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Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls

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Abstract

The discoloration of raw and cooked potato tubers and potato products is an undesirable trait due to its negative influence on final product physical appearance, customer appeal, and marketability; the nutritional quality can also be reduced. Most studies concerning this matter have discussed enzymatic and non-enzymatic types of discoloration, the enzymes involved and the biochemical signaling pathways stimulated by physical impact or cold storage, and the physicochemical and environmental factors involved. However, there is a dearth of information regarding the causes and measures to control discoloration in potatoes. This review summarizes the current status of research related to the phenomenon of discoloration of raw and cooked tubers, controlled by both genotype and environment (intrinsic and extrinsic factors), and the impact of ongoing efforts to mitigate this occurrence to develop more efficient methods of controlling potato discoloration.

Resumen

El oscurecimiento de los tubérculos de papa crudos y cocidos y los productos de papa es un rasgo indeseable debido a su influencia negativa en la apariencia física del producto final, el atractivo para el cliente y la comercialización; la calidad nutricional también puede reducirse. La mayoría de los estudios sobre este asunto han discutido los tipos de oscurecimiento enzimático y no enzimático, las enzimas involucradas y las vías de señalización bioquímica estimuladas por el impacto físico o el almacenamiento en frío, y los factores fisicoquímicos y ambientales involucrados. Sin embargo, solo se dispone de poca información sobre las causas y medidas para controlar el oscurecimiento en las papas. Esta revisión resume el estado actual de la investigación relacionada con el fenómeno del oscurecimiento de los tubérculos crudos y cocidos, controlados tanto por el genotipo como por el medio ambiente (factores intrínsecos y extrínsecos), y el impacto de los esfuerzos en curso para mitigar esta incidencia para desarrollar métodos más eficientes de control del oscurecimiento de la papa.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Avenue 1, Khayaban-e-Jinna Road, Johar Town, Lahore, Punjab, Pakistan

    Raza Hussain,  Sanabil & Itrat Fatima

  2. College of Science, Gansu Agricultural University, Lanzhou, 730070, People’s Republic of China

    Xue Huali

  3. CSIR-Institute of Himalayan Bioresource Technology, Palampur, 176 061, Himachal Pradesh, India

    Arun Kumar

  4. Academy of Scientific and Innovative Research (AcSIR), CSIR-Institute of Himalayan Bioresource Technology, Palampur, India

    Arun Kumar

  5. Department of Allied Health Sciences, Superior University, Lahore, Pakistan

    Rashida Parveen

  6. Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan, Egypt

    Hasham Z. Tawfeuk

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Hussain, R., Sanabil, Huali, X. et al. Discoloration of Raw and Cooked Potatoes: Fundamentals of Nature, Mechanisms, Causes, Measurements, and Controls. Am. J. Potato Res. 99, 287–306 (2022). https://doi.org/10.1007/s12230-022-09884-1

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