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Potato composition: I. Tissue selection and its effects on solids content and amylose/amylopectin ratios

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Abstract

Solids content and amylose/amylopectin ratios were determined in different parts of tubers of White Rose, Red La Soda, Kennebec, Russet Burbank, Norchip and Lenape at harvest, after storage at 7 C for 2 and 4 mo, and after reconditioning at 20 C for 3 wk following each storage period. In all cultivars, solids content was greatest in stem-end, lower in bud-end and lowest in core tissue. The relationships for distribution of solids among the different parts of the tubers was not changed by storage treatments in any of the cultivars. Amylose/amylopectin ratios were similar in all parts of the tuber. Both the solids content and amylose/amylopectin ratio were changed by storage, but not uniformly in all cultivars.

Resumen

El contenido de sólidos y las proporciones de amilosa/amilopectina fueron determinados en diferentes partes de tubérculos de White Rose, Red La Soda, Kennebec, Russet Burbank, Norchip y Lenape a la cosecha, después de almacenamiento a 7°C por 2 y 4 meses, y después de reacondicionamiento a 20° C por 3 semanas después de cada periodo de almacenamiento. En todos los cultivares el contenido de soolidos fue mayor en la base, menor en el apice y mucho menor en el centro. Las relaciones de distributión de sólidos entre las diferentes partes del tubérculo no fué cambiada por el almacenamiento aninguno de los cultivares. Las proporciones de amilosa/amilopectina fueron similares en todas las partes del tuberculo. El contenido de sólidos y la proportión amilosa/amilopectina fueron cambiados por el almacenamiento, pero no uniformemente todos los cultivares.

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Authors and Affiliations

  1. Department of Vegetable Crops, University of California, 95616, Davis, California

    H. Timm

  2. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 94710, Berkeley, California

    M. L. Weaver, H. Timm, M. Nonaka, R. N. Sayre, R. M. Reeve, R. M. McCready & L. C. Whitehand

Authors
  1. M. L. Weaver
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  2. H. Timm
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  3. M. Nonaka
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  4. R. N. Sayre
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  5. R. M. Reeve
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  6. R. M. McCready
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  7. L. C. Whitehand
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Weaver, M.L., Timm, H., Nonaka, M. et al. Potato composition: I. Tissue selection and its effects on solids content and amylose/amylopectin ratios. American Potato Journal 55, 73–82 (1978). https://doi.org/10.1007/BF02852094

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  • DOI: https://doi.org/10.1007/BF02852094

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