The experiment was carried out on five potato cultivars: ‘Oman’, ‘Gracja’, ‘Tajfun’, ‘Niagara’, ‘Syrena’. The tubers were stored at 3, 5 and 8°C and reconditioned at 20°C for 14 days. The investigations were carried out in two periods: after harvest and seven months of storage. Reducing sugar contents were determined after harvest and seven months of storage at 3, 5 and 8°C and reconditioned. Colours of French fries were estimated using objective method in system CIE L*a*b*. Low content of reducing sugar after harvest and storage at 8°C were observed in all tested potato tubers of all cultivars. High efficiency and effectiveness of the reconditioning process were observed in tubers of ‘Oman’ cultivar. Potatoes of that cultivar can be stored at low temperatures using reconditioning. Colours of French fries made from ‘Oman’ cultivar after reconditioning were appropriate. Potato cultivar ‘Gracja’ can be stored at 5°C without reconditioning. The colours of French fries made from this cultivar was appropriate.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_4_17.pdf
| MLA | Grudzińska, Magdalena, and Kazimiera Zgórska. "Wpływ efektywności zabiegu rekondycjonowania wybranych odmian bulw ziemniaka na barwę frytek." Nauka Przyr. Technol. 4.2 (2010): #17. |
| APA | Magdalena Grudzińska, Kazimiera Zgórska (2010). Wpływ efektywności zabiegu rekondycjonowania wybranych odmian bulw ziemniaka na barwę frytek. Nauka Przyr. Technol. 4 (2), #17 |
| ISO 690 | GRUDZIńSKA, Magdalena, ZGóRSKA, Kazimiera. Wpływ efektywności zabiegu rekondycjonowania wybranych odmian bulw ziemniaka na barwę frytek. Nauka Przyr. Technol., 2010, 4.2: #17. |
Magdalena Grudzińska
Zakład Przetwórstwa i Przechowalnictwa Ziemniaka
Instytut Hodowli
i Aklimatyzacji Roślin w Radzikowie
Oddział w Jadwisinie
ul. Szaniawskiego 15
05-140 Serock
Poland
e-mail: m.grudzinska@ihar.edu.pl