MISCELLANEOUS 



Table 41. De-sugaring: Effect upon Reducing Sugar by Transference of 



Tubers from Storage at 5° C (41° F.) to Storage at 27° C (81° F). 



Storage Started Oct. 25, 1940 



391 



* All these de-sugar sufficiently in 20 days at 27° C (81° F) and are therefore well 

 adapted to the de-sugaring treatment. 



days of cold storage. After 186 days' cold storage Chippewa does not de- 

 sugar sufficiently even after 40 days at 27° C (81° F), but Green Mountain 

 does. All the other varieties shown in the table were transferred to 27° C 

 (81° F) only after 186 days at 5° C (41° F). Sir Walter Raleigh, Rural 

 New Yorker, and Heavyweight accumulate only moderate amounts of 

 reducing sugars at 5° C (41° F) and de-sugar readily at 27° C (81° F); 

 Katahdin, Early Ohio, and Eureka accumulate more reducing sugar at 

 5° C (41° F) but de-sugar readily at 27° C (81° F) ^nth the exception of 

 Eureka, which shows somewhat slower de-sugaring; Spaulding Rose and 

 Delaware accumulate considerable sugar at 5° C (41° F) and de-sugar 

 slowly at 27° C (81° F). 



Chip makers often shift potatoes from low-temperature storage, which 

 prevents sprouting, to high temperatures for de-sugaring a few days previ- 

 ous to chippmg them. The varieties starred are rapidly de-sugared and 

 consequently are adapted for this treatment. They need not be held at 

 the high temperature long enough to induce undue sprouting. WTien stored 

 even for 60 days at 1° C (34° F), Irish Cobbler and Green Mountain form 

 so much reducing sugar (27 and 38 mg per cc of juice, respectively), that 

 they do not de-sugar sufficiently for chip making after 20 days' storage at 

 27° C (81° F). White Rural accumulated only 11.9 mg per cc of juice after 

 120 days at 1° C (34° F) and de-sugared almost completely after 20 days 

 at27°C (81° F). 



