Storability of Irish Potato (Solanum tuberosum L.) Varieties Grown in Kenya, Under Different Storage Conditions

Gikundi, Evelyne N.; Buzera, Ariel; Orina, Irene; Sila, Daniel N.

doi:10.1007/s11540-022-09575-8

Cited by 13 publications

(14 citation statements)

References 36 publications

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“…In our study, as in studies by Hou et The difference in the sucrose content of the potato tubers in the studied cultivars coincides with earlier claims that the sucrose content is a cultivar characteristic (Chung et al 2013;Gikundi et al 2023).…”

Section: Vitamin Csupporting

confidence: 92%

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Effect of Agrotechnical Measures on Chemical Composition of Early Potato Tubers

Sreć,

Vujasinović,

Mišković

et al. 2023

Preprint

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Potatoes hold a significant position as one of the most important crops. Their value lies not only in their nutritional composition but also in their function as raw materials for various processing purposes. Furthermore, the cultivation of early potatoes carries considerable agrotechnical importance due to their ability to serve as the initial crop in intensive crop rotation, optimizing the utilization of agricultural soil. The primary objective of its production is to reach a consistent and high yield of premium quality. Additionally, the aim is to enter the market as early as possible and maximize profitability. To achieve these goals, producers utilize specific agrotechnical measures such as mulching and plant covering to ensure earlier and safer production, thus maximizing profits. Our research aimed to determine the impact of different agrotechnical measures (biodegradable mulching, agrotextile, low tunnel) on the chemical composition of early potato tubers. A three-year field experiment was managed in Begeč with two early potato cultivars, Cleopatra and Riviera. The tested agrotechnical measures significantly influenced the quality of early potatoes, hence the increase in the content of dry matter, starch, vitamin C, cellulose, and ash in the tubers and on reduction of sugar and nitrate content.

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Section: Vitamin Csupporting

confidence: 92%

“…On the other hand, the content of reducing sugars (glucose and fructose) must be low since high concentrations lead to the appearance of the undesirable dark brown color of the product. Therefore, reducing sugar content variation represents a major problem for processors (Gikundi et al 2023).…”

Section: Introductionmentioning

confidence: 99%

Effect of Agrotechnical Measures on Chemical Composition of Early Potato Tubers

Sreć,

Vujasinović,

Mišković

et al. 2023

Preprint

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“…The concentration of sugars (glucose, fructose, and sucrose) was determined using the method described by Gikundi et al [ 26 ], whereby 5 g of potato tubers freshly homogenized using a blender was weighed into 50 mL pear-shaped flasks. Twenty (20) ml of ethanol was added to the flasks and swirled to mix.…”

Section: Methodsmentioning

confidence: 99%

“…Reliance on non-chemical options, mainly storage at colder temperatures even below 4 °C, has, thus, been increasing gradually [ 25 ]. Although low-temperature storage (4–10 °C) has proven effective in preserving the quality of potato tubers in terms of inhibiting sprouting, weight loss, rotting, and greening, it also leads to the accumulation of reducing sugars such as fructose, glucose, and sucrose in a process called cold-induced sweetening (CIS) [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries

Gikundi,

Buzera,

Orina

et al. 2024

Foods

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The effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya. The potatoes were stored at 4 °C for 30 days, followed by removal and storage at 22 ± 3 °C for 9 days during which changes in sugar concentration were evaluated every two days. In parallel, potato chips and French fries were processed, and their colors were determined. The results showed that sugar content decreased significantly with increasing reconditioning time. The relative decrease in fructose content was the highest (p < 0.05) in Dutch robjin (57.49%), followed by Shangi (49.22%) and Unica (38.18%). Glucose content decreased by 54.1% in Dutch robjin, 49.5% in Shangi, and 50.8% in Unica. The lightness (L*) of French fries and chips increased significantly (p < 0.05) with reconditioning time while the redness (a*) values decreased significantly (p < 0.05) across all varieties. The correlation between lightness and the total reducing sugar content of the potatoes was r < −0.93, indicating a strong negative correlation for both products. The coefficient of determination showed that the glucose content of the tubers accounted for 80.5–97.6% of the lightness of French fries and 88.4–94.2% for potato chips. The critical glucose content range for acceptable products in French fries and chips based on the color (L* and a*) values was 12–22 mg/100g and 8–14 mg/100g, respectively, for the varieties in this study.

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“…Potatoes are, however, a perishable commodity. Consequently, they must either be consumed within a short period or require cold storage [5]. Due to inadequate, expensive, and unevenly distributed cold store facilities in many developing countries, postharvest loss of potatoes is very high [6].…”

Section: Introductionmentioning

confidence: 99%

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

Buzera

Nkirote

Abass

et al. 2023

Journal of Food Processing and Preservation

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Processing potato tubers into flour can be done using various methods, which can impact the flour’s nutritional and pasting properties. This study evaluated the effects of five different processing methods, namely, low-temperature blanching, followed by oven drying (LTB_OD), high-temperature blanching followed by oven drying (HTB_OD), boiling followed by oven drying (Boiling_OD), freeze drying (FD), and oven drying (OD), on the nutritional and pasting properties of potato flour derived from Shangi potato variety. The relationships between the nutritional and pasting properties were determined using Pearson’s correlation and principal component analyses (PCA). The results indicated that freeze-dried flour exhibited higher protein content (10.17%), sucrose (88.87 mg/100 g), and magnesium (44.90 mg/100 g) content, while Boiling_OD flour showed the lowest protein (6.41%), sucrose (15.34 mg/100 g), and magnesium (35.55 mg/100 g) content. All potato flour types demonstrated a decrease in apparent viscosity with increasing shear rate, with freeze-dried flour having the highest apparent viscosity. Freeze-dried flour showed the highest peak viscosity (7098.33 cP) and breakdown viscosity (2672.00 cP). The highest final viscosity (7989.00 cP) was recorded in HTB_OD flour. Protein ( r = − 0.92 ), fiber ( r = − 0.81 ), and fat ( r = − 0.83 ) negatively correlated with the peak viscosity, while sugars (glucose ( r = 0.95 ), fructose ( r = 0.93 ), and sucrose ( r = 0.87 )) and phosphorus ( r = 0.86 ) positively correlated with pasting properties. The first two principal components explained 90.2% of the total variance. Oven drying and freeze drying were in close proximity in the PCA score plot, indicating that these two flour types have similar chemical and pasting properties. In conclusion, the different processing methods altered the chemical and pasting properties of the flour, therefore influencing their potential use in the food industry. Considering the correlations established in this study, it is likely that chemical properties could be used to predict the pasting properties of potato flour.

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Storability of Irish Potato (Solanum tuberosum L.) Varieties Grown in Kenya, Under Different Storage Conditions

Cited by 13 publications

References 36 publications

Effect of Agrotechnical Measures on Chemical Composition of Early Potato Tubers

Effect of Agrotechnical Measures on Chemical Composition of Early Potato Tubers

Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries

Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques

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