Rate of Cooling Alters Chip Color, Sugar Contents, and Gene Expression Profiles in Stored Potato Tubers

Wiberley-Bradford, Amy E.; Bethke, Paul C.

doi:10.1007/s12230-017-9591-3

Cited by 11 publications

(5 citation statements)

References 40 publications

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“…Depending on the predicted sprouting date, cold storage could be used to extend the dormancy of potato varieties. However, this is usually not possible for processing varieties because such storage induces sweetening at low temperatures, leading to a risk of production of toxic compounds during potato frying that may raise concerns for human health (Paul et al, 2016a;Wiberley-Bradford and Bethke, 2017). Nevertheless, some varieties that are not sensitive to sweetening can be stored at low temperatures without any problems (Visse-Mansiaux et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…This phenomenon of sweetening due to the accumulation of reducing sugars is also called "cold-induced sweetening" (CIS) (Hou et al, 2017;Sowokinos, 2001). High sugar levels induce browning of the potato after frying and produce toxic compounds such as acrylamide that may raise concerns for human health (Paul et al, 2016a;Wiberley-Bradford and Bethke, 2017). The advantage of using anti-sprouting products is their broad effectiveness for any variety at any temperature.…”

Section: Introductionmentioning

confidence: 99%

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Prediction of potato sprouting during storage

Visse-Mansiaux

Soyeurt

Herrera

et al. 2022

Field Crops Research

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Prediction of potato sprouting during storage

Visse-Mansiaux

Soyeurt

Herrera

et al. 2022

Field Crops Research

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“…The Hunter L-values indicate the light vs. dark colors where a low number (0 to 50 corresponds to dark) and a high number (51-100 corresponds to light). Each sample consisted of 30 crushed chips, three chips from each of ten tubers per replication [27], three replications per variety/wound healing treatment. Samples with Hunter L-values of 55 or higher is acceptable to the potato processing industry.…”

Section: Assessment Of Fry Colormentioning

confidence: 99%

Effects of Wound-Healing Management on Potato Post-Harvest Storability

2020

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A critical step in profitable post-harvest potato storage management is to cure tubers at appropriate temperatures long enough for rapid wound-healing to prevent disease and defect development, but not too long to jeopardize storage quality. A two-year storage study was conducted in macro-storage totes at the University of Wisconsin Hancock storage research facility to evaluate the effects of higher wound-healing temperatures (15.6 °C, 18.3 °C) imposed for different durations, and compare them to the U.S. potato industry’s standard practice (12.8 °C), on weight loss and frying quality of multiple processing potato varieties during long-term storage. It was found that in the experimental setting of this study, warmer wound-healing temperatures resulted in (1) less weight loss, particularly during the early storage season across varieties; (2) ameliorated senescent sweetening of the Snowden variety; (3) improved fry quality of the Russet Burbank variety; (4) and no apparent disease spread during long-term storage if tubers were harvested healthy out of fields. Overall, no significant difference was found between 15.6 °C and 18.3 °C regarding their treatment effects. Our conclusion is that compared to the current standard practice, higher wound-healing temperatures may have the potential benefits of improving potato storage quality while reducing the economic penalty associated with weight loss for specific varieties, but tubers should be healthy at harvest in order to gain the benefits. Further research is needed to test if those benefits of higher wound-healing temperatures hold true in large-scale commercial storage facilities.

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“…The main downside of this practice is the accumulation of reducing sugars [13,14], as the low temperatures induce the activation of amylases that convert starch to monosaccharides, a phenomenon known as cold-induced sweetening (CIS) [15]. This issue has led to the development of CIS-resistant potatoes for the snack (chip) industry [16,17]. Likewise, cold storage has been shown to promote the accumulation of antioxidant compounds in some cases such as total phenolics [18] and anthocyanins [19], and other works have shown that the effect of cold storage strongly depends on the cultivar and growing conditions [20,21].…”

Section: Introductionmentioning

confidence: 99%

Targeted Primary and Secondary Metabolite Analysis of Colored Potato “Michuñe Negra” Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying

et al. 2023

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Colored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effect of cultivation season (summer and winter), and postharvest cold storage (1, 2, and 5 months at 5 °C ± 1 °C) on the Maillard reaction precursors (reducing sugars, sucrose, and asparagine), phenolic compounds (anthocyanins, phenolic acids and other flavonoids), and acrylamide after frying (GC-MS) were assessed on the “Michuñe negra” potato cultivar from the southern region of Chile grown under fertigation. Acrylamide levels were surveyed on six samples of commercial colored potato chips for comparison purposes. Cultivation season and cold storage showed an effect on both main primary and secondary metabolites. The amount of reducing sugars such as fructose increased with cold storage. Anthocyanin and phenolic contents were higher in the winter season and increased with cold storage. Acrylamide levels were high, surpassing the EFSA benchmark value (750 µg kg−1) in all cases, notably in chips made after one month of cold storage (2125% higher). Additional measures in both agronomical and processing stages of the purple-fleshed potato need to be implemented to lower the acrylamide levels down to acceptable values.

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Rate of Cooling Alters Chip Color, Sugar Contents, and Gene Expression Profiles in Stored Potato Tubers

Cited by 11 publications

References 40 publications

Prediction of potato sprouting during storage

Prediction of potato sprouting during storage

Effects of Wound-Healing Management on Potato Post-Harvest Storability

Targeted Primary and Secondary Metabolite Analysis of Colored Potato “Michuñe Negra” Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying

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