Influence of storage conditions on the sensory and physicochemical characteristics of Galician Kennebec potatoes (Solanum tuberosumL.)

In this study, we compared conventional storage of Kennebec potatoes in a ventilated room at ambient temperature with storage at controlled temperatures of 10, 7 and (initially) 4°C as regards the evolution of colour, hardness, dry matter, pH, vitamin C and sugar contents and sensory properties. The...

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Bibliographic Details
Published inCYTA: journal of food Vol. 10; no. 1; pp. 48 - 56
Main Authors Montouto-Graña, M., Vázquez-Odériz, M.L., Romero-Rodríguez, M.A., Muñoz-Ferreiro, N.
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis 01.02.2012
Taylor & Francis Ltd
Subjects
almacenamiento
análisis fisico-químico
análisis sensorial
patata
physicochemical analysis
potato
sensory analysis
storage
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Summary:In this study, we compared conventional storage of Kennebec potatoes in a ventilated room at ambient temperature with storage at controlled temperatures of 10, 7 and (initially) 4°C as regards the evolution of colour, hardness, dry matter, pH, vitamin C and sugar contents and sensory properties. The increase in sugar content in potatoes stored at 4°C was so rapid that within 15 days their reducing sugar content exceeded the permitted limit for sale under the EU Protected Geographical Indication label "Pataca de Galicia". Sugar content also increased at 10 and 7°C, but after 3 months the increase was not sufficient to exceed the specified limit. The sugar content of conventionally stored potatoes remained approximately constant, but these potatoes became softer, flabbier and more wrinkled due to loss of moisture. Overall, storage at 7°C seemed to be the best of the storage conditions tested.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2010.544406