Analysis of Physiochemical Changes in Potato Varieties during Reconditioning for Processing Applications
Abstract: This study investigates the physiochemical changes during the reconditioning of three potato varieties Destiny, Mustang, and Kuroda stored at 10?C and 73 - 78% RH for 25 days. Results indicate a significant reduction in sugar content, yet levels remained unsuitable for processing. No adverse effects on dry matter content or chip yield were observed. Destiny variety exhibited superior sensory qualities. Extended reconditioning or higher temperatures are recommended to achieve optimal sugar levels for processing.
Keywords: potato varieties, reconditioning, reducing sugars, processing quality, chip yield
How to Cite?: Hind A. Elbashir, "Analysis of Physiochemical Changes in Potato Varieties during Reconditioning for Processing Applications", Volume 13 Issue 11, November 2024, International Journal of Science and Research (IJSR), Pages: 1200-1203, https://www.ijsr.net/getabstract.php?paperid=SR241120031628, DOI: https://dx.doi.org/10.21275/SR241120031628