Frying quality of potato, with regard to reducing sugar and nonreducing sugar, during storage at room temperature/Qualidade de batata para fritura, em funcao dos niveis de acucares redutores e nao-redutores, durante o armazenamento a temperatura ambiente

The present paper aims to determine the reducing sugar and non-reducing sugar content in potatoes (cvs. Atlantic, Asterix, Innovator and Shepody), grown in different doses (0, 120, 360 and 1,080 kg [K.sub.2]O [ha.sup.-1]) and sources of potassium (KCl and [K.sub.2]S[O.sub.4]), and stored at room temperature. The samples are from Fazenda Rio Grande, Parana state, Brasil, grown in water crop. The average levels of reducing sugar were 38.10 mg glucose 100 [g.sup.-1] of potato and non-reducing sugars were 247.90 mg saccharose 100 [g.sup.-1] of sample. Significant differences were observed in the levels of reducing sugar in the cultivars, source of potassium and storage time. The non-reducing sugars showed statistical differences in all variables. The reducing sugar tended to decrease until 30 days, while there was no significant change in the content of non-reducing sugars for this period. It was concluded that the levels of reducing and non-reducing sugars depend on the cultivar, fertilization (dose and source) and storage time.