Potato after-cooking darkening

Wang‐Pruski, Gefu; Nowak, Jerzy

doi:10.1007/bf02853831

Cited by 68 publications

(51 citation statements)

References 62 publications

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“…With a limited number of markers and relatively simple regression models we detected marker-trait associations for a number of quality traits such as cold sweetening Menendez et al 2002), after cooking darkening (ACD) (Friedman 1997;Wang-Pruski and Nowak 2004), enzymatic browning and/or blackspot bruising as catalysed by Polyphenol oxidase (PPO) (Laerke et al 2002). These Wrst results are very promising considering this was a preliminary experiment performed to sort out association mapping methodology before embarking on a more detailed and thorough follow up study that is presently undertaken.…”

Section: Introductionmentioning

confidence: 99%

Association mapping of quality traits in potato (Solanum tuberosum L.)

D’hoop¹,

Paulo²,

Mank

et al. 2007

Euphytica

102

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In this paper, we describe the assessment of linkage disequilibrium and its decay in a collection of potato cultivars. In addition, we report on a simple regression based association mapping approach and its results to quality traits in potato. We selected 221 tetraploid potato cultivars and progenitor lines, representing the global diversity in potato, with emphasis on genetic variation for agro-morphological and quality traits. Phenotypic data for these agro-morphological and quality traits were obtained from recent trials performed by Wve breeding companies. The collection was genotyped with 250 AFLP ® markers from Wve primer combinations. The genetic position of a subset of the markers could be inferred from an ultra dense potato map. Decay of linkage disequilibrium was estimated by calculating the squared correlation between pairs of markers using marker band intensities. Marker-trait associations were investigated by Wtting single marker regression models for phenotypic traits on marker band intensities with and without correction for population structure. The paper illustrates the potential of association mapping in tetraploid potato, because existing phenotypic data, a modest number of AFLP markers, and a relatively simple statistical analysis, allowed identifying interesting associations.

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Section: Introductionmentioning

confidence: 99%

Association mapping of quality traits in potato (Solanum tuberosum L.)

D’hoop¹,

Paulo²,

Mank

et al. 2007

Euphytica

102

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“…After-cooking darkening is a multigenic trait that is clearly influenced by environmental conditions (Wang-Pruski and Nowak 2004). Lowering the ratio of citric acid to chlorogenic acid contents usually reduces the darkening problem.…”

Section: Studies On After-cooking Darkeningmentioning

confidence: 99%

“…The topics will include challenges in conventional breeding, biochemical metabolism regulation, genomics, molecular markers and genetic mapping, and transgenic manipulation. For detailed information on specific topics related to potato processing quality, the reader is referred to the following reviews: for processing quality breeding (Douches et al 1996;Love et al 1998;Tarn et al 2006); for chip processing (Smith 1987); for traditional and novel products (industrial and pharmaceutical), starch properties, and industrial processing techniques of fries, chips, and starch (Li et al 2006); for inheritance of processing quality (Dale and Mackay 1994;Dale and Bradshaw 2003;Tarn et al 2006); for after-cooking darkening (Wang-Pruski and Nowak 2004); for biochemical and molecular control of cold-induced sweetening (Sowokinos 2001); and for carbohydrate metabolism (Fernie and Willmitzer 2001;Sonnewald 2001;Fernie et al 2002;Geigenberger 2003).…”

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confidence: 99%

Molecular characterization and biotechnological improvement of the processing quality of potatoes

Li¹

2008

Can. J. Plant Sci.

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Li, X.-Q. 2008. Molecular characterization and biotechnological improvement of the processing quality of potatoes. Can. J. Plant Sci. 88: 639Á648. Fries, chips, starches, flakes, and frozen pre-cooked potatoes, such as hash browns, are currently the main products made from processed potatoes. The processing quality of potatoes is largely determined by the carbohydrates, such as starch and glucose, in their tubers. The quantitative inheritance, heritability variation, transgene pleiotropic effects, and storage condition requirement of the processing quality are partly due to the carbohydrate metabolic network plasticity in potatoes. Pathway partition of sugars influences the processing quality such as chip color. This presentation attempts to review traditionally separate but related aspects (i.e., genetics, breeding, genomics, metabolism, marker-assisted selection, and transgenic engineering) of the potato processing quality and to discuss the integrated approach to its genetic improvement.Key words: Solanum tuberosum L., French fries, chips, carbohydrate metabolism, dry matter content, cold sweetening tuber morphology, metabolic network, partition of sugars, gene expression profile, transgenic regulation Li, X.-Q. 2008. Caracte´risation mole´culaire et ame´lioration biotechnologique de la qualite´de transformation des pommes de terre. Can. J. Plant Sci. 88: 639Á648. Parmi les principaux produits de la transformation des pommes de terre, on trouve les frites, les croustilles, l'amidon, les flocons et les pommes de terre pre´cuites et congele´es telles les pommes de terre rissole´es. La qualite´de transformation de´pend dans une large mesure de la composition d'hydrates de carbone comme l'amidon et le glucose dans le tubercule. L'he´re´dite´quantitative, la variation de l'he´re´dite´, les effets ple´iotropiques des transge`nes et les conditions d'entreposage associe´es a`la qualite´du produit transforme´re´sultent en partie de la plasticite´du re´seau me´tabolique des glucides chez la pomme de terre. La division du voies du me´tabolisme des sucres influe sur les parame`tres de la qualite´de transformation comme la couleur des croustilles. L'auteur passe en revue des aspects souvent juge´s distincts mais pourtant apparente´s de la qualite´de transformation des pommes de terre (a`savoir ge´ne´tique, ame´lioration, ge´nomique, me´tabolisme, se´lection au moyen de marqueurs et manipulation ge´ne´tique) et parle d'une approche inte´gre´e al 'ame´lioration ge´ne´tique de cette culture.

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“…O primeiro passo no conjunto de reações que causam este tipo de escurecimento é a formação do acido clorogênico-ferroso durante a fritura, que é um composto incolor. Após a fritura, a oxidação deste composto leva à formação do ácido diclorogênico-ferrico de coloração escura (WANG-PRUSKI & NOWAK, 2004).…”

Section: Introductionunclassified

“…Portanto, a qualidade da batata para processamento é dependente de teores adequados de matéria seca, açúcares redutores e polifenóis totais, que são características genéticas e influenciadas pelo ambiente (PASTORINI et al, 2003;WANG-PRUSKI & NOWAK, 2004 (BISOGNIN, 1996). Após a colheita, foram retirados oito tubérculos de cada parcela e armazenados por um período de 21 dias em temperatura ambiente, quando foram efetuadas as avaliações.…”

Section: Introductionunclassified