Change in Some Nutritional Value of Potato Under Different Storage Conditions

Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi

Cemal KASNAK¹  Nevzat ARTIK² 

[1] Afyon Kocatepe Üniversitesi, Afyon Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü;Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği;

关键词: Potato;    Storage;    Starch;    Sucrose;    Reducing sugar;    Phenolic compound;   

DOI  :  10.19113/sdufbed.37514

来源: DOAJ

【 摘 要 】

Potato (Solanum tuberosum L.) is a widely consumed food in the world.To ensure that potatoes produced the season are consumption throughout during the year, storing in a home environment it is preferred in Turkey.This leads to some nutrient losses in potatoes. Agria, which has been widely produced in Turkey for use in this study and which is preferred by producers due to its commercial value; Bettina that is resistant to bacteria, fungi, harmful potato viruses were preferred. These varieties were obtained in October 2014 through the 'Niğde Potato Research Station' from Niğde where the potatoes were extensively cultivated. The aim of our study is to examine some physical and chemical changes that occur in these varieties under different storage conditions. We stored cultivars of Agria and Bettina potatoes in four different household storage conditions (indirect sunlight, fluorescent light, dark rooms and dark refrigerators) for eight weeks. Samples were taken at the beginning and on the 2nd week, the 4th week and the 8th week to measure tuber weight, color (L^*,a^*,b^*), protein, phenolic substance, starch, sucrose and reducing sugar levels. Especially in the Bettina variety stored in fluorescent light, the amount of reducing sugar increased from 0.02 mg/100g fw to 0.91 mg/100g fw. The amount of sucrose in the Bettina variety stored in the indirect sunlight rose from 0.13 mg/100g fw to 0.79 mg/100g fw.

【 授权许可】

Unknown