Comparison of sensory differences of stored Russet Burbank potatoes treated with CIPC and alternative sprout inhibitors

Boylston, Terri D.; Powers, Joseph R.; Weiler, Karen M.; Yang, Jian

doi:10.1007/bf02874765

Cited by 8 publications

(5 citation statements)

References 10 publications

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“…Taste panelists were not able to detect the sprout inhibitor CIPC (isopropyl-Nchlorophenyl carbamate), but they were able to taste residual levels of the alternative sprout inhibitor 1,8-cineole (Boylston et al 2001).…”

Section: Effect Of Storage Environment On Flavormentioning

confidence: 98%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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The potato is one of the most popular vegetables worldwide and is the most important vegetable crop in the United States, accounting for nearly one-third of per-capita vegetable consumption. Potatoes can be prepared in many ways, including baking, boiling, roasting, frying, steaming, and microwaving, allowing for a diversity of uses. Most people find potatoes to be an agreeable food and very few actually dislike potatoes. Potato flavor results from the combination of taste, aroma, and texture. Flavor precursors synthesized by the plant are present in raw potatoes and consist mainly of sugars, amino acids, RNA, and lipids. Plant genotype, production environment and storage environment influence the levels of these compounds and the enzymes that react with them to produce flavor compounds. During cooking, flavor precursors react to produce the Maillard reaction compounds and the sugar, lipid and RNA degradation products that contribute to flavor. The identification of major flavor compounds is important for breeders to make gains in selection for enhanced flavor.Resumen La papa es una de las hortalizas más populares en todo el mundo y es el cultivo hortícola más importante en los Estados Unidos, ocupando cerca de una tercera parte del consumo per capita de hortalizas. Las papas se pueden preparar de muchas maneras, incluyendo cocinadas, hervidas, rostizadas, fritas, al vapor, y en el horno de microondas, lo cual permite una gran diversidad de usos. La mayoría de la gente concuerda en que las papas son un alimento compatible y a muy poca gente le disgustan las papas. El sabor de la papa resulta de la combinación de sabor, aroma y textura. Los precursores del sabor sintetizados por la planta están presentes en las papas crudas y consisten principalmente de azúcares, amonoácidos, RNA, y lípidos. El genotipo de la planta, el medio ambiente en la producción y en el almacén influencian los niveles de estos compuestos y a las enzimas que reaccionan con ellos para producir los compuestos del sabor. Durante el cocimiento, los precursores del sabor reaccionan para producir los compuestos de la reacción de Maillard y para los productos de la degradación de azúcar, lípidos y RNA que contribuyen al sabor. Es importante para los fitomejoradores la identificación de los principales compuestos del sabor para mejorar en la selección de un mayor sabor.

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Section: Effect Of Storage Environment On Flavormentioning

confidence: 98%

Potato Flavor

Jansky

2010

Am. J. Pot Res

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“…Freshly harvested potatoes were stored at 4˚C, 95% RH until required for evaluations. On the day of the sensory study, potatoes were allowed to equilibrate to room temperature for 24 h. Potatoes were wrapped in aluminum foil and baked at 204˚C in a conventional oven for 105 min as previously described [26]. After baking, potatoes were divided into 15 -20 g pieces and were placed in 3-digit random coded glass containers covered with poly wrap and an elastic band in order to retain moisture and aroma.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Sensory Evaluation of Pigmented Flesh Potatoes (<i>Solanum tuberosum</i> L.)

Kaspar¹,

Park²,

Brown³

et al. 2013

FNS

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Pigmented potato cultivars were ranked by a consumer panel for overall acceptance, and acceptance of aroma, appearance, and flavor. Potatoes were analyzed for total phenolics, anthocyanins and carotenoids. Concentrations of total phenolics in yellow and purple potato cultivars were 2-fold greater (P < 0.001) than in the white cultivar. Anthocyanins were low to non-detectable in white and yellow potatoes. Purple potatoes anthocyanin concentration was 20-fold greater (P < 0.001) than in yellow potatoes. Carotenoid concentrations in white and purple potatoes were similar, while yellow potatoes had a 45-fold greater carotenoids concentration compared to white and purple potatoes. Consumers ranked the aroma and appearance of white and yellow potatoes higher than purple (P < 0.05). However, no significant differences were observed in overall acceptance between the potato cultivars. These results suggest that consumers may be willing to consume pigmented potatoes, which are beneficial to health due to their higher antioxidant content.

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“…The study conducted by Baker [34] demonstrated that the application of 1,4-DMN at 0.06 mL/kg was as effective as CIPC. Sensory detection threshold levels for residual levels of 1,4-DMN in Russet Burbank potatoes treated with 1,4-DMN were low, and 1,4-DMN did not induce significant changes in sensory quality of stored potatoes compared to CIPC [36].…”

Section: Evaluation Of 14-dimethyl Naphthalene As a Sprout Inhibitormentioning

confidence: 83%

Evaluating Ecologically Acceptable Sprout Suppressants for Enhancing Dormancy and Potato Storability: A Review

Gumbo

Magwaza

Ngobese

2021

Plants

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Postharvest losses are a key stumbling block to long-term postharvest storage of potato tubers. Due to the high costs and lack of infrastructure associated with cold storage, this storage method is often not the most viable option. Hence, sprout suppressants are an appealing option. In most developing countries, potato tubers in postharvest storage are accompanied by a rapid decline in the potato tuber quality due to the physiological process of sprouting. It results in weight changes, increased respiration, and decreased nutritional quality. Therefore, proper management of sprouting is critical in potato storage. To avoid tuber sprouting, increased storage and transportation of potatoes demands either the retention of their dormant state or the application of sprout growth suppressants. This review evaluates the current understanding of the efficacy of different sprout suppressants on potato storability and the extension of potato shelf-life. We also consider the implications of varied study parameters, i.e., cultivar, temperature, and method of application, on the outcomes of sprout suppressant efficacies and how these limit the integration of efficient sprout suppression protocols.

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Comparison of sensory differences of stored Russet Burbank potatoes treated with CIPC and alternative sprout inhibitors

Cited by 8 publications

References 10 publications

Potato Flavor

Potato Flavor

Sensory Evaluation of Pigmented Flesh Potatoes (<i>Solanum tuberosum</i> L.)

Evaluating Ecologically Acceptable Sprout Suppressants for Enhancing Dormancy and Potato Storability: A Review

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Comparison of sensory differences of stored Russet Burbank potatoes treated with CIPC and alternative sprout inhibitors

Cited by 8 publications

References 10 publications

Potato Flavor

Potato Flavor

Sensory Evaluation of Pigmented Flesh Potatoes (&lt;i&gt;Solanum tuberosum&lt;/i&gt; L.)

Evaluating Ecologically Acceptable Sprout Suppressants for Enhancing Dormancy and Potato Storability: A Review

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Product

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Sensory Evaluation of Pigmented Flesh Potatoes (<i>Solanum tuberosum</i> L.)