Physico‐chemical and sensory attributes in conjunction with multivariate analysis of two potato (<i>Solanum tuberosum</i> L.) cultivars after 90 days of storage: an exploratory authentication study

Arvanitoyannis, Ioannis S.; Vaitsi, Olga; Mavromatis, Athanasios

doi:10.1111/j.1365-2621.2008.01799.x

Cited by 30 publications

(25 citation statements)

References 29 publications

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“…In this study, although the pH in the extract solution from cortex tissue ranged from 5.9 to 6.3, the tendency of a smaller starch content at higher pH might support the possibility that cortex pH affects indirectly starch degradation via enzymatic activation of phosphorylase in higher pH condition. The acidity of tuber originated from endogenous citric acid in the experiment using two different cultivars, Agria and Spunta (Arvanitoyannis et al 2008), but the difference in pH of extract solution in this study was not clear.…”

Section: Discussionmentioning

confidence: 61%

“…The quality of composition and morphological traits drastically change by the heat of cooking. And the flavor of long-term stored potato tubers was different from the flavor of fresh ones (Jansky 2008), the physico-chemical and sensory characteristics in potato were impacted by chilling storage (Arvanitoyannis et al 2008). However, intact traits in components and morphological form of fresh tubers must be important for potato breeding aimed at good flavor.…”

Section: Resultsmentioning

confidence: 99%

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Endogenous Components and Tissue Cell Morphological Traits of Fresh Potato Tubers Affect the Flavor of Steamed Tubers

et al. 2009

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Fresh potato tubers of 13 different cultivars were analyzed for endogenous components and morphological traits in intact cells to study the relationship between traits of fresh tubers and the flavor of cooked (steamed) potato. Deliciousness composed of sweetness, potato taste and smoothness was significantly different between the cultivars; the tasting evaluations were reasonable when considering each tuber utilization, i.e. deliciousness of vegetable potato tended to be higher than that of the others, potato for processing and starch. The three main tasting traits were each related significantly, particularly potato taste had strongnegative correlation with sweetness and smoothness of tuber. The main tasting traits also had strong relationships to the starch content in cortex tissue of potato tubers. The starch content was significantly related negatively to potassium, phosphorus and cell size of cortex and they were related positively to smoothness of steamed tuber. The sweetness of steamed tuber was related negatively to the starch content, and the pH of the extract solution from cortex tissue was related significantly to both traits, sweetness and starch content. The potato taste of steamed tubers was related positively to starch content, but sweetness was significantly related negatively to potato taste by the physical traits of cortex tissue, pulp hardness and strength of cell wall binding. Thus, complicated flavorlinkages pivoting on starch through endogenous component and pH seemed to influence the deliciousness of steamed tubers, but traits that had no relation with starch content were also detected, such as silicon content. These results of this study may be useful for breeding potato cultivars with Japanese desirable flavor traits for use as vegetables.Resumen Tubérculos frescos de papa de 13 cultivares diferentes fueron analizados en relación a sus componentes endógenos y características morfológicas en células intactas para estudiar la relación entre las características de tubér-culos frescos y el sabor de papas cocinadas al vapor. Su exquisitez compuesta por dulzura, sabor a papa, y suavidad fueron significativamente diferentes entre cultivares; las evaluaciones de sabor fueron razonables cuando se consideraban el uso de cada tubérculo; i.e., la exquisitez de la papa vegetal tiende a ser mayor que otras, por ejemplo, papas para procesamiento y almidón. Las tres principales características de sabor se relacionaban significativas, particularmente el sabor de la papa tuvo una fuerte correlación negativa con la dulzura y el sabor del tubérculo. Las principales características de sabor estuvieron fuertemente relacionadas con el contenido de almidón en la corteza de los tubérculos. El contenido de almidón fue relacionado significativamente en forma negativa con el potasio, fósforo y tamaño de la célula de la corteza, y fueron relacionados positivamente con la suavidad del tubérculo cocido al vapor. El sabor dulce de la papa cocida al valor fue negativamente relacionada con el contenido de almidón; y el pH...

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Section: Discussionmentioning

confidence: 61%

Section: Resultsmentioning

confidence: 99%

Endogenous Components and Tissue Cell Morphological Traits of Fresh Potato Tubers Affect the Flavor of Steamed Tubers

et al. 2009

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“…Perhaps the solids that are excluded from juiced samples contain significant unrecovered acidity in intact vacuoles. Similar methods of mechanical homogenization have been employed by some previous researchers (Arvanitoyannis et al 2008;Hyde and Morrison 1964;Pardo et al 2000;Nourian et al 2002).…”

Section: Sample Preparation and Typementioning

confidence: 91%

“…Increased sugars associated with low pH result in undesirable chip and fry color (Iritani and Weller 1974). Lower pH has been highly associated with overall desirable taste, apparently because evaluators favor sweet-tasting cooked potato (Jitsuyama et al 2009;Jansky 2008;Arvanitoyannis et al 2008). Pardo et al (2000) found no link between pH and flavor parameters, but the range of pH was small in that experiment.…”

Section: Introductionmentioning

confidence: 90%

“…This seems consistent with their suggestion that pH reduction is associated with reduced membrane integrity. Arvanitoyannis et al (2008) reported significant pH differences between cultivars (Spunta and Agria) and growing environments, and a marked decrease of pH after cold (5°) storage for 90 days, while Schwartz et al (1966) recorded relatively small and inconsistent differences in citric and malic acids when comparing brief or long storage at 3.3°. Hyde and Morrison (1964) examined five US cultivars and also found pH at harvest (6.14) was consistently lowered after 4 weeks of storage at 21°(5.94) and 4°(5.71).…”

Section: Introductionmentioning

confidence: 93%

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Survey of Tuber pH Variation in Potato (Solanum) Species

Kiszonas

Bamberg

2009

Am. J. Pot Res

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Variation in tuber pH has been previously reported in cultivated potato and shown to be associated with economic traits. We here report a broad survey of potato germplasm for tuber pH, including wild Solanum species. Cultivar pH ranged from about 5.5 to 6.2, while six wild species were significantly lower. Solanum microdontum had the lowest pH average of the wild species examined at 5.17 with the lowest observed reading of 4.99. This species also exhibited a strong environmental effect, in which field tubers (5.28) were much lower than greenhouse tubers (5.63). Long storage generally did not have a significant effect on wild species tubers, except for S. jamesii, which reduced from 5.78 to 5.54. Various types of sampling were tested. Skins were generally lower than flesh, with a high correlation between the tissues. Samples that were frozen, cooked, or reconstituted from dried powder had different absolute pH values, but these were highly correlated, so germplasm would be ranked for pH similarly regardless of method. Although not tested here, physiological links between pH and economic traits like disease resistance, nutrition and tuber quality are plausible. If so, pH testing might serve as a rapid and inexpensive screening tool in breeding programs. The association of pH and useful traits might also provide clues for exploring underlying genetic and physiological mechanisms in potatoes.Resumen Se ha reportado con anterioridad la variación en el pH del tubérculo en papa cultivada y se ha demostrado su asociación con indicadores económicos. Aquí reportamos un amplio estudio de germoplasma de papa para pH del tubérculo, incluyendo especies silvestres de Solanum. El pH de las variedades fluctuó desde cerca de 5.5 a 6.2, mientras que para seis especies silvestres fue significativamente más bajo. Solanum microdontum tuvo el promedio mas bajo de las especies silvestres examinadas, con 5.17, con la lectura observada mas baja de 4.99. Esta especie también exhibió un efecto ambiental fuerte, en el cual los tubérculos de campo lo tuvieron mas bajo (5.28) que los de invernadero (5.63). El almacenamiento prolongado generalmente no tuvo efecto significativo en tubérculos de especies silvestres, excepto para S. famesii, que lo redujo de 5.78 a 5.54. Se probaron varios tipos de muestreos. La piel fue generalmente más baja que la pulpa, con una alta correlación entre tejidos. Las muestras congeladas, cocinadas, o reconstruidas de polvo deshidratado, tuvieron valores absolutos diferentes de pH, pero altamente correlacionados, de manera que el germoplasma sería clasificado por similitud de pH independientemente del método. Aún cuando no se probó aquí, es posible que existan enlaces fisiológicos entre el pH e indicadores económicos, como resistencia a enfermedades, nutrición y calidad de tubér-culo. De ser así, las pruebas del pH pudieran servir como una herramienta rápida y barata de evaluación en los programas de mejoramiento. La asociación del pH con indicadores útiles pudiera también proporcionar pistas para explotar mecanismo...

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