Effects of Chemical and Natural Sprout Inhibitors and Storage Temperature on Potato (Solanum tuberosum L.) Chips Quality

Abstract

The present study was carried out at Suleyman Demirel University Field Crops Department in 2011. Effects of caraway (Carum carvi L), dill (Anethum graveolens L.) and spearmint (Mentha spicata L.) volatile oils, containing high levels of Carvone, were used along with chemical sprout inhibitor, CIPC and pure S-(+)-Carvone on chips quality of potato (Solanum tuberosum L. Agria cv.) stored under different storage conditions (5, 10, 15 o C) were investigated. Throughout the storage period, total soluble sugars and chips yield increased, while oil holding capacity decreased. At the same time, reducing sugar content of tubers started decreasing after 120th days of storage. Total soluble sugars, reducing sugars and oil holding capacity of chips were significantly increased at low temperature conditions. All treatments decreased total sugar content and chips yield, and increased reducing sugar content and oil holding capacity of chips compared to control. For all treatments and storage conditions, total soluble sugar content was observed between 0.78-2.49 %, reducing sugars content was 130-470 mg/100g fw, chips yield was 32.6-35.4 %, oil holding capacity was 26.5-31.9 %, and chips color scale was 6.6-9.4. While chips quality was adversely affected with sprout inhibitor treatments, chips quality parameters such as reducing sugar content and chips color were found to be at acceptable levels for chips industry. Overall, potato tubers can be stored for a long time using sprout inhibitors at relatively high temperatures (>10 °C) without important chips quality changes.

Keywords

• Chip quality, Potato, Sprout inhibitors, Storage temperature

Kimyasal ve Doğal Sürgün Gelişimi Engelleyicileri ile Depo Sıcaklığının Patates (Solanum tuberosum L.)'de Cips Kalitesi Üzerine Etkilerinin Belirlenmesi

Öz

Bu araştırma, Süleyman Demirel Üniversitesi Ziraat Fakültesi Tarla Bitkileri Bölümünde 2011 yılında yürütülmüştür. Çalışmada, yüksek oranda Karvon içeren kimyon (Carum carvi L.), dereotu (Anethum graveolens L.) ve nane (Mentha spicata L.) uçucu yağları ile kimyasal sürgün gelişimi engelleyicisi CIPC ve kimyon uçucu yağından elde edilen saf S-(+)-Karvon’un farklı sıcaklıklarda depolanan (5, 10 ve 15 °C) patates yumrularında cips kalitesi üzerine etkilerinin belirlenmesi amaçlanmıştır. Depolama süresi boyunca toplam şeker miktarı ve cips verimi artarken, indirgen şeker miktarı depolamanın 120. gününden sonra, cips yağ çekme oranı ise depolama süresi boyunca azalmıştır. Düşük sıcaklık koşullarında yumru toplam şeker ve indirgen şeker miktarı ile cipslerin yağ çekme oranları önemli düzeyde artış göstermiştir. Kontrolle karşılaştırıldığında tüm uygulamalar toplam şeker miktarı ve cips verimini azaltırken, indirgen şeker miktarı ile cipslerin yağ çekme oranını arttırmıştır. Depo sıcaklığı ve uygulamalara bağlı olarak toplam şeker miktarı % 0.78-2.49, indirgen şeker miktarı 130-470 mg/100g taze yumru, cips verimi % 32.6 - 35.4, yağ çekme oranı % 26.5-31.9 ve cips rengi değerleri 6.6-9.4 arasında değişim göstermiştir. Yumru dormansisinin sürdürülmesi için yapılan uygulamalar cips kalitesini olumsuz yönde etkilemekle birlikte, indirgen şeker miktarı ve cips rengi gibi kalite kriterleri cips endüstrisinin kabul ettiği sınırlar içerisinde bulunmuştur. Genel olarak değerlendirildiğinde, patates yumrularının yüksek sıcaklıklarda (>10 °C) sürgün gelişimi engelleyicisi uygulanarak cips kalitesinde önemli değişimler meydana gelmeden uzun süre depolanabilecekleri sonucuna varılmıştır.

Anahtar Kelimeler

• Cips kalitesi, Depo sıcaklığı, Patates, Sürgün gelişimi engelleyicisi

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