THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOES<sup>a</sup>

Mondy, Nell I.; Klein, Barbara P.; Smith, Lanell I.

doi:10.1111/j.1365-2621.1960.tb00016.x

Cited by 35 publications

(8 citation statements)

References 14 publications

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“…Previous work in this laboratory (Mondy et al, 1960) confirmed his findings that polyphenol oxidase activity is higher in Ontario than in Pontiac potatoes, but in the present study, using a single variety of potato, the Ontario, polyphenol oxidase activity decreased significantly with increasing specific gravity.…”

Section: Resultssupporting

confidence: 93%

Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes

Mondy

Gedde-Dahl

Mobley

1966

Journal of Food Science

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SUMMARY The relationship of specific gravity to the phenolic content and enzymatic activity of Ontario potatoes grown in each of two consecutive years was studied. Phenolic content was found to be highest in tubers of highest specific gravity. Cytochrome oxidase activity tended to increase with increasing specific gravity up to the highest level, but, in each of the harvests studied, eytochrome oxidase activity dropped at the highest specific gravity level. Polyphenol oxidase, in relation to specific gravity, showed a trend opposite to that of cytochrome oxidase. Polyphenol oxidase activity decreased significantly with increasing specific gravity.

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Section: Resultssupporting

confidence: 93%

Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes

Mondy

Gedde-Dahl

Mobley

1966

Journal of Food Science

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“…This enzyme has a wide substrate specificity (Stevens & Davelaar, 1996: Matheis, 1987. Vertreg (1968) and Mondy et al (1960) found a positive correlation between polyphenol oxidase and discoloration susceptibility, whilst Stark et al (1985) and Dean et al (1993) found a negative correlation, and Stevens & Davelaar (1997) found no correlation. These differences may be explained by the fact that cultivated cultivars have very little variability in their polyphenol oxidase activity (Brown et al, 1999).…”

Section: Introductionmentioning

confidence: 89%

Importance of chlorogenic acid on the oxidative potential of potato tubers of two German cultivars

2001

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SummaryTwo German cultivars differing in blackspot susceptibility were grown in pots in 1998 and 1999 under control and water stress conditions. Blackspot susceptibility of the tubers was defined as oxidative potential. The effect of free tyrosine, cysteine, phenylalanine, chlorogenic and ascorbic acid on the oxidative potential was analyzed. A high concentration of ascorbic acid led to a decrease in the oxidative potential after harvesting in 1998. No correlation was found between oxidative potential and free tyrosine, phenylalanine or cysteine, respectively. Chlorogenic acid content increased during storage and gave a significant correlation with discoloration, showing that it can have an effect on the oxidative potential of the tuber greater than previously thought. Supplementing freeze-dried potato samples with pure chlorogenic acid increased the oxidative potential. Oxidative potential seems to depend on a series of chemical compounds, and their content is affected by factors including annual variations, cultivar, water availability and storage.

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“…Relatively high concentrations of phenolic substances such as tyrosine, chlorogenic acid, and caffeic acid, which could serve as substrates for enzymes involved in discoloration, have been found in potatoes (Cheng and Hanning, 1955;Johnson andSchaal, 1952, 1957). Mondy et al (1960) observed that at 40°F the concentration of phenolic substances in the cortex tissue increased with storage duration. Craft et al (1958) did not find an increase in phenolic content with storag-e, but they sampled the entire tuber including the pith, the section known to be relatively low in phenolic content.…”

Section: Introductionmentioning

confidence: 92%

“…Potato discoloration has been associated with the action of polyphenol oxidase on the phenolic constituents of the potato, resulting in the formation of the black pigment melanin (Lerner and Fitzpatrick, 1950 ;Mondy et al, 1960). The role of polyphenol oxidase in the metabolism of the potato has not been clearly defined.…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Temperature on the Cytochrome Oxidase and Polyphenol Oxidase Activities and Phenolic Content of Potatoes

Mqndy

Gedde-Dahl

Mobley

1966

Journal of Food Science

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SUMMARY Ontario and Pontiac potatoes, respectively representing varieties susceptible and resistant to precooking blackening, were examined for phenolic content and for cytochrome oxidase and polyphenol oxidase activities following storage at 4‐O and 50°F. The study was conducted for two consecutive years. In each of the two years the phenolic content of both varieties was significantly higher in potatoes stored at 40°F than in potatoes stored at 50°F. Both varieties had higher cytochrome oxidase and polyphenol oxidase activities when stored at 50°F than when stored at 40°F. The lower enzyme activities at 40°F may be responsible, in part, for the accumulation at that temperature of phenolic substances which serve as substrates for the enzymes. The higher phenolic content at lower temperatures may account for the greater discoloration of the potatoes.

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THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOES^a

Cited by 35 publications

References 14 publications

Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes

Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes

Importance of chlorogenic acid on the oxidative potential of potato tubers of two German cultivars

Effect of Storage Temperature on the Cytochrome Oxidase and Polyphenol Oxidase Activities and Phenolic Content of Potatoes

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THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOESa

Cited by 35 publications

References 14 publications

Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes

Relationship of Specific Gravity to the Enzymatic Activity and Phenolic Content of Potatoes

Importance of chlorogenic acid on the oxidative potential of potato tubers of two German cultivars

Effect of Storage Temperature on the Cytochrome Oxidase and Polyphenol Oxidase Activities and Phenolic Content of Potatoes

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THE EFFECT OF MATURITY AND STORAGE ON PHENOLIC CONTENT, ENZYMATIC ACTIVITY AND DISCOLORATION OF POTATOES^a