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KMID : 0903619940350010036
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Journal of the Korean Society for Horticultural Science
1994 Volume.35 No. 1 p.36 ~ p.39
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Effects of curing Procedures and Reconditioning on Processing Quality in Potatoes
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Abstract
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This study was conducted to observe curing process and the effects of reconditioning on the processing quality in potatoes. Wounded potatoes and sound potatoes were stored at 13℃, 15℃ and 18℃ with RH 90% to find out the optimum curing temperature. At 18℃, it took 6 days for the formation of a complete periderm layer, and consequently wounds were healed. Periderm formation was completed after 10 days at 15℃ and 12 days at 13℃. Newly formed periderm layers did not contain starch granules and thus the layer was easily detected by staining with an I₂-KI solution. To observe the reconditioning effects, potatoes stored at low temperature (5℃) for 28 days were reconditioned at 15℃ for 20 days. The reducing sugar contents decreased slowly during reconditioning period. The longer the reconditioning period, the better the potato chip color. The reducing sugars seemed to be consumed for sprouting in dormancy - broken potatoes.
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