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Qualidade de batata para fritura, em função dos níveis de açúcares redutores e não-redutores, durante o armazenamento à temperatura ambiente

2010; Editora da Universidade Estadual de Maringá (Eduem); Volume: 32; Issue: 4 Linguagem: Inglês

10.4025/actascitechnol.v32i4.6663

1807-8664

Diomar Augusto de Quadros, Maurício Cesar Lung, Sila Mary Rodrigues Ferreira, Renato João Sossela de Freitas,

Potato Plant Research

Frying quality of potato, with regard to reducing sugar and non- reducing sugar, during storage at room temperature. The present paper aims to determine the reducing sugar and non-reducing sugar content in potatoes (cvs. Atlantic, Asterix, Innovator and Shepody), grown in different doses (0, 120, 360 and 1,080 kg K2O ha -1 ) and sources of potassium (KCl and K2SO4), and stored at room temperature. The samples are from Fazenda Rio Grande, Parana state, Brasil, grown in water crop. The average levels of reducing sugar were 38.10 mg glucose 100 g -1 of potato and non-reducing sugars were 247.90 mg saccharose 100 g -1 of sample. Significant differences were observed in the levels of reducing sugar in the cultivars, source of potassium and storage time. The non-reducing sugars showed statistical differences in all variables. The reducing sugar tended to decrease until 30 days, while there was no significant change in the content of non-reducing sugars for this period. It was concluded that the levels of reducing and non-reducing sugars depend on the cultivar, fertilization (dose and source) and storage time.