1974 Volume 21 Issue 10 Pages 483-489
Reducing sugar content of irradiated and non-irradiated potatoes during storage at ambient temperature showed no significant differences up to 6 months. After 7 months, reducing sugar content of non-irradiated potatoes decreased with sprouting, but irradiated potatoes showed no significant differences. Reducing sugar contents of the samples stored at 5°C were 2 to 3 times higher than that of the samples stored at ambient temperature. Reducing sugar content of transfered samples from 5°C to ambient temperature for 2 weeks were almost at same levels with samples stored at ambient temperature.
The pattern of amino acids showed no significant differences between irradiated and noninadiated ones irrespective of storage conditions, but pattern similarity decreased with the extention of storage period when compared with samples which were immediately irradiated. Results of crisps quality produced from non-irradiated and irradiated potatoes showed that transfered samples from 5°C to ambient temperature for 2 weeks before processing, were most acceptable of all samples tested. Crisps produced from samples irradiated and stored at ambient temperature was acceptable until 8 months, but after 8 months of harvest due to evaporation of water, shrinkage occurred and cell walls hardened, and these condition resulted in half done products. There was good correlation between crisps colour and reducing sugar contents. From above results, irradiated potatoes were usable for chipping purposes up to 8 months at ambient temperature. The extension of processing period was obtained by irradiated samples stored at 5°C when transfered to ambient temperature for 2 weeks before processing.
