Irradiation in Combination with Higher Storage Temperatures Maintains Chip Making Quality of Potato英文电子书.pdf

JFS S: Sensory and Nutritive Qualities of Food Irradiation in Combination with Higher Storage Temperatures Maintains Chip-Making Quality of Potato S. KUMAR, H.D. KHADE, V.S. DHOKANE, A.G. BEHERE, AND A. SHARMA ABSTRACT: Freshly harvested and well-suberized potato (Solanum tuberosum) of varieties Kufri Jyoti, Lady Rosata, Kufri Laukar, and Hermises were processed by radiation at 78/149 Gy (Dmin /Dmax ) dose and stored at 12 ± 2 ◦C for 8 mo from March to October for assessment of chip-making quality. The firmness of the tubers in all the varieties processed remained unchanged during the period of storage. Chips of the desirable quality could be prepared from 7-mo stored Lady Rosata, Hermises, and Kufri Jyoti varieties, whereas, in Kufri Laukar, the quality chips could be prepared with tubers stored not beyond 5 mo. In the present study, varietal differences were found to influence the chip-making quality of irradiated potato. Tubers with high reducing and total sugar (2%) were found to be unsuitable for chip-making. The quality of chips, however, was not affected much by the change in internal color of the tuber during storage beyond 6 mo. The results suggested the efficacy of gamma irradiation for ensuring availability of the processing quality potato during lean periods from September to October. Keywords: chip-making, gamma irradiation, potato, storage Introduction ers 1991). Interaction with potato traders indicated that only those ndia is a leading potato producing country. A substantial part potato containing less than 2% total sugar were suitable in the prepa- Iof potato production is used by industries for processing. Chip- ration of quality chips. Kufri Jytoti, Lady Rosata, Kufri