Organic acids in potato tubers: Part 1—The effect of storage temperatures and time on citric and malic acid contents of potato tubers

Lisińska, G.; Aniołowski, Karol

doi:10.1016/0308-8146(90)90182-4

Cited by 17 publications

(11 citation statements)

References 10 publications

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“…The pH of nontreated samples was 5.8 & 0.2. This value is within the range reported by other authors (Lisinska and Amiolowski 1990). According to the results of Table 2, spheres were dipped for more than 3 h 30 min in a 2% W/V citric acid solution to reach the desired pH (pH < 4.0).…”

Section: Ascorbic Acidsupporting

confidence: 88%

SIMULTANEOUS DIFFUSION of CITRIC ACID and ASCORBIC ACID IN PREPEELED POTATOES

Lombardi

Zaritzky

1996

J Food Process Engineering

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The study of the simultaneous diffusion of chemical preservatives in vegetable tissues permits the determination of the time required to complete this process and the concentration distributions of the preservatives. The individual or simultaneous diffusion of citric and ascorbic acids in pre‐peeled potatoes was analyzed; the effect of pH decrease on the diffusive flux of ascorbic acid and the interaction between both acids was considered as the multicomponent diffusion problem. Potato spheres of different radii were immersed in individual solutions or mixtures of citric and ascorbic acids in concentration ranging from 0.5% to 2% W/V for different immersion times and agitation conditions. the residual concentration of citric acid was determined by titrable acidity (22058 AOAC method) and that of ascorbic acid by 2–6 dichlorophenol‐indophenol method. Experimental data were fitted to the mathematical models and the effective diffusion coefficients were determined for citric (De= 4.3 ± 0.2 × 10−10 m2/s) and ascorbic acids (De= 5.45 ± 0.4 × 10−10 m2/s) diffusing individually. When mixtures of two acids were used, multicomponent analysis was adopted and interaction coefficients were evaluated (D12= 6.67 ± 0.8 × 10−11 m2/s and D21= 8.33 ± 0.8 × 10−11 m2/s); they were an order of magnitude lower than binary diffusion values. The pH effect on the diffusive flux of ascorbic acid was decoupled from the interaction of both acids during simultaneous diffusion by studying the diffusion of the first acid in potatoes preacidified with the second acid.

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Section: Ascorbic Acidsupporting

confidence: 88%

SIMULTANEOUS DIFFUSION of CITRIC ACID and ASCORBIC ACID IN PREPEELED POTATOES

Lombardi

Zaritzky

1996

J Food Process Engineering

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“…Organic acids (lactic, citric, oxalic, tartaric and fumaric acids) have been described as strong antimicrobial agents against psychrophilic and mesophilic microorganisms in fresh‐cut fruit and vegetables (including potatoes) . The decreasing of citric acid in potato tubers, as well as, the tendency of boiled potatoes to darken, was attributed to the non‐enzymatic process of antioxidants …”

Section: Resultsmentioning

confidence: 99%

“…36 The decreasing of citric acid in potato tubers, as well as, the tendency of boiled potatoes to darken, was attributed to the non-enzymatic process of antioxidants. 37 Pearson's correlation analysis showed positive and significant correlations between the oxalic and tartaric acid contents (r = 0.768, P < 0.05), the citric and oxalic acid contents (r = 0.661, P < 0.05) and the AA level and total organic acid content (r = 0.565, P < 0.05), but no significant correlations (P > 0.05) were found between the total organic acid content and the values of the other parameters studied.…”

Section: Organic Acids and Phmentioning

confidence: 99%

Classification of potato cultivars to establish their processing aptitude

2015

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“…They are produced by the incomplete oxidation of sugars, as well as the deamination of amino acids, ascorbic acid, and polyphenolic acids (Lisinska and Aniolowski 1990). They are generally not considered to be major flavor components (Vainionpaa et al 2000).…”

Section: Tastementioning

confidence: 99%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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The potato is one of the most popular vegetables worldwide and is the most important vegetable crop in the United States, accounting for nearly one-third of per-capita vegetable consumption. Potatoes can be prepared in many ways, including baking, boiling, roasting, frying, steaming, and microwaving, allowing for a diversity of uses. Most people find potatoes to be an agreeable food and very few actually dislike potatoes. Potato flavor results from the combination of taste, aroma, and texture. Flavor precursors synthesized by the plant are present in raw potatoes and consist mainly of sugars, amino acids, RNA, and lipids. Plant genotype, production environment and storage environment influence the levels of these compounds and the enzymes that react with them to produce flavor compounds. During cooking, flavor precursors react to produce the Maillard reaction compounds and the sugar, lipid and RNA degradation products that contribute to flavor. The identification of major flavor compounds is important for breeders to make gains in selection for enhanced flavor.Resumen La papa es una de las hortalizas más populares en todo el mundo y es el cultivo hortícola más importante en los Estados Unidos, ocupando cerca de una tercera parte del consumo per capita de hortalizas. Las papas se pueden preparar de muchas maneras, incluyendo cocinadas, hervidas, rostizadas, fritas, al vapor, y en el horno de microondas, lo cual permite una gran diversidad de usos. La mayoría de la gente concuerda en que las papas son un alimento compatible y a muy poca gente le disgustan las papas. El sabor de la papa resulta de la combinación de sabor, aroma y textura. Los precursores del sabor sintetizados por la planta están presentes en las papas crudas y consisten principalmente de azúcares, amonoácidos, RNA, y lípidos. El genotipo de la planta, el medio ambiente en la producción y en el almacén influencian los niveles de estos compuestos y a las enzimas que reaccionan con ellos para producir los compuestos del sabor. Durante el cocimiento, los precursores del sabor reaccionan para producir los compuestos de la reacción de Maillard y para los productos de la degradación de azúcar, lípidos y RNA que contribuyen al sabor. Es importante para los fitomejoradores la identificación de los principales compuestos del sabor para mejorar en la selección de un mayor sabor.

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Organic acids in potato tubers: Part 1—The effect of storage temperatures and time on citric and malic acid contents of potato tubers

Cited by 17 publications

References 10 publications

SIMULTANEOUS DIFFUSION of CITRIC ACID and ASCORBIC ACID IN PREPEELED POTATOES

SIMULTANEOUS DIFFUSION of CITRIC ACID and ASCORBIC ACID IN PREPEELED POTATOES

Classification of potato cultivars to establish their processing aptitude

Potato Flavor

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