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A comparison of the suitability of clamp‐stored and barn‐stored potatoes for processing
Author(s) -
Gooding E. G. B.,
Tucker C. G.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090711
Subject(s) - browning , ascorbic acid , barn , dehydration , sugar , chemistry , horticulture , food science , environmental science , biology , engineering , biochemistry , civil engineering
The practicability and effectiveness of storing potatoes under conditions which would maintain the minimum temperature of the stack above 7° have been examined in two successive seasons. The metabolic heat of potatoes in relatively small stacks (20 tons) stored in a small, soundly constructed, unheated brick building, protected from draughts and with restricted ventilation, was sufficient to maintain temperatures above this level: the use of a sprout depressant appeared necessary if prolonged storage were required. Potatoes stored in this manner did not develop the high reducing sugar contents that occurred in other tubers of the same origin stored in field clamps, and their susceptibility to browning after dehydration was correspondingly low. The ascorbic acid content of the tubers was unaffected by the storage conditions in these experiments.