Comparison of Two Methods For Determining the Discoloration Potential of Potato Tubers Based on Their Chemical and Biochemical Properties

Delgado, Efrén; Pobereżny, Jarosław; Pawelzik, Elke; Rogozińska, I.

doi:10.1007/bf02884349

Cited by 5 publications

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References 9 publications

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“…Using methods based on pendulum and shaking, tubers are subjected to short-term mechanical forces and long-term pressure (Molema 1999). Other methods enable a comparison of tubers based on chemical and biochemical tuber composition (Delgado et al 2001a). Breeding for resistance to mechanical damages associated with blackspot bruise is more successful, when resistant parents with backcross potential are used.…”

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The evaluation method of potato genotype resistance to blackspot bruise

Domkářová¹,

Vokál²

2005

PLANT SOIL ENVIRON

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In 2001-2003 a method for the evaluation of potato genotype (genetic resource) resistance to blackspot bruise was verified. Thirty tubers of 25 varieties and hybrids of Solanum tuberosum L. were evaluated using electronic pendulum MIDAS 88P. The analysis of variance showed a significant difference among the individual varieties and hybrids and among years as well. An evaluation scale was established for the assessment of potato genotype (genetic resource) resistance to blackspot bruise. Varieties and hybrids were included in the new designed evaluation scale in scores of 7 (high resistance) up to 9 (very high resistance), which could be regarded as suitable genetic resources in breeding for the improvement of this character. From the evaluated set, the suitable varieties are: Carmona, Agria, Annabelle, Futura, Impala, Adora, Granola and Inova and the suitable hybrids: YP 91-123 and VDW 94-76.

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confidence: 99%

The evaluation method of potato genotype resistance to blackspot bruise

Domkářová¹,

Vokál²

2005

PLANT SOIL ENVIRON

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2002

Phytochemical Analysis

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In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley &Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of phytochemical analysis. Each bibliography is divided into 13 sections: 1 Books, Reviews &Symposia; 2 General; 3 Nucleic Acids; 4 Amino Acids, Proteins &Enzymes; 5 Carbohydrates; 6 Lipids; 7 Secondary Products; 8 Growth Regulators; 9 Industrially‐Important Products; 10 Toxins/Allsol;Allergens; 11 Pigments; 12 Vitamins; 13 Others. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted.

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Effect of physicochemical properties of starch on the tendency of potato tuber flesh to darkening and the processed product quality

Pobereżny¹

2010

Starch Stärke

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The aim of the present research was to determine whether, and to what extent, the selected potato starch quality parameters affect the tendency of potato tuber flesh to darkening and the value of thermal processing products. The research was carried out after harvest and after 6 months of tuber storage at the temperature of +8°C and relative air humidity of 95%. The research material was made up of three mid‐early potato cultivars: two Polish cultivars, ‘Lena’ and ‘Mors’, and ‘Agria’, a German cultivar. The research was carried out in three vegetation periods in Poland (the Kujawy and Pomorze region) and in Germany (Lower Saxony). The starch grain size, gel stability after defrosting and raw and cooked tuber flesh tendencies to darkening were significantly modified by the genetic factor, while neither the site nor the year of cultivation affected these characters significantly. As a result of tuber storage, genetic conditions affected the share of large grains (>60 µm) more considerably than the storage conditions and time; unlike the starch gel stability, since a high variation in this character depended on the site of cultivation and place of storage. The potato tuber storage time increases the degree of darkening and the tendency leads to the French fries and chips quality deterioration. The results of the present research clearly show that the fraction of starch grains >60 µm was significantly positively correlated with raw and cooked tuber flesh darkening, whereas fraction <40 µm was significantly negatively correlated with these potato tuber characters.

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Comparison of Two Methods For Determining the Discoloration Potential of Potato Tubers Based on Their Chemical and Biochemical Properties

Cited by 5 publications

References 9 publications

The evaluation method of potato genotype resistance to blackspot bruise

The evaluation method of potato genotype resistance to blackspot bruise

Current Awareness

Effect of physicochemical properties of starch on the tendency of potato tuber flesh to darkening and the processed product quality

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