Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure.

Abstract

Differences in the degree of disintegration after cooking were studied in three potato cultivars: Kita-akari, May Queen, and Hokkaikogane. Although the degree of disintegration increased with increase in the starch content in these cultivars, there were even differences in cultivars with identical starch content. For example, at 16%, the disintegration in Kita-akari, according to the standard grades for breeding, was "moderate-complete;" that of May Queen, "moderate;" and that of Hokkaikogane, "none." Microscopic observations showed that cell separation had occurred in the disintegrated tissues and that the separated cells were full of swollen-gelatinized starch after cooking. Analysis of the starch distribution within a tuber, from the skin to the pith, revealed that cells with a high-starch content appeared in the area outside the vascular ring in Kita-akari but around the ring in Hokkaikogane. The cell size and intercellular space were larger in Kita-akari than in the other two. The results suggest that these structural differences may be one cause of the difference in degree of disintegration among these three cultivars with the same starch content.Keywords: cooked potato, disintegration, starch content, cell size, intercellular space Texture is an important quality of cooked potatoes. Many studies have suggested that the texture is the result of many factors, including starch content (Barrios et al

Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid.

“…One hundred percent of the Kita-akari value corresponds to 336.9 mg/100 g FW. (Matsuura-Endo et al , 2002). These factors could closely relate to the disintegration degree of each cultivar.…”

“…A previous study suggested that differences in the starch distribution within one tuber and tissue structure may cause differences in the degree of disintegration in cultivars with identical starch content (Matsuura-Endo et al , 2002). To understand the effects of starch on disintegration, the starches of three cultivars were isolated and their properties were compared.…”

Role of cultivation conditions in potato sloughing as indicated by CPEM method

“…The sloughing degree is usually assessed visually (Hegney and McPharlin 2000, Matsuura-Endo et al 2002a, Searle et al 2005. Different modifications of sloughing tests associated with measurements of the degree of cell separation were used (Freeman et al 1992, Van Marle et al 1994, Matsuura-Endo et al 2002b.…”

Endogenous Components and Tissue Cell Morphological Traits of Fresh Potato Tubers Affect the Flavor of Steamed Tubers

“…These relationships could indicate that the harder cortex was composed of smaller cells and forces of cell wall binding, and if the cortex was difficult to break, sweetness declines accompanied by an increase in potato taste. In boiled potato tubers, smaller cortex cells have larger binding areas for each unit cell volume than bigger cells, and the cells are hard to separate in cortex that constructed with small cell (Matsuura-Endo et al 2002), which could be explained by the chemicals related strongly to sweetness remaining inside cells, and chemicals related to potato taste being in apoplastic spaces. But the relationship between difficulty of collapsed cells and chemical flavor is still unclear because of no evidence in this study.…”