Effect of pH and temperature on the hydrolysis of disodium acid pyrophosphate (SAPP) in potato processing

Disodium acid pyrophosphate (SAPP) is used in the potato industry for preventing after-cooking darkening of cooked and oil-blanched French-fried potato. SAPP-treated potatoes often develop a bitter off-flavor chemical taste due to large amounts of PO₄ absorbed from hydrolysis of SAPP solution. SAPP hydrolyzes directly to orthophosphate. Hydrolysis rate depends directly upon temperature and pH of the solution. The best control of after-cooking darkening is attained at pH 5 at 20–25°C. Increasing the concentration of SAPP solution has little effect on its stability at various temperatures and pH, and also made no great improvement on the color of the French-fry strips after par frying.     

Prevention of after-cooking darkening of irradiated potatoes

Summary Potatoes of the variety ‘Kufri Chandramukhi’ exposed to 10 krad of gamma rays for sprout inhibition, tended to develop after-cooking darkening, after storage at 15°C, for over three months. The darkening could be prevented or reduced (a) by pre-peeling of tubers prior to cooking: or (b) by reconditioning the potatoes by keeping them at 34–35°C for 4–6 days; or (c) by soaking and cooking the tubers in solutions of diaminoethane-tetra-acetic acid disodium salt (EDTA) or citric acid. Prepeeled tubers cooked in the presence of the peel tissues or added phenolics like caffeic and chlorogenic acids showed darkening. The results implicate that this could be due to the interaction of phenolics with Fe⁺⁺ present in the tissues. The storage of irradiated tubers at low temperature also showed enhanced disapperance of carotenoids.     

Potato extractives: Sloughing as related to replacement of anions or cations

All anions or cations were removed from potato extract and were replaced by a single, naturally occurring anion or cation in an effort to determine the relative effect of each on the sloughing of potato tissue. The treated extracts were used in cooking soaked potato tissue slices. In the anion series, citrate caused the greatest amount of sloughing. Other cooking media and treatments in decreasing order of effectiveness were untreated extract, malate, oxalate, chloride, and distilled water. In the cation series, sodium and potassium caused significantly more sloughing than the untreated extract. Magnesium and calcium firmed the potato tissue, resulting in less sloughing than that obtained with distilled water.     

TerraRossa: A Mid-Season Specialty Potato with Red Flesh and Skin and Resistance to Common Scab and Golden Cyst Nematode

TerraRossa (POR01PG20–12) is a mid-season specialty potato, released by Oregon State University, and is a product of the Northwest Potato Variety (Tri-State) Development Program. This cultivar is unique among commercially available potato cultivars in that plants produce small- to medium-sized smooth, oblong- to long-shaped tubers with red skin and red flesh. Total tuber yields of TerraRossa are similar to Dark Red Norland and less than Red La Soda. Average tuber size (136 g) is less than both of the comparison cultivars, reflecting inherent differences in tuber size distribution. TerraRossa tubers have total antioxidant levels higher than traditional white fresh varieties and comparable to the All Blue purple potato, known for its high antioxidant levels. Sensory evaluations of TerraRossa tubers indicated that it has good culinary attributes following boiling, baking, and microwaving. Potato chips made from TerraRossa tubers retained their unique red color, which represents a novelty in the chipping industry. TerraRossa could be a good candidate for the organic sector due to its tolerance to common scab (Streptomyces scabies) and tuber late blight (Phytophthora infestans) and its resistance to golden cyst nematode (Globodera rostochiensis). Due to its high yields, high chipping quality, good culinary properties, high antioxidant content and disease resistance, TerraRossa is a good candidate for opening new specialty type markets, adding diversity to the marketplace.     

The recovery of maleic hydrazide from processed potato products

Summary A method used for estimating extractable maleic hydrazide (MH) concentrations in fresh potato material, concentration range 5–17 mg kg⁻¹, was found not to be suitable for processed potato products (10–33% recoveries) although, boiling potato pieces enhanced recovery by 20%. Each step of the determination was examined and a modified procedure developed with particular emphasis on the extraction of MH from the dried potato matrix, and the quality of the HPLC column used. Potato slices and model systems based on filter papers plus additives were used. Recoveries from fried potato slices were 74±6%. Based on the effect of glucose in reducing extractable MH recoveries, it is suggested that the remainder of the MH (20–25%) is converted into a conjugated structure on reaction with dehydrated sugar (Diels-Alder reaction).     

Relation of potato size to after-cooking blackening tendency

An observation made in the laboratory led to a two-year study showing a relationship between after-cooking discoloration and potato size. This relationship, the larger the potato the greater the blackening tendency, was consistent for all potatoes examined in this sudy whether they blackened severely or slightly. These findings may help future researchers correct the conditions that cause blackening.     

Red companion: A new red potato variety for fresh market

Red Companion is a medium-early maturing variety with round tubers, stable red skin, and white flesh. Its intended use is as a tablestock variety. Red Companion has consistently outyielded Dark Red Norland in state and regional trials. The vines are more vigorous and mature 10 days later than those of Dark Red Norland. Red Companion has a higher specific gravity and longer tuber dormancy than does Dark Red Norland. The sloughing of Red Companion potatoes after boiling is less than for Dark Red Norland or Red Pontiac. Less shatter bruise was found when handled in cold storage. Red Companion is less susceptible to soft rot (Erwinia carotovora) and corky ring spot (Tobacco Rattle Virus) than Dark Red Norland and has a medium resistance to early blight (Alternaria solani).     

Rideau: A new red-skinned maincrop table variety with high resistance to verttcillium wilt strains

Rideau is a maincrop, red-skinned potato variety with excellent boiling and baking quality. It is not suitable for chips and French fries. In Ontario, its yield is higher than Chieftain’s and its plants are very resistant toVerticillium alboatrum andV. dahliae. Tubers are moderately resistant to common scab but somewhat susceptible toRhizoctonia sclerotia.     

Potato after-cooking darkening

After-cooking darkening (ACD) is one of the most widespread, undesirable characteristics of cultivated potato. With the current expansion of the potato-processing industry around the world, there is a renewed interest in the development of new ways to prevent ACD. After-cooking darkening is caused by the oxidation of the ferri-chlorogenic acid in the boiled or fried potatoes. The severity of the darkening is dependent on the ratio of chlorogenic acid to citric acid concentrations in the potato tubers. Higher ratio normally results in darker tubers. The concentration of the chlorogenic and citric acids is genetically controlled and influenced by environmental conditions. This paper outlines the history of ACD and current status of knowledge of the chemistry of the dark pigment formation and its genetic and environmental determinants. Also discussed are the methods of chemical prevention of ACD presently used by the potato-processing industry and potential strategies for reducing tuber after cooking darkening using molecular approaches.     

Photo-induced changes in the concentrations of individual chlorogenic acid isomers in potato (Solanum tuberosum) tubers and their complexation with ferric ions

Summary Changes in the concentrations of 3-, 4- and 5-caffeoylquinic acids in potato tubers exposed to light have been determined by high-performance liquid chromatography. In the first 24 to 48 hours the observed increases in total chlorogenic acid content was due primarily to an increase in 5-caffeoylquinic acid content but thereafter the rate of accumulation of the other isomers increased gradually. After 24 hours exposure 4-caffeoylquinic acid accounted for 10% of the total chlorogenic acid content of the tubers compared with 33% after 168 hours. The significance of this change in isomeric ratio on the spectral characteristics of potential ferrichlorogenic acid complexes was investigated in vitro. It was concluded that potato quality, as reflected in the development of after-cooking blackening, was dependent on total chlorogenic acid content and was unaffected by the relative concentrations of the individual isomers.     

Yukon Gold: A new yellow-fleshed,medium-early,high quality table and French-fry cultivar

Yukon Gold is a medium-early, yellow-fleshed potato cultivar with very good boiling, baking, and French-frying quality. It is not suitable for chips. In Ontario its yield is similar to Russet Burbank’s. Plants are susceptible to virus Y and slightly susceptible to virus leafroll but are resistant to mild mosaic. Tubers are moderately susceptible to common scab,Streptomyces scabies.     

Evaluation of Vitamins and Glycoalkaloids in Potato Genotypes Grown Under Organic and Conventional Farming Systems

Potato tubers provide people not only with carbohydrates but also with other essential compounds for human health. Several investigations have compared the quality of crops grown under organic and conventional farming systems. The aim of the present study was to evaluate the concentrations of vitamins C, B₁ and B₂ as well as glycoalkaloids (α-solanine and α-chaconine) in potato tubers of different genotypes and to estimate the farming system (conventional and organic) impact on the content of these compounds. Twenty potato genotypes were grown under organic and conventional farming systems in Priekuli (Latvia) during 2010 and 2011. The concentrations of vitamins C, B₁ and B₂ as well as glycoalkaloids (α-solanine and α-chaconine) were significantly influenced by the potato genotype. The vitamin B₁ concentration of potato genotypes grown in the organic field exceeded that of potato genotypes grown in the conventional field. A significant negative correlation was found between the vitamin C concentration and tuber yield only in the conventional field. No significant correlations were found between the other potato characteristics, such as starch content, tuber taste after boiling and glycoalkaloids, vitamins C, B₁ and B₂. The high broad-sense heritability for all tested traits (vitamin C 93%, vitamin B₁ 92%, α-solanine 88%, α-chaconine 84% and vitamin B₂ 70%) demonstrated that the high genetic diversity in the potato genotype population accounted for the phenotypic expression. The present study suggested that the breeding of new potato varieties with improved nutritional quality can be launched, and that the varieties that will be developed can be produced in an environmentally friendly way.     

Comparison of the cooking behaviour of the potato cultivars Nicola and Irene with respect to pectin breakdown and the transfer of ions

Summary The potato cultivars Nicola and Irene were investigated with respect to cell sloughing, specific cell surface area, release of pectic material and transfer of ions using a model cooking study. Both cell sloughing and the release of pectic material were higher for the mealy-cooking cultivar Irene. As the respective cell size distributions measured were the same for both cultivars, the difference in release of pectic material could not be explained by a difference in the specific cell surface areas between the cultivars. Additionally, it was recorded that during cooking only 20% of the calcium present in non-cooked tissue was transferred into the cooking medium, whereas more than 70% of potassium and citrate were transferred. The ratios D_a.citr2−/D_a.K+ and D_a.Ca2+/D_a.K+ for water and cooked potato tissue revealed that in water, potassium ions diffused faster than citrate and calcium ions. However, in cooked potato tissue both citrate and calcium ions diffused faster than potassium ions.     

Some effects of plant spacing on potato quality

Summary As plant population was increased so the dry matter content of the tubers increased, but delaying harvest had little such effect. Tubers of 2–3 cm (or 2.5–3.0 cm) had a lower dry matter content than tubers of 4.5–5.5 cm size at any one harvest. Increases in dry matter content were associated with increases in the disintegration of the tubers when cooked. The N content of the tubers was influenced by population, and although N content decreased and after-cooking blackening decreased with increasing plant population, after-cooking blackening was better related (inversely) to the K/N ratio of the tubers than to N content. Tubers from the later harvests had higher N, lower K and lower K/N ratio than those of a similar size at the earlier harvests. Published effects of fertilizer application on quality are related to similar effects obtained by varying the plant population.     

Nipigon: A new high-yielding,early sizing table potato

Nipigon is a high-yielding, early sizing, table potato with good boiling and baking quality and is specifically adapted to northern Ontario. It has some resistance to late blight, rhizoctonia and viruses X and Y. The Nipigon potato was bred and initially selected within the Potato Breeding Project at the Fredericton Rcsearch Station of Agriculture Canada. This variety has been under test as seedling F61051 since 1965 throughout eastern Canada, but mostly in Ontario. Nipigon was selected from the progeny of a cross between two Fredericton seedlings; F53026 an early, scab-resistant seedling with very good tuber type and F51043, which has good processing quality and resistance to the common races of late blight,Phytophthora infestans (Mont.) de Bary. The pedigree is as follows:      

Light effects on the growth and morphogenesis of potato(Solanum tuberosum) in vitro: A review

Growth, morphogenesis, and tuberization of potato tissuesin vitro are affected by light. Measurements of the various aspects of light that control development and growth of potato are outlined. Physical parameters like light sources, delivery of the light source, and the degradation of culture media by light are discussed. Irradiance, photoautotrophic growthin vitro, spectral wavelength, and photoperiod modify the responses of potato tissues in culture. Acclimatization of tissue culture plantlets, vegetative growth, and the production, quality, and dormancy of microtubers are modified by light. New light sources such as light-emitting diode (LED) lamps are becoming available forin vitro research and for micropropagation of potato. Pulsed or chopper light has the potential to save energy costs. Light effects on potato protoplasts, anther culture, virus eradication, andin vitro conservation are discussed. Potential new research areas are the effect of the spectral quality of light on regeneration of shoots and somatic embryosin vitro, end-of-day red and far-red light treatments, axillary shoot formation in cultured plantlets, and the use of LEDs. The influence of monochromatic spectral filters on growth and development of potatoes in tissue culture could potentially lead to improvements in productivity. The relationship between daily quantum light integral and photoperiod and their effects on growth and morphogenesis of the potato will provide some useful areas of research.     

Potato Breeding and Seed Production System Development in Russia

First, an extensive literature review was performed with respect to Potato virus Y (PVY) resistance sources and their further utilization in a breeding programme. On the basis of that review we present a scheme of backcrossing and new cultivar creation on the basis of five detected sources of PVY resistance and one source of Potato virus X resistance. Some cultivar pedigrees are presented reflecting the differences in the breeding strategies. Moreover, results of investigations on some polygenic traits such as field resistance against late blight and starch content are presented. For these purposes progenies were screened for suitable recombinant genotypes which were used in further crossings. Also the results of investigations on resistance to the potato golden nematode and on the selection of cultivars suitable for processing are briefly analysed. We also describe a programme of parallel evaluation of identical hybrid populations in different soils and climatic zones. The development of seed potato production systems facilitated the conditions to improve the quality of potato seed material, to increase potato production and to allow Russia to participate in the international potato market. Systems of virus detection, norms and methods of laboratory tests as well as requirements for quality and tolerance levels of different seed classes (generations) were unified and harmonized with European systems.     

Cooking quality of some Dutch potato varieties

Summary The relationships among three methods for evaluating texture (sloughing during cooking, hardness of cooked potato dice and shear press value of French fries) and some chemical constituents (Ca, Mg, K, free pectin, phytin and citrate) were investigated, using the main specific gravity classes of seven Dutch potato varieties. The interplay of these constitutents (except K) in the softening of the texture during cooking was expressed as follows: Only the shear press value showed a relationship with the specific gravity. None of the textural-properties was geverned by the PC PMC number or by water uptake of raw slices. The same properties were determined after 50 and 100 days storage at 10 and 4 C. A decrease in sloughing and hardness, but an increase in shear press value occurred. PCMPC number also increased, but remained quite low, explaining its lack of influence on texture.     

In Search of Better Management of Potato Common Scab

Common scab (CS) is an important disease and quality problem in potato crops worldwide. CS degrades the appearance of the potato tubers, thereby diminishing market value. Knowledge of CS has expanded considerably over recent years, enabling improved detection of the causal pathogens and increased understanding of mechanisms of pathogenicity, and providing potential methods of modulating pathogen response for disease resistance. However, effective control of this disease remains elusive, and will require increased understanding of both the host and the pathogen. Traditional control strategies such as irrigation and reduced soil pH are not sufficient and often fail. Optimizing environmental conditions for reduction of CS can also lead to favorable conditions for other diseases. The most desirable control method would be disease-resistant potato cultivars. However, no currently available commercial potato cultivar has been shown to be completely resistant to CS. In this review, we provide an overview of potato CS caused by plant pathogenic Streptomyces species, recent research on mechanisms and management of the disease, and knowledge gaps that limit successful control of this ubiquitous and troublesome disease.     

The Combined Effect of CO2 and Ethylene Sprout Inhibitor on the Fry Colour of Stored Potatoes (Solanum tuberosum L.)

Recently, it has been shown that the darkening of potato processing colour attributable to a trace concentration of ethylene gas is more severe when CO₂ is also elevated. In view of the increasing use of ethylene gas for sprout suppression in potato storage facilities, it was considered important to determine whether this effect also occurs at the much higher ethylene concentration used in commercial practice. Sprouting and processing colour of the French fry cultivars Russet Burbank, Shepody and Innovator and the potato crisp cultivar Dakota Pearl were tested during the November to June storage season of two consecutive years. Treatments were 0 or 2 kPa CO₂ and 0 or 10 μL?L^?1 ethylene in a factorial design, plus a chlorpropham check. The 0 CO₂?+?0 ethylene treatment constituted an untreated control. The ethylene exposure was commenced abruptly to maximize its effect on colour. The main effect of ethylene resulted in darker processing colour in all cultivars, whereas darkening attributable to the main effect of CO₂ was observed only in Innovator and Dakota Pearl. The statistical interaction of the CO₂ and ethylene was not significant except in Dakota Pearl Hunter a (redness) scores, although a tendency to darker colour when both gases were present was seen in Russet Burbank and Innovator at all evaluation dates. The results indicate that both gases can affect processing colour when ethylene is used to control sprouting, although considerable variability in the response exists among cultivars. This variability in combination with management of storage conditions such as temperature and CO₂ can be utilized to minimize the impact of these gases on the processing colour of stored potatoes.