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The interrelationships of potato discoloration, polyphenol oxidase activity, and nitrogen content of potatoes

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Summary

The relationship of tuber macerate discoloration to polyphenol oxidase activity and nitrogen content of potatoes was studied. Two varieties of potatoes, Ontario which is susceptible to pre-cooking discoloration and Pontiac which exhibits little discoloration were studied.

Ontario potatoes discolored more than Pontiac potatoes and were higher in polyphenol oxidase activity. Upon storage, however, the greater percentage loss in polyphenol oxidase activity occurred in Ontario potatoes. The tendency of the tuber to discolor was significantly correlated with the loss of polyphenol oxidase activity. More discoloration occurred in the Ontario variety which also showed the greater loss in polyphenol oxidase activity.

Total nitrogen content of both varieties increased with storage duration. The non-protein nitrogen decreased during storage, indicating that protein synthesis occurred. More protein synthesis occurred in Ontario than in Pontiac potatoes. Discoloration of potato macerates was not correlated with protein synthesis.

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Authors and Affiliations

  1. Graduate School of Nutrition and Department of Food and Nutrition, New York State College of Home Economics and State Agricultural Experiment Station at Cornell University, Ithaca, New York

    Nell I. Mondy (Associate Professor) & Barbara P. Klein (Student)

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  1. Nell I. Mondy
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  2. Barbara P. Klein
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Mondy, N.I., Klein, B.P. The interrelationships of potato discoloration, polyphenol oxidase activity, and nitrogen content of potatoes. American Potato Journal 38, 14–21 (1961). https://doi.org/10.1007/BF02861948

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