Table 3.

Thermal parameters of starches.

Tissues	To (°C)	Tp (°C)	Tc (°C)	ΔT (°C)	ΔH (J·g−1)
Flesh	66.4 ± 0.1	69.8 ± 0.1	74.0 ± 0.6	7.6 ± 0.5	15.8 ± 0.6
Peel	68.0 ± 0.1 ***	71.6 ± 0.1 ***	76.4 ± 0.3 **	8.4 ± 0.2	16.1 ± 0.8

To, Tp, and Tc: gelatinization onset, peak, and conclusion temperature, respectively; ΔT and ΔH: gelatinization temperature range (Tc–To) and enthalpy, respectively. Data are means ± standard deviations for triplicate. * The data show significant difference between flesh and peel starches (** p < 0.01 and *** p < 0.001).