Effects Of Storage Temperature On Processing Quality Of Potato Varieties With Different Starch Conten

In this paper,10 potato resource materials with different starch content introduced by the International Potato Center,as well as the main varieties of processing Shapoti,Atlantic and Qingshu No.9 were used as experimental materials to study the quality of tubers and steamed fried products during storage time of 0-90 d Color,texture and other changes of the law,analyze the changes of various indicators under different storage time and storage temperature,and make a suitable evaluation of the quality status of potatoes during storage.The specific research results are as follows:(1)The starch content shows a downward trend with the extension of storage time.Within a certain temperature range,the higher the storage temperature,the smaller the drop in starch;(2)The dry matter content showed a downward trend with the extension of storage time;for short-term storage,the decrease in dry matter content at 8°C was small,and for long-term storage,the decrease in dry matter content at 4°C was small;(3)No matter how long it is stored,the content of reducing sugar is highest at 2℃ and lowest at 8℃;(4)Comprehensive consideration of fresh potato color difference,brightness value,hardness,4 ℃ is a more suitable storage temperature;(5)Comprehensive consideration of processing and treatment,4 ℃ is more suitable for storage of processed varieties of whole powder;8 ℃ is more suitable for storage of processed varieties of chips and chips;After comprehensive evaluation,for processed varieties,8 ℃ is more suitable for short-term storage;4 ℃ is more suitable for long-term storage;the whole powder processing material CIP190 is selected;the processing chip material CIP047,CIP200 and CIP190;the processing potato chip material CIP 047,CIP 190,CIP 185,The above materials will be further used for breeding of processing varieties.