Rapid and/or nondestructive quality evaluation methods for potatoes: A review

Rady, Ahmed; Guyer, Daniel E.

doi:10.1016/j.compag.2015.07.002

Cited by 57 publications

(37 citation statements)

References 120 publications

(133 reference statements)

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“…Similar tendency could also be observed for soluble and total dietary fibre (Table 3). Although there are no available data about contents of nutritional components and dietary fibre in freeze-dried red potatoes, the measured values are in agreement with reports on other types of raw potatoes (Burlingame et al, 2009;Ji et al, 2015;Rady & Guyer, 2015).…”

Section: Resultssupporting

confidence: 79%

“…Among the most commonly used raw materials, there are flours from gluten-free cereals and pseudocereals such as buckwheat, amaranth and maize as well as tubers such a cassava (Dizlek, 2015;Mariotti, Lucisano, Ambrogina Pagani, & Ng, 2009;Pasqualone et al, 2010;Witczak, Ziobro, Juszczak, & Korus, 2016). It seems that also potato-based preparations, which have not yet been applied in gluten-free bread, could be valuable components of such formulations, as they contain high-quality protein, dietary fibre, minerals and vitamin C. Especially interesting are red potato varieties because of their antioxidant potential, and high level of carotenoids (Burlingame, Mouillé, & Charrondière, 2009;Ji, Zhang, Li, & Li, 2015;Rady & Guyer, 2015). Gluten-free bread with an addition of red potato could extend the portfolio of such bakery products, and provide the consumers with nutritionally valuable constituents.…”

Section: Introductionmentioning

confidence: 99%

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Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

Gumul

Korus

Ziobro

et al. 2017

CyTA - Journal of Food

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The aim of the study was to compare nutritional composition and physical properties of gluten-free bread samples with a 5% addition of freeze-dried red potatoes (variety: Blue Star, Magenta Love, Violeta), in order to check the suitability for nutritional enrichment of such products. It was observed that the use of potato variety Magenta Love resulted in the most beneficial nutritional quality of gluten-free bread (especially high content of insoluble fibre), and its best physical properties (high volume, low hardness, good cohesiveness), which were reflected in the highest consumer acceptance of this product. The use of freeze-dried red potatoes could be recommended as an innovative way to enrich gluten-free products in nutrients and improve their technological quality.Características físicas y composición nutricional del pan sin gluten que contiene papas rojas liofilizadas RESUMEN El presente estudio se orientó a comparar la composición nutricional y las propiedades físicas de muestras de pan sin gluten adicionadas con 5% de papas rojas liofilizadas de tres variedades: Blue Star, Magenta Love, Violeta. En este sentido, con el fin de valorar su idoneidad en términos del enriquecimiento nutricional de estos productos. Se observó que a partir de la adición de la variedad de papa Magenta Love se obtuvo el pan sin gluten con la calidad nutricional más beneficiosa, constatándose un contenido especialmente elevado de fibra insoluble en el mismo. Además, este presentó óptimas propiedades físicas (alto volumen, poca dureza, buena cohesión), lo cual se vio reflejado en que registró las más altas calificaciones entre los consumidores. Por lo que se concluye que puede recomendarse el uso de papas rojas liofilizadas como forma innovadora de enriquecer el valor nutritivo de productos sin gluten y mejorar su calidad tecnológica. ARTICLE HISTORY

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Section: Resultssupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

Gumul

Korus

Ziobro

et al. 2017

CyTA - Journal of Food

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“…This trait is associated with the most important characteristic of the cultivated potato cultivars, namely, a high yield. A high-throughput morphometry of the cultivated potato tubers is a rather well-developed research area that has certain tools based on several approaches, including processing of digital tuber images (Rady, Guyer, 2015). The tuberization of cultivated potato is assessed with the help of the images captured with color, multispectral, and hyperspectral cameras.…”

Section: Introductionmentioning

confidence: 99%

“…When studying the specimens of potato and closely related species from the collection of the Institute of Plant Industry (VIR), the morphological traits of their tubers are estimated, including its shape, tuber skin surface, depth of the eyes and stolon trail, and coloration of the skin (main and secondary) and flesh (Kiru et al, 2010). The morphological characters of tubers of the cultivated potato species are rather diverse (Huaman et al, 1977) versus the wild species of the section Petota, the tubers of which are less odd and diverse in their shape, color and eye depth and are sometimes missing in the botanical descriptions; however, some monographs give tuber images (Correll, 1962;Ochoa, 2004). The morphology of wild potato tubers has never been analyzed in terms of taxonomy (Spooner et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Image-based analysis of quantitative morphological characteristics of wild potato tubers using the desktop application SeedСounter

et al. 2019

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The development of quantitative digital phenotyping methods for evaluation of wild potato (section Petota Dumort., genus Solanum L.) tuberization is required for annotation of genebank collections and selection of the suitable donor material for potato breeding. There are no available methods specifically designed for the quantitative analysis of wild potato tuber morphology. The current study is devoted to evaluation of wild potato tubers’ morphological characteristics using a digital image processing technique. For this purpose, the mobile application SeedSounter developed previously for grain analysis was specifically adapted for tuber phenotyping. The application estimates the number and shape of objects scattered on a standard sheet of white paper (i. e. A3 or A4). Twelve accessions from the VIR genebank collection belonging to nine Petota species were grown in pots protected with garden fabric during the growing season of cultivated potato (Novosibirsk region). Tubers were collected form plants of nine genotypes. Three genotypes did not produce tubers. The weight of tubers collected from each plant was measured. The tuber yield from each plant was analyzed using SeedCounter (http://wheatdb.org/seedcounter). The number of tubers per plant was counted; the following characteristics were extracted from the images of individual tubers: length, width, projected area, length to width ratio, сircularity, roundness, rugosity and solidity. One-way ANOVA showed a significant effect of genotype on all measured characteristics. A pairwise comparison of nine Petota accessions using all measured parameters revealed statistically significant differences between 86 % of pairs. The overall tuber yield volume for each plant was calculated as a sum of volumes of individual tubers; tuber volume was calculated from its length to width ratio and projected area. A strong correlation between the evaluated tuber yield volume and yield weight was shown. We propose tuber yield volume as a characteristic for a general evaluation of tuberization for wild potato, implementing the four-step scale from 0 to 3. According to this characteristic, the twelve wild potato accessions studied could be divided into four groups with different tuberization abilities. The evaluated tuberization ability is partially in accordance with previously obtained VIR data. The results presented demonstrate the possibility to use SeedCounter for wild potato collections phenotyping.

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“…Potatoes (Solanum tuberosum) rank as the fifth highest produced commodity used for human consumption [1] . Potatoes grow better only in moderate climates, making the continuous supply of fresh goods impossible all the year round.…”

Section: Introductionmentioning

confidence: 99%

Precautionary analysis of sprouting potato eyes using hyperspectral imaging technology

Gao

Rao

et al. 2018

International Journal of Agricultural and Biological Engineering

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Sprouted potatoes are not allowed for healthy diet. A good knowledge of the sprouting stage of potatoes can help manage the storage conditions and guide market distribution, thus enabling the quality assurance of potatoes on table. This article presented an intelligent method for precautionary analysis of potato eyes based on hyperspectral imaging technique. Potential potato eyes were classified into two categories according to the time gap to the sprouting date, i.e. by-sprouting and pre-sprouting potato eyes, representing eyes about to sprout and eyes that will take a while to sprout. Features used for classification were extracted by two methods, including successive projections algorithm (SPA) and a newly-developed sine fit algorithm (SFA). Then classifiers of fisher discriminant analysis (FDA) and least square support vector machine (LSSVM) were utilized for classification of potential sprouting potato eyes. Results showed that FDA was more effective than LSSVM in classifying pre-sprouting and by-sprouting potato eyes, and SFA performed well in FDA classifier with the recognition accuracy of 95.3% for prediction set. It is concluded that hyperspectral imaging has the potential for predicting the sprouting stages of potato eyes.

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Rapid and/or nondestructive quality evaluation methods for potatoes: A review

Cited by 57 publications

References 120 publications

Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes

Image-based analysis of quantitative morphological characteristics of wild potato tubers using the desktop application SeedСounter

Precautionary analysis of sprouting potato eyes using hyperspectral imaging technology

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