Effect of low‐temperature storage on the content of folate, vitamin B₆, ascorbic acid, chlorogenic acid, tyrosine, and phenylalanine in potatoes

Abstract

BACKGROUND Changes in the metabolite composition of potato tubers during low‐temperature storage can affect their nutritional value, susceptibility to bruising, and processing qualities. Here, we measured changes in the amounts of folate, vitamin B6, and vitamin C, and the blackspot pigment precursors chlorogenic acid and tyrosine, as well as phenylalanine, in five potato varieties stored at 7.8 °C for 8 months in 2015 and 2016. RESULTS Folate content increased in all varieties in both years during low‐temperature storage, with statistically significant changes occurring in six out of eight conditions. Increase rates ranged from 11% to 141%. Vitamin B6 content increased in all varieties during the storage period, but changes were statistically significant in only two out of eight conditions. Increase rates ranged from 5% to 24%. Ascorbic acid content decreased in all varieties in both years during the storage period. Decrease rates ranged from 16% to 78%, and were statistically significant in seven out of eight conditions. For chlorogenic acid, no consistent trend was observed. Changes varied between −14% and +14%, but none was statistically significant. Tyrosine content increased in all varieties in both years, except in Sage Russet in 2015. Increase rates ranged from 19% to 238% and were statistically significant in three out of seven conditions. Changes in phenylalanine content were very similar to those observed for tyrosine, with increases up to 272% in Teton Russet. CONCLUSIONS These results show that storage at low temperature substantially affects tuber nutritional quality and biochemical bruising potential. © 2019 Society of Chemical Industry

Effect of Steaming on Vitamin Retention in Tubers from Eight Cultivars of Potato (Solanum tuberosum L.)

“…Potatoes have high nutritional value, such as diverse vitamins [5]. The study evaluated levels and retention upon steaming of vitamins in potatoes tubers within one week after the harvest because the storage under low temperature caused the decrease of vitC and the increase of pyridoxine and vitB9 [21]. In raw tubers of potato cultivars grown in northern China, vitB9 levels (48.84-131.68 µg/100 g DW) were at a similar range to those of cultivars grown in the Americas [22] (46.3-233.7 µg/100 g DW; Table 5); VitC levels were slightly higher (46.47-155.44 mg/100 g FW) than those of American cultivars [23] (10-40 mg/100 g FW; Table 2); VitE levels (15.34-33.84 mg/kg DW; Table 5) were lower than those reported in seeds of species including barley [24,25] (50-55 mg/kg DW), black sweet corn [26] (74.14 mg/kg DW), and soybean [20] (266-421 mg/kg DW; Table 5).…”

Studying the effect of potato products in extending the period of potato storage

“…Inoyat-Jumaniyaz farm of Urgench district, Khorezm region was selected as study site, where the cultivation and storage of potatoes were grown in saline soils of Khorezm region at different levels of bio-preparations, such as Bist (Pseudomonas putida) and Zamin-M (Bacillus subtilis, Bacillus megaterium and Pseudomonas stutzeri), were studied. Biopesticides or biological pesticides involve the use of living biological organisms or their metabolites for pests, pathogens, weeds, nematodes, rodents, and more [11][12]14]. According to FAO standards, bio-pesticides are defined as typically natural compounds or means of genetic modification, including biochemical pesticides (pheromones, hormones, plant regulators, insect growth regulators) and microbial pesticides (fungi), bacteria or genetically modified microorganisms) do not contain antibiotic agricultural preparations.…”

Antioxidants in Potatoes: A Functional View on One of the Major Food Crops Worldwide

“…Processed potato products with reduced water content have higher values, with baked potatoes reaching 0.301 mg 100 g −1 and potato chips 0.78 mg/100 g −1 , which is nearly 50% of the RDA values. In addition, the vitB 6 content can vary significantly between different potato varieties (e.g., white versus red fleshed) and age of the tubers when sold [ 77 , 78 ].…”

“…In addition to genetics, folate content varies during tuber development, with higher concentrations found in younger tubers [ 104 ]. Folate concentrations also increased up to 141% after 8 months of storage at 7.8 °C [ 77 ].…”