Suppression of the vacuolar invertase gene delays senescent sweetening in chipping potatoes

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

doi:10.1002/jsfa.8478

Cited by 17 publications

(8 citation statements)

References 28 publications

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“…The color and taste of the chips mainly depend on the amount of reducing sugar (glucose and fructose) present in potato tubers. Sucrose hydrolyses occurs after harvest by vacuolar acid invertase, resulting in accumulation of glucose and fructose [43][44][45]. During frying, a nonenzymatic Maillard reaction takes place by a reaction between reducing sugar and free amino acids that produce dark-colored, bitter-tasting products [46,47].…”

Section: Chip Lightnessmentioning

confidence: 99%

Evaluation of Tuber Yield and Marketable Quality of Newly Developed Thirty-Two Potato Varieties Grown in Three Different Ecological Zones in South Korea

et al. 2020

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The yield and quality of potato in South Korea vary with different environmental conditions and all induced varieties do not perform well in every location. There are many suggested reasons for this problem; they include soil topography, temperature, rainfall pattern, etc. This study focused on finding certain potato genotypes based on high yield and quality (marketable rate, uniformity, less physiological disorders, resistance to diseases), and suitability for processing in three agro-ecological regions in South Korea. Thirty-two potato genotypes were cultivated in three regions i.e., Chuncheon (low altitude), Yang-gu (middle altitude), and Pyeong-chang (alpine), along with three major cultivars (Atlantic, Shepody, and Superior) as control. All the potato lines were evaluated for three consecutive years. The results showed that a higher tuber yield was obtained from the genotypes Gangwon Valley, Valley 11, Valley 13, and Valley 92 in Chuncheon; while Valley 13, Valley 43, and Valley 92 in Yang-gu; and Valley 43, Gui Valley and Valley 92 in Pyeong-chang region with a high marketable quality, and lower infection rates and physiological disorders. The results also showed that higher chip lightness was manifested by the genotypes Juice Valley, Gangwon Valley, Rose Valley, Valley 43, and Valley 91 among the high yielding genotypes. Besides, Pyeong-chang (alpine), a high-altitude region with longer maturation time was found more suitable for potato cultivation, especially for higher tuber yield and higher quality products for potato chip processing.

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Section: Chip Lightnessmentioning

confidence: 99%

Evaluation of Tuber Yield and Marketable Quality of Newly Developed Thirty-Two Potato Varieties Grown in Three Different Ecological Zones in South Korea

et al. 2020

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“…The effect arises from the fact that European potatoes are harvested between July and October, and for the rest of the year are used from storage. Potatoes in storage are prone to cold and senescent sweetening, caused by an increase in vacuolar invertase (VInv) activity (Zhu et al 2014;Clasen et al 2016;Wiberley-Bradford and Bethke 2018) and, in the case of senescent sweetening, the breakdown of starch by phosphorylase L (PhL) and the starch-associated R1 enzyme. Indeed, several studies have shown an effect of storage on the potential for acrylamide formation in potatoes (De Wilde et al 2005;Halford et al 2012;Muttucumaru et al 2014;Elmore et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019

Powers¹,

Mottram

Curtis³

et al. 2021

Food Additives & Contaminants: Part A

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European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g −1 : a 54% reduction since 2002. The 85 th , 90 th and 95 th quantiles did show evidence of continued downward progress, the 90 th quantile being lower than the 750 ng g −1 European Benchmark Level from 2017 to 2019. A smaller dataset from the European Food Safety Authority (2124 observations) for 2011-2018 was also analysed. The yearly means were higher than those of the ESA data but showed a fall in average acrylamide from 715 ± 40.5 ng g −1 in 2015 to 505 ± 28.5 ng g −1 in 2018, as well as steep falls in the 85 th , 90 th and 95 th quantiles. Nevertheless, even the 85 th quantile remained above the 750 ng g −1 Benchmark Level. The ESA data showed a reduction in the proportion of samples with acrylamide exceeding 750 ng g −1 , from over 40% in 2002 to 7.75% in 2019. Seasonality was evident, with highest acrylamide levels from November to May. Crisp type had little effect except that thicker types had a higher proportion of samples containing >750 ng g −1 acrylamide. Analysis of the region of origin in Europe of the final product revealed improvements in the east and north. Geographical factors combined with seasonality continued to be problematic but was also an aspect in which progress was most evident. The findings show that improvements have been made in reducing the number of samples with very high levels of acrylamide, but do not suggest that mean acrylamide levels could be reduced substantially below where they have been since 2011, or that levels could be kept consistently below the current Benchmark Level.

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“…Potato tubers during the late stage of storage will undergo a developmentally controlled, age-dependent shift in metabolism that results in an accumulation of sugars such as sucrose and glucose, a process that is called senescent sweetening [43]. The most widely accepted hypothesis for the mechanism of senescent sweetening is that tuber tissue senescence after a certain period of time in storage including the breakdown of the cell membrane, can facilitate enzyme access to starch granules and speed up starch conversion to sugars [44], which then results in unacceptable darkening of finished fries in a chemical process called the Maillard reaction [45].…”

Section: Senescent Sweetening Of Snowden Was Ameliorated Under Highermentioning

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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Suppression of the vacuolar invertase gene delays senescent sweetening in chipping potatoes

Cited by 17 publications

References 28 publications

Evaluation of Tuber Yield and Marketable Quality of Newly Developed Thirty-Two Potato Varieties Grown in Three Different Ecological Zones in South Korea

Evaluation of Tuber Yield and Marketable Quality of Newly Developed Thirty-Two Potato Varieties Grown in Three Different Ecological Zones in South Korea

Progress on reducing acrylamide levels in potato crisps in Europe, 2002 to 2019

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

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