Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls

Hussain, Raza; Sanabil,; Xue, Huali; Kumar, Arun; Parveen, Rashida; Fatima, Itrat; Tawfeuk, Hasham Z.

doi:10.1007/s12230-022-09884-1

Cited by 5 publications

(8 citation statements)

References 126 publications

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“…However, according to the classification by (Table 1 ) 32 , the tubers of both the Gardena and Denar cultivars can be regarded as moderately resistant to enzymatic darkening. The functional value of potatoes, including susceptibility to enzymatic darkening, is determined to a large extent by genetic determinants and, therefore, by the earliness group 9 , 16 , 33 , 34 . Pobereżny et al 16 noted that tubers from cultivars with the same market destination, but belonging to the same earliness group, can have varying levels of susceptibility to darkening in their flesh.…”

Section: Resultsmentioning

confidence: 99%

“…The most common changes include the discoloration of the tuber flesh. As discoloration can occur at any stage of production and processing, this is one of the main challenges faced by the potato industry 9 , 13 .…”

Section: Introductionmentioning

confidence: 99%

“…The process of raw tuber darkening results from the oxidation of phenolic substrates such as tyrosine, chlorogenic acid (ACH), and caffeic acid to quinones in the presence of the enzyme polyphenol oxidase (PPO). Quinones form final products in the form of stable brown, black, and red melanin 9 , 14 . The discoloration of raw potatoes is a crucial issue, as enzymatic darkening is the second most significant factor in the degradation of potato quality 4 , 15 .…”

Section: Introductionmentioning

confidence: 99%

“…The intensity and rate of the enzymatic darkening process are mainly determined by the activity of the enzyme (PPO) and the content in the tubers of bioactive components such as ascorbic acid (AA), citric acid (AC), polyphenols, and, primarily, ACH, which accounts for approximately 90% of all the phenolic compounds found in potatoes 16 . It should be noted, however, that AA and AC are among the compounds that prevent enzymatic discoloration 9 , 17 . Other tuber components, such as sugars or amino acids, are also involved in the discoloration reaction, which reduces the nutritional value of the tubers 5 , 18 , 19 .…”

Section: Introductionmentioning

confidence: 99%

“…The content of the above-mentioned compounds is, to a large extent, a genetic trait. However, the edaphic factors such as environmental conditions, cultivation technology type, and stresses occurring during plant growth also have a major influence 9 , 20 – 22 .…”

Section: Introductionmentioning

confidence: 99%

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Determination of the effect of abiotic stress on the oxidative potential of edible potato tubers

Wszelaczyńska

Pobereżny

Gościnna

et al. 2023

Sci Rep

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Stress factors occurring during the growing season and potato storage, can negatively affect the quality of tubers, including an increased tendency to enzymatic darkening. Abiotic stress due to water shortage is a major factor limiting agricultural production. The purpose of the study was to determine the effect of cultivation technology based on the use of biostimulant, hydrogel and irrigation as well as storage on the propensity to darkening and the content of sugars and organic acids. The results show that genotypic and technological variability in interaction with growing season conditions had a significant (p < 0.05) effect on the oxidative potential (OP) of potato tubers. The Denar cultivar, compared to the ‘Gardena’, was characterized by a lower tendency to enzymatic darkening. Application of biostimulant and hydrogel generally contributed to lowering the oxidative potential of the tested cultivars. The application of anti-stress agents had no effect on organic acid content. The long-term storage caused an increase in the content of total sugars (TS) (22%), reducing sugars (RS) (49%), chlorogenic acid (ACH) (11%), and loss of ascorbic acid (AA) (6%) in the tubers which contributed to an increase in the oxidative potential of potato tubers (16%). The correlation coefficients obtained (p < 0.05) confirm the dependence of OP on the concentration of organic acids.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Determination of the effect of abiotic stress on the oxidative potential of edible potato tubers

Wszelaczyńska

Pobereżny

Gościnna

et al. 2023

Sci Rep

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Comprehensive evaluation of potato cooking quality of advanced lines based on the genotype-by-storage environment interaction

Yuan,

Cheng,

Liang

et al. 2024

LWT

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The Mineral Composition of Potatoes and Its Influence on the Darkening of Tubers Pulp

Gunko,

Vakuliuk,

Naumenko

et al. 2023

FST

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Potato tubers are one of the most widespread and valuable food products in the world. An important component of their nutrients are minerals. Significant part of them is presented in potatoes in the form of mineral salts that are easily soluble in water. The total quantity of minerals in potato tubers is about 0.4–1.9% of the total weight and includes more than 30 elements. The objects of the study were five varieties of potato tubers that according of the length of the growing season belong to two ripeness groups: medium-early (Satina – control, Red Lady, Mozart) and medium-ripe (Aroza – control, Sifra). The quantitative composition of macro- and microelements (K, Ca, Mg, Na, Al, Fe, Mn, Ni and Cr), content of heavy metals (Cu, Zn, Pb and Cd) was determined and influence of some mineral substances (K, Fe and Cu) on the resistance of raw and cooked potato tubers to different types of darkening was assessed. Mineral substances were determining by corpuscule-emission spectrometry with inductively-linked plasma. Potassium had the highest quantity among macronutrients. Its amount changed from 5860 mg in the Sifra variety to 3740 mg in the Satina. Magnesium content was averaged 200 mg, and calcium ranged from 68 mg in Red Lady to 159 mg in Cifra. The main quantity of microelements was represented by aluminum and iron. The content of heavy metals in potato tubers did not exceed the permissible concentrations, and in some cases it was lower: lead was found in the traces quantities, zinc was almost twice less and copper was in five times lower than the maximum permissible concentration. Direct relationship between the amount of potassium and the degree of darkening of cooked tubers was revealed: if its amount in the tubers increased therefore resistance to darkening of potatoe increased too. It was established that iron and copper can also affecting on the processes of darkening in potato tubers, although a clear relationship between their quantity and the depth of these processes was not found. The reason may be the imperfection of the visual method of detecting of degree of darkening and the possible formation of complex compounds with these minerals, as a result of which they become unavailable for the reaction.

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Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls

Cited by 5 publications

References 126 publications

Determination of the effect of abiotic stress on the oxidative potential of edible potato tubers

Determination of the effect of abiotic stress on the oxidative potential of edible potato tubers

Comprehensive evaluation of potato cooking quality of advanced lines based on the genotype-by-storage environment interaction

The Mineral Composition of Potatoes and Its Influence on the Darkening of Tubers Pulp

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