The effect of storage duration and UV-C stimulation of potato tubers, and soaking of potato strips in water on the density of intermediates of French fries production

摘要

The paper presents data on the effect of storage duration and UV-C stimulation mode of potato tubers and soaking of potato strips in water on strip density. The study was conducted on potato tubers of the Innovator variety cut into strips with a cross-section of 10 × 10 mm and 60 mm long. Strips were cut along the longitudinal tuber axis set between proximal and distal tuber end. The studies were conducted on tubers at two time points: 1. after 3-month storage and 2 after 9-month storage. Potato tubers were stimulated by UV-C using the following modes: 1 and 3 -irradiation on one tuber side for 30 min, 2 and 4 - irradiation on opposite tuber sides for 15 min each, 0 - control group (not irradiated). Tubers irradiated according to mode 1 and 2 were stimulated 2 days before processing whereas according to modes 3 and 4 before storage. Strips were soaked in water (1) at a temperature of 20oC for 15 min and (2) at a temperature of 40℃ for 20 min. In addition, the studies included the strips blanched at a temperature of 90℃ for 2 min and the control group comprising unsoaked strips. The storage and laboratory experiments were conducted in 2016-2017. Strip density was statistically significantly dependent on storage duration, stimulation and soaking conditions. Prolongation of storage and UV-C stimulation of tubers prior to storage (in both variants) and prior to processing (longer irradiation on one side of the tuber) increased the density of the strips. On the other hand, raising the soaking time from 15 min to 20 min and water temperature from 20℃ to 40℃ reduced strip density.