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Irradiation in Combination with Higher Storage Temperatures Maintains Chip‐Making Quality of Potato
Author(s) -
Kumar S.,
Khade H.D.,
Dhokane V.S.,
Behere A.G.,
Sharma A.
Publication year - 2007
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.1750-3841.2007.00401.x
Subject(s) - solanum tuberosum , sugar , horticulture , irradiation , reducing sugar , gamma irradiation , food science , quality (philosophy) , chemistry , biology , physics , quantum mechanics , nuclear physics
Freshly harvested and well‐suberized potato ( Solanum tuberosum ) of varieties Kufri Jyoti, Lady Rosata, Kufri Laukar, and Hermises were processed by radiation at 78/149 Gy (D min /D max ) dose and stored at 12 ± 2 °C for 8 mo from March to October for assessment of chip‐making quality. The firmness of the tubers in all the varieties processed remained unchanged during the period of storage. Chips of the desirable quality could be prepared from 7‐mo stored Lady Rosata, Hermises, and Kufri Jyoti varieties, whereas, in Kufri Laukar, the quality chips could be prepared with tubers stored not beyond 5 mo. In the present study, varietal differences were found to influence the chip‐making quality of irradiated potato. Tubers with high reducing and total sugar (>2%) were found to be unsuitable for chip‐making. The quality of chips, however, was not affected much by the change in internal color of the tuber during storage beyond 6 mo. The results suggested the efficacy of gamma irradiation for ensuring availability of the processing quality potato during lean periods from September to October.