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EFFECT OF STORAGE CONDITIONS ON CHIP QUALITY OF POTATOES
Author(s) -
HILL M. K.,
GOULD W. A.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12639.x
Subject(s) - cultivar , reflectivity , chip , quality (philosophy) , horticulture , mathematics , linear regression , food science , chemistry , environmental science , statistics , optics , biology , engineering , physics , electrical engineering , quantum mechanics
Potatoes of Shurchip, Norchip and Kennebec cultivars were stored for 4–17 wk at 40–55°F, reconditioned, chipped, and fried. For all cultivars, storage time, storage temperature, and period of reconditioning had a significant influence on finished chip quality as measured by Agtron color reflectance instruments and PCII Coughlin Ratings. These data were used to calculate a linear regression equation for predicting either value when the other is known. Color reflectance evaluation using only the green mode had merit over use of the total of all color modes. Mini‐chip color data poorly correlated with that for commercial‐type fryer chips.