Potato is one of the main food items in the diet of the people of the world, after wheat, rice and corn, it is the fourth most consumed food item in the basket of people, and even in Iran, it is placed in the second place, which shows its high importance in supplying It has the nutritional needs of people. Studying its various aspects is very important. Because expectations for food products with appropriate quality and safety standards have increased, and determining the characteristics of food products seems necessary.
This study was conducted with the aim of determining the sugar content of different potato cultivars in order to determine and identify suitable potato cultivars for different uses.
In this research, liquid refractometer was used to measure sugar.
Based on the obtained results, the changes in the amount of sugar between different potato cultivars were significant at the 1% level, and the Esprit and Jelly cultivars had the highest and the lowest amount of sugar, respectively.
About potato
This is a native product of South America and its origin is from the country of Peru.
According to the reports of the Food and Agriculture Organization of the United Nations, the area under potato cultivation in Iran in 2019 was more than 164 thousand hectares and the harvest from this area was about 5.32 million tons.
In the food industry, this product is converted into various products, including baked potatoes, fried potatoes, potato chips, potato starch, dry fried potatoes.
Potatoes for the processing industry must have some requirements such as low sugar amounts, high dry matter and specific weight, high antioxidants, fair skin color and no sprouting.
It is possible for stored vegetables to suffer during storage. Sweetening, rotting, water loss and bud growth. The storage conditions after picking can cause changes in the chemical composition and quality of the product.
he amount of potato sugar depends on the number and temperature of the storage and it happens quickly in cold weather. In tubers, during the storage period, starch is gradually hydrolyzed and converted into sugar (glucose). In immature tubers and vegetables that are stored for a long time at low temperatures, There is more than glucose
This feature is considered a quality feature for the vegetable product in the industry, because the increase of regenerating sugars causes coffee and bitter chips.
Although vegetable storage at low temperature can have beneficial results such as reduced respiration rate, reduced physiological aging, inhibited germination, reduced evaporative water loss and reduced microbial pathogens.
But sugars accumulate when there is no balance between the destruction and breakdown of starch and there is respiration of carbohydrates. Therefore, vegetables that are kept at a lower temperature have a lot of sugar.
If potato is kept at a temperature of zero degrees Celsius, there will be a complete stop in the accumulation of sugar.
According to the data and the results obtained from the research, it was observed that the amount of sugar in different potato cultivars was different, in which the jelly cultivar generally had less sugar at the time of harvesting and the Esper cultivar. It has the highest amount of sugar during harvesting. It is recommended to choose a more appropriate number according to the conditions, according to the type of consumption and the importance of quality characteristics for consumption and processing, of course, physical characteristics are also involved in this relationship.
Resourc
Khorramifar , Ali and Rasekh , Mansour and Hamed Karami(2023); Examining the sugar content of different potato cultivars during harvest, Environmental science studies.
