Changes in Sugar Content of Potato Stored at Low Temperature During Reconditioning

Reconditioning 에 의한 저온저장 감자의 당변화

  • Kim, Dong-Man (Food Science & Technology Laboratory, Korea Advanced Institute of Science & Technology) ;
  • Kim, Kil-Hwan (Food Science & Technology Laboratory, Korea Advanced Institute of Science & Technology)
  • 김동만 (한국과학기술원 식품공학연구실) ;
  • 김길환 (한국과학기술원 식품공학연구실)
  • Published : 1985.10.30

Abstract

To measure the optimum reconditioning period, potatoes stored at low temperatures ($0^{\circ}C$, $5^{\circ}C$ and $10^{\circ}C$) for three months were reconditioned at $20^{\circ}C$. Contents of glucose, fructose and sucrose of halved and whole potatoes were monitored during the course of storage and reconditioning. In halved potaotes basal portion contained higher amount of glucose, fructose and sucrose. The sugars in basal portion decreased more rapidly than those in apical portion, and sucrose disappeared fastest among the sugars in both portions during reconditioning period. The relationship between reducing sugar and reconditioning period could be presented as exponential equation. I consideration of uneven distribution of sugar contents between apical and basal portion, the required optimum reconditioning period at 20 could be 1.3 weeks, 5.6 weeks and 9.4 weeks for potatoes stored at $10^{\circ}C$, $5^{\circ}C$ and $0^{\circ}C$, respectivery.

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