Skip to main content
SpringerLink
Log in

The effect of storage conditions on chemical content of raw potatoes and texture of cooked potatoes

  • Full Papers
  • Published:
Potato Research Aims and scope Submit manuscript

Summary

Texture of boiled potato tubers (cv. Beate) was studied over several months of storage at either 4 or 8 °C, in relation to dry matter content, non-starch polysaccharides (NSP), methyl groups, glucose, starch and amylose. The dry matter content decreased significantly during storage at 4 °C, but increased at 8 °C due to evaporation. The insoluble NSP contained rhamnose, galactose, arabinose, xylose, mannose, fucose and glucose; the first three sugars decreased significantly after the first 7 weeks of storage. Fracturability and percent compression before break increased during storage at 8 °C, particularly percent compression after 15 weeks. The change in fracturability could partly be explained (R2=43.4%) by the content of the NSP and the increase in percent compression by dry matter (R2=91.8%). Changes in texture during storage at 4 °C, however, were not striking, and could not be explained by changes in the potato components that were analysed.

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

References

  • Andersson, A., 1994. Modelling of potato blanching. Ph.D. thesis, Department of Applied Nutrition & Food Chemistry, University of Lund, Sweden.

    Google Scholar 

  • Bourne, M.C. (1978). Texture Profile Analysis.Food Technology 32: 62–66.

    Google Scholar 

  • Burton, W.G., 1989. The potato. 3rd edition. Longman Scientific & Technical, New York.

    Google Scholar 

  • Cone, J.W. & M.G.E. Wolters, 1990. Some properties and degradability of isolated starch granules.Starch 42 (8): 298–301.

    CAS  Google Scholar 

  • Davies, H.T. & N.C. Dixon, 1976. Evaluation of potato texture by taste and by appearance.American Potato Journal 53: 205–210.

    Google Scholar 

  • Englyst, H.N. & J.H. Cummings, 1984. Simplified method for the measurement of total nonstarch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates.Analyst 109: 937–942.

    Article  CAS  Google Scholar 

  • Englyst, H.N., M.E. Quigley, G.J. Hudson & J.H. Cummings, 1992. Determination of dietary fibre as non-starch polysaccharides by gas-liquid chromatography.Analyst 117: 1707–1714.

    Article  PubMed  CAS  Google Scholar 

  • Faulks, R.M. & N.M. Griffiths, 1983. Influence of variety, site and storage on physical, sensory and compositional aspects of mashed potato.Journal of the Science of Food and Agriculture 34: 979–986.

    Google Scholar 

  • Gorun, E.G., 1979. Variations in potato pectin during tuber growth, storage and culinary processing.Konservnaya i Ovoshchesushil'naya Promyshlennost 3: 36–38.

    Google Scholar 

  • Haydar, M., K. Moledina, B. Ooraikul & D. Hadziyev, 1980. Effect of calcium and magnesium on cell wall and starch of dehydrated potato granules.Journal of Agricultural and Food Chemistry 28 (2): 383–391.

    Article  CAS  Google Scholar 

  • Hoff, J.E., 1972. Starch “swelling pressure” of cooked potatoes.Journal of Agriculture and Food Chemistry 20: 1283–1284.

    Article  CAS  Google Scholar 

  • Jankowski, T., 1992. Influence of starch retrogradation on texture of cooked potato tuber.International Journal of Food Science and Technology 27: 637–642.

    Google Scholar 

  • Jarvis, M.C., E. Mackenzie & H.J. Duncan, 1992. The textural analysis of cooked potato. 2. Swelling pressure of starch during gelatinization.Potato Research 35: 93–102.

    CAS  Google Scholar 

  • Johnston, D.E., D. Kelly & P.P. Dorrian, 1983. Losses of pectic substances during cooking and the effect of water hardness.Journal of the Science of Food and Agriculture 34: 733–736.

    Google Scholar 

  • Keijbets, M.J.H., W. Pilnik & J.F.A. Vaal, 1976. Model studies on behaviour of pectic substances in potato cell wall during boiling.Potato Research 19: 289–303.

    Article  CAS  Google Scholar 

  • Klavons, J.A. & R.D. Bennett, 1986. Determination of methanol using alcohol oxidase and its application to methyl ester content of pectins.Journal of Agricultural and Food Chemistry 34: 597–599.

    Article  CAS  Google Scholar 

  • Leung, H.K., F.H. Barron & D.C. Davis, 1983. Textural and rheological properties of cooked potatoes.Journal of Food Science 48: 1470–1496.

    Google Scholar 

  • Linehan, D.J. & J.C. Hughes, 1969a. Texture of cooked potato. II. Relationship between intercellular adhesion and chemical composition of the tuber.Journal of the Science of Food and Agriculture 20: 113–119.

    CAS  Google Scholar 

  • Linehan, D.J. & J.C. Hughes, 1969b. Measurement of intercellular adhesion in the cooked potato tuber.European Potato Journal 12: 41–48.

    Article  Google Scholar 

  • Lunden, A., 1956. Investigations on the relation between the specific weight and the dry matter and starch content of potatoes. Farm Crops Institute. The Agricultural College of Norway, Report no. 154.

  • Marle, T.J. van, K. Recourt, C. van Dijk, H.A. Schols & A.G.J. Voragen, 1997a. Structural features of cell walls from potato (Solanum tuberosum L.) cultivars Irene and Nicola.Journal of Agricultural and Food Chemistry 45: 1686–1693.

    Google Scholar 

  • Marle, J.T. van, T. Stolle-Smits, J. Donkers, C. van Dijk, A.G.J. Voragen & K. Recourt, 1997b. Chemical and microscopic characterization of potato (Solanum tuberosum L.) cell walls during cooking.Journal of Agricultural and Food Chemistry 45: 50–58.

    Google Scholar 

  • Mica, B. & H. Brod, 1980. Veränderungen des Gehaltes an Pektinstoffen in gekochten Kartoffeln.Starch/Stärke 32: 375–380.

    CAS  Google Scholar 

  • Moledina, K.H., M. Haydar, B. Ooraikul & D. Hadziyev, 1981. Pectin Changes in the precooking step of dehydrated mashed potato production.Journal of the Science of Food and Agriculture 32: 1091–1102.

    CAS  Google Scholar 

  • Oosterveld, A., G. Beldman, J.M. de Bruijn, A.G.J. Voragen, 1996. Autoclave extraction of sugar beet pulp yields gel-forming pectic hairy regions. Pectins and pectinases: proceedings of an international symposium, Wageningen, December 1995. Elsevier, Amsterdam, pp. 597–602.

    Google Scholar 

  • Ridley, S.C. & R.C. Lindsay, 1984. Evaluation of factors affecting predictability of mealy textures in potatoes.Journal of Food Quality 7: 1–16.

    Google Scholar 

  • Ryden, P. & R.R. Selvendran, 1990. Structural features of cell-wall polysaccharides of potato (Solanum tuberosum).Carbohydrate Research 195: 257–272.

    Article  CAS  Google Scholar 

  • Shomer, I., 1995. Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L.) tuber cells—I. Starch leakage and structure of single cells.Carbohydrate Polymers 26: 47–54.

    CAS  Google Scholar 

  • Shomer, I., R. Vasiliver & P. Lindner, 1995. Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L.) tuber cells — II. Permeability and swelling of macerate.Carbohydrate Polymers 26: 55–59.

    CAS  Google Scholar 

  • Takahashi, R., N. Kobayashi & M. Yamamoto, 1969. Studies of starch gel strength by a curd meter.Journal of the Technical Society of Starch 16 (4): 139–143.

    CAS  Google Scholar 

  • Tsuge, H., M. Hishida, H. Iwasaki, S. Watanabe & G. Goshima (1990). Enzymatic evaluation for the degree of starch retrogradation in foods and foodstuffs.Starch/Stärke 42: 213–216.

    CAS  Google Scholar 

  • Warren, D.S. & J.S. Woodman, 1971. Biochemical and histological aspects of the texture of potatoes for canning. Campden Food Research Association, Report II Project A 739, pp. 76–99.

Download references

Author information

Authors and Affiliations

  1. Norwegian Food Research Institute, MATFORSK, Osloveien 1, 1430, Ås, Norway

    Lene Kaaber, E. Bråthen & Berit K. Martinsen

  2. Agricultural Research Organization, The Volcani Center, P.O. Box 6, 50250, Bet Dagan, Israel

    I. Shomer

Authors
  1. Lene Kaaber
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. E. Bråthen
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Berit K. Martinsen
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. I. Shomer
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kaaber, L., Bråthen, E., Martinsen, B.K. et al. The effect of storage conditions on chemical content of raw potatoes and texture of cooked potatoes. Potato Res 44, 153–163 (2001). https://doi.org/10.1007/BF02410102

Download citation

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02410102

Additional keywords

Search

Navigation