A GC–MS-based metabolomics study on the tubers of commercial potato cultivars upon storage

Uri, Csilla; Juhász, Zsófia; Polgár, Zsolt; Bánfalvi, Zsófia

doi:10.1016/j.foodchem.2014.03.010

Cited by 38 publications

(31 citation statements)

References 21 publications

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“…1) compared with Agria. This information differs from that found by Uri et al (2014) who observed that French fry cultivars have greater amounts of fructose and glucose. In the refrigerated storage, the results suggest a different metabolic behavior of sucrose for each cultivar, since Agata accumulates sucrose while the two monosaccharides from which it is composed reduced their quantities in contrast to Agria that presented reduction of the content of sucrose.…”

Section: Sugarscontrasting

confidence: 99%

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

Amaral

Benedetti

Pujolà

et al. 2016

Food Bioprocess Technol

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The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85°C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuumpackaged potato strips stored at 3 ± 1°C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata samples, the lightness (L*) decreased over 12 % (p < 0.05). Moreover, their hue increased up to 100, obtaining lesser yellow potato strips. In contrast, US did not affect the hue values. The losses of firmness of blanched potato strips were notable (35 % for Agata and 51 % for Agria), whereas US did not change this property (p < 0.05). Nevertheless, no significant differences were found in the total starch content at 10 days. Agata and Agria showed different metabolic behaviors of sucrose in the refrigerated storage. Therefore, Agria cultivar retained better color after frying. These results suggest that US had less impact on color and improve the firmness in vacuum-packaged potato strips with no added chemicals.

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Section: Sugarscontrasting

confidence: 99%

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

Amaral

Benedetti

Pujolà

et al. 2016

Food Bioprocess Technol

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“…No such association found with tubers stored at 5°C, whereas Sowokinos (2001) reported higher sucrose content in few potato cultivars and considered this to be associated with the accumulation of glucose and fructose during storage at an intermediate temperature. In a similar manner, Uri et al (2014) suggested important correlation between total sugar contents measured at harvest stage and after cold storage. The color and taste of potato chips reflects as a major influential factor for consumer's acceptability.…”

Section: Discussionsupporting

confidence: 52%

Screening Potato Cultivars for Low Sugar Accumulation During Storage at Various Storage Temperatures

Amjad¹

2017

PAKJAS

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Low sugars and light frying color are key traits to be observed during storage while assorting the potatoes for chips/fries preparation. Selecting the best cultivars reflects an important element for effective and economical processing by the industry. Six commercial potato cultivars were selected to evaluate their behavior and chipping potential regarding sugar accumulation during storage for a period of 160 days at various temperatures (3, 7 and 11°C). All the temperatures posed significant effect on sugar contents during storage however, high sugar accumulation was noticed at 3°C for all the cultivars ranged from 29.03 to 255.38 for glucose, 26.78 to 253.11 for fructose and 55.33 to 114.45 mg100 -1 g fresh weight for sucrose. Storage at 11°C had least effect on sugar accumulation than 3°C and 7°C. Chips color was used as an index to evaluate the processing quality as well as sugar accumulation. At the end of storage, sugar accumulation and chips color were found in order of (low to high) Lady Rosetta < Hermes < Crozo < Asterix < Santé < Kuroda. Consequently, significant variability among the cultivars was observed whereas Lady Rosetta (golden yellow), Hermes (slightly yellow) and Crozo (yellow) were found to be the most suitable cultivars for fries/chips preparation.

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“…These differences in the metabolite content in the different cultivars at the two time-points could 208 be attributed to the genetic make-up of each cultivar used in the present study. In fact, previous 209 studies have also reported such variability in the metabolite content from different potato cultivars 210 differing in their genetic background (Defernez et al, 2004;Uri et al, 2014). 211 212 Pair-wise analysis of metabolic changes upon cold storage in processing, non-processing, and 213 local cultivars 214…”

Section: Statistical Analysis 159mentioning

confidence: 99%

Cold storage reveals distinct metabolic perturbations in processing and non-processing cultivars of potato

Datir

Yousf²,

Sharma

et al. 2019

Preprint

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The number of supplementary tables: 4The number of figures: 6 (Colour in online) The number of supplementary figures: 7The word count: 6516 HighlightMetabolomic profiling using 1D 1 H-NMR and bioinformatics analysis of potato cultivars for the identification of metabolites and genes controlling biochemical pathways in cold-stored potato tubers Abstract Cold-induced sweetening (CIS) causes a great loss to the potato (Solanum tuberosum L.) processing industry wherein selection of potato genotypes using biochemical information through marker-trait associations has found to be advantageous. In the present study, we have performed nuclear magnetic resonance (NMR) spectroscopy-based metabolite profiling on tubers from five potato cultivars (Atlantic, Frito Lay-1533, Kufri Jyoti, Kufri Pukhraj, and PU1) differing in their CIS ability and processing characteristics at harvest and after one month of cold storage at 4°C. A total of 39 water-soluble metabolites were detected using 1 H NMR. Multivariate statistical analysis indicated significant differences in metabolite profiles between processing and non -processing potato cultivars. Further analysis revealed distinct metabolite perturbations as induced by cold storage in both types of cultivars wherein significantly affected metabolites were categorized mainly as sugars, sugar alcohols, amino acids, and organic acids. Significant metabolic perturbations were used to carry out metabolic pathway analysis that in turn tracked 130 genes encoding enzymes 3 (involved directly and/or indirectly) involved in CIS pathway using potato genome sequence survey data. Based on the metabolite perturbations, the possible relevant metabolite biomarkers, significantly affected metabolic pathways, and key candidate genes responsible for the observed metabolite variation were identified. Overall, studies provided new insights in further manipulation of specific metabolites playing a crucial role in determining the cold-induced ability and processing quality of potato cultivars for improved quality traits.

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A GC–MS-based metabolomics study on the tubers of commercial potato cultivars upon storage

Cited by 38 publications

References 21 publications

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

Screening Potato Cultivars for Low Sugar Accumulation During Storage at Various Storage Temperatures

Cold storage reveals distinct metabolic perturbations in processing and non-processing cultivars of potato

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