Skip to main content
SpringerLink
Log in

Effect of pentachloronitrobenzene on quality of potatoes

  • Published:
American Potato Journal Aims and scope Submit manuscript

An Erratum to this article was published on 01 January 1968

Summary

Palatability and composition of potatoes grown in soil treated with pentachloronitrobenzene (PCNB) at 30 and 50 lbs per acre were studied. Potatoes were investigated as received and after storage at various times and temperatures

There was evidence in some cases of off-flavors, off-odors, and colors resulting from PCNB treatment at 50 lbs per acre. However, differences were not consistently detected by most of the panel members. Adverse effects of PCNB usually appeared to diminish with storage of the potatoes. PCNB treatment at 30 lbs per acre appeared to have no adverse affect on palatability of the potatoes. When technical PCNB (Terraclor) was added directly to potatoes at 0.2 or 2.0 ppm active PCNB, it appeared to cause off-flavors.

PCNB-treatment did not appear to have significant effects on tyrosinase, total phenols, starch, total solids, specific graviy, pH, titratable acids, citric acid, malic acid or ascorbic acids. PCNB residues ranging from 0.12 to 0.17 ppm were found in potatoes grown in soil treated with PCNB at 50 lbs per acre.

Resumen

Se han investigado la palatabilidad y la composición de papas crecidas en un suelo tratado con pentachloronitrobenzene (PCNB) a 30 y 50 lbs por acre. Las papas fueron investigadas cuando fueron recibidas y después de almacenamiento durante vario tiempo a varias temperaturas.

Hubo evidencia en algunos casos de algunas modoficaciones de sabor, olor, y color debidas al tratamiento por PCNB a 50 lbs por acre. Sinembargo, las diferencias no fueron consistentemente descubiertas por la mayoria de expertos jueces. Los efectos adversos del PCNB disminuyeron, al parecer, con el almacenamiento de las papas. El tratamiento con PCNB aparentemente no tuvo efectos significantes sobre la tirosinasa, los fenoles totales, el almidón, los sólidos totales, el peso especifico, el pH, los ácidos titrables, el ácido citrico, el ácido málico, o ácido ascórbico. Residuos de PCNB en cantidades de 0.12 a 0.17 ppm fueron encontrados en papas crecidas en suelo tratado con PCNB a 50 lbs por acre.

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

Similar content being viewed by others

Literature Cited

  1. Bessey, O. A. and C. G. King. 1933. The distribution of vitamin C in plant and animal tissues and its determination. J. Biol. Chem. 103: 687.

    CAS  Google Scholar 

  2. Brogdon, J. L., E. H. Dawson, A. P. Benson and E. F. Murphy. 1965. Effect of pentachloronitrobenzene soil treatment on flavor of potatoes. Amer. Potato J. 42: 29.

    Article  CAS  Google Scholar 

  3. Duncan, D. B. and R. G. Bonner. 1954. Simultaneous confidence intervals derived from multiple range and multiple F tests. Virginia Agr. Exp. Sta. Tech. Rpt. 10a, Blacksburg, Va.

  4. Erickson, H. T. 1960. Potato scab control on organic soils. I. Initial response to PCNB. Amer. Potato J. 37: 18.

    CAS  Google Scholar 

  5. Gorbach, S. and U. Wagner. 1967. Pentachloronitrobenzene residues in potatoes. J. Agr. Food Chem. 15: 654.

    Article  CAS  Google Scholar 

  6. Gustafsson, N. 1962. The fight against potato scurf (Streptomyces scabies) through disinfection of the soil with PCNB. Kgl. Skogs. Lantbruk, sakad. Tedskr. 101: 301.

    CAS  Google Scholar 

  7. Heinz, P. H., M. E. Kirkpatrick and E. F. Dochterman. 1955. Cooking quality and compositional factors of potatoes of different varieties from several commercial locations. Tech. Bull. No. 1106, U. S. Dept. Agr., 69 pp.

  8. Johnson, G., M. D. Harrison and C. H. Livingston. 1966. PCNB soil treatment for Rhizoctonia control and its relation to off-flavor in potato tubers. Sixteenth Annual Potato Conference. ARS. 74-40, p. 42–44.

  9. Menzies, J. D. 1957. Dosage rates and application methods with PCNB for control of potato scab and Rhizoctonia. Amer. Potato J. 37: 219.

    Article  Google Scholar 

  10. Mondy, N. I. 1966. Pentachloronitrobenzene effect on enzymatic activity and phenolic content of potatoes. Amer. Potato J. 43: 147.

    CAS  Google Scholar 

  11. Nielson, J. P. 1943. Rapid determination in starch. Ind. and Eng. Chem. Anal. Ed. 15: 176.

    Article  Google Scholar 

  12. Reynolds, T. M. 1965. Chemistry of nonenzymatic browning. Advances in Food Research 14: 167.

    PubMed  CAS  Google Scholar 

  13. Simandle, P. A., J. L. Brogdon, J. P. Sweeney, E. O. Mobley, and D. W. Davis. 1966. Quality of six tomato varieties as affected by some compositional factors. Proc. Amer. Soc. for Hort. Sci. 89: 532.

    Google Scholar 

  14. Snedecor, G. 1956. Statistical Methods. 5th ed. Iowa State College Press, Ames, Iowa. 534 pp.

    Google Scholar 

  15. Sweeney, J. P. and P. A. Simandle. 1968. Enzymic browning and free tyrosine in potatoes as affected by pentachloronitrobenzene. J. Agr. Food Chem. 16: 25.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Agricultural Research Service, Human Nutrition Research Division, United States Department of Agriculture, 20705, Beltsville, Maryland

    J. P. Sweeney, V. J. Chapman & P. A. Hepner

Authors
  1. J. P. Sweeney
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. V. J. Chapman
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. P. A. Hepner
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

An erratum to this article is available at http://dx.doi.org/10.1007/BF02863031.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Sweeney, J.P., Chapman, V.J. & Hepner, P.A. Effect of pentachloronitrobenzene on quality of potatoes. American Potato Journal 45, 383–390 (1968). https://doi.org/10.1007/BF02849717

Download citation

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02849717

Keywords

Search

Navigation