Tuber quality

Storey, R. M. J.; Davies, Howard V.

doi:10.1007/978-94-011-2340-2_12

Cited by 59 publications

(42 citation statements)

References 224 publications

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“…Potatoes respond differently to rainfall periods and water stress regarding growth and development of aboveground biomass (STOREY, DAVIES 1992). In their experiments ZGÓRSKA and FRYDECKA-MA-ZURCZYK (2000) determined high correlations between meteorological conditions of the last 10 days before harvest and the content of dry matter and reducing sugars.…”

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Influence of environmental conditions on the quality of potato tubers

Hamouz¹,

Čepl²,

Dvořák³

2005

Hortic. Sci.

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ABSTRACT:In 1995-1997 seven varieties of potatoes were cultivated in field trials in twelve localities in the Czech Republic. Six of the twelve localities were situated in lower, warmer and drier areas with fertile, predominantly loamy soils. The other localities were situated in higher, colder and more humid areas. They represent traditional potato-growing areas in the Czech Republic. After harvest potato tubers of all varieties were analysed for resistance to mechanical damage, dry matter content, reducing sugar (RS) content, nitrate content, polyphenol content. Glycoalkaloid (GA) content was analysed only in Karin variety. In all experimental years potatoes cultivated at lower altitudes contained less RS (by 22%), less polyphenolic compounds (by 5.8%), higher percentage of tubers not mechanically damaged with the rebound pendulum (by 12.7%), compared to tubers from higher localities. On the other hand, tubers grown at lower altitudes contained more nitrates (by 26.8%) in all three years. Over the three years, the average of results in Karin variety did not demonstrate the influence of environmental conditions of the areas on GA content in tubers.

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Influence of environmental conditions on the quality of potato tubers

Hamouz¹,

Čepl²,

Dvořák³

2005

Hortic. Sci.

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“…The specific gravity of tubers and their degree of disintegration after cooking have often been correlated, particularly within one cultivar (Burton, 1989;Storey & Davies, 1992). Therefore, starch content, which is calculated from the specific gravity, is frequently used in Japan by processing industries and catering institutions, as well as breeding studies as a practical guide for predicting the degree of disintegration after cooking.…”

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Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid.

Matsuura‐Endo

Ohara-Takada

Yamauchi

et al. 2002

FSTR

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Causes of the differences in degree of disintegration after cooking in three potato cultivars with the same starch content, Kita-akari, May Queen, and Hokkaikogane were sought by studying, properties of isolated starches, degree of cell separation in EDTA treatment, and amounts of calcium and galacturonic acid on tubers. The isolated starch of Hokkaikogane had the highest swelling power value and the highest phosphorus content, although this cultivar had the lowest degree of disintegration after cooking of the three cultivars. The degree of cell separation with EDTA, on the other hand, was higher in Kita-akari and lower in Hokkaikogane under conditions without starch swelling. Hokkaikogane had the highest calcium content in the NaCl-insoluble fraction, followed by May Queen and Kita-akari. Furthermore, Hokkaikogane had the highest content of galacturonic acid. These results suggest that factors related to the cohesion of the cells, such as the amounts of calcium and galacturonic acid, are more related to the degree of disintegration after cooking than the properties of the isolated starches in these cultivars.

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“…Many studies have suggested that the texture is the result of many factors, including starch content (Barrios et al, 1963;Burton, 1989;Storey & Davies, 1992), cell size (Barrios et al, 1963;Linehan et al, 1968;Hoff, 1972), cell-wall composition (Hoff, 1973;Sato et al, 1998), starch swelling pressure (Hoff, 1972;Jarvis et al, 1992;Shomer, 1995a;1995b), and the breakdown of the cellwall middle lamella (Hughes et al, 1975;Burton, 1989;Marle et al, 1994) during cooking. Therefore, it is not easy to provide a simple guide for predicting the texture of a cooked potato.…”

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Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure.

Matsuura‐Endo

Ohara-Takada

Yamauchi

et al. 2002

FSTR

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Differences in the degree of disintegration after cooking were studied in three potato cultivars: Kita-akari, May Queen, and Hokkaikogane. Although the degree of disintegration increased with increase in the starch content in these cultivars, there were even differences in cultivars with identical starch content. For example, at 16%, the disintegration in Kita-akari, according to the standard grades for breeding, was "moderate-complete;" that of May Queen, "moderate;" and that of Hokkaikogane, "none." Microscopic observations showed that cell separation had occurred in the disintegrated tissues and that the separated cells were full of swollen-gelatinized starch after cooking. Analysis of the starch distribution within a tuber, from the skin to the pith, revealed that cells with a high-starch content appeared in the area outside the vascular ring in Kita-akari but around the ring in Hokkaikogane. The cell size and intercellular space were larger in Kita-akari than in the other two. The results suggest that these structural differences may be one cause of the difference in degree of disintegration among these three cultivars with the same starch content.Keywords: cooked potato, disintegration, starch content, cell size, intercellular space Texture is an important quality of cooked potatoes. Many studies have suggested that the texture is the result of many factors, including starch content (Barrios et al

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Tuber quality

Cited by 59 publications

References 224 publications

Influence of environmental conditions on the quality of potato tubers

Influence of environmental conditions on the quality of potato tubers

Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid.

Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure.

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