chipped well following reconditioning.  相似文献   

设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号