Gamma irradiation of potatoes: Effects on sugar content,chip color,germination, greening,and susceptibility to mold

Russet Burbank potatoes that had been stored at 40°F. for 5 months after harvest were irradiated with 5,200 and 14,000 rad of Co⁶⁰ gamma rays. In general, irradiation caused an accumulation of sugars. At 40°F., the sucrose level rose to nearly 3 times that of the control in 16 days following irradiation. Fructose and glucose showed smaller increases and the latter did not accumulate significantly in the tubers given the higher dose of gamma rays. At 70°F., the levels of sucrose and glucose in the irradiated tubers rose above those in the controls, the difference reaching a maximum in 4 days and then declining. Irradiation had no effect on loss of fructose at this temperature. Color of potato chips processed from the irradiated potatoes was in general darker than that of chips from control tubers. The storage-time pattern of color change resembled that of the reducing rather than total sugar. Fourteen thousand rad did not prevent initiation of germination in the tubers but did destroy their sprout-growth apparatus. Although the lower dosage did not prevent initiation and subsequent growth, it prevented the formation of secondary tubers, which appeared on the sprouted control tubers. Furthermore, unlike the controls, the low-dosage potatoes developed branching hair sprouts with no tendency toward apical dominance during the early stages of sprouting. The rate of greening of gamma-irradiated and illuminated tubers was significantly less than that of unirradiated illuminated controls. Evidence is presented that irradiation may increase the susceptibility of potatoes to attack by molds under some conditions.     

Potato sprout inhibition and tuber quality after treatment with high-energy ionizing radiation

The use of industrial-type linear accelerators may be an alternative treatment for controlling sprouts in potatoes during long-term storage. The technical aspect of treatment has been described and may include largescale treatment of bulk potatoes as they are moving along a system of conveyors either to or from storage. The objective of the study was to evaluate the use of a linear accelerator for long-term sprout control under commercial storage conditions and the effects on tuber quality. An 18-MeV linear accelerator was used to provide sprout-inhibiting irradiation to various lots of ‘Russet Burbank’ potatoes. Successful sprout suppression was achieved with doses of 40 to 50 Gy (0 g sprout weight after 9 months of storage at 7.2 C) while higher doses caused undesirable increases in reducing sugars in the tubers. Glucose concentrations of treated tubers (0.25% fresh tuber weight) were higher after treatment than the untreated controls (0.08%), but returned to control levels after 2 to 6 months in storage. Glucose concentrations in treated tubers were significantly reduced with storage management for reconditioning by increasing the storage temperature for one month (from 7.2 C to 14.4 C) resulting in glucose concentrations near control concentrations. By increasing the dose-rate from the accelerator, recovery of tuber glucose concentration due to radiation treatments was significantly faster than when the dose was given more slowly. Potato tubers irradiated with high rates (100 Gy) of high-energy electrons exhibited an increase in soft rot and dry rot incidence in storage. Disease development in potatoes treated with sprout inhibiting doses of radiation (50 Gy) increased in lots with a high rot potential. Treated lots with low rot potential were successfully stored for 8 months or more without an increase in rot potential or shrinkage. Selection of lots for irradiation treatment should include some preliminary evaluation for development of disease in long-term storage.     

Demand relationships and pricing implications for selected potato products

This study focused on determining retail demand relationships between tablestock potatoes, frozen french fries, and potato chips. The impact upon potato utilization resulting from independent pricing decisions was also analyzed. Bi-weekly data were obtained from five Central Maine grocery stores and analyzed using multiple linear regression Sales of tablestock potatoes appeared to be influenced more by the prices of potato chips than by their own price. The reverse was true for both french fries and potato chips, as their own prices had a greater effect on sales than did prices of other products. The inter-product analysis indicated that independent pricing decisions, while increasing utilization for the market with the reduced price, might cause utilization of potatoes in other markets to decline, possibly to the extent that total utilization was reduced from the original level To reduce or prevent widespread economic injury to the potato industry, it is recommended that a coordinated marketing system be developed to guide the industry through the transition from a predominantly fresh potato market to a market dominated by processed potato products     

The effect of maleic hydrazide (potassium salt) on potato yield,sugar content and chip color of Kennebec and Norchip cultivars

A new formulation of maleic hydrazide (MH), a potassium salt formulation, was field tested for 3 years in Ontario to evaluate effects on yield performance, and on the sprouting and processing quality of cvs. Norchip and Kennebec potatoes. Foliar applied MH had no apparent effect on yield of potatoes, was effective in suppressing sprout growth, and had no effect on the sugar content (i.e., fructose, glucose and sucrose) of potatoes newly harvested and after 6 months storage. Although chip color varied from yearto-year, no consistent difference was found between the color of chips made from potatoes from untreated and MH-treated plants.     

Effects of various processing methods on free and bound amino acid contents of potatoes

The effects of various processing methods on available lysine and total and free amino acid levels of low (1.065 – 1.075) specific gravity (LSG) and high (1.095 – 1.106) specific gravity (HSG) potatoes were investigated. LSG potatoes after canning and chip making showed approximately 40% loss of total amino acid contents. Such losses in drum dried potatoes were approximately 20% and that of french fries 4.5%. All processing methods adversely affected the available lysine content; chips and canned potatoes showing the maximum loss, followed by drum dried and french fried potatoes. Losses in HSG potato products showed a trend similar to that of LSG material, but on a considerably reduced scale.     

The use of irradiation for the preservation of fresh herbage for subsequent botanical and chemical analysis

The use of irradiation as a means of preserving fresh forage for subsequent botanical and chemical analysis was examined as a possible alternative to preservation by freezing. Forage samples containing a mixture of grass species were given irradiation doses of either 2-5 Mrad (25 k Grays) or 5-0 Mrad (50 k Grays). These samples were then stored in the dark under either ambient or chill (+ 2°C) conditions for up to 5 months, while similar samples of fresh forage were stored over the same period deep frozen at — 15°C. No spoilage or signs of any subsequent senescence were observed in the forage given the 5-0 Mrad irradiation treatment during the 5 month storage period. In the 2-5 Mrad treated material some browning of lamina tips occurred. However, the irradiation treatment did cause some colour changes, mainly a darkening of the green tissue. The state of preservation was also assessed by measuring the rate at which stored herbage could be separated into the constituent species. No difference in separation rates was found between samples that had either been stored frozen or irradiated at 5-0 Mrad (and then stored under either ambient or chill conditions); however, separation rates were slower on the 2-5 Mrad treated samples. The irradiation treatment did not cause any significant change in percent nitrogen content. However, water-soluble carbohydrate contents in the irradiated samples were significantly lower. The cost of commercial irradiation treatment was less than 20% of the commercial cost of freezing and cold storage.     

Specific gravity,potato chip color and tuber mineral content as affected by soil moisture and harvest dates

In 1966 and 1967 the chipping quality of three potato varieties was studied using three moisture regumes, two nitrogen levels, and three harvest dates. Specific gravity and chip color of potatoes freshly harvested and of those stored 10 days, along with chip color differences between the two periods, were tested. Of the three varieties tested — Anoka, Kennebec, Irish Cobbler — Anoka§ specific gravity was least depressed by soil-moisture stress and its chip color least affected by time of chipping; all tubers, however, chipped darker after being stored. High soil temperatures were associated with low specific gravities and dark chips. In 1966 irrigation tended to lower soil temperature, resulting in lighter chip color for potatoes harvested from irrigated than from nonirrigated plots; also color was lighter at the first than at the later harvests. In 1967, when air temperatures were consistently lower and rainfall nearly adequate, chip color was lighter for potatoes harvester later in the season. Nitrogen levels did not influence chip color. Moisture regimes and varieties influenced mineral content of tubers more consistently for the two years than did harvest dates or nitrogen levels. Specific gravity did not correlate significantly with chip color.     

Irradiation and storage effects on some properties of potato starch and use of thermoluminescence for identification of irradiated tubers

The effect on properties of starch isolated from Ajax and Diamant potatoes freshly harvested and irradiated immediately after harvest and after two weeks with 0.05, 0.10, 0.15, and 0.20 kGy were reported. Changes due to postirradiation storage up to six months at two different conditions (5 C, 90±2% RH and 20 C, 79±5% RH) were also studied. Swelling power (SP) slightly decreased or remained unchanged with different irradiation dose, but the effect of timing of irradiation after harvest was significant. Doses of 0.2 and 0.15 kGy significantly (p≤0.05) increased solubility, particularly at 90 C solubility temperature compared to lower doses. Decrease in viscosity with increasing dose immediately after irradiation was observed in both varieties but was more pronounced in Diamant. However, changes were dependent on variety, irradiation dose, timing of irradiation, and postirradiation storage conditions. Viscoamylograph test showed that 0.2 kGy significantly (p≤0.05) increased transmission temperature (TT) and temperature at maximum viscosity (TMV), but decreased the maximum viscosity immidiately after irradiation. The same trend was established during the post-irradiation storage time, particularly in Ajax starch, regardless of timing of irradiation or storage conditions. Thermoluminescence (TL) glow curves exhibited qualitative differences between irradiated and unirradiated tubers during the entire storage period, but dose estimation could not be determined.     

UV-C处理对甘薯贮藏品质的影响

以海南桥头产区的“高系14”甘薯为材料,分别进行10、20、30 min的UV-C照射处理,统计甘薯贮藏60 d内的腐烂率、失重率和发芽率,并同时记录5种生理指标的变化,以探讨UV-C处理对甘薯贮藏品质的影响。结果表明：UV-C处理显著降低了甘薯贮藏期间的腐烂率,但同时促进了发芽,而对失重率无显著影响。生理指标方面,30 min的UV-C照射提高了可溶性蛋白的积累,减少可溶性固形物的损耗,并促进了POD、SOD和CAT的总体酶活性。综合来说,UV-C处理若要应用于甘薯贮藏保鲜,还需辅助使用其他的抑芽手段。     

Preferred packaging and storage location in relation to quality problems encountered by Northeast fresh potato consumers

Per capita consumption of potatoes has risen approximately 10 percent over the past decade. Fresh potato usage, however, has declined dramatically during this period while more potatoes have been consumed after being frozen, dehydrated, canned, or chipped. This shifting consumption pattern has had a great impact on those associated with fresh potato production and distribution. Those involved in the production, marketing and retailing of fresh potatoes must be aware of consumer preferences and the problems they encountered with the product that reaches the marketplace. This study was designed to: (1) examine the type of fresh potato packaging, purchased and preferred, (2) where fresh potatoes are stored in the home, and (3) how these factors relate to quality problems encountered by Northeast fresh potato consumers. In general, it was found that the predominant problems consumers experienced were related to the home storage location but not to the type of packaging. Sprouting, which was the major problem indicated, appeared to have the greatest incidence in potatoes stored in a garage and the least in those stored in the kitchen cabinet.     

Potato chips from unpeeled potatoes

Two pilot plant runs of 23 hours each were made with peeled and unpeeled potatoes. Samples of chips were taken at intervals and subjected to sensory evaluation after acceclerated storage at 60 C and room temperature storage for 1, 3, 6, and 9 weeks. Samples of oil were taken at intervals and analyzed for color free fatty acids, peroxide values, and copper. Chips from peeled and unpeeled potatoes were similar in all evaluations. There was a significant increase in yield of chips from unpeeled potatoes.     

Growth response of potato tuber eyes to irradiation with X-rays and fast neutrons

Only slight reductions were observed in sprouting and growth from irradiated tuber eyes of ‘Katahdin” and B5141-6 potatoes at irradiation doses below 4500 rads X-rays or 1200 rads fast neutrons. Survival was reduced about 50% by 1400 rads fast neutrons and 97% by 5500 rads X-rays. Visible mutants and pollen steriles were rare at all doses used. A small number of subclones of irradiated ‘Katahdin’ having greater than normal pollen abortion were selected in an effort to locate irradiationinduced chromosome mutations.     

Potato chip color,specific gravity and fertilization of potatoes with N−P−K

The effects of fertilizers on potato chip color were studied over a period of 11 years. Yield and specific gravity data also were taken. Single element and compete fertilizers were used in randomized block and split plot experiments. Most of the work was done with the Russet Burbank variety but in some experiments the Kennebec, White Rose, Norgold Russet and Cascade varieties were also included. Specific gravity and chip color data were taken immediately after harvest. Effects of storage and reconditioning on chip color were recorded in some cases. Though statistically significant effects of N?P?K on chip color were found, the differences were small and of no commercial importance. Neither nutrient balance nor total amount of fertilizer used greatly affected chip color whether the tubers were harvested “immature” in July or in October after the vines were dead. The greatest effect of over-fertilization was on the specific gravity of the tubers. As amount of fertilizer applied increased, specific gravity often decreased which would reduce the amount of processed product per unit of fresh produce. Since most manufacturers of processed potatoes prefer high specific gravity tubers perhaps varieties should be grown specifically for the processing industry. Since proper fertilization did not have a commercially important effect on chip color but greatly increased the yield, farmers should fertilize for maximum production when growing potatoes for potato chips.     

Threshold sugar concentrations in snowden potatoes during storage

The suitability of potatoes for processing into potato chips is dependent on chip color, and internal and external defects. Concentrations of reducing sugars, and more specifically glucose, have been used as a quantitative indicator of acceptability of potato for chipping. The research reported here investigated the correlation between sugar concentrations and chip color, and the variability of sugar concentrations between samples and sample locations. Three potato storage research bins, each with an independent air handling and control system, were located inside of commercial potato storage bins. Snowden potatoes were harvested in the fall of 1992 and stored at different temperatures in the bins through late March, 1993. The potatoes were sampled bi-weekly during the storage period, and the samples were analyzed for sugar concentrations (sucrose and glucose) using a YSI model 2700 sugar analyzer.¹ The results indicated that a Snowden potato sample with a glucose concentration less than 0.0075%² (fresh weight basis) will have a 90% probability of having an acceptable Snack Food Association color score of 1.5 or lower. Lower numbers indicate whiter chips which are generally preferred by chip producers. Similarly, a sample with a glucose concentration of 0.01% will have a 90% probability of having a color of 2 or lower. Based on tubers sampled from four heights within the storage bins, samples from the top of a potato bin will provide a representative sample as long as recommended storage procedures are followed, and potato pulp temperatures are similar throughout the storage.     

Snowchip: A high yielding potato variety for Alaskan growers and processors

Breeding ad selecting potatoes in Alaska to develop a variety that could be depended upon to process into light-colored chips has resulted in the naming and release of Snowchip. It is a selection from the cross Stately × Ontario. The oval, uniform, light buff, shallow-eyed tubers are suitable for either fresh market or chipping. Dry matter content of Snowchip, over a three-year period, expressed as specific gravity significantly exceeded Kennebec, Alaska 114 and Green Mountain. The rest period of this cultivar is short as is its paternal parent Ontario. However, Snowchip keeps well in storage at 38°F or cooler. Light-colored chips have been made conventionally from the 1971, 1972 and 1973 potato crops.     

Effects of Baking and Boiling on the Nutritional and Antioxidant Properties of Sweet Potato [<Emphasis Type="Italic">Ipomoea batatas</Emphasis> (L.) Lam.] Cultivars

The effects of baking and boiling on the nutritional and antioxidant properties of three sweet potato cultivars (Beniazuma, Koganesengan, Kotobuki) cultivated in Turkey were investigated. The samples were analyzed for proximate composition, total phenolic content, ascorbic acid, β-carotene, antiradical activity, and free sugars. The dry matter, protein, and starch contents of the sweet potatoes were significantly changed by the treatments while the ash and crude fiber contents did not differ as significantly. The β-carotene contents of baked and boiled sweet potatoes were lower than those of fresh sweet potatoes; however, the total phenolic and ascorbic acid contents of the baked and boiled sweet potatoes were higher than those of the fresh samples. Generally, the antiradical activity of the sweet potatoes increased with the treatments. Sucrose, glucose, and fructose were quantified as free sugars in all fresh sweet potatoes; however, maltose was determined in the treated samples. In terms of the analyzed parameters, there were no explicit differences among the sweet potato cultivars.     

Quality of baked potatoes as influenced by baking and holding methods

Russet Burbank potatoes baked with and without wrapping were held at different temperatures to determine the effect of the procedures on cooking quality. Unwrapped and foil-wrapped tubers did not differ in mealiness, color, and extent of off-flavor devlopment when judged at the time of doneness. A holding period of 1 hr for both treatments resulted in a marked deterioration of quality that progressed during a second hour of holding. Unwrapped potatoes showed greater textural impairment after holding and were significantly cooler than foil-wrapped potatoes treated in the same manner. Although foil-wrapped potatoes remained hot during the holding period, low mealiness scores, off-flavors, and discoloration showed they were substandard in quality. Quality deterioration was minimized when pierced foil or a paper bag was used as wrapping during baking and holding, but the serving temperature was low for the paper-wrapped tubers. If baked potatoes must be held before serving, it is recommended that they be wrapped in pierced foil prior to baking and that they be held at 200 F for as short a time as possible.     

Impact of Phytosanitary Quality of Seed Potato and Temporal Epidemic Progress on the Phenotypic Diversity of Phytophthora infestans Populations

Altogether 365 isolates of Phytophthora infestans were sampled from potatoes propagated from seed potatoes of high (multiplied for two years in open field after meristem phase) and low (commercial certified seed multiplied for several consecutive years in open field) phytosanitary quality at different phases of epidemic progress during the growing seasons of 2001–2007 from field plots at two experimental institutes in Estonia, North-East Europe. High or low phytosanitary quality of seed potatoes had no effect on mating type ratio or response to metalaxyl in populations of P. infestans isolated from these two different groups of potato material. In contrast, the incidence of certain virulence factors, as well as the diversity of pathotypes, was very high in populations collected from potatoes propagated from low-quality seed in comparison to those from high-quality seed. The incidence of A2 mating type and fully metalaxyl sensitive strains was statistically significantly higher at the epidemic outbreak than later during epidemic progress. The incidence of most virulence factors and overall pathotype diversity were not affected by the temporal progress of the epidemic. Rare virulence factors 5 and 9 were more frequent at the outbreak of the epidemic and declined in the population during the course of epidemic.     

Biochemical and molecular control of cold-induced sweetening in potatoes

The benefits of being able to process potatoes directly into chips or fries from cold storage (2 to 4 C) include less shrinkage, retention of dry matter, decreased disease loss, extended marketability, and the elimination of the need for dormancy-prolonging chemicals. Unfortunately at low temperature, potato tubers undergo a phenomenon known as cold-induced sweetening where the rate of conversion of starch to reducing sugars (i.e., glucose and fructose) is accelerated. As raw potatoes are sliced and cooked in oil at high temperature, the accumulated reducing sugars react with free amino acids in the potato cell forming unacceptably brown- to black-pigmented chips or fries via a non-enzymatic, Maillard-type reaction. Potatoes yielding these unacceptably colored products are generally rejected for purchase by the processing plant. All commercial potato cultivars presently used for the production of potato chips and fries accumulate excess free reducing sugars when exposed to cold stress. If a “cold-processing potato” was available, energy savings would be realized in potato-growing regions where outside storage temperatures are cool. In regions where outside temperatures are moderately high, increased refrigeration costs may occur. This expense would be offset, however, by removal of the need to purchase dormancy-prolonging chemicals, by a decreased need for disease control and by improvement of long-term tuber quality. The primary goal of this review is to describe recent research of a biochemical and molecular nature that relates to the underlaying mechanisms regulating post harvest, cold-induced sweetening in potato tubers. No attempt was made to outline the extensive research conducted on the genetic manipulation of carbon metabolism between starch and free sugars during photosynthesis and/or during potato development in relation to source/sink interactions.     

A study of laser treatment on polyester substrates

In this paper, modifications of textile properties of polyester due to laser irradiation were studied. Properties included fibre weight and diameter, tensile strength and elongation, yarn abrasion, bending, surface luster, wetting, air permeability as well as crystallinity. Some properties were affected significantly while others were found unchanged. Besides, some properties were positively affected and some were adversely changed. Generally speaking, laser irradiation could not affect the bulk property of polymer due to its low penetration depth, and hence, the effect of the laser irradiation on the bulk and structural properties was limited. However, the performance and comfort properties of the laser irradiated polyester could be largely affected by laser irradiation as these properties could have been changed considerably if the surface was modified.