References

• Alvarez , M.D. and Canet , W. 2000 . Storage time effect on the rheology of refrigerated potato tissue (cv. Monalisa) . European Food Research and Technology , 212 : 48 – 56 .
   Web of Science ®Google Scholar
• Artigas , J.M. , Gil , J.C. and Felipe , A. 1985 . El espacio uniforme de color CIELa*b*. Utilización . Revista de Agroquímica y Tecnología de los Alimentos , 25 : 316 – 320 .
   Google Scholar
• Association of Official Analytical Chemists (AOAC) . 2000 . Official Methods of Analysis of AOAC , (17th ed.) , Arlington , VA : Official Methods of Analysis of AOAC International .
   Google Scholar
• Belitz , H.D. and Grosch , W. 2004 . Food chemistry , (3rd ed.) , Berlin : Springer .
   Google Scholar
• Blenkinsop , R.W. , Copp , L.J. , Yada , R.Y. and Marangoni , A.G. 2002 . Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality . Journal of Agricultural Food Chemistry , 50 : 4545 – 4553 .
   PubMed Web of Science ®Google Scholar
• CIE . 1976 . International Commission on Illumination. Colorimetry: Official recommendations of the International Commission on Illumination , Paris , , France : Publication CIE No. 15 (E-1.3.1) . Bureau Central de la CIE
   Google Scholar
• Cinar , I. 2004 . Carotenoid pigment loss of freeze-dried plant samples under different storage conditions . Lebensmittel-Wissenschaftund-Technologie , 37 : 363 – 367 .
   Web of Science ®Google Scholar
• Cheftel , J.C. and Cheftel , H. 1992 . Introducción a la bioquímica y tecnología de los alimentos , Zaragoza , , Spain : Ed. Acribia .
   Google Scholar
• Chourasia , M.K. and Goswami , T.K. 2001 . Losses of potatoes in cold storage vis-à-vis types, mechanism and influential factors . Journal of Food Science and Technology—Mysore , 38 : 301 – 313 .
   Web of Science ®Google Scholar
• Davids , S.J. , Varoujan , V.A. , Yaylayan , A. and Turcotte , G. 2004 . Use of unusual storage temperatures to improve the amino acid profile of potatoes for novel flavoring applications . Lebensmittel-Wissenschaft und-Technologie , 37 : 619 – 626 .
   Google Scholar
• Diehl , K.C. and Hamann , D.D. 1979 . Relation between sensory profile parameters and fundamental mechanical parameters for raw potato, melons and apples . Journal of Texture Studies , 10 : 401 – 420 .
   Web of Science ®Google Scholar
• Jindal , K. and Techasena , O. 1986 . “ Compression test for measuring the firmness of potatoes ” . In Engineering for potatoes , Edited by: Cargill , B.F. 52 – 76 . St. Joseph , MI : American Society of Agricultural Engineers .
   Google Scholar
• Kazami , D. , Tsuchiya , T. , Kobayashi , Y. and Ogura , N. 2000 . Effect of storage temperature on quality of potato tubers . Journal of the Japanese Society for Food Science and Technology – Nippon Shokuhin Kagaku Kogaku Kaishi , 47 : 851 – 856 .
   Web of Science ®Google Scholar
• Laza , M. , Scanlon , M.G. and Mazza , G. 2001 . The effect of tuber pre-heating, temperature and storage time on the mechanical properties of potatoes . Food Research International , 341 : 659 – 667 .
   Google Scholar
• Montouto-Graña , M. , Fernández-Fernández , E. , Vázquez-Odériz , M.L. and Romero-Rodríguez , M.A. 2002 . Development of a sensory profile for the specific denomination “Galician potato” . Food Quality and Preference , 13 : 99 – 106 .
   Web of Science ®Google Scholar
• McCullough , J.M. , Martinse , CH. and Moinpour , R. 1978 . Application of multidimensional scaling to the analysis of sensory evaluation of stimuli with known attribute structures . Journal of Applied Psychology , 63 : 103 – 109 .
   Web of Science ®Google Scholar
• Nourian , F. , Ramaswamy , H.S. and Kushalappa , A.C. 2003a . Kinetic changes in cooking quality of potatoes stored at different temperatures . Journal of Food Engineering , 60 : 257 – 266 .
   Web of Science ®Google Scholar
• Nourian , F. , Ramaswamy , H.S. and Kushalappa , A.C. 2003b . Kinetics of quality change associated with potatoes stored at different temperatures . Lebensmittel-Wissenschaft und-Technologie , 36 : 49 – 65 .
   Web of Science ®Google Scholar
• Orden de 29 de octubre de . (2001) . por la que se aprueba el Reglamento de la Indicación Geográfica Protegida Pataca de Galicia . Diario Oficial de Galicia (DOG) de 9 de noviembre de 2001 , 217 : 14468 – 14482 .
   Google Scholar
• Pardo , J.E. , Alvarruiz , A. , Perez , J.I. , Gomez , R. and Varon , R. 2000 . Physical–chemical and sensory quality evaluation of potato varieties (Solanum tuberosumL.) . Journal of Food Quality , 23 : 149 – 160 .
   Web of Science ®Google Scholar
• Povlsen , V.T. , Rinnan , Å , van den Berg , F. , Andersen , H.J. and Thybo , A.K. 2003 . Direct decomposition of NMR relaxation profiles and prediction of sensory attributes of potato samples . Lebensmittel-Wissenschaft und-Technologie , 36 : 423 – 432 .
   Web of Science ®Google Scholar
• Ranganna , S. 1986 . Handbook of analysis and quality control for fruit and vegetable products , (2nd ed.) , New Delhi : Tata McGraw-Hill .
   Google Scholar
• Ridley , S.C. and Lindsay , C.R. 1984 . Evaluation of factors affecting predictability of mealy texture in potatoes . Journal of Food Quality , 7 : 1 – 16 .
   Google Scholar
• Romero-Rodríguez , M.A. , Vázquez-Odériz , M.L. , López-Hernández , J. and Simal-Lozano , J. 1992 . Determination of vitamin C and organic acids in various fruits by HPLC . Journal of Chromatographic Science , 30 : 433 – 437 .
   PubMed Web of Science ®Google Scholar
• Solomon , W.K. and Jindal , V.K. 2007 . Modeling changes in rheological properties of potatoes during storage under constant and variable conditions . LWT – Food Science and Technology , 40 : 170 – 178 .
   Web of Science ®Google Scholar
• Thybo , A.K. , Christiansen , J. , Kaack , K. and Petersen , M.A. 2006 . Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes . LWT – Food Science and Technology , 39 : 166 – 176 .
   Web of Science ®Google Scholar
• Thybo , A.K. and Martens , M. 1999 . Instrumental and sensory characterization of cooked potato texture . Journal of Texture Studies , 30 : 259 – 278 .
   Web of Science ®Google Scholar
• Ulrich , D. , Hoberg , E. , Neugebauer , W. , Tiemann , H. and Darsow , U. 2000 . Investigation of the boiled potato flavor by human sensory and instrumental methods . American Journal of Potato Research , 77 : 111 – 117 .
   Web of Science ®Google Scholar
• van Marle , J.T. , DeVries , R.V.D.V. , Wilkinson , E.C. and Yuksel , D. 1997 . Sensory evaluation of the texture of steam-cooked table potatoes . Potato Research , 40 : 79 – 90 .
   Web of Science ®Google Scholar
• van Oirschot , Q.E.A. , Rees , D. and Aked , J. 2003 . Sensory characteristics of five sweet potato cultivars and their changes during storage under tropical conditions . Food Quality and Preference , 14 : 673 – 680 .
   Web of Science ®Google Scholar