Role of Tuber Density in Potato Sloughing

Blahovec, J.; Hejlová, Anna

doi:10.1111/j.1745-4603.2006.00044.x

Cited by 8 publications

(11 citation statements)

References 11 publications

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“…(a) data see Blahovec and Hejlová (2006); (b) data see Table 3; (c) data see (a) and (b) by mostly lower coefficients of determination R 2 in the case of cv. Saturna in comparison to the other cultivars Agria and Nicola in both years (Tables 3 and data in ).…”

Section: Basic Data Evaluationmentioning

confidence: 99%

Sloughing in potatoes induced by tuber density and affected by variety

Hejlová¹,

Blahovec²

2008

Czech J. Food Sci.

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Two cultivars (Nicola and Saturna) largely distinguishing from each other in cooking behaviour and one cultivar (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for the potato sloughing assessment. The sloughing process is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the rate of the disintegration. Both parameters are analysed as functions of the tuber density in linear models of both stages. Significant differences in CPEM parameters and in the linear models were observed between different varieties. The data from two-year measurements were in basic agreement with our previous concept of the limited contribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association between the mechanisms controlling sloughing and the tuber density in the cultivars Agria and Saturna. A different cooking behaviour was observed in the case of the typical salad cultivar Nicola with a considerably lower cooking time sensitivity to the tuber density.

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Section: Basic Data Evaluationmentioning

confidence: 99%

Sloughing in potatoes induced by tuber density and affected by variety

Hejlová¹,

Blahovec²

2008

Czech J. Food Sci.

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“…2000). Similarly, two instrumentally assessed sloughing parameters correlated with specific gravity within varieties, although with significant interactions between varieties (Blahovec and Hejlova 2006). Comparisons between varieties did not support the statement that specific gravity is directly related to mealiness (Mccomber et al.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, repetitions can be minimized for the characterization of potato lots because of the measurement of a high number of tubers at once. Although mealiness has consistently been associated with high DM content (Burton 1966;Warren and Woodman 1974), their relationship is discussed contradictorily (Linehan and Hughes 1969;Chubey and Mazza 1983;Faulks and Griffiths 1983;Böhler et al 1986;Obeirne and Cassidy 1990;Mccomber et al 1994;Van Marle et al 1997;Thybo et al 2000;Van Dijk et al 2002b;Blahovec and Hejlova 2006;Hejlova et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Methods to Routinely Predict the Texture Quality of Potatoes by Tuber Specific Gravity

Ochsenbein

Hoffmann

Escher³

et al. 2010

Journal of Texture Studies

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Information on texture of steam‐cooked potato is of increased importance for consumers of fresh potatoes. As potato texture not only depends on genetic disposition but also on growth conditions, simple and reliable methods are needed to improve characterization of single potato lots. In the present study 65 potato lots were fractionized to 192 tuber samples according to their specific gravity and used for sensory evaluations. The aim was: (1) to further clarify the role of tuber specific gravity, variety and growth condition for texture attributes; and (2) to develop statistical models to predict potato texture objectively and reliably. Texture attributes varied considerably within varieties. The attributes mealiness, dryness, graininess were closely interrelated. Within the varieties, the three attributes as well as sloughing correlated with specific gravity (r = 0.78–0.96). Thus, they were predicted by specific gravity using variety‐dependent models. Alternatively, using variety‐independent models mealiness was predicted by the two parameters specific gravity and sloughing. Softness was related to the variety, but not to specific gravity. The statistical models may be helpful in optimizing the allocation of individual potato lots to specific cooking types for the retail market and for processing. PRACTICAL APPLICATIONS Information on texture of steam‐cooked potato is of increased importance for consumers of fresh potatoes. We were approached by the potato industry to develop simple and reliable methods for characterization of single potato lots in trade. The objective measurement of texture by instrumental methods is rarely performed for routine testing, probably because of the laborious procedures. The measurement of tuber specific gravity is very simple. However, the relationship between specific gravity and various texture attributes is still not clear. We elaborate the relationship in an extensive evaluation using a broad range of potato lots. The models presented here may be applied directly for routine testing. We also suggest adaptations for routine calibration of new varieties and for routine testing of single lots. Further, the study encourages the scale‐up of technologies which allow the grading of potatoes according to their specific gravity and thereby increase significantly texture homogeneity.

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“…A range of different methods have been developed for assessing aspects of potato texture 9 including indirect methods, such as the measurement of cell 'sloughing', which assesses the rate of cell separation during cooking. 10 From potato germplasm collections, diploid accessions of Solanum tuberosum group Phureja (Phureja) have been identified which have both distinctive flavour and texture when compared with S. tuberosum group Tuberosum (Tuberosum) types. 11 Cooking time tests revealed appreciable textural differences between Tuberosum and Phureja lines and corresponding microarray studies identified differences in tuber gene expression.…”

Section: Introductionmentioning

confidence: 99%