| Abstract Detail
Production and Management Porter, Gregory [1], Ocaya, Paul [2]. Fry Color and Tuber Sugars of Shepody Potatoes Grown with Varying Rates of Nitrogen Fertilizer. AN adequate supply of nitrogen (N) is important for yield and tuber sizing of processing potatoes, yet too much N can depress tuber specific gravity and decrease processing quality. Some reports also indicate that excess N can result in unacceptably dark fry color. This research was conducted to determine if N fertilizer rate affects tuber sugar concentrations and fry color of Shepody potatoes grown under Maine conditions. Potatoes were grown at four rates of N fertilizer (67, 134, 202, and 269 kg N/ha) during 2004 and 2005. Tubers were harvested a 14-d intervals prior to harvest and their concentrations of glucose and sucrose were determined. Fry color and tuber sugars were also measured from 7.2 and 10C storage at 14-d intervals. Pre-harvest glucose and sucrose concentrations increased in response to increasing N rate at several sample dates; however, the response to N was inconsistent. Fry color from storage was affected by both storage temperature and N rate. Higher N rates usually resulted in darker storage fry color. Higher N rates sometimes resulted in higher tuber glucose concentrations and lower tuber sucrose concentrations; however, these effects were not detected as consistently as the fry color effects. The cooler storage temperature had darker fry color, higher glucose concentrations, and higher sucrose concentrations. The storage temperature effects generally increased with time.
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1 - University of Maine, Department of Plant, Soil & Environmental Sciences, 5722 Deering Hall, Orono, Maine, 04469-5722, USA
2 - University of Maine, Department of Plant, Soil & Environmental Sciences, Aroostook Research Farm, 59 Houlton Road, Presque Isle, Maine, 04769, USA
Keywords:
sucrose
glucose
fry color
nitrogen
processing quality.
Session: PAA12-7
Location: Hall of Ideas Room E/Monona Terrace
Date: Tuesday, July 25th, 2006
Time: 10:30 AM
Abstract ID:187 |
