Potatoes storing

Air, water, soil, and food are all unavoidable components of the human environment. Each of those elements influences the quality of human life, and each of them may be contaminated. Food is not only the elementary source of nutrients, but may also contain natural chemical substances with toxic properties, e.g., cyanogenic glycosides (many plants), solanine (green parts of potatoes, sprouted potatoes, and potatoes stored in light), industrial pollutants (heavy metals), biogenic amines (fish), or mycotoxins (moldy foodstuffs). 

Nourian, F., Ramaswamy, H. S, Kushalappa, A. C. (2003). Kinetic changes in cooking quality of potatoes stored at different temperatures. Journal of Food Engineering, 60,257-266. 

Gottschalk and Ezhekiel, 2006 Pringle, 1996). Before unloading the potatoes, it is important to heat the potatoes stored at low temperature up to 12-15° C, to minimize the likelihood of damage (de Haan, 1987b Gottschalk and Ezhekiel, 2006). 

Harkett, P. J. (1971). The effect of O2 concentration on the sugar eontent of potato stored at low temperatures. Potato... 

During in vitro glycemic analysis of freshly boiled minced potatoes of a range of varieties nearly all of the starch was almost immediately digested by pancreatic amylase. Not surprisingly, therefore, in vitro analysis has not revealed any effects of storage time in potatoes stored for 1-3 months or 8-10 months (Lehman et al, 2005). 

Potatoes—Stored 24 hr at 1 to 5°C and tested for phos-phorylase activity. Do not freeze. Approximately 3 0 potatoes will be required. 

In potatoes Solarium tuberosum) the main component is starch. The starch content of the dry matter is about 700 g/kg this carbohydrate is present in the form of granules that vary in size depending upon the variety. The sugar content in the dry matter of mature, freshly lifted potatoes rarely exceeds 50 g/kg, although values in excess of this figure in stored potatoes have been obtained. The amoimt present is affected by the temperature of storage, and values as high as 300 g/kg have been reported for potatoes stored at 21 °C. 

The prolonged decrease in ascorbic acid which occurs in freshly lifted potatoes stored at 10°C. appears to be correlated with the decrease in sucrose (Barker, 1950). Furthermore, the relation appears to be equally evident when both these substances increase as a result of storing the tubers at low temperatures (—0.8° to +1°C.) (Barker and Mapson, 1950). 

Storage results in little loss. In a study of the niacin content of potatoes stored for 6 months at 40°F (4.48C), only small losses of niacin were observed. 

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