The effect of storage temperature on reducing sugars, pH, and phosphorylase enzyme activity in potato tubers

摘要: The influence of storage at 40 and 70 F on reducing sugars, pH, phosphorylase enzyme activity in potato tubers, the effect chipping quality, was investigated. In addition to expected increase sugars decline chip color during F, pH decreased markedly increased. Conditioning after lowered increased level improved color. Although continuous harvest caused little variation declined, increased, but both a lesser extent than occurred F. Chip still good 4 weeks although slightly poorer harvest. Phosphorylase high tubers stored since this catalyzes breakdown starch, it could be factor influencing sugar accumulation quality. Varieties differed significantly activity. juice correlated negatively with levels offered an excellent guide for estimating This rapid test more easily performed chemical analysis or preparation chips measurement