Abstract
The quality factors influenced by stress conditions are: total dry matter or starch content and distribution of starch, sugar content, types of sugars and distribution, texture, mealiness, flesh color, tuber size and shape, and tuber defects such as growth cracks, and hollow heart.
Early stress during growth can cause tubers to become pointed on the stem-end with low starch content and high reducing sugars. Uneven growth due to stress results in growth cracks, or hollow heart and malformed tubers. Varieties differ considerably as to susceptibility. Stress generally causes lower starch content in tubers which results in greater sugar accumulation in storage. Relative maturity is also influenced by stress during growth. Immature and over-mature tubers (from prematurely dead plants) accumulate greater amounts of sugar in storage than tubers properly matured.
Stress can also cause poor texture of processed products, such as tough texture of French fries as well as lack of mealiness. Flavor and color of processed products can also be detrimentally influenced by stress.
Resumen
Los factores de calidad influenciados por condiciones de stress son: contenido total de materia seca o de almidón y su distribución, contenido de azúcar, tipos de azúcares y su distribución, textura, harinosidad, color de la pulpa, tomaño y forma del tubérculo y malformaciones del tubérculo, tales como rajaduras y corazón vacío.
Stress hídricos en los primeros estados de desarrollo de la planta pueden causar tubérculos alargados con bajos contenidos de almidón y alto contenido de azúcares reductores. Desarrollo anormal debido a stress hídrico causa rajaduras, corazón vacío o tubérculos malformados. Las variedades difieren considerablemente en susceptibilidad. Stress hídricos generalmente producen tubérculos con bajos contenidos de almidón, lo cual resulta en una mayor acumulación de azúcares durante el almacenamiento. Stress hídricos durante el desarrollo influyen tambien sobre la madurez relativa. Tubérculos inmaduros o sobre maduros, provenientes de plantas muertas prematuramente, acumulan mayores cantidades de azúcar durante el almacenamiento que aquellos tubérculos que maduran apropiadamente.
Stress hídricos también pueden causar una mala textura en los productos procesados, tales como: fuerte textura en papas fritas, o carentes de harinosidad. Stress hídricos también pueden causar detrimento en el sabor y color de productos procesados.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Literature Cited
Burr, H.K. 1966. Proc. Plant Science Symposium, Campbell Institute for Agricultural Research, Camden, New Jersey, p. 83–97.
Hiller, L.K., D. Koller and R. VanDenburgh. 1979. Brown Center of potatoes. What we have learned. Proc. 18th Annual Wash. State Potato Conf. Jan 23–25, Moses Lake, Wash., p. 21–27.
Iritani, W.M., E.G. Todd and L.D. Weller. 1971. Shear press determinations of the raw product as a possible tool for quality measurement of potatoes. Am Potato J 48(10): 359–365.
Iritani, W.M. and L.D. Weller. 1973a. Effect of tuber qualities on storage and processability. Proc. 12th Annual Wash. State Potato Conf., Moses Lake, Wash., February, p. 13–16.
Iritani, W.M., L.D. Weiler and T.S. Russell. 1973. Relative differences in sugar content of basal and apical portions of Russet Burbank potatoes. Am Potato J 50(1):24–31.
Iritani, W.M. and L.D. Weller. 1973b. The development of translucent end potatoes. Am Potato J 50(7):223–233.
Iritani, W.M. and L.D. Weller. 1974. Some factors influencing shear force determinations of Norgold and Russet Burbank potatoes. Am Potato J 51:90–98.
Iritani, W.M. and L.D. Weller. 1976. Relationship of specific gravity to sugar accumulation in stored Norgold and Russet Burbank potatoes. Am Potato J 53:57–65.
Iritani, W.M., M.J. Powers, L. Hudson and L.D. Weller. 1977a. Factors influencing time to breakdown (TTB) of cooked potato tissue. Am Potato J 54:23–32.
Iritani, W.M. and L.D. Weller. 1977b. Changes in sucrose and reducing sugar content of Kennebec and Russet Burbank tubers during growth and post-harvest holding temperatures. Am Potato J 54:395–404.
Iritani, W.M. and L.D. Weller. 1978. The influence of low fertility and vine killing on sugar development in apical and basal portions of Russet Burbank potatoes. Am Potato J 54: 663–670.
Iritani, W.M. and L.D. Weller. 1980. Sugar development in potatoes. Extension Bulletin 0717, College of Agriculture, Washington State University, Pullman, Wash. 99164.
Kunkel, R. 1970. Resume of blackspot. Proc. 9th Annual Wash. State Potato Conf., Moses Lake, Wash., February. p. 103–111.
Ross, R.L. and W.L. Porter. 1965. Preliminary studies on application of objective tests to texture of French fried potatoes. Am Potato J 43:177–183.
Smith, Ora. 1977. Potatoes: Production, storing, processing. 2nd edition. The Avi Publishing Co., Westport, Connecticut. p. 636.
Author information
Authors and Affiliations
Additional information
Paper no. 5734. Project 1949 Washington Agricultural Experiment Station, Pullman, Washington 99163. Financed in part by the potato processors of Washington.
Based on a paper presented as part of the Stress Physiology Symposium, sponsored by the Physiology Section of the Potato Association of America, presented July 23, 1979, at the 63rd Annual Meeting, Vancouver, B.C.
Rights and permissions
About this article
Cite this article
Iritani, W.M. Growth and preharvest stress and processing quality of potatoes. American Potato Journal 58, 71–80 (1981). https://doi.org/10.1007/BF02855381
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02855381