INFLUENCE OF STORAGE DURATION ON THE BIOCHEMICAL COMPOSITION OF POTATO TUBERS OF DIFFERENT MATURITY GROUPS
Journal Title: Наукові доповіді НУБіП України - Year 2017, Vol 5, Issue 5
Abstract
When stored in the biochemical composition of the tubers, significant changes may occur, which depend on the varietal characteristics, the ripeness group, the duration and storage regimes. Therefore, the purpose of our studies was to determine the effect of long-term storage on changes in the biochemical composition of potato tuber varieties which belonging to different ripening groups. In the studies were used 5 varieties of potatoes from HZPC (Netherlands) and Solana (Germany) for two groups of ripeness: medium-early (Satina – control, Red Lady, Mozart) and medium-ripe (Aroza – control, Sifra). The tubers were grown under the conditions of Biotech LTD. Determination of biochemical quality indicators of tubers was carried out in the laboratory of the Department of storage, processing and standardization of plant products after prof. B.V. Lesik of the National University of Life and Environmental Sciences of Ukraine in 2013-2015. In potato tubers, before storage and after 2, 4 and 6 months were determined dry substances, starch and sugars (total and reduced). It was found that storage of potato tubers is accompanied by losses of dry solids, especially in the period from 4 to 6 months. Effects of the ripeness group on the value of losses were not detected. It is determined that potato tubers of all varieties have high starch content and the storage does not significantly affect the amount of its losses (in the group of medium-early - 1%, and the medium-ripe - 1.9%). The amount of sugars depends on the varietal characteristics of the potato and does not depend on the ripeness group: Satin (0.65%) was characterized by the highest content, and Sifra (0.22%) and Mozart (0.23%) were the smallest. During the whole storage period, the total sugar content increased depending on the variety from 2 to 5 times, while the reduced content of at least five times and at the end of storage (after 6 months) was 0.4% to 0.65%.
Authors and Affiliations
A. Davydenko
Keywords
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- EP ID EP258183
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