Enzymatic discoloration of raw potato tubers: With special reference to the formation and inhibition of dopachrome

1983 ◽  
Vol 60 (6) ◽  
pp. 451-460 ◽  
Author(s):  
Keum-jee Kang ◽  
Youn-ok Cho ◽  
Mie-soon Lee Kim
Keyword(s):  
Special Reference ◽  
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.

OCCURRENCE OF BACILLUS POLYMYXA (PRAZ.) MIG. IN ALBERTA SOILS WITH SPECIAL REFERENCE TO ITS PATHOGENICITY ON POTATO TUBERS

1946 ◽  
Vol 24c (2) ◽  
pp. 39-46 ◽  
Author(s):  
A. W. Jackson ◽  
A. W. Henry
Keyword(s):  
Special Reference ◽  
Soil Surface ◽  
Bacillus Polymyxa ◽  
Potato Tubers ◽  
Pure Cultures ◽  
Soil Temperatures ◽  
Bacterium Bacillus ◽  
Storage Temperatures ◽  
Potato Slices

The spore-forming bacterium, Bacillus polymyxa, was found to occur widely in Alberta soils. All isolates obtained from the soil, together with several from other sources, proved capable of rotting potato tubers when introduced through wounds under conditions of abundant moisture and high temperature.In these studies pure cultures of Bacillus polymyxa rotted potato slices at temperatures from 20 °C. to 45 °C. and whole tubers at temperatures from 30 °C. to 45 °C. but caused no damage below the minimum temperatures mentioned.Though potato tubers and other vegetables that are formed in the soil probably often come in contact with Bacillus polymyxa, they are not likely to be rotted by it except when temperature and other factors are favourable. In general, soil temperatures in the field in Alberta are not conducive to the decay of potatoes by this organism, but those near the soil surface may on occasion reach favourable levels. The fact that B. polymyxa can be isolated quite frequently from rotted stored potatoes indicates that it is of some importance as a cause of decay in harvested potatoes. If, however, recommended storage temperatures are maintained in the storage quarters no damage from this organism should occur there.

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