Sugars and Free Amino Acids in Stored Russet Burbank Potatoes Treated with CIPC and Alternative Sprout Inhibitors |
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| Authors: | J Yang JR Powers TD Boylston KM Weller |
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| Affiliation: | Authors Yang, Powers and Welter are with the Dept. of Food Science &Human Nutrition, Washington State Univ., Pullman, WA 99164-6376.;Author Boylston, formerly with Washington State Univ., is currently with the Dept. of Food Science &Human Nutrition, Iowa State Univ., Ames IA 50011. |
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| Abstract: | Glucose, fructose, sucrose and free amino acids were measured in stored Russet Burbank potatoes treated with sprout inhibitors isopropyl-N-(3-chlorophenyl) carbamate (CIPC), 1,4-dimethylnaphthalene (DMN), cineole and salicylaldehyde. Storage effects on sugar and amino acid contents were dependent on the specific sprout inhibitor. Salicylaldehyde treatment (200 ppm) produced a rapid increase of reducing sugar content and a greater amount of free amino acids than other treatments. A smaller amount of tyrosine was found in DMN (40 ppm) treated tubers compared to all other treatments. After 16 wk at 7°C, all potatoes treated with inhibitors had 10.5–11.8 mg/g dry weight reducing sugar content which would be considered acceptable for French fry processing. |
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| Keywords: | potatoes sugars amino acids tyrosine sprout inhibitors |
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