Author/Authors :
ŞANLI, Arif Süleyman Demirel Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Turkey , KARADOĞAN, Tahsin Süleyman Demirel Üniversitesi - Ziraat Fakültesi - Tarla Bitkileri Bölümü, Isparta
Abstract :
The present study was carried out at Suleyman Demirel University Field Crops Department in 2011. Effects of caraway (Carum carvi L), dill (Anethum graveolens L.) and spearmint (Mentha spicata L.) volatile oils, containing high levels of Carvone, were used along with chemical sprout inhibitor, CIPC and pure S-(+)-Carvone on chips quality of potato (Solanum tuberosum L. Agria cv.) stored under different storage conditions (5, 10, 15 °C) were investigated. Throughout the storage period, total soluble sugars and chips yield increased, while oil holding capacity decreased. At the same time, reducing sugar content of tubers started decreasing after 120th days of storage. Total soluble sugars, reducing sugars and oil holding capacity of chips were significantly increased at low temperature conditions. All treatments decreased total sugar content and chips yield, and increased reducing sugar content and oil holding capacity of chips compared to control. For all treatments and storage conditions, total soluble sugar content was observed between 0.78-2.49 %, reducing sugars content was 130-470 mg/100g fw, chips yield was 32.6-35.4 %, oil holding capacity was 26.5-31.9 %, and chips color scale was 6.6-9.4. While chips quality was adversely affected with sprout inhibitor treatments, chips quality parameters such as reducing sugar content and chips color were found to be at acceptable levels for chips industry. Overall, potato tubers can be stored for a long time using sprout inhibitors at relatively high temperatures ( 10 °C) without important chips quality changes.
NaturalLanguageKeyword :
Chip quality , Potato , Sprout inhibitors , Storage temperature
