After-cooking darkening of Spartan Pearl potatoes as influenced by location, phenolic acids, and citric acid

The Influence of Intercrops and Farmyard Manure Fertilization in Changeable Weather Conditions on Consumption Value of Potato Tubers

“…The darkening of cooked tubers flesh is a not enzymatic process and it is considered as a variety feature connected to the content of phenolic compounds, lemon acid, chlorogenic acid, amino acids, iron and calcium in potato tubers. The amount of this compounds depends on the variety itself and the edaphic conditions, but mainly from fertilization [6,10,12]. In personal researches intercrops fertilization significantly modified the darkening of tubers flesh.…”

The Effectiveness of Antibrowning Dip Treatments to Reduce After‐Cooking Darkening in Potatoes

“…Iron, ascorbic acid, and the ratio of chlorogenic to citric acid (CA) in the potato all appear to influence ACD as well. Silva and others (1991) found that potatoes with low citric to phenolic acid ratios were more susceptible to ACD. Chlorogenic acid is in higher concentrations in the outer layer (cortex) of the potato just under the skin where ACD occurs most frequently (Smith and Muneta 1954); thus, ACD rarely develops in the pith or inner portions of the potato where chlorogenic acid levels are at lowest concentrations (Wang‐Pruski and Nowak 2004).…”

“…However, certain potato varieties are especially prone to after‐cooking‐darkening (ACD) during dehydration, boiling, baking, or frying and is considered to be a major quality defect for both fresh and processed potato markets (Silva and others 1991; Wang‐Pruski and Nowak 2004). ACD is a nonenzymatic browning reaction that begins during the cooking process; iron and chlorogenic acid form a complex within the potato that is initially colorless and upon oxidation, creates ferridichlorogenic acid which provides ACD its signature blue–gray color (Friedman 1997; Wang‐Pruski and Nowak 2004).…”

“…Chlorogenic acid is in higher concentrations in the outer layer (cortex) of the potato just under the skin where ACD occurs most frequently (Smith and Muneta 1954); thus, ACD rarely develops in the pith or inner portions of the potato where chlorogenic acid levels are at lowest concentrations (Wang‐Pruski and Nowak 2004). The stem end of the potato also has a tendency to darken more than the apical end (Smith and Muneta 1954; Silva and others 1991). …”

“…Citric acid is one of the most prevalent organic acids naturally found in potatoes with highest concentrations at the apical end where the least amount of ACD develops (Silva and others 1991). Citric acid is also an effective iron chelator which has a stronger affinity to bind with iron than chlorogenic acid; the citric acid/iron complex is colorless which helps to reduce ACD (Hughes and Evans 1967).…”