The effects of temperature and senescence on the accumulation of reducing sugars during storage of potato (Solanum tuberosum L.) tubers: A mathematical model

Hertog, Maarten; Tijskens, L.M.M.; Hak, P.S.

doi:10.1016/s0925-5214(97)87276-6

Cited by 58 publications

(34 citation statements)

References 28 publications

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“…The transformation of starch into reducing sugars such as glucose and fructose occurs in potato tubers stored at low temperatures (Isherwood, 1973). This phenomenon has been studied extensively over the years (Burton, 1965;Ewing, 1974;Sowokinos, 1990;Hertog et al, 1997;Edwards et al, 2002;Zommick et al, 2014). The accumulation of reducing sugars at low temperature is referred to as "low temperature sweetening (LTS) (Edwards et al, 2002;Zommick et al, 2014) and was noted to occur after prolonged storage of potatoes at 10℃ (Burton, 1965) or below 8℃ (Agle and Woodbury, 1968).…”

Section: Research Articlementioning

confidence: 99%

Factors Influencing the Acrylamide Content of Fried Potato Products

Jin

Park

Chang

et al. 2016

Korean Journal of Environmental Agriculture

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Section: Research Articlementioning

confidence: 99%

Factors Influencing the Acrylamide Content of Fried Potato Products

Jin

Park

Chang

et al. 2016

Korean Journal of Environmental Agriculture

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“…Segundo o autor, a amplitude verificada é devido às diferenças genéticas entre cultivares, épocas de plantio, temperatura e tempo de armazenamento, dentre outros fatores [39,23].…”

Section: -Vitamina C Totalunclassified

Caracterização química e física de batatas ágata e monalisa minimamente processadas

Pineli¹,

Moretti²,

Almeida³

et al. 2006

Ciênc. Tecnol. Aliment.

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A batata (Solanum tuberosum L.), quarto alimento mais consumido no mundo, é considerada um dos dez principais produtos agrícolas brasileiros e a hortaliça mais importante para a economia nacional, representando faturamento superior a R$ 1,4 bilhão [27]. Apesar da incontestável importância da cadeia da batata para o agronegócio brasileiro, a industrialização desta hortaliça é ainda incipiente em nível nacional, dando margem a um grande volume de importações do produto processado. O processamento mínimo tem sido uma das alternativas para agregar valor à batata brasileira e reduzir a importação do produto congelado. Nas batatas armazenadas a 15ºC, constatou-se que, após nove dias de armazenamento, sua firmeza era 3,3 vezes menor em batatas monalisa e 4,3 vezes menor para a cultivar ágata, quando comparadas com o produto recém-processado. A atividade da polifenoloxidase mostrou-se praticamente estável em batatas monalisa armazenadas a 5ºC. Batatas monalisa minimamente processadas apresentaram maior atividade da peroxidase a 5ºC, sendo 86% maior do que a atividade desta enzima em batatas ágata ao final do período experimental. O teor inicial de açúcares solúveis totais nas batatas minimamente processadas era 28% maior na cultivar monalisa, quando comparada com tubérculos de ágata. As duas cultivares apresentaram tendência de elevação do teor de amido nos primeiros três dias, para as duas temperaturas estudadas. Em ambas as cultivares, armazenamento a 5ºC possibilitou maior manutenção dos teores de vitamina C. Palavras-chave: enzimas, processamento mínimo, peroxidase, polifenoloxidase, amido, açúcar. SUMMARYCHEMICAL AND PHYSICAL CHARACTERIZATION OF FRESH-CUT POTATOES. The present work was carried out aiming to evaluate chemical and physical characteristics of fresh-cut potatoes stored under 5 and 15°C. Potatoes, (Solanum tuberosum L.) ágata and Monalisa were minimally processed as baby potatoes. After processing, the material was packed under partial vacuum and stored at 5 and 15°C for nine days. Every three days tubers were evaluated for firmness, enzymatic activity (polyphenoloxidase and peroxidase), total soluble sugars, starch, and total vitamin C. After nine days of storage, monalisa and ágata potatoes stored under 15°C had a firmness that was 3.3 and 4.3 times lower than the same product right after processing. Polyphenoloxidase activity was approximately stable during the storage period for monalisa potatoes stored under 5°C. Fresh-cut monalisa potatoes had the highest peroxidase activity at 5°C, being 86% higher than ágata potatoes at nine days of storage. For total soluble sugars, monalisa potatoes had 28% more sugars than ágata right after processing. Both cultivars showed a tendency to increase starch content on the first three days of storage, for both temperatures studied. For both cultivars, it was verified that storage at 5°C allowed higher retention of total vitamin C content. Keywords: enzymes, minimal processing, peroxidase, polyphenoloxidase, starch, sugars. Produtos minimamente processados podem se...

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“…In applying models to different fruit, batches or cultivars, it is worthwhile to consider what parameters can be assumed to be either in common for a particular fruit species or cultivar or specific for a particular batch or cultivar (Tijskens and Evelo, 1994;Hertog et al, 1997;Schouten and Van Kooten, 1998;Tijskens et al, 1998;Hertog et al, 1999). Preliminary analysis revealed that the rate constant k could be treated as a constant (k = 0.213 day − 1 ) for all avocados measured.…”

Section: Modelling Colour Change Of Indi6idual A6ocadosmentioning

confidence: 99%

The impact of biological variation on postharvest population dynamics

Hertog

2002

Postharvest Biology and Technology

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This paper outlines a mathematical approach to the interpretation of postharvest batch behaviour based on the underlying processes occurring at the level of the individual food items and on the amount of biological variation present. This technique opens the door to a mechanistic interpretation of postharvest batch behaviour, both qualitative and quantitative, enabling the postharvest industries to improve their control of the quality of their produce throughout the postharvest chain. The generic approach is outlined and applied to case studies on shrivelling of 'Braeburn' apples, the colour change of 'Hass' avocados and stress crack development in corn grains.

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The effects of temperature and senescence on the accumulation of reducing sugars during storage of potato (Solanum tuberosum L.) tubers: A mathematical model

Cited by 58 publications

References 28 publications

Factors Influencing the Acrylamide Content of Fried Potato Products

Factors Influencing the Acrylamide Content of Fried Potato Products

Caracterização química e física de batatas ágata e monalisa minimamente processadas

The impact of biological variation on postharvest population dynamics

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