FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Effect of S-carvone applied as natural inhibitor of potato sprouts on colour brightness of potato chips


The objective of the research study was to determine the effect S-carvone applied as a natural sprout inhibitor on the colour brightness of chips. The research was carried out on two potato cultivars: ‘Asterix’ and ‘Gracja’. The potatoes were stored at a temperature of 8 °C without sprout inhibitors applied (control sample) and with a natural and chemical inhibitor applied. The research was performed during four months: January, February, March, and April. In raw potatoes, the contents of dry matter and reducing sugars were determined in each of the four months. Chips were made from the potatoes studied and the colour brightness of the chips manufactured was determined. It was confirmed that the application of natural sprout inhibitor did not significantly impact the changes in the content of dry matter and reducing sugars in the potato varieties analyzed. The colour brightness of chips made from the potatoes treated by the natural inhibitor was proper and comparable to the colour of the product obtained from the potatoes treated with the chemical inhibitor. Irrespective of the sprout inhibitor applied and the time period of storing potato tubers, the chips manufactured from the potatoes of ‘Gracja’ variety were brighter than the chips from the ‘Asterix’ variety.


potato, S-carvone, sprout inhibitor, brightness of the colour, chips