ISHS Acta Horticulturae 343: Physiological Basis of Postharvest Technologies
EFFECTS OF CURING AND STORAGE CONDITIONS ON PROCESSING QUALITY IN POTATOES |
| Authors: | H.O. Kim, S.K. Lee |
| Abstract:
This study was conducted to observe the effects of curing and storage conditions on the processing quality in potatoes. To measure the optimum curing condition, wounded potatoes and sound potatoes were stored at 13C, 15C, and 18C with RH 90%. At 18C, it took 6 days before a good periderm layer was formed. Periderm formation was completed after 10 days at 15C and 12 days at 13C. To measure the reconditioning effects, potatoes stored at low temperature (5C) for 28 days were reconditioned at 15C for 20 days. The reducing sugar contents decreased slowly during the reconditioning period. The longer the reconditioning period, the better the potato chip color. | |
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