Influence of the cultivar on the organic acid and sugar composition of potatoes

Galdón, B. Rodríguez; Mesa, Domingo Ríos; Rodríguez, E.; Romero, Carlos Dı́az

doi:10.1002/jsfa.4086

Cited by 37 publications

(25 citation statements)

References 26 publications

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“…The most abundant sugar found in tubers was sucrose, followed by glucose and fructose. Different from our results, a study of the sugar content at harvest of ten landraces from Group Tuberosum and Group Andigena reported ranges with lower variation of sucrose, glucose and fructose contents of 1.82–7.96, 0.13–2.39 and 0.10–1.08 g kg −1 tuber DW, respectively . The sucrose content of commercial cultivars is close to the average value of CCC genotypes (Table ).…”

Section: Resultscontrasting

confidence: 99%

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Natural variation of sucrose, glucose and fructose contents in Colombian genotypes of Solanum tuberosum Group Phureja at harvest

Duarte-Delgado

Ñústez-López

Narváez‐Cuenca

et al. 2016

J. Sci. Food Agric.

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BACKGROUNDPotato frying quality is a complex trait influenced by sugar content in tubers. Good frying quality requires low content of reducing sugars to avoid the formation of dark pigments. Solanum tuberosum Group Phureja is a valuable genetic resource for breeding and for genetic studies. The sugar content after harvest was analyzed in a germplasm collection of Group Phureja to contribute to the understanding of the natural variation of this trait.RESULTSSucrose, glucose and fructose genotypic mean values ranged from 6.39 to 29.48 g kg−1 tuber dry weight (DW), from 0.46 to 28.04 g kg−1 tuber DW and from 0.29 to 27.23 g kg−1 tuber DW, respectively. Glucose/fructose and sucrose/reducing sugars ratios ranged from 1.01 to 6.67 mol mol−1 and from 0.15 to 7.78 mol mol−1, respectively. Five clusters of genotypes were recognized, three of them with few genotypes and extreme phenotypic values.CONCLUSIONSugar content showed a wide variation, representing the available variability useful for potato breeding. The results provide a quantitative approach to analyze the frying quality trait and are consistent with frying color. The analyzed germplasm presents extreme phenotypes, which will contribute to the understanding of the genetic basis of this trait. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultscontrasting

confidence: 99%

“…High concentrations of fructokinase have been found in potato extracts that have the ability to cycle fructose back into the hexose‐phosphate pool . A greater content of glucose than of fructose is also common in other types of potato at harvest, and Colombian Phureja genotypes also present this pattern.…”

Section: Resultsmentioning

confidence: 99%

Natural variation of sucrose, glucose and fructose contents in Colombian genotypes of Solanum tuberosum Group Phureja at harvest

Duarte-Delgado

Ñústez-López

Narváez‐Cuenca

et al. 2016

J. Sci. Food Agric.

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“…The organic acids are biologically important because they participate in various metabolic processes, such as the Krebs cycle. These compounds affect the acidity and pH of potatoes, depending on their concentration and their p K a …”

Section: Resultsmentioning

confidence: 99%

Classification of potato cultivars to establish their processing aptitude

2015

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“…Determination of Vitamin C. Content of vitamin C was determined based upon the quantitative decolouration of 2,6-dichlorophenol indophenol [12] using ascorbic acid as the standard. Briefly, 0.5 mL sample was added to 0.5 mL 2,6-dichlorophenol indophenol dyeing solution (0.1 mg/mL) in a 10 mL cuvette and incubated for 5 min at room temperature.…”

Section: Methodsmentioning

confidence: 99%

Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant Activities

Yuan

Jia

Ding

et al. 2014

The Scientific World Journal

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Hawk tea (Litsea coreana var. lanuginose) is a very popular herbal tea in the southwest of China. According to the maturity degree of raw materials, Hawk tea can usually be divided into three types: Hawk bud tea (HB), Hawk primary leaf tea (HP), and Hawk mature leaf tea (HM). In this study, some of the bioactive constituents and antioxidant properties of the three kinds of Hawk tea infusions were comparatively investigated. The results showed that the contents of total flavonoids, vitamin C, and carbohydrates in Hawk bud tea infusion (HBI) were higher than those in Hawk primary leaf tea infusion (HPI) and Hawk mature leaf tea infusion (HMI). HPI had higher contents of total polyphenols and exhibited better DPPH radical scavenging activity and ferric reducing activity power. HBI could provide more effective protection against erythrocyte hemolysis. As age is going from bud to mature leaf, the ability to inhibit the formation of low density lipoprotein (LDL) conjugated diene and the loss of tryptophan fluorescence decreased. The bioactive constituents and antioxidant activities of Hawk tea infusions were significantly affected by the maturity degree of the raw material.

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Influence of the cultivar on the organic acid and sugar composition of potatoes

Cited by 37 publications

References 26 publications

Natural variation of sucrose, glucose and fructose contents in Colombian genotypes of Solanum tuberosum Group Phureja at harvest

Natural variation of sucrose, glucose and fructose contents in Colombian genotypes of Solanum tuberosum Group Phureja at harvest

Classification of potato cultivars to establish their processing aptitude

Comparative Studies on Bioactive Constituents in Hawk Tea Infusions with Different Maturity Degree and Their Antioxidant Activities

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