The variation in reducing sugar content in different varieties of potatoes

@article{Watada1955TheVI,
  title={The variation in reducing sugar content in different varieties of potatoes},
  author={Alley E. Watada and Robert Kunkel},
  journal={American Potato Journal},
  year={1955},
  volume={32},
  pages={132-140}
}
Potatoes that are stored at temperatures below 4 0 ° F tend to accunmlate sugars, which impart a sweet taste when eaten and which cause an off-color and off-flavor when cooked or processed. At least two major approaches to eliminate the problem seem possible, (1) the prevention of a build-up of sugars and (2) the elimination of the sugars after they have accumulated. Considerable work has been done to eliminate reducing sugars after they have accumulated such as the use of conditioning… CONTINUE READING

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