Relation between Sugar Content of Potato Tubers and Chip Colour

Abstract

Relation between sugar content of potato tubers (Solanum tuberosum L. cvs. May Qween and Danshaku) and chip colour was investigeted using potato chips which were prepared after being stored at 1°C to 20°C. (1) Sugar content in potato tubers tended to increase during storage at temperature below 7.5°C for 40 days in both cultivars. No significant increase of sugar content was found in the potato tubers stored at 15°C and 20°C. (2) The slices of potatoes stored at temperatures ranging 1°C to 7.5°C turned brown during and after frying in fresh salad oil at 170°-180°C for 90 seconds. (3) A relatively close orrelationship was found between L values (Hunter's) of powdered fried chips and sugar ontent in stored potato tubers. (4) The simple correlation coefficients between reducing sugar content and L values were -0.836 and -0.841 and the correlation coefficients between the content of total sugar and L values were -0.791 and -0.780 in the potato chips from 'May Qween' and 'Danshaku', respectively.