Quality control in potato chip manufacturing
- Coughlin, F . J
- Proc. Prod. and Tech. Div. Meetings,
A large portion of tim early potato crop produced in the southern states is lnade into potato chips. At harvest the early white-skinned varieties such as Sebago, Cobbler, Katahdin and Plymouth usually produce a desirable light golden brown chip and, with lnoderately warm storage conditions, continue to do so (6). Sometimes potatoes producing lightcolored chips at harvest will produce dark undesirable chips after being held a few days. The variations in chip color at harvest as well as the differences in response of tubers after comparable holding conditions are serious problems for the chip nmnufacturers. Previous work (8) indicated that soil moisture affected chipping quality of potatoes. \Vet soil reduces aeration, and causes an acculnulation of carbon dioxide and a reduction of oxygen in the soil. Previous work has shown that carbon dioxide increases in tubers stored under moist conditions (10) and in those stored at atlnospheres high in carbon dioxide (3, 4). Total sugar content increased in tubers subjected to above normnal levels of carbon dioxide in storage, although very little change occurred in reducing sugars (1, 5, 11). Miyamoto et al (9) reported that tubers subjected to either wet air or 10 per cent carbon dioxide produced dark colored chips. These studies were undertaken to deterlnine the relation of soil mnoisture to the carbon dioxide and oxygen content of potatoes and to their quality for chip manufacture; additionally to determine whether high levels of carbon dioxide in storage produce ch[p color changes observed in potatoes with high carbon dioxide content caused by field conditions.