Reducing sugars in processing potatoes. Interactions between variety, location and year.

摘要

A total of 7 varieties of potatoes (early and mid-late ripening) were cultivated at 3 locations in Germany between 1998 and 2006 and analysed for sugar contents (sucrose and reducing sugars) in order to determine factors influencing reducing sugar levels. Association between sugar contents and potato chip colour was also studied in selected varieties. Results demonstrated influence of location, year and variety interactions on sugar contents of potatoes. Although it was difficult to make general predictions, sucrose contents were usually considerably higher than reducing sugar contents, despite high levels of reducing sugars in some early ripening varieties. Only moderate correlation was noted between sugar contents and chips colour indicating that sugar determination alone was insufficient for prediction of final chip colour. Sucrose contents increased while reducing sugars contents of potatoes decreased throughout the year, resulting in fairly constant levels of total sugars.