Ascorbic acid concentration of native Andean potato varieties as affected by environment, cooking and storage

Burgos, Gabriela; Auqui, S.; Amorós, Walter; Salas, Elisa; Bonierbale, Merideth

doi:10.1016/j.jfca.2008.05.013

Cited by 82 publications

(68 citation statements)

References 18 publications

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“…Interestingly for vitamin C, there is a high level of consistency in the ranking of genotypes across years, indicating heritability, a trait to be exploited during breeding. Burgos et al (2009a) corroborate this information and found that the genotype effect is higher than the environment and than the genotype x environment interaction.…”

Section: Wwwintechopencomsupporting

confidence: 72%

“…Similarly, according to Burgos et al (2009a), ascorbic acid concentrations decreased as the storage time increased.…”

Section: Wwwintechopencommentioning

confidence: 88%

“…Nutrient biofortification of food crops may not only include elevated mineral and amino acid levels, but also enhanced antioxidant levels (Diretto et al, 2007, Rommens et al, 2008. Traditional agricultural approaches, such as breeding, can improve the nutritional value to some extent (Hirschi, 2009); especially if the corresponding trait is strongly dependent on the genotype, the selection of adequate progenitors allows to expect good progress in breeding (Burgos et al, 2009a). …”

Section: Compoundmentioning

confidence: 99%

“…Vitamin C changes during cooking have been evaluated by Burgos et al (2009a) by boiling, microwaving and baking tubers. Losses of vitamin C were most important in baked and microwaved tubers as compared to boiled tubers.…”

Section: Cookingmentioning

confidence: 99%

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Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health

Evers¹,

Deußer²

2012

Nutrition, Well-Being and Health

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Section: Wwwintechopencomsupporting

confidence: 72%

“…Similarly, according to Burgos et al (2009a), ascorbic acid concentrations decreased as the storage time increased.…”

Section: Wwwintechopencommentioning

confidence: 88%

Section: Compoundmentioning

confidence: 99%

Section: Cookingmentioning

confidence: 99%

See 2 more Smart Citations

Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health

Evers¹,

Deußer²

2012

Nutrition, Well-Being and Health

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“…Potato (Solanum tuberosum, L.) is one of the most important tuber crops widely consumed in the world (Burgos et al 2009). It is ranked fifth in terms of human consumption and fourth in worldwide production (Burlingame et al 2009).…”

Section: Introductionmentioning

confidence: 99%

Zinc enrichment of whole potato tuber by vacuum impregnation

et al. 2013

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Zinc is a nutritionally essential truce element, and thus zinc deficiency (ZD) severely affects human health. More than 25% of the world's population is at risk of ZD. This study was initiated to examine the use of the vacuum impregnation (VI) technique for enriching zinc content of whole potatoes; the effect of vacuum time, restoration time, steam-cooking and storage at 4°C on the zinc content of VI whole potatoes was evaluated. Whole potato tubers were immersed in a 9 g/ 100 g zinc (zinc gluconate) solution. Vacuum pressure of 1, 000 Pa was applied for 0-120 min, and atmospheric pressure restoration for 0-4 h. Experimental results showed that the zinc content of VI potatoes increased with vacuum and restoration time. Moreover, VI-cooked unpeeled or peeled potatoes had 63-94 times and 47-75 times higher zinc contents than un-VI-cooked unpeeled or peeled potatoes, respectively. The world daily potato consumption (86 g) of the VI-cooked unpeeled and peeled potatoes provided adult men with 130-148% and 100-135% of the recommended daily allowance (RDA) of zinc, respectively. Also, the daily potato consumption of the unpeeled and peeled potatoes supplied adult women with 178-203% and 137-185% of the RDA level, respectively. In addition, the VI potatoes had 40 times higher zinc contents through 30 days of storage at 4°C, compared with un-VI-treated potatoes. This study indicated that VI treatment of whole potatoes was useful for enriching the zinc content.

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Heritability and genetic gains for iron and zinc concentration in diploid potato

et al. 2020

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A main breeding target of the International Potato Center (CIP) has been the biofortification of potato (Solanum tuberosum L.) with the essential micronutrients iron and zinc. This study assessed the broad‐sense heritability (H2) and genetic gains (ΔGs) achieved for iron and zinc concentrations in potato tubers and their relationships with yield components through three cycles of recurrent selection at the diploid level. Sixty genotypes comprising 17 Andean landraces from a base population called Cycle 0, 21 genotypes from Cycle II, and 22 from Cycle III were grown in field trials over 2 yr to compare micronutrient concentrations and agronomic performance. The effects of cycles and cycles × location interactions were both significant (P < .01) for all characters except tuber yield. High phenotypic and genotypic coefficients of variation along with high H2 (0.81 ± 0.19 for both iron and zinc) suggested that these parameters were under the control of additive gene effects and could be effectively manipulated by recurrent selection. Large gains of more than 29% iron and 26% zinc were demonstrated. There were slight decreases in dry matter (DM) content of 2 and 5% in Cycles II and III, respectively. Iron concentration had the greatest positive direct effect on total number of tubers per plant, and zinc had a weak negative direct effect on average tuber weight. Selected iron‐ and zinc‐dense genotypes with high, positive general combining ability were identified for use in an interploidy (4x–2x) breeding scheme aimed at increasing the iron and zinc contents of stable, high‐yielding disease and stress‐resistant varieties.

show abstract

Ascorbic acid concentration of native Andean potato varieties as affected by environment, cooking and storage

Cited by 82 publications

References 18 publications

Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health

Potato Antioxidant Compounds: Impact of Cultivation Methods and Relevance for Diet and Health

Zinc enrichment of whole potato tuber by vacuum impregnation

Heritability and genetic gains for iron and zinc concentration in diploid potato

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