Influence of low fertility and vine killing on sugar development in apical and basal portions of Russet Burbank potatoes

Russet Burbank tubers from plants which died prematurely (low fertility plots) accumulated significantly greater amounts of reducing sugars in storage than tubers from plants which were adequately fertilized. Also, a significantly greater difference in relative amounts of reducing sugars between the apical and basal portions was obtained from tubers of the low fertilizer regime. The basal portion had a three times greater amount of sugars than the apical portion. This is of particular interest to processors of French fries who try to obtain uniformity of color in processed fries. The difference in total reducing sugar accumulation in storage between tubers of high and low fertilizer regimes was greater at the lower storage temperatures. Tubers allowed to mature in the ground (second harvest date) accumulated less sugars in storage than tubers dug shortly after vine kill.     

The development of translucent end tubers

A study was made to gain greater understanding of the development of translucent end tubers which caused problems for french fry processors duringthe processing season of 1971–72. Analysis of seven commercial and three experimental samples revealed a lower dry matter and higher reducing sugar content in the basal portion of the tubers. Normally Russet Burbank potatoes contain higher dry matter in the basal end. A study of dry matter changes during growth and development in 1971 and of moisture stressed potatoes in 1972 showed a reversal in dry matter content and an uneven distribution of reducing sugars, whereas the normally irrigated potatoes maintained a higher percentage of dry matter in the basal portion throughout. A decrease in pH of the tissue accompanied the loss of starch from the basal portion of moisture stressed potatoes. As postulated by other research workers, the loss of dry matter is attributed to initiation of active growth of the apical end, thereby utilizing carbohydrates from the basal end following a period of stress. Immaturity of tubers and storage at low temperatures immediately after harvest caused water stressed potatoes to develop increased numbers of translucent ends in storage.     

Preconditioning and storage of chemically immature Russet Burbank and Shepody potatoes

Russet Burbank and Shepody potatoes of different chemical maturities (i.e. varying sucrose concentrations) at harvest were preconditioned by holding at 15 C for various durations to lower the concentration of reducing sugars to levels acceptable for processing as french fries out of 8 C storage. In chemically immature tubers (i.e. those harvested with a high sucrose), sucrose declined after harvest and stabilized in storage regardless of the preconditioning period. However, there was a temporary small increase in sucrose after harvest in more chemically mature tubers. The concentrations of the reducing sugars glucose and fructose were low at harvest, usually < 1.0 mg g^?1, but increased rapidly during the first 30 to 45 d of storage in tubers with more than 2.0 mg g^?1 sucrose at harvest. Preconditioning for up to 70 d at 15 C either limited the increase in reducing sugars or lowered them more rapidly during storage than when preconditioned for only 14 d. Fresh weight loss of Russet Burbank and Shepody was greater in physically and chemically immature tubers compared to more mature tubers. Extended preconditioning of Russet Burbank and Shepody resulted in minimal additional weight loss.     

Starch to sugar interconversion inSolanum tuberosum L. I. Influence of inorganic ions

No relationship could be found between calcium, magnesium, potassium, total phosphorous contents, and reducing sugar accumulation in apical and basal portions of Russet Burbank tubers. However, a highly significant positive correlation was found between inorganic phosphorous content of tubers and reducing sugar accumulation. Inorganic phosphorous and sugar levels were highest in the basal portion of moisture stressed and low temperature stored tubers, suggesting a relationship between inorganic phosphorous and enzymatic activity in the interconversion of starch to sugars in potatoes. Tubers stored at 5.5 C and 15.5 C had higher contents of calcium and magnesium in the basal portion and significantly higher potassium content in the apical portion. Storage temperatures or moisture stress during growth appeared to have no significant influence on calcium, magnesium, potassium or total phosphorus contents of the tubers.     

Changes in malic and citric acid contents during growth and storage ofSolanum tuberosum L.

Changes in malic and citric acid contents of apical and basal portions of tubers were followed during growth and development and in storage. Malic acid content was highest in the early harvested potatoes and decreased as the growing season progressed until a minimum level was reached approximately the first to the middle of September, and then started to increase again as temperatures got cooler in the fall. Malic acid content closely paralleled sucrose content during growth and development. The period at which low malic acid content was observed coincided with optimum time of harvest. Citric acid content did not show a definite pattern of behavior with increase in maturity. Low temperature storage resulted in decreased pH and an increase in malic and citric acid contents of tubers. Both acid contents were higher in the apical portion, although the pH was lower in the basal portion. No significant correlation was found between pH and content of either acid.     

Respiration rates and sugar accumulation in normal and moisture stressed Russet Burbank potatoes

Studies were made on Russet Burbank tubers grown under normal and moisture stressed conditions. Stressing the tubers caused increased reducing sugar accumulation in the basal end during storage. Respiration rates of apical and basal portions of stressed and normal tubers were followed during the growing season and in storage. Although its sugar content was greater, the basal end of stressed tubers respired at a significally slower rate than apical ends from the same tubers. Normal basal and apical portions showed no statistical differences in respiration although the apical end respired at a slightly faster rate than the basal end. A positive linear correlation between sugar concentration and respiration rate of the apical portion was obtained. Differences were found in the abilities of apical and basal ends to alter respiration rates in response to changes in sugar concentration. The resprationof the apical end was the more sensitive to increased sugar concentration. The basal end of stressed tubers lost some of its ability to respond, probably because of increased physiological aging caused by the stress conditions.     

Effects of short periods of chilling and warming on potato sugar content and chipping quality

Two days of chilling (exposure to 1 C) had no detectable effect on chip color or sugar content of potato (Solanum tuberosum L.) tubers. Four days of chilling led to increases in sugars if potatoes were stored at 10 C or 19 C for 3 to 4 days after chilling ended. Longer chilling gave increases in sugars by the end of the chilling period, and returning tubers to 10 C or 19 C magnified the response. Glucose and fructose gave similar increases from chilling treatments, except that glucose levels were consistently greater. Sucrose was increased by chilling, but the response pattern did not always resemble that of the reducing sugars. Twenty-seven days of storage at 19 C after chilling lowered levels of reducing sugars late in the storage season but not in December. Cultivars differed in response to chilling. Kennebec tubers accumulated far more reducing sugars but much less sucrose than did Norchip tubers. Storage at 19 C after chilling lowered the sucrose content of Kennebec and Monona while raising that of Norchip.     

Some factors influencing the pH of apical and basal portions of Russet Burbank and Norgold Russet potatoes

Studies were made of pH changes of apical and basal portions of Russet Burbank and Norgold Russet potatoes during growth and in storage. Russet Burbank had a higher pH of the apical portion during the later stages of growth as compared to the basal portion. No significant differences between the two portions were found during growth with Norgold Russet. After a period of moisture stress the pH of the basal portion of Russet Burbank dropped significantly. The basal portion of both varieties at higher specific gravities had higher pH after storage than the apical portion. A highly significant negative correlation was obtained after storage between reducing sugar levels of tubers of different specific gravities and pH levels in both varieties. There were no significant differences in pH among storage temperatures of 34, 38, 42 and 45 F. However, the pH level at 48 F storage was significantly higher than at the other temperatures. The pH level of tubers from seedlings and varieties were poorly correlated with their reducing sugar contents after storage. It appears that pH can be an indicator of potential chip color only within the confined limits of a specific lot.     

The influence of early storage (Pre-Holding) temperatures on sugar accumulation in Russet Burbank potatoes

The stem and bud portions of Russet Burbank tubers held at 70 F (21.1 C) for 2 weeks had significantly more reducing sugars at holding temperatures of 45 (7.2 C) and 42 F (5.6 C) than tubers immediately placed in 45 and 42 F storage. At a holding temperature of 48 F (8.9 C), no differences were found Two-week pre-holding temperatures of 42, 45, 56, and 70 F followed by a holding temperature of 42 F were compared. Sugar accumulations tended to be minimal at pre-holding temperatures of 48 to 50 F. Reducing sugar accumulation increased as pre-holding temperatures increased or decreased from this optimum. Longer periods of pre-holding temperatures at 48 F delayed sugar accumulation; however, the eventual total amounts of reducing sugars in May at a holding temperature of 42 F were similar, whether pre-holding periods were 1 to 2 months or 4 to 5 months     

Relationship of harvest sucrose content to processing maturity and storage life of potatoes

Potatoes capable of reaching low sucrose levels prior to harvest demonstrate superior processing maturity for chipping directly from intermediate temperature storage (11.7C, 53F). Forty-nine of fifty-three potato clones with a harvest sucrose rating (SR= mg sucrose/g tuber) between 1.0 and 2.8 chipped long term from storage (7.0 to 11.0 months). Eleven of twelve clones with an SR greater than 2.8 accumulated reducing sugars at a rapid rate and showed short term storage potential (0.5 to 5.3 months). A correlation coefficient of -0.845 was obtained by comparing the harvest SR value to the log₁₀ of storage life with all clones sampled over two growing and storage seasons. A standard sucrose rating (SR) procedure is described to rapidly detect annual variation in processing potato maturity to aid in determining proper post-harvest storage and utilization practices.     

Changes in ascorbic acid content during growth and short-term storage of potato tubers (Solanum tuberosum L.)

Changes in ascorbic acid levels were followed in apical and basal portions of Russet Burbank and Kennebec tubers during growth and development. Influence of nitrogen fertilization during growth and short-term storage on ascorbic acid level of the tuber was also studied. Changes in ascorbic acid content during growth showed two distinct phases, the first phase being characterized by an increase in ascorbic acid content with growth and development of the tuber, followed by a second phase which showed a decrease in ascorbic acid content with increasing maturity. The shift from the first phase to the second phase occurred earlier for Kennebec than for Russet Burbank. Increased nitrogen fertilization resulted in a delay of this shift from the first to the second phase. The apical portion of the tuber consistently showed higher ascorbic acid content than the basal portion. Kennebec tubers were higher in vitamin C content than tubers of Russet Burbank cultivar. High nitrogen fertilization resulted in less ascorbic acid content during growth. Storage of tubers for four weeks at 5.5°C also resulted in a marked decrease in ascorbic acid content of tubers. Nitrogen fertilizer rate during growth had no influence on the decrease in ascorbic acid content of tubers in storage.     

Correlations between quality parameters of potatoes during growth and long-term storage

The relationship between chip color, dry matter, sucrose, reducing sugars, ascorbic acid, protein, and storage temperature of commercially grown and stored Russet Burbank, Norchip, and Kennebec potatoes was investigated. Multiple correlation analysis of data, collected over a period of three years, demonstrated that while dry matter, reducing sugars, sucrose, and tuber weight were significant in determining chip color of freshly harvested potatoes, reducing sugars, tuber temperature, and sucrose were important in determining chip color of stored tubers. The relative importance of each parameter varied with the age of the tubers, year in which the potatoes were grown and stored, and cultivar. The multiple correlation coefficient among chip color, dry matter, sucrose, reducing sugars, and tuber weight was 0.901 for fresh Russet Burbank, 0.839 for fresh Norchip, 0.909 for fresh Kennebec, and 0.790 for the three cultivars combined. Similarly, the multiple correlation coefficient among chip color, reducing sugars, sucrose, and tuber temperature was 0.866 for stored Russet Burbank, 0.731 for stored Norchip, 0.914 for stored Kennebec and 0.790 for the combined stored material. Regression equations varied from cultivar to cultivar and from one season to another. This indicates that the quantitative relationship between the factors assayed was not sufficiently stable to serve as a general measure of prediction.     

Increase in phosphorylase activity during cold-induced sugar accumulation in potato tubers

Summary The accumulation of reducing sugars, sucrose and hexose phosphates in cv. Bintje and genotype KW77-2916 during storage at 2, 4, or 8°C was studied in relation to several catalytic activities. Bintje tubers accumulated sugars during storage at 2 or 4°C, whereas KW77-2916 showed reduced cold-sweetening at 2°C. The increase in glucose 6-phosphate and sucrose occurred concurrently and preceded the increase in reducing sugar concentration. Phosphorylase activity showed a strong interaction with temperature, storage duration and sugar accumulation in both genotypes. Invertase activity increased in Bintje concomitantly with the increase in reducing sugars, but this effect was less obvious in KW77-2916. The activities of other glycolytic and Krebs cycle enzymes showed no obvious correlation with sugar accumulation. It is suggested that the increase in phosphorylase activity acts as a triggering event in the sweetening of potato tubers during cold storage.     

Starch-sugar interconversion inSolanum tuberosum L. II. Influence of membrane permeability and fluidity

A strong relationship was found between membrane permeability and starch to sugar conversion in stored potatoes. Tissue from tubers stored at low temperature had higher sugar content and more permeable membranes than from that of tubers stored at high temperature. Tubers, moisture stressed during growth and stored at 5.5 C, accumulated more reducing sugars and had more permeable membranes than tubers from normally irrigated plants when stored at the same temperature. The basal portion of Russet Burbank tubers accumulated more sugars and was also found to have significantly more permeable membranes than the apical portion. Examination of membrane order with spin-labeled lipid probes showed that the order parameter of amyloplast membranes was less at low temperatures than when measured at higher temperatures. Membranes examined with spin-labeled lipid probes from tubers stored at 5.5 C and 15.5 C showed similar order parameters at all temperatures measured between 0 and 25 C with a linear decrease in S values at higher temperatures. These results strongly indicate a physical change of membranes with changing temperature, thus influencing sugar accumulation, which is also reversible, as indicated by loss of sugars during the reconditioning process.     

An investigation into the factors influencing sugar levels in UK grown potatoes (cv. Record)

Summary Reducing sugar and sucrose content of potato tubers (cv. Record) grown in Tayside (northern United Kingdom (UK)) and Lincolnshire (southern UK) were monitored during the 1984 growing season and after two months storage at 10°C. Neither latitude nor agronomic factors were shown to affect sugar content. Significant correlations were found between the post storage reducing sugar content and the sugar contents measured at harvest. Regression analyses indicated that in immature tubers sucrose breakdown was responsible for reducing sugar accumulation during storage.     

Storage temperature and maleic hydrazide effects on sprouting,sugars, and fry color of Shepody potatoes

The effect of low storage temperature (4 to 8 C) and maleic hydrazide (MH) treatment on sprouting, sucrose and reducing sugar (glucose and fructose) concentrations in tubers, and fry color-sugar relationships of Shepody were determined and compared to Russet Burbank. Sprouting of Shepody was delayed by 3 to 15 weeks when the temperature was lowered from 8 to 6 or 5 C, respectively. Shepody accumulated more sugars at all storage temperatures than Russet Burbank. The reducing sugars accumulated in Shepody at 5 and 6 C could be lowered to levels acceptable for processing for about 24 weeks after harvest by reconditioning at 18 C for at least two weeks. MH increased glucose in Shepody stored at 5 C compared to untreated tubers. Excessive sprouting (> 10 cm sprout length) of nonsprout inhibited Shepody occured late in storage with four weeks reconditioning. Although not statistically significant, MH tended to cause darker fry color per unit of reducing sugar in Shepody compared to tubers from untreated plants. Storage of Shepody tubers not treated with MH could be extended a few weeks by temperatures < 8 C only if there is precise control over temperature, sugars are closely monitored, and reconditioning is rapid to minimize sprouting.     

Accumulation of sugars in microtubers of potato node cuttings (cv. Kennebec) during cold storage

Summary Microtubers of potato cultivar Kennebec were stored for two months at 2 or 8°C and sampled at selected intervals for the determination of glucose, fructose, sucrose and sprout weight. The aim of this experiment was to determine whether these microtubers show the same response to storage temperature with respect to sweetening as field grown tubers. During storage at 2 °C, reducing sugars and sucrose increased rapidly to a concentration of over 1.0 and 0.7 g/100 g fresh weight, respectively. In contrast, in tubers kept at 8°C, only a relatively slight increase in reducing sugar concentration to 0.3 g/100 g fresh weight was observed and sucrose concentration remained virtually the same.     

Influence of moisture stress during growth on14CO2 fixation and translocation inSolanum tuberosum L.

Moisture stressing of potato plants resulted in reduced¹⁴CO₂ fixation and translocation of labelled photosynthates from leaves to tubers. A majority of the label was recovered in the sugar fraction of both leaves and tubers. The amount of labelled¹⁴C recovered in the organic acid fraction of tubers of normally irrigated plants was significantly higher than in tubers which had been moisture stressed. In the other fractions, the differences were not significantly different. Injection of uniformly labelled sucrose into the basal portion of attached tubers of stressed and non-stressed plants showed greater translocation of labelled carbon by tubers of stressed plants from basal to the apical portion and also into the stems as compared to non-stressed plants.     

Sugar-end in Russet Burbank potatoes

Tissue selected from the stem- and bud-end of reconditioned tubers having sugar-end disorder was compared by color after frying and chemical composition to tissue removed from the two ends of tubers without sugar-end disorder taken directly from cold storage at 45 F, and after reconditioning 3 weeks at 70 F. Chemical analyses of selected tissue suggested that the dark finish-fry color at the stem-end of sugar-end tubers following reconditioning at 70 F was due to the inability of the physiological systems within the tissue to convert reducing sugars to starch and/or to use these sugars in the respiratory process. Of the components analyzed, only a high reducing sugar content was associated with a dark finish-fry color. Neither sucrose nor free amino acid content was associated with the sugar-end disorder. Extending the reconditioning period at 70 F for sugar-end tubers did not lower the reducing sugar content or the darkening of the stem-end tissue on frying.     

Relationship of relative maturity and storage temperatures to weight loss of potatoes in storage

Harvest date had no significant influence on weight loss in storage of tubers which were grown under a low fertilizer regime (vines died prematurely). However under a higher fertilizer regime, tubers harvested 21–45 days after vine kill lost significantly less weight than those harvested 2–13 days after vine kill. An average of 4 years’ data indicates that tubers stored continuously at 45 F (7.2 C) lost significantly less weight than those stored at 42 F (5.5 C) or 48 F (8.9 C). This is attributed to lack of suberization and delayed maturation of tubers at 42 F resulting in increased weight loss and to higher respiration at 48 F in comparison to tubers held at 45 F storage. Considerable seasonal differences in weight loss were recorded. The 1971 growing season which was characterized by a prolonged period of extremely high temperatures resulted in tubers which lost significantly more weight during storage than was the case in the other seasons. Air ventilization rates from 20 to 80 cfm/T were used to cool potatoes from 60 F to ambient temperatures of 48 F. No significant differences in weight loss were obtained after 3 week’s continuous cooling with air at 93–95% R. H. regardless of air ventilation rate.