Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes

Thybo, Anette Kistrup; Christiansen, Jens; Kaack, Karl; Petersen, Mikael Agerlin

doi:10.1016/j.lwt.2004.11.010

Cited by 84 publications

(67 citation statements)

References 24 publications

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“…The nutritional composition of quinoa varies among ecotypes due to strong genetic variability in addition to environmental differences in the Andean region (RepoCarrasco-Valencia et al, 2010). Similar effects in potato and wheat ecotype composition due to agricultural practices, agroclimatic factors, and soil types have already been reported (Barikmo et al, 2004;Thybo et al, 2006;Galdón et al, 2010). Quinoa varies in Bolivia, Peru, and Ecuador, and can be grown from Colombia to the southern regions of Argentina and Chile as a result of a long-lasting domestication process (Fuentes et al, 2009;2012).…”

supporting

confidence: 79%

Nutritional Aspects of Six Quinoa (Chenopodium quinoa Willd.) Ecotypes from three Geographical Areas of Chile

Miranda

Vega‐Gálvez

Quispe‐Fuentes

et al. 2012

Chilean J. Agric. Res.

103

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This study explored the diversity of the quinoa crop in Chile from a nutritional perspective. Nutritional properties, minerals, vitamins, and saponin content were assessed in seeds of six Chilean quinoa (Chenopodium quinoa Willd.) ecotypes grown in three main production areas with distinctive climatic and edaphic conditions: Ancovinto and Cancosa in the NorthAltiplano or High Plateau, Cáhuil and Faro in the central coastal area, and Regalona and Villarrica in the south of the country. There were significant differences (P < 0.05) in all the nutritional properties of the quinoa seeds in all three areas. Quinoa of the Villarrica ecotype showed the highest protein content (16.10 g 100 g -1 DM) and the highest content of vitamins E and C (4.644 ± 0.240 and 23.065 ± 1.119 mg 100 g -1 DM, respectively). The highest content of vitamins B1 (0.648 ± 0.006 mg 100 g -1 DM) and B3 (1.569 ± 0.026 mg 100 g -1 DM) was found in the Regalona ecotype, while the highest value of vitamin B2 (0.081 ± 0.002 mg 100 g -1 DM) occurred in the Ancovinto ecotype. Potassium was the most abundant mineral with a maximum value of 2325.56 mg 100 g -1 DM in the Cancosa ecotype. Saponin content varied from 0.84 g 100 g -1 DM in the Villarrica ecotype to 3.91 g 100 g -1 DM in the Cáhuil ecotype. Significant differences were found among the Chilean quinoa ecotypes grown under different climatic conditions; however, all the quinoa seeds exhibited a high nutritional value. These results are compatible with the genetic differences previously observed in the three geographical areas under study. Thus, if more studies are conducted to show the particular properties of quinoa from specific areas, it would be possible in the future to coin the term "controlled designation of origin" (appellation d'origine contrôlée) and add commercial value to Chilean quinoa seeds in the domestic and international markets.

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supporting

confidence: 79%

Nutritional Aspects of Six Quinoa (Chenopodium quinoa Willd.) Ecotypes from three Geographical Areas of Chile

Miranda

Vega‐Gálvez

Quispe‐Fuentes

et al. 2012

Chilean J. Agric. Res.

103

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“…As a result, it may be possible that this high initial TPC together with high levels of oxidizing enzymes led to a relatively quick browning reaction of fresh-cut galangal. However, the amount of particular phenolic compounds may play an important role in enzymatic browning as reported for other plants such as the potato (Cantos et al, 2002;Thybo et al, 2006) and yam (Akissoe et al, 2005). This may be true for browning of fresh-cut galangal.…”

Section: Browning Of Fresh-cut Galangalmentioning

confidence: 86%

“…The common phenolic substrates for PPO in plant tissues include catechin, caffeic acid, and chlorogenic acid (Marshall et al, 2000), whereas POD oxidizes a wide range of phenolic compounds, such as guaiacol, pyrogallol, chlorogenic acid, and catechol, in the presence of H 2 O 2 (RichardForget and Gauillard, 1997). The substrate specificities of both enzymes have been reported for numerous freshcut products, including chlorogenic acid and/or tyrosine for PPO in pre-peeled potato (Cantos et al, 2002;Thybo et al, 2006), and ferulic acid for POD in sweet potato (Leon et al, 2002). The visible colour shown on the wounded surface depends on the structure of the phenolic compounds and the nature of the oxidative enzymes (Adams and Brown, 2007;Toivonen and Brummell, 2008).…”

Section: Introductionmentioning

confidence: 97%

“…), and Jerusalem artichoke tubers. It has been suggested that it mainly involves the oxidation of endogenous phenolic compounds caused by polyphenol oxidase (PPO) (Martinez and Whitaker, 1995;Omidiji and Okpuzor, 1996;Tchoné et al, 2005;Thybo et al, 2006). PPO catalyzes two reactions of hydroxylation of monophenols to diphenols and oxidation of diphenols to quinones in the presence of oxygen (O 2 ) (Toivonen and Brummell, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Enzymatic Browning of Fresh-cut Galangal (Alpinia siamense K. Schum) and its Relationship to Oxidative Enzymes

Chinwang

Siriphanich

Chairat

2011

J. Japan. Soc. Hort. Sci.

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The role of phenylalanine ammonialyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) in browning of fresh-cut galangal (Alpinia siamense K. Schum, 'Kha Ta Daeng') rhizome was investigated by determining changes in colour, total phenolic content (TPC), and the activities of these enzymes in the exterior (subepidermis and cortex) and the interior (vascular) tissues within 24 h under ambient conditions (29 ± 1°C and 86 ± 2% RH) after wounding. Browning of the peeled (exterior) and the cut (interior) surface of the rhizome increased progressively after wounding, but the peeled surface showed more browning than the cut surface. In the exterior tissue, TPC increased slightly from 190 to 220 mg gallic acid equivalent/100 g FW over the time of peeling, while PAL activity significantly increased by 37% of the initial level during the first 6 h after peeling, and declined thereafter. TPC in the interior tissue showed the same trend as the exterior tissue with a 10% lower in quantity, while PAL activity in the interior tissue only slightly increased. Changes in TPC and PAL activity in both exterior and interior tissues showed no significant correlations to any of the browning parameters over time (r = 0.16 to 0.48 and r = 0.01 to 0.50, respectively). PPO activity in the exterior tissue increased by 30% of the initial value during the first 6 h after peeling coupled with a slight increase in surface browning of fresh-cut galangal, while the POD activity remained unchanged. As browning progressed, both PPO and POD activities markedly increased in the exterior tissue and showed significant correlations to browning parameters, except for hue angle (r = 0.66 to 0.73 and r = 0.87 to 0.92, respectively). Histochemical assay for PPO showed that the site of browning began on the peeled surface, then gradually progressed to the cut surface, while that for POD occurred immediately on the entire wounded surface and no browning progression was observed, indicating that browning of fresh-cut galangal was likely mediated by PPO. However, POD may likely be involved in the lignification process in response to wounding because, from a microscopic examination, lignin was deposited on the parenchyma cell walls of the wounded exterior of the galangal rhizome.

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“…It is well established that during blanching, starch becomes partially gelatinized, cell walls are weakened with an accompanying increased permeability and intercellular adhesion between adjacent cells is reduced (Moyano, Troncoso, & Pedreschi, 2007;Shomer & Kaaber, 2006;Thybo, Christiansen, Kaack, & Petersen, 2006;Van Marle et al, 1997;Andersson, Gekas, Lind, Oliveira, & Oste, 1994). Blanching also deactivates enzymes, leaches out reducing sugars, and air is removed from tissues (Moyano, Troncoso, & Pedreschi, 2007;González-Martínez, Ahrné, Gekas, & Sjöholm, 2004).…”

Section: Blanchingmentioning

confidence: 99%

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

Botero-Uribe

Fitzgerald

Gilbert

et al. 2017

Trends in Food Science & Technology

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Effect of cultivars, wound healing and storage on sensory quality and chemical components in pre-peeled potatoes

Cited by 84 publications

References 24 publications

Nutritional Aspects of Six Quinoa (Chenopodium quinoa Willd.) Ecotypes from three Geographical Areas of Chile

Nutritional Aspects of Six Quinoa (Chenopodium quinoa Willd.) Ecotypes from three Geographical Areas of Chile

Enzymatic Browning of Fresh-cut Galangal (Alpinia siamense K. Schum) and its Relationship to Oxidative Enzymes

Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

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