caa a22 4500 463157176 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070401xx s 000 0 eng 10.1007/s00217-006-0357-2 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0357-2 Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying [Elektronische Daten] [Vural Gökmen, Bülent Akbudak, Arda Serpen, Jale Acar, Z. Turan, Atilla Eriş] The effects of normal and controlled atmosphere combinations on tuber components responsible for acrylamide formation were studied during prolonged storage at 9±1°C using the tubers of "Agria” and "Russet Burbank.” The effects of low-dose irradiation (50, 200Gy) prior to normal atmosphere storage were also studied. There was only a limited increase in the concentrations of sugars during 6 month of storage under normal atmosphere conditions. Low-dose irradiation slightly decreased the rate of sweetening in the tubers. The potential of acrylamide formation remained almost the same; however, the loss of firmness became clearer during 6 month of storage under normal atmosphere conditions. Controlled atmosphere storage in which O2 was deficient to a sufficient respiration increased the concentrations of sugars, and thus, the potential of acrylamide formation in potatoes upon frying at 170°C for 10min. The sum of glucose and fructose concentrations showed a good correlation (r 2∼0.90) with the potential of acrylamide formation for both cultivars. Springer-Verlag, 2006 Acrylamide nationallicence Potato nationallicence Storage nationallicence Sweetening nationallicence Controlled atmosphere nationallicence Irradiation nationallicence Gökmen Vural Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey aut Akbudak Bülent Department of Horticulture, Faculty of Agriculture, Uludag University, 16059 Görükle, Bursa, Turkey aut Serpen Arda Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey aut Acar Jale Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey aut Turan Z. Department of Field Crops, Faculty of Agriculture, Uludag University, 16059 Görükle, Bursa, Turkey aut Eriş Atilla Department of Horticulture, Faculty of Agriculture, Uludag University, 16059 Görükle, Bursa, Turkey aut European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 681-687 1438-2377 224:6<681 2007 224 217 https://doi.org/10.1007/s00217-006-0357-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0357-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Gökmen Vural Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey aut NATIONALLICENCE 700 1- Akbudak Bülent Department of Horticulture, Faculty of Agriculture, Uludag University, 16059 Görükle, Bursa, Turkey aut NATIONALLICENCE 700 1- Serpen Arda Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey aut NATIONALLICENCE 700 1- Acar Jale Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey aut NATIONALLICENCE 700 1- Turan Z. Department of Field Crops, Faculty of Agriculture, Uludag University, 16059 Görükle, Bursa, Turkey aut NATIONALLICENCE 700 1- Eriş Atilla Department of Horticulture, Faculty of Agriculture, Uludag University, 16059 Görükle, Bursa, Turkey aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 681-687 1438-2377 224:6<681 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer