Storage of markies cultivar potatoes for prossessing

Detalhes bibliográficos
Autor(a) principal: Petrucci,Kharen Priscilla de Oliveira Salomão
Data de Publicação: 2021
Outros Autores: Pereira,Ariana Mota, Moreira,Marialva Alvarenga, Cecon,Paulo Roberto, Finger,Fernando Luiz
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Ceres
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2021000200089
Resumo: ABSTRACT The refrigerated induce the sweetening of the potato, which results in the dark color. The objective of this study was to determine the temperature and shelf life of Markies potato tubers under refrigerated storage for the processing of French fries. The levels of total soluble sugar (TSS), reducing sugars (RS), peroxidase (POD) and polyphenoloxidase (PPO) activity, color after frying and start of sprout were determined. The accumulation of TSS started at 30 days in the tubers at 4 and 5 °C and in the tubers at 6 and 8 °C, at 150 days. The activity of POD and PPO were not influenced by temperature or storage time. Tubers at 4 e 5 °C showed higher TSS and RS contents and darker color after frying than tubers stored at 6 and 8 °C which had their color maintained within the industry-acceptable standard up to 240 days of storage. Temperatures of 4 and 5 °C delayed the onset of sprouting, starting at 150 days, and at temperatures of 6 and 8 °C, the onset of sprouting occurred from 90 and 60 days of storage, respectively. It is concluded that the cultivar Markies should be stored at 6 °C for 240 days.
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spelling Storage of markies cultivar potatoes for prossessingMaillard reactionreducing sugarssprouting.ABSTRACT The refrigerated induce the sweetening of the potato, which results in the dark color. The objective of this study was to determine the temperature and shelf life of Markies potato tubers under refrigerated storage for the processing of French fries. The levels of total soluble sugar (TSS), reducing sugars (RS), peroxidase (POD) and polyphenoloxidase (PPO) activity, color after frying and start of sprout were determined. The accumulation of TSS started at 30 days in the tubers at 4 and 5 °C and in the tubers at 6 and 8 °C, at 150 days. The activity of POD and PPO were not influenced by temperature or storage time. Tubers at 4 e 5 °C showed higher TSS and RS contents and darker color after frying than tubers stored at 6 and 8 °C which had their color maintained within the industry-acceptable standard up to 240 days of storage. Temperatures of 4 and 5 °C delayed the onset of sprouting, starting at 150 days, and at temperatures of 6 and 8 °C, the onset of sprouting occurred from 90 and 60 days of storage, respectively. It is concluded that the cultivar Markies should be stored at 6 °C for 240 days.Universidade Federal de Viçosa2021-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2021000200089Revista Ceres v.68 n.2 2021reponame:Revista Ceresinstname:Universidade Federal de Viçosa (UFV)instacron:UFV10.1590/0034-737x202168020001info:eu-repo/semantics/openAccessPetrucci,Kharen Priscilla de Oliveira SalomãoPereira,Ariana MotaMoreira,Marialva AlvarengaCecon,Paulo RobertoFinger,Fernando Luizeng2021-04-15T00:00:00ZRevista
dc.title.none.fl_str_mv Storage of markies cultivar potatoes for prossessing
title Storage of markies cultivar potatoes for prossessing
spellingShingle Storage of markies cultivar potatoes for prossessing
Petrucci,Kharen Priscilla de Oliveira Salomão
Maillard reaction
reducing sugars
sprouting.
title_short Storage of markies cultivar potatoes for prossessing
title_full Storage of markies cultivar potatoes for prossessing
title_fullStr Storage of markies cultivar potatoes for prossessing
title_full_unstemmed Storage of markies cultivar potatoes for prossessing
title_sort Storage of markies cultivar potatoes for prossessing
author Petrucci,Kharen Priscilla de Oliveira Salomão
author_facet Petrucci,Kharen Priscilla de Oliveira Salomão
Pereira,Ariana Mota
Moreira,Marialva Alvarenga
Cecon,Paulo Roberto
Finger,Fernando Luiz
author_role author
author2 Pereira,Ariana Mota
Moreira,Marialva Alvarenga
Cecon,Paulo Roberto
Finger,Fernando Luiz
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Petrucci,Kharen Priscilla de Oliveira Salomão
Pereira,Ariana Mota
Moreira,Marialva Alvarenga
Cecon,Paulo Roberto
Finger,Fernando Luiz
dc.subject.por.fl_str_mv Maillard reaction
reducing sugars
sprouting.
topic Maillard reaction
reducing sugars
sprouting.
dc.description.none.fl_txt_mv ABSTRACT The refrigerated induce the sweetening of the potato, which results in the dark color. The objective of this study was to determine the temperature and shelf life of Markies potato tubers under refrigerated storage for the processing of French fries. The levels of total soluble sugar (TSS), reducing sugars (RS), peroxidase (POD) and polyphenoloxidase (PPO) activity, color after frying and start of sprout were determined. The accumulation of TSS started at 30 days in the tubers at 4 and 5 °C and in the tubers at 6 and 8 °C, at 150 days. The activity of POD and PPO were not influenced by temperature or storage time. Tubers at 4 e 5 °C showed higher TSS and RS contents and darker color after frying than tubers stored at 6 and 8 °C which had their color maintained within the industry-acceptable standard up to 240 days of storage. Temperatures of 4 and 5 °C delayed the onset of sprouting, starting at 150 days, and at temperatures of 6 and 8 °C, the onset of sprouting occurred from 90 and 60 days of storage, respectively. It is concluded that the cultivar Markies should be stored at 6 °C for 240 days.
description ABSTRACT The refrigerated induce the sweetening of the potato, which results in the dark color. The objective of this study was to determine the temperature and shelf life of Markies potato tubers under refrigerated storage for the processing of French fries. The levels of total soluble sugar (TSS), reducing sugars (RS), peroxidase (POD) and polyphenoloxidase (PPO) activity, color after frying and start of sprout were determined. The accumulation of TSS started at 30 days in the tubers at 4 and 5 °C and in the tubers at 6 and 8 °C, at 150 days. The activity of POD and PPO were not influenced by temperature or storage time. Tubers at 4 e 5 °C showed higher TSS and RS contents and darker color after frying than tubers stored at 6 and 8 °C which had their color maintained within the industry-acceptable standard up to 240 days of storage. Temperatures of 4 and 5 °C delayed the onset of sprouting, starting at 150 days, and at temperatures of 6 and 8 °C, the onset of sprouting occurred from 90 and 60 days of storage, respectively. It is concluded that the cultivar Markies should be stored at 6 °C for 240 days.
publishDate 2021
dc.date.none.fl_str_mv 2021-04-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2021000200089
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2021000200089
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0034-737x202168020001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa
publisher.none.fl_str_mv Universidade Federal de Viçosa
dc.source.none.fl_str_mv Revista Ceres v.68 n.2 2021
reponame:Revista Ceres
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Revista Ceres
collection Revista Ceres
repository.name.fl_str_mv
repository.mail.fl_str_mv
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