JFN

This study aimed to determine the effect of combinations of storage conditions, including storage temperatures ranging from 2 to 22 ºC and storage duration ranging from 3 to 9 days, on potato invertase, sucrose phosphate synthase (SPS), α-amylase, reducing sugar, sucrose, fried chip colour, and fried chip acrylamide.It was found that invertase activity increased when potato tuber was stored at 2 ºC.Duration of 3 -6 days was needed to activate the invertase.As a result, reducing sugar markedly increased at about 2.5 -3.8 times.Sucrose also markedly increased due to the low temperature, but it looked like only 2 ºC induced the SPS and resulted in sucrose increase.Low temperature did not affect the α-amylase.