Tuber quality

Gray, D.; Hughes, J. C.

doi:10.1007/978-1-4899-7210-1_14

Cited by 37 publications

(11 citation statements)

References 134 publications

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“…Record, total N was reduced in all three of the lines over-expressing fructokinase. Again, the differences still fall within the range of natural variation published by Gray and Hughes (1978).…”

Section: Metabolite Analysismentioning

confidence: 53%

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Assessing the potential for unintended effects in genetically modified potatoes perturbed in metabolic and developmental processes. Targeted analysis of key nutrients and anti-nutrients

et al. 2006

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Targeted compositional analysis was carried out on transgenic potato tubers of either cultivar (cv.) Record or cv. Desirée to assess the potential for unintended effects caused by the genetic modification process. The range of transgenic lines analysed included those modified in primary carbohydrate metabolism, polyamine biosynthesis and glycoprotein processing. Controls included wildtype tubers, tubers produced from plants regenerated through tissue culture (including a callus phase) and tubers derived from transformation with the 'empty vector' i.e. no specific target gene included (with the exception of the kanamycin resistance gene as a selectable marker). Metabolite analysis included soluble carbohydrates, glycoalkaloids, vitamin C, total nitrogen and fatty acids. Trypsin inhibitor activity was also assayed. These cover the major compounds recommended by the OECD in their Consensus Document on Compositional Considerations for New Varieties of Potatoes: Key Food and Feed Nutrients, Anti-Nutrients and Toxicants (2002). Data was statistically analysed using analysis of variance (ANOVA) for individual compounds and, where applicable, principal component analysis (PCA). In general, targeted compositional analysis revealed no consistent differences between GM lines and respective controls. No construct specifically induced unintended effects. Statistically significant differences between wildtype controls and specific GM lines did occur but appeared to be random and not associated with any specific construct. Indeed such significant differences were also found between wildtypes and both tissue culture derived tubers and tubers derived from transformation with the empty vector. This raises the possibility that somaclonal variation (known to occur significantly in potato, depending on genotype) may be responsible for an unknown proportion of any differences observed between specific GM lines and the wildtype. The most obvious differences seen in GC-MS profiles were between the two potato varieties used in the study.

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Section: Metabolite Analysismentioning

confidence: 53%

“…However, they can make a significant contribution to nutritional intake in countries with a high per capita consumption (Woolfe 1987). In potato, total nitrogen (N) content ranges, in general, from 0.11 to 0.58 g/ 100 g fresh weight (Gray and Hughes 1978).…”

Section: Total Nitrogen Contentmentioning

confidence: 99%

Assessing the potential for unintended effects in genetically modified potatoes perturbed in metabolic and developmental processes. Targeted analysis of key nutrients and anti-nutrients

et al. 2006

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“…This was considered a consequence of higher moisture content of the tubers (Funton & Findlay, 1964: Dunton, 1969: Sander et al, 1972Gray & Hughes, 1978;Pahuja & Sharma, 1984;Bourguin, 1987). Shock et al (1993) also reported that generally, water stressed tubers had a higher total solid level at the end of stress than the control tubers, possibly due to limited available water.…”

Section: Discussionmentioning

confidence: 97%

Effect of irrigation applied at different growth stages and length of irrigation period on quality characters of potato tubers

Günel

Karadoğan

1998

Potato Res

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“…Glucose produced the same amount of browning for all powder amounts used in this study. Reducing sugars are often the limiting factor in browning of potatoes (Gray & Hughes, 1978). The addition of glucose increases browning, but the diffusion rate of glucose to the amino acids remains a limiting factor for the formation of brown compounds.…”

Section: Resultsmentioning

confidence: 99%

Improved functionality of food additives with electrostatic coating

Amefia

Abu-Ali

Barringer

2006

Innovative Food Science & Emerging Technologies

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French fries were coated with smoke extract or glucose and mozzarella cheese slices with sodium erythorbate or cellulose with natamyacin at 0 kV and −25 kV. For the first three samples, transfer efficiency was higher for electrostatically coated products. When the same amount of powder on each sample was compared, electrostatically coated samples showed a greater color development and less mold growth than nonelectrostatically coated samples. This improvement in color and shelf life could be explained by improvement in coating evenness due to the charging of the powder. Cellulose with natamyacin did not show an improvement in transfer efficiency, mold suppression or charge to mass ratio with electrostatic coating. This powder did not charge well because it was cohesive and of the wrong polarity. The smaller the size of the powder, the greater the charge to mass ratio and final color development.Industrial relevance: Electrostatic coating increases both transfer efficiency and evenness of powder coating. For companies, this means less waste, less clean up, less material purchased and greater efficiency of operation. For powders that charge well, higher transfer efficiency and evenness can produce greater functionality, i.e. greater color development for browning agents and greater mold inhibition for antimycotics.

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Tuber quality

Cited by 37 publications

References 134 publications

Assessing the potential for unintended effects in genetically modified potatoes perturbed in metabolic and developmental processes. Targeted analysis of key nutrients and anti-nutrients

Assessing the potential for unintended effects in genetically modified potatoes perturbed in metabolic and developmental processes. Targeted analysis of key nutrients and anti-nutrients

Effect of irrigation applied at different growth stages and length of irrigation period on quality characters of potato tubers

Improved functionality of food additives with electrostatic coating

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