Oxylipin profile and antioxidant status of potato tubers during extended storage at room temperature

Delaplace, Pierre; Rojas-Beltran, J.; Frettinger, Patrick; Jardin, Patrick du; Fauconnier, Marie‐Laure

doi:10.1016/j.plaphy.2008.09.001

Cited by 22 publications

(15 citation statements)

References 48 publications

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“…Six other genes that have been shown to be associated with stress in other plant species, Lesion Stimulating Disease1 (LSD1; Coupe et al, 2004), Peroxidase (POX; Delaplace et al, 2008), Serine Palmitoyl Transferase (SPT; Birch et al, 1999), Catalase2 (CAT2; Mizuno et al, 2005), Zinnia Endonuclease1 (ZEN1; Aoyagi et al, 1998;Ito and Fukuda, 2002), and Executer1 (EX1; Wagner et al, 2004), were cloned from potato cv Nicola using the primers listed in Supplemental Table S1 (accession nos. JF773561-JF773567, respectively; Supplemental Table S2).…”

Section: Detection Of Pcd In Tab-meristem Induced By Be Treatmentmentioning

confidence: 99%

“…Nevertheless, both treatments resulted in reduced dominance of the tuber apical bud, suggesting a relationship with their ability to induce PCD in the apical and lateral bud meristems. AD is known to be released in stored potato tubers during aging (Krijthe, 1962;Kumar and Knowles, 1993b), and tuber aging has been correlated with the loss of membrane integrity due to peroxidative damage, the activities of scavenging enzymes, and increased lipid oxidation (Kumar and Knowles, 1993a;Fauconnier et al, 2003;Delaplace et al, 2008). Although those studies measured oxidative changes in the tuber parenchyma, such changes might be associated with developmental or environmentally induced PCD, as sprouting is part of tuber aging in storage.…”

Section: Pcd Is Enhanced In the Apical Meristem Of Potato Tubers Follmentioning

confidence: 99%

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Release of Apical Dominance in Potato Tuber Is Accompanied by Programmed Cell Death in the Apical Bud Meristem

et al. 2012

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Potato (Solanum tuberosum) tuber, a swollen underground stem, is used as a model system for the study of dormancy release and sprouting. Natural dormancy release, at room temperature, is initiated by tuber apical bud meristem (TAB-meristem) sprouting characterized by apical dominance (AD). Dormancy is shortened by treatments such as bromoethane (BE), which mimics the phenotype of dormancy release in cold storage by inducing early sprouting of several buds simultaneously. We studied the mechanisms governing TAB-meristem dominance release. TAB-meristem decapitation resulted in the development of increasing numbers of axillary buds with time in storage, suggesting the need for autonomous dormancy release of each bud prior to control by the apical bud. Hallmarks of programmed cell death (PCD) were identified in the TAB-meristems during normal growth, and these were more extensive when AD was lost following either extended cold storage or BE treatment. Hallmarks included DNA fragmentation, induced gene expression of vacuolar processing enzyme1 (VPE1), and elevated VPE activity. VPE1 protein was semipurified from BE-treated apical buds, and its endogenous activity was fully inhibited by a cysteinyl aspartate-specific protease-1-specific inhibitor N-Acetyl-Tyr-Val-Ala-Asp-CHO (Ac-YVAD-CHO). Transmission electron microscopy further revealed PCD-related structural alterations in the TAB-meristem of BE-treated tubers: a knob-like body in the vacuole, development of cytoplasmic vesicles, and budding-like nuclear segmentations. Treatment of tubers with BE and then VPE inhibitor induced faster growth and recovered AD in detached and nondetached apical buds, respectively. We hypothesize that PCD occurrence is associated with the weakening of tuber AD, allowing early sprouting of mature lateral buds.

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Section: Detection Of Pcd In Tab-meristem Induced By Be Treatmentmentioning

confidence: 99%

Section: Pcd Is Enhanced In the Apical Meristem Of Potato Tubers Follmentioning

confidence: 99%

Release of Apical Dominance in Potato Tuber Is Accompanied by Programmed Cell Death in the Apical Bud Meristem

et al. 2012

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“…However, there are regions where the most significant contribution is due to their high consumption. They are also one of the richest sources of antioxidants in the human diet, including ascorbic acid (8 -54 mg/100g), polyphenols (123 -441 mg/100g), carotenoids (up to 0.4 mg/100g) and tocopherols (up to 0.3 mg/100g) [2]- [4]. The potato has become a key food for vitamin C in many regions of the world because of their high consumption levels, which, associated with its content of vit C, contribute in a great manner to reaching the requirements of the nutrient.…”

Section: Introductionmentioning

confidence: 99%

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum)

Jimenez¹,

Rossi²,

Sammán³

2015

AJPS

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The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products. The aim of this work was to study the changes produced by two common cooking processes (boiling and frying) on the nutritional, textural and functional characteristics of five Andean potatoes varieties. The cooking process (boiling) does not significantly affect the composition of potatoes, but there are losses of vitamin C; a greater loss was observed when they were boiled shelled. In frying potatoes vitamin C is completely destroyed. Resistant starch values between 0.90 and 4.58 g/100g of potato were found for raw Andean varieties; they decreased during the cooking process (boiled) (0.15 to 0.54 g/100g of potato) and increased again to be stored for 48 h at 4˚C (0.73 -1.88 g/100g of potato). The frying process produced an increment in energy value between 92% and 148% according to variety. Regarding to the fracture strength and hardness, no significant differences were observed between the Andean varieties and the control (Spunta) at the initial or final stages, but there were differences during the intermediate stages.

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“…Teknologi penanganan segar di tingkat petani yang mudah dan murah masih mengandalkan cara-cara konvensional (tradisional). Keputusan pembelian kentang menurut Adiyoga (2011) dipengaruhi oleh faktor-faktor properti produk 1 (tidak ada tanda busuk, nilai gizi, kesegaran dan minimal residu pestisida), properti produk 2 (aroma, warna daging, dan harga), sikap konsumen (komponen afektif, kognitif dan konatif), situasi konsumen (pengetahuan harga, pengetahuan cara pengolahan dan persepsi kualitas), serta indikator sosial ekonomi (jumlah anggota keluarga dan pengeluaran total per bulan) 10 . Sehubungan dengan permasalahan tersebut di atas, maka penelitian ini bertujuan untuk mengetahui perkembangan karakteristik fisikokimia umbi kentang var.…”

Section: Pendahuluanunclassified

Teknologi Penyimpanan Umbi Kentang (Solanum tuberosum L.) Var. GM-05 dengan Rekayasa Pencahayaan untuk mempertahankan Kesegarannya

Broto¹,

Setyabudi²,

Sunarmani³

et al. 2018

J. Penelit Pascapanen Pertan

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Kondisi penyimpanan menjadi kata kunci untuk meningkatkan daya simpan umbi kentang GM-05 dengan mutu segar yang terjaga. Kentang segar GM-05 dalam penelitian ini diperoleh dari Kebun Percobaan Balai Penelitian Sayuran, Lembang dan dipanen pada umur 90 Hari Setelah Tanam (HST). Umbi kentang dengan bobot masing-masing 30 kg dikemas dalam karung rajut, disimpan pada kondisi (1) ruangan gelap, (2) ruangan dengan pencahayaan 100-500 lux/lilin, dan (3) dihamparkan sebagai kontrol. Penyimpanan dilakukan pada suhu ambient, 20, dan 10oC. Pengamatan dilakukan setiap 2 (dua) minggu sekali selama 3 bulan penyimpanan. Parameter yang diamati meliputi: susut bobot, kadar air, kadar protein, kadar karbohidrat, kadar lemak, kadar amilosa, kadar abu, dan tekstur. Rancangan percobaan menggunakan rancangan acak lengkap tersarang dengan ulangan tiga kali dan signifikansi beda nyata terkecil pada taraf 5%. Hasil penelitian menunjukkan bahwa penyimpanan dalam ruang gelap maupun yang dengan pencahayaan 100-500 lux/lilin suhu 10 oC memberikan susut bobot dan laju penurunan kadar air terendah dibandingkan perlakuan lainnya. Kadar karbohidrat, kadar abu, dan tekstur tidak terpengaruh dengan semua perlakuan penyimpanan. Penurunan kadar lemak dan amilosa umbi kentang melambat hingga masing-masing sebesar 0,14% dan 4,42% terjadi pada penyimpanan dalam ruang gelap maupun yang dengan pencahayaan pada suhu 10 oC. Kadar protein meningkat hingga pada kisaran 1,51%. Penyimpanan suhu 10oC dengan kondisi gelap ataupun pencahayaan 100-500 lux/lilin merupakan metode penyimpanan kentang GM-05 terbaik karena mampu mempertahankan mutu dan kesegarannya.

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Oxylipin profile and antioxidant status of potato tubers during extended storage at room temperature

Cited by 22 publications

References 48 publications

Release of Apical Dominance in Potato Tuber Is Accompanied by Programmed Cell Death in the Apical Bud Meristem

Release of Apical Dominance in Potato Tuber Is Accompanied by Programmed Cell Death in the Apical Bud Meristem

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (<i>Solanum tuberosum</i> ssp. Andinum)

Teknologi Penyimpanan Umbi Kentang (Solanum tuberosum L.) Var. GM-05 dengan Rekayasa Pencahayaan untuk mempertahankan Kesegarannya

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Oxylipin profile and antioxidant status of potato tubers during extended storage at room temperature

Cited by 22 publications

References 48 publications

Release of Apical Dominance in Potato Tuber Is Accompanied by Programmed Cell Death in the Apical Bud Meristem

Release of Apical Dominance in Potato Tuber Is Accompanied by Programmed Cell Death in the Apical Bud Meristem

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (&lt;i&gt;Solanum tuberosum&lt;/i&gt; ssp. Andinum)

Teknologi Penyimpanan Umbi Kentang (Solanum tuberosum L.) Var. GM-05 dengan Rekayasa Pencahayaan untuk mempertahankan Kesegarannya

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Changes during Cooking Processes in 6 Varieties of Andean Potatoes (<i>Solanum tuberosum</i> ssp. Andinum)