Effects of Storage Temperature on Glycoalkaloid Content, Acrylamide Formation, and Processing-related Variables of Potato Cultivars

초록

Processing-related quality parameters and total glycoalkaloid content of tubers of ‘Atlantic’ and ‘Solbong’ potato cultivars were evaluated over a 12-week storage period at 10°C and 20°C with 85－90% relative humidity in the darkness. Also, data on color, acrylamide formation, and overall sensory responses were collected after processing into chips. Our study revealed that both cultivars had high dry matter content and specific gravity and were suitable for extended storage without significant deterioration in processing quality. Nevertheless, storage temperature interactions significantly (p < 0.05) influenced the storage quality of the tubers and affected the quality of potato chips. Chips produced from ‘Solbong’ tubers stored at 10°C had a brighter color and low acrylamide formation. It was also observed that there was a progressive increase in total glycoalkaloid content in both cultivars during the storage period, particularly at 20°C. However, it did not exceed the safe upper limit for human consumption. Interestingly, the tubers of both cultivars stored at 10°C were suitable for processing without leading to high α-solanine and α -chaconine levels for 12 weeks. Besides, the acrylamide formation in both cultivars was kept low by storage at 10°C. Hence, storing tubers of ‘Atlantic’ and ‘Solbong’ under 10°C with 85－90% relative humidity in darkness could prolong the shelf life of tubers without affecting the nutritional quality during processing. Further studies on other cultivars for extended storage periods are necessary to strengthen our findings.

키워드