Internal Physiological Disorders and Nutritional and Compositional Factors that Affect Market Quality

Sowokinos, Joseph R.

doi:10.1016/b978-044451018-1/50065-8

Cited by 11 publications

(3 citation statements)

References 112 publications

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“…The impairment of the internal and external tuber quality is also possible by physiological processes caused or promoted by nutrient deficiency or imbalance (Sowokinos 2007). Internal quality disorders include internal brown spots (IBS), brown centre, and hollow heart.…”

Section: Important Potato Quality Traitsmentioning

confidence: 99%

The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality

et al. 2019

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The term 'quality' is a complex parameter in the field of potato production, and the desired quality traits depend on the intended use. Important internal quality traits for potatoes are tuber flesh discolouration, dry matter, and starch content. External quality traits include tuber size and shape as well as resistance against mechanical stress during and after harvest. These quality traits are closely interrelated and genetically controlled. It has been demonstrated that all these parameters are also linked to the nutrient status of the plant and/or the tubers. For instance, the susceptibility of tubers for discolouration of both fresh market and processed cultivars is closely related not only to the nutrient supply but also to post-harvest treatment. Besides, the potential to form carcinogenic compounds like acrylamide from precursors during the deep-frying of potato products and the accumulation of toxic substances like glycoalkaloids are important quality criteria in terms of food safety. The influence of the supply of nutrients on potato tuber quality depends initially on their physiological functions, but the ratio to other nutrient needs should also be taken into account.

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Section: Important Potato Quality Traitsmentioning

confidence: 99%

The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality

et al. 2019

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“…25,26 The sugar content variation in tubers at the end of the growing season is mainly influenced by the biotic and abiotic stresses present during plant development, the temperature during the vegetative growth and the genotypic differences in starch degradation metabolism. 4,27,28 Colombia only has two tetraploid cultivars suitable for frying purposes, and a Phureja cultivar specific for chip processing has not yet been developed. 15 Ñustez-López 15 has proposed growing the potato crops for frying purposes in altitudes lower than 2600 m above sea level (m a.s.l.)…”

Section: Introductionmentioning

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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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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“…This behavior can be attributed to the inhibition of the enzymatic hydrolysis of sucrose, which is the principal nonreducing sugar, during the development of tuberization. As the root grows and the foliage dies (during harvest, induced or naturally), the enzymatic activity converts the nonreducing sugars into reducing sugars, maintaining the levels throughout root development (Sowokinos, 2007).…”

Section: Carbohydrate Analyses: Reducing and Nonreducing Sugars Solub...mentioning

confidence: 99%

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

González-Vázquez

Calderón‐Domínguez

Mora‐Escobedo

et al. 2022

Food Science & Nutrition

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Jicama root applications have focused on their nutraceutical properties without clearly specifying which compounds are related to this effect. Thus, the aim of the present study was to identify the changes in polysaccharides of nutraceutical interest in two commercial jicama roots (YS – Yellow Seed; PS – Purple Seed) during four stages of maturation, focusing on starch, fructooligosaccharides, and pectin (via galacturonic acid), and on their glycemic index, with the goal of determining, if possible, the best cost‐effectiveness between jicama growing stages and nutraceutical effect. Both materials (YS, PS) presented similar growth rates (0.069 and 0.072 cm/day) and final sizes (12.7 ± 1.25, 12.3 ± 1.63 cm). Changes in size were accompanied by changes in protein, fiber, ashes, lipids, and carbohydrates, after 106 or 127 days of growing. It was also found that fructose content was higher than glucose during the maturing stages, possibly because of the hydrolysis of fructooligosaccharides or sucrose for starch production. Concerning inulin, its levels decreased (<6.0%), after the first days (YS: 13.4% ± 0.7%; PS: 8.4% ± 0.2%, 106 days); however, during development, the presence of other fructooligosaccharides was observed (nystose‐YS 106 days 15.8% ± 0.9% and PS‐106 days 18.5% ± 0.1%), while galacturonic acid and native starch levels increased, which must be related to the jicama's low glycemic index found (<25%), and their nutraceutical properties. This work proves the presence of inulin in jicama roots by analytical methods, its dependence on root development and classifies jicama as a low glycemic index food, supporting its nutraceutical character.

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Internal Physiological Disorders and Nutritional and Compositional Factors that Affect Market Quality

Cited by 11 publications

References 112 publications

The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality

The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality

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

Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development

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