The Harvested Crop

Effect of cultivar, flesh colour, location and year of cultivation on the glycoalkaloid content in potato tubers

“…Total glycoalkaloids (TGA) levels in most commercial crops range from 20 to 100 mg/kg fresh matter (FM). Because of the association of TGA with a bitter astringent taste and their relative toxicity, a generally accepted safe level is 200 mg/kg FM (Storey 2007). Glycoalkaloid levels above 200 mg/kg are considered to pose a risk to human health (Friedman and Levin 2009, Tajner-Czopek et al 2012, Zarzecka et al 2013.…”

Discerning intra-tuber differences in textural properties in cooked Solanum tuberosum group Tuberosum and group Phureja tubers

“…This is readily explainable as the central cube 4 has a higher content of pith cells, which usually have lower dry weights due to lower starch content. 24 The fact that cubes with lower starch content have roughly equivalent textural properties is counter to the hypothesis that starch content 25 (and the resultant starch-swelling pressures during cooking) 17 is crucial for textural properties, at least in this comparison.…”

Tuber quality and nutritional components of “early” potato subjected to chemical haulm desiccation

“…In spite of genotype and agronomic or pedo-climatic conditions determining noticeable differences in nutritional value, potato tubers are also one of the richest sources of antioxidants in the human diet. These include ascorbic acid (8-54 mg/100 g), polyphenols (123-441 mg/100 g), carotenoids (up to 0.4 mg/ 100 g) and tocopherols (up to 0.3 mg/100 g) (Buckenhuskes, 2005;Storey, 2007;Leo et al, 2008;Delaplance et al, 2008).…”