Relation of potato compsition to potato size and blackening tendency

Abstract

A compositional study was conducted on six potato samples representing various degrees of stem-end blackening. The aim of the study was to determine compositional variation with potato size. The compositional characteristics, of stem-and bud-end tissue of various potato sizes, of the six samples were determined. The larger the potato the greater was the tendency for the stem-end to have the following characteristics: (i) low citric acid content, (ii) high K/citric acid, and (iii) relatively low citric acid/polyphenolic content. It was also shown that differences in stem-end blackening tendency between potato samples, as well as differences in blackening within the same sample could be correlated with these same compositional characteristics.

Resumen

Se ha llevado a cabo un estudio de composición sobre seis muestras de papas que representaban varios grados de ennegrecimiento de la extremidad de tallo. El propósito del estudio era de determinar la variación de composición en relación al tamaño de la papa. Se determinaron las caractérísticas de composición del tejido de las extremidades del tallo y de la yema de papas de varios tamaños pertenecientes a las siis muestras. Cuanto más grande la papa, tanto más grande era la tendencia de la extremidad del tallo de tener las characterísticas siguientes: (1) bajo contenido en ácido cítrico, (2) also contenido de K/ácido cítrico, y (3) relativamente bajo contenido de ácido cítrico/polifenólico. Quedó indicado que las diferencias entre las muestras de papas en la tendencia al ennegrecimiento del extremo del tallo, como también las diferencias en ennegrecimiento en una sola muestra, podían ser correlacionadas con estas mismas características de composición.

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One of the laboratories of the Eastern Utilization Research and Development Divison, Agricultural Research Service, U. S. Department of Agriculture.

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Heisler, E.G., Siciliano, J. & Porter, W.L. Relation of potato compsition to potato size and blackening tendency. American Potato Journal 46, 98–107 (1969). https://doi.org/10.1007/BF02871449

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Keywords

  • Citric Acid
  • AMERICAN Potato Journal
  • Chlorogenic Acid
  • Total Polyphenolic Content
  • Potato Tissue