Skip to main content
SpringerLink
Log in

Prevention of after-cooking darkening of irradiated potatoes

  • Short Communication
  • Published:
Potato Research Aims and scope Submit manuscript

Summary

Potatoes of the variety ‘Kufri Chandramukhi’ exposed to 10 krad of gamma rays for sprout inhibition, tended to develop after-cooking darkening, after storage at 15°C, for over three months. The darkening could be prevented or reduced (a) by pre-peeling of tubers prior to cooking: or (b) by reconditioning the potatoes by keeping them at 34–35°C for 4–6 days; or (c) by soaking and cooking the tubers in solutions of diaminoethane-tetra-acetic acid disodium salt (EDTA) or citric acid. Prepeeled tubers cooked in the presence of the peel tissues or added phenolics like caffeic and chlorogenic acids showed darkening. The results implicate that this could be due to the interaction of phenolics with Fe++ present in the tissues. The storage of irradiated tubers at low temperature also showed enhanced disapperance of carotenoids.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  • Bate-Smith, E. C., J. C. Hughes & T. Swain, 1958. Aftercooking discoloration in potatoes.Chem. & Ind. 627–628.

  • Greig, W. S. & O. Smith, 1955. Potato quality. IX. Use of sequestering agents in preventing after-cooking darkening in prepeeled potatoes.Am. Potato J. 32: 1–6.

    CAS  Google Scholar 

  • Heisler, E. G., J. Siciliano, R. H. Treadway & C. F. Woodward, 1963. After-cooking discoloration of potatoes. Iron content in relation to blackening tendency of tissues.J. Fd Sci. 28: 453–459.

    CAS  Google Scholar 

  • Heisler, E. G., J. Siciliano, C. F. Woodward & W. L. Porter, 1964. After-cooking darkening of potatoes. Role of organic acids.J. Fd Sci. 29: 555–564.

    CAS  Google Scholar 

  • Heisler, E. G., J. Sicilano & W. L. Porter, 1969. Relation of potato composition to potato size and blackening tendency.Am. Potato J. 46: 98–107.

    CAS  Google Scholar 

  • Hughes, J. C. & T. Swain, 1962a. After-cooking blackening in potatoes. II. Core experiments.J. Sci. Fd Agric. 13: 229–236.

    Google Scholar 

  • Hughes, J. C. & T. Swain, 1972b. After-cooking blackening of potatoes. III. Examination of the interaction of factors byin vitro experiments.J. Sci. Fd Agric. 13: 358–362.

    Google Scholar 

  • Hunter, A. S., E. G. Heisler, J. Siciliano, R. H. Treadway & C. F. Woodward, 1957. After-cooking darkening of potatoes. Possible involvement of polyphenolic constituents.Fd Res. 22: 649–657.

    Google Scholar 

  • Kiermeier, F. & E. Rickerl, 1955a. Cause of discoloration of steamed potatoes. I. Influence of phenolic materials.Z. Lebensmittelunters. u.-Forsch. 100: 441–449.

    CAS  Google Scholar 

  • Kiermeier, F. & E. Rickerl. 1955b. Cause of discoloration of steamed potatoes. II. Influence of iron.Z. Lebensmittelunters. u.-Forsch. 102: 330–337.

    CAS  Google Scholar 

  • Sawyer, R. L., 1956. Effect of irradiation on potatoes for processing.Proc. 7th Am. Potato Utilization Conf. 7: 3–5.

    Google Scholar 

  • Smith, O., 1958. Potato quality. X. Post harvest treatment to prevent after cooking darkening.Am. Potato J. 35: 573–584.

    CAS  Google Scholar 

  • Smith, O., 1959. Effect of cultural and environmental conditions on potatoes for processing. In: W. F. Talburt & O. Smith, Potato processing. AVI Publishing Co., Westport, Connecticut, pp. 70–109.

    Google Scholar 

  • Smith, O. & P. Muneta, 1954. Potato quality. VIII. Effect of foliar application of sequestering and chelating agents on after cooking darkening.Am. Potato J. 31: 404–409.

    CAS  Google Scholar 

  • Smith, O., L. B. Nash & A. L. Dittman, 1942. Potato quality. VI. Relation of temperature and other factors to blackening of boiled potatoes.Am. Potato J. 19: 229–254.

    CAS  Google Scholar 

  • Swain, T. & W. E. Hillis, 1959. The phenolic constituents ofPrunus domestica L. The quantitative analysis of phenolic constituents.J. Sci. Fd Agric. 10: 63–71.

    CAS  Google Scholar 

  • Vertregt, N., 1968. After-cooking discoloration of potatoes.Eur. Potato J. 11: 226–234.

    CAS  Google Scholar 

  • Wurster, R. T. & O. Smith, 1963. Potato quality. XVIII. The distribution of radio iron in the potato tuber and its significance in after-cooking darkening.Am. Potato J. 40: 415–20.

    CAS  Google Scholar 

  • Wurster, R. T. & O. Smith, 1965. Potato quality. XX. After-cooking darkening in potatoes as related to the distribution of radio iron.Am. Potato J. 42: 37–44.

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Biochemistry & Food Technology Division, Bhabha Atomic Research Centre, 400 085, Bombay, India

    Paul Thomas & M. R. Joshi

Authors
  1. Paul Thomas
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. R. Joshi
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Thomas, P., Joshi, M.R. Prevention of after-cooking darkening of irradiated potatoes. Potato Res 20, 77–84 (1977). https://doi.org/10.1007/BF02362302

Download citation

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02362302

Keywords

Search

Navigation