Protein Mobilization from Potato Tubers during Long-Term Storage and Daughter Tuber Formation

2011 ◽  
Vol 172 (4) ◽  
pp. 459-470 ◽  
Author(s):  
Sarah M. Weeda ◽  
G. N. Mohan Kumar ◽  
N. Richard Knowles
Keyword(s):  
Tuber Formation ◽  
Potato Tubers ◽  
Long Term Storage ◽  
Protein Mobilization ◽  
Daughter Tuber ◽  
Term Storage

scholarly journals Chlorogenic acid content in potato tubers with colored flesh as affected by a genotype, location and long-term storage

2019 ◽  
Vol 65 (No. 7) ◽  
pp. 355-360
Author(s):  
Matyáš Orsák ◽  
Karel Hamouz ◽  
Jaromír Lachman ◽  
Pavel Kasal
Keyword(s):  
Chlorogenic Acid ◽  
Acid Content ◽  
Field Experiments ◽  
The Other ◽  
Potato Tubers ◽  
Flesh Color ◽  
Long Term Storage ◽  
And Storage ◽  
Term Storage

In three-year field experiments, the effect of genotype, flesh color, site conditions and storage on chlorogenic acid content (CAC) in tubers of potato cultivars with purple or red flesh was compared to yellow-fleshed cv. Agria. The results confirmed the significant effect of genotype on CAC. The highest CAC was characteristic on a three-year mean for the purple-fleshed cv. Vitelotte (769.5 mg/kg fresh weight (FW)), i.e. 1.19−2.6 times higher than in the other cultivars. In regard to the effect of flesh color, significantly higher mean CAC levels have been shown for the red-fleshed (2.8 times) and purple-fleshed (3.16 times) cultivars in comparison with cv. Agria (148 mg/kg FW). At the Uhříněves location with a warmer climate and frequent dry periods as compared to the second Valečov location, a higher CAC (1.18 times) was found. Cold storage (4°C, 6 months) resulted in a significant CAC increase varying from 33.2% in the Blaue St. Galler cultivar to 210.6% in the Vitelotte cultivar among all eight evaluated color-fleshed cultivars. On the other hand, the effect of storage on CAC was not evident in the yellow-fleshed Agria cultivar (inconclusive difference against CAC after harvest).

scholarly journals Changes of Organoleptic Quality in Potato Tubers after Application of Natural Sprout Inhibitors

2016 ◽  
Vol 20 (1) ◽  
pp. 35-43 ◽  
Author(s):  
Magdalena Grudzińska ◽  
Zbigniew Czerko ◽  
Monika Borowska-Komenda
Keyword(s):  
Essential Oils ◽  
Early Group ◽  
Potato Tubers ◽  
National Research Institute ◽  
Long Term Storage ◽  
Study Results ◽  
Sprout Inhibitors ◽  
Taste And Smell ◽  
Term Storage

AbstractThe aim of this study was to evaluate changes in the sensory properties of the table potato in relation to the use of natural sprout inhibitors during long-term storage. The material for the study consisted in four varieties of potato of the medium early group. The research was carried out in the Plant Breeding and Acclimatization Institute – National Research Institute Branch in Jadwisin in 2014-2015. After harvest potatoes were stored from the end of October to April at 5°C, at the relative humidity of 90-95%, without application of natural sprout inhibitors (control) and using the natural sprout inhibitors (essential oils). After storage, the potatoes were boiled and sensory evaluation was carried out, which includes qualities such as: over-cooking of the surface, texture, mealiness, flesh texture, taste and smell. Study results showed that long-term storage of potatoes treated with natural sprout inhibitors – peppermint, caraway and clove essential oils is significant for the changes in overcooking the surface, structure of potatoes and mealiness of tubers after cooking. The taste and smell of potato tubers depended only on the variety.

scholarly journals Method for the Reduction of Natural Losses of Potato Tubers During their Long-Term Storage

2020 ◽  
Vol 12 (3) ◽  
pp. 1048 ◽  
Author(s):  
Tomasz Jakubowski ◽  
Jolanta B. Królczyk
Keyword(s):  
Control Sample ◽  
Storage Conditions ◽  
Potato Tubers ◽  
Long Term Storage ◽  
Long Wave ◽  
Cold Store ◽  
Natural Losses ◽  
Uv C ◽  
Term Storage

The purpose of the study was to establish whether UV-C radiation applied to potato tubers prior to their storage affected their natural losses over a long period of time. A custom-built UV-C radiation stand constructed for the purpose of this experiment was equipped with a UV-C NBV15 radiator generating a 253.7 nm long wave with power density of 80 to 100 μW∙cm−2. Three varieties of edible medium late potatoes, Jelly, Syrena, and Fianna, were the objects of the research. The measurement of tightly controlled storage conditions was carried out over three seasons between 2016/2017 and 2018/2019, in a professional agricultural cold store with automated adjustment of interior microclimate parameters. The obtained data were processed using the variance analysis (α = 0.05). There was a statistically significant reduction in transpiration- and respiration-caused losses in the UV-C radiated potato tubers in comparison to those of the control sample. Additionally, the Jelly variety reacted to UV-C radiation demonstrating a reduction in sprout weight.

scholarly journals Isolation, Identification and Preservation of Fusarium Spp. Causing Dry Rot of Potato Tubers

2017 ◽  
Vol 76 (1) ◽  
pp. 45-51
Author(s):  
Emil Stefańczyk ◽  
Sylwester Sobkowiak
Keyword(s):  
Crop Rotation ◽  
Potato Tubers ◽  
Fusarium Spp ◽  
Single Spore ◽  
Dry Rot ◽  
Crop Losses ◽  
Genus Fusarium ◽  
Long Term Storage ◽  
Term Storage

Abstract Fungi of the genus Fusarium cause dry rot, a potato disease which develops during long-term storage of tubers. The disease-inducing capabilities differ among Fusarium spp., but may also vary within species universally considered main dry rot agents. Identification of Fusarium spp. present on diseased tubers in a surveyed area can help minimize crop losses and mycotoxin contamination by, for example, applying proper fungicides or planning crop rotation. Here, we present a procedure of obtaining single spore colonies of Fusarium spp. from potato tubers infected by dry rot, their identification using molecular methods and ways of preservation.

scholarly journals Effect of Drip Fertigation with Nitrogen Application on Bioactive Compounds and the Nutritional Value of Potato Tubers before and after Their Long-Term Storage

Agriculture ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1076
Author(s):  
Dorota Wichrowska ◽  
Roman Rolbiecki ◽  
Stanisław Rolbiecki ◽  
Hicran A. Sadan ◽  
Anna Figas ◽  
...  
Keyword(s):  
Vitamin C ◽  
Chlorogenic Acid ◽  
Bioactive Compounds ◽  
Drip Irrigation ◽  
Nutritional Value ◽  
Potato Tubers ◽  
Total Sugars ◽  
Long Term Storage ◽  
Term Storage

The nutritional value and the content of bioactive compounds in potato tubers are influenced by many soil, climate and agrotechnical factors. This study investigated the effect of drip irrigation and nitrogen fertilization by broadcasting and fertigation on the content of dry matter, starch, monosaccharides, total sugars, vitamin C, polyphenolic compounds, chlorogenic acid and antioxidant activity in tubers of “Augusta” potatoes. Additionally, the magnitude of the changes in the tested components during their long-term storage (6 months) was also assessed. Drip irrigation had a significant positive effect on the content of dry matter, starch, vitamin C, monosaccharides, sucrose, total sugars, total polyphenols, chlorogenic acid and antioxidant capacity. Compared to broadcasting fertilization, fertigation significantly increased the content of vitamin C, total polyphenols and chlorogenic acid, as well as the antioxidant activity of potato tubers. Long-term storage contributed to a decrease in the tested components. The exception was the content of monosaccharides, where a more than twofold increase was noted, especially in the case of irrigated tubers. The results of the research showed a beneficial effect of drip irrigation and fertigation on the content of bioactive compounds and the nutritional value of “Augusta” potato tubers.

Use of UV-C radiation for reducing storage losses of potato tubers

2018 ◽  
Vol 47 (3) ◽  
pp. 533-537 ◽  
Author(s):  
Tomasz Jakubowski
Keyword(s):  
Ultraviolet Radiation ◽  
Power Density ◽  
Potato Crop ◽  
Crop Protection ◽  
Potato Tubers ◽  
Storage Losses ◽  
Long Term Storage ◽  
Uv C ◽  
Term Storage

Ultraviolet radiation in the C band to limit storage losses of potato was applied. Six edible potato varieties, viz., Lord, Vineta, Owacja, Ditta, Finezja and Tajfun were used as test materials. UV-C radiation was emitted from a 15 W radiator. The wavelength of the light used to irradiate potato tubers was 253,7 nm and the power density from 80 to 100 μW/cm2. The method of reduction of storage losses of potato tubers, based on their exposure to UV-C irradiation, can complement the presently used methods of potato crop protection during long-term storage.

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