Blenkinsop Robert W, Copp Leslie J, Yada Rickey Y, Marangoni Alejandro G
Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
J Agric Food Chem. 2002 Jul 31;50(16):4545-53. doi: 10.1021/jf0255984.
A four-year study of a number of compositional parameters of potato tubers during low-temperature storage was conducted to examine the compositional differences between cold-tolerant (low sugar-accumulating) and cold-sensitive (high sugar-accumulating) tubers in relation to potato chip processing quality. Compositional parameters analyzed included sucrose, reducing sugars, nitrogen, protein, ascorbic acid, and dry matter content. Pearson correlation analysis of the data illustrated that chip color was most closely correlated with reducing sugar concentration. Multiple regression analysis revealed that the relative contribution of each parameter to chip color varied greatly among the cultivars and selections evaluated and from season to season. This analysis demonstrates that the quantitative relationships between the measured compositional parameters and chip color were not sufficient to provide a general predictive index of chip color quality for tubers processed directly from low-temperature storage.
开展了一项为期四年的研究，观察低温储存期间马铃薯块茎的多个成分参数，以检验耐冷（低糖积累）和冷敏（高糖积累）块茎在薯片加工质量方面的成分差异。分析的成分参数包括蔗糖、还原糖、氮、蛋白质、抗坏血酸和干物质含量。对数据进行的Pearson相关性分析表明，薯片颜色与还原糖浓度的相关性最为密切。多元回归分析显示，在评估的不同品种和选系之间以及不同季节，各参数对薯片颜色的相对贡献差异很大。该分析表明，所测量的成分参数与薯片颜色之间的定量关系不足以直接为低温储存后加工的块茎提供通用的薯片颜色质量预测指标。
