Enzymatic discoloration and phenolic content of potato tubers from cultivars resistant and susceptible to the golden nematode

1985 ◽  
Vol 62 (5) ◽  
pp. 207-213 ◽  
Author(s):  
Nell I. Mondy ◽  
Subhash Chandra ◽  
William D. Evans
Keyword(s):  
Phenolic Content ◽  
Golden Nematode ◽  
Potato Tubers ◽  
Enzymatic Discoloration

scholarly journals Evaluation of Tendency to Blackspot Bruising and Enzymatic Discoloration of Potato Tubers

2017 ◽  
Vol 75 (1) ◽  
pp. 5-10
Author(s):  
Agnieszka Hara-Skrzypiec
Keyword(s):  
Biochemical Properties ◽  
Quality Traits ◽  
Rotating Drum ◽  
Potato Tubers ◽  
Cultivated Potato ◽  
Mechanical Impact ◽  
Blackspot Bruise ◽  
Enzymatic Discoloration ◽  
Bruise Susceptibility

Abstract Enzymatic discoloration of potato tubers initiated by mechanical impact bruising and the discoloration which appears after tuber cutting are crucial quality traits of the cultivated potato. The presented determination of blackspot bruise susceptibility includes evaluation of the trait with two impact methods - the rotating drum and the falling bolt. These two methods affect both the physical and the biochemical properties of tubers. Evaluation of the discoloration potential after tuber cutting (ED) is also discussed. Evaluating the discoloration potential of tubers is one of the most important points in determining potato quality.

scholarly journals Hot Water Treatment and Pre-processing Storage Reduce Browning Development in Fresh-cut Potato Slices

HortScience ◽  
2011 ◽  
Vol 46 (9) ◽  
pp. 1282-1286 ◽  
Author(s):  
Pavlos Tsouvaltzis ◽  
Angelos Deltsidis ◽  
Jeffrey K. Brecht
Keyword(s):  
Heat Treatment ◽  
Water Treatment ◽  
Phenolic Content ◽  
Hot Water ◽  
The Other ◽  
Hot Water Treatment ◽  
Potato Tubers ◽  
Color Changes ◽  
Plastic Bags ◽  
Fresh Cut

Enzymatic browning is a serious quality limitation for fresh-cut potato (Solanum tuberosum L.) that has been successfully controlled by heat treatment in other commodities. The use of brief heat treatments with 55 °C water (HW) applied to ‘Russet Burbank’ tubers for 10, 20, 30, or 40 min before cutting was evaluated for potential implementation to control tissue browning. After heat treatment, tubers were held at 20 °C for 0 or 1 day before peeling and slicing. Control tubers were not previously immersed in hot water. All slices were placed in perforated plastic bags and stored at 5 °C for 6 days. Exposure to HW for 30 or 40 min caused severe heat injury. Browning developed in all treatments as indicated by color measurements and discoloration scores (index of extent of discolored area on the slice surface) during storage. Hot water treatment for 10 min best reduced browning, but only when treated tubers were stored intact for 1 day at 20 °C before cutting, as indicated by discoloration scores and changes in L*, a*, and Ho values, which were significantly different from either the control or the other HW treatments. Generally, the severe browning that developed in control slices during storage was associated with significant increases of 25% and 71% in phenolic content and antioxidant capacity, respectively. On the other hand, phenolic synthesis increased by only 6.25% to 13.2% in HW-treated slices during storage and polyphenoloxidase (PPO) activity was 24% to 31% lower compared with the activity before storage. Immersing potato tubers in 55 °C water for 10 to 20 min followed by storage at 20 °C for 1 day before processing reduced but did not prevent browning of peeled slices in terms of color changes and discoloration score. There was no significant correlation between browning and phenolic content or PPO activity.

Phenolic Content And Antioxidant Activity Of Cytisus Villosus And Hypericum Afrum Extracts

Planta Medica ◽  
2016 ◽  
Vol 82 (05) ◽  
Author(s):  
F Larit ◽  
F León ◽  
I Jasika-Misiak ◽  
PP Wieczorek ◽  
SJ Cutler
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content
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