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1.
G. Mazza 《American Journal of Potato Research》1983,60(3):145-159
The relationship between chip color, dry matter, sucrose, reducing sugars, ascorbic acid, protein, and storage temperature of commercially grown and stored Russet Burbank, Norchip, and Kennebec potatoes was investigated. Multiple correlation analysis of data, collected over a period of three years, demonstrated that while dry matter, reducing sugars, sucrose, and tuber weight were significant in determining chip color of freshly harvested potatoes, reducing sugars, tuber temperature, and sucrose were important in determining chip color of stored tubers. The relative importance of each parameter varied with the age of the tubers, year in which the potatoes were grown and stored, and cultivar. The multiple correlation coefficient among chip color, dry matter, sucrose, reducing sugars, and tuber weight was 0.901 for fresh Russet Burbank, 0.839 for fresh Norchip, 0.909 for fresh Kennebec, and 0.790 for the three cultivars combined. Similarly, the multiple correlation coefficient among chip color, reducing sugars, sucrose, and tuber temperature was 0.866 for stored Russet Burbank, 0.731 for stored Norchip, 0.914 for stored Kennebec and 0.790 for the combined stored material. Regression equations varied from cultivar to cultivar and from one season to another. This indicates that the quantitative relationship between the factors assayed was not sufficiently stable to serve as a general measure of prediction. 相似文献
2.
L. J. Copp R. W. Blenkinsop R. Y. Yada A. G. Marangoni 《American Journal of Potato Research》2000,77(5):279-287
Processing potatoes, both sprout inhibited and untreated, were evaluated for respiration rate and chip color during storage under commercial conditions (12 C, approximately 95% relative humidity, in darkness) following three growing seasons. While absolute respiration rates varied depending upon growing season and treatment, all cultivars and treatments studied during the 1995, 1996, and 1997 storage seasons showed similar respiration profiles. The initial stage following curing and sprout inhibition treatment (if applied) showed essentially constant respiration rates for a period of time varying from two to 15 weeks, depending upon growing season, treatment and cultivar. This was followed by a stage that showed a linear increase in respiration rates. In some cases the respiration rates eventually stabilized, or decreased. There was an apparent correlation between respiration trends and chip color changes in most cases, though the statistical significance varied between cultivars and seasons. Qualitative analysis of the data showed that the point at which respiration rates began to increase coincided with the onset of the decline in chip color quality. These trends suggest that measurement of tuber respiration may provide a non-destructive andin situ method to predict changes in processing quality of stored potato tubers. 相似文献
3.
A rapid procedure for determining tuber maturity and processing quality using a blood glucose monitor is outlined. The procedure is simple to use, inexpensive and gives acceptable percent glucose and sucrose rating (SR) values for commercial applications. The procedure has been used successfully for determining the best time to sell commercial quantities of stored tubers (cvs. Norchip, Niska) for processing as chips in Alberta. 相似文献
4.
The affirmation of acrylamide as a probable carcinogen by the European Food Safety Authority has reinforced the need to lower acrylamide content in fried potato products. Selected for low reducing sugars and acrylamide-forming potential, recently released cultivars ‘Alpine Russet’, ‘Dakota Trailblazer’, and ‘Ivory Crisp’ were evaluated for their processing quality when grown with varying nitrogen (N) fertilizer regimes. The objective of this study was to determine the effects of N fertilizer rate (34, 135, 202, 269 and 336 kg ha?1) on tuber glucose and acrylamide concentration following processing of new cultivars relative to standard cultivars ‘Russet Burbank’ and ‘Snowden’ at harvest, and after 3, 6 and 9 months of storage at 7.2 °C over 2 years. Glucose and acrylamide responses to N rate were similar for chip cultivars, which linearly decreased in 2011, and quadratically increased then decreased in 2012 with increasing N rate. The N rate effect on French fry glucose concentration varied by cultivar and either decreased or did not respond to elevated N rate. Glucose and acrylamide concentrations of chip cultivars generally increased during storage, with a dramatic increase in ‘Snowden’ resulting from senescence sweetening after 9 months of storage. Environmental conditions significantly affected glucose and acrylamide responses of French fry cultivars to storage time. Glucose and acrylamide concentrations of all French fry cultivars generally increased during storage in 2011. In contrast, glucose concentrations of French fry cultivars were stable or increased, while acrylamide concentrations generally decreased during storage in 2012. The relationship between chip color and glucose concentration was significant, but differed by year. Glucose and acrylamide concentrations of French fry and chip cultivars were significantly correlated (R2?=?0.52 and 0.66, in 2011 and 2012, respectively). Generally, acrylamide in fried potato products can be minimized by using low reducing sugar cultivars supplied with a N fertilizer rate that optimizes yield and quality during growing seasons with minimal environmental stress. 相似文献
5.
6.
Timothy J. Herrman Stephen L. Love Bahman Shafii Robert B. Dwelle 《American Journal of Potato Research》1996,73(9):411-425
Three potato cultivars (Russet Burbank, Norchip, and Gemchip) grown with nitrogen applied at three rates were stored at two temperature regimes (Treatment 1: 13 months at 10 CTreatment 2: 1 month at 10 C; followed by a 1 C decrease per week until tubers were 4 C; followed by 6 months at 4 C; followed by a 1 C increase per week until tubers were 10 C; followed by 3 months at 10 C). Tuber chemical components and potato chip appearance were measured at harvest and after 3, 6, 9, 11, 12, and 13 months; these measurements were performed within 24 hours of the time potatoes were removed from storage. Sugar responses (tuber glucose, fructose, sucrose) and potato chip appearance were affected by cultivar over time in both years and storage temperatures. Russet Burbank tubers displayed a significantly higher glucose forming potential and produced darker appearing chips, regardless of storage temperature or time in storage, compared to Norchip and Gemchip. Potatoes receiving a cold-storage treatment contained less sugar and produced lighter appearing chips after 12 months storage compared to tubers stored at a constant 10 C for 12 months. The linear association between tuber chemical components and potato chip appearance varied with storage temperature. 相似文献
7.
Stephen L. Love Joseph J. Pavek Asunta Thompson-Johns William Bohl 《American Journal of Potato Research》1998,75(1):27-36
Forty-four potato cultivars, released in the period between 1876 and the present were grown concurrently in field trials, stored simultaneously in three different environments, then evaluated for chip quality. They represented cultivars historically used and/or bred for potato chip production. Quality factors measured were tuber solids, chip color, reducing sugar levels, sucrose levels, and percent of defect-free chips. Tuber solids tended to increase in the late period cultivars, but trends were erratic. The release of Lenape marked the beginning of an increase in tuber solids that has continued to the present. There was a significant trend for lower reducing sugars and better chip color that corresponded to increasingly later cultivar release dates. Since about 1960, progress toward lower reducing sugars and better chip color has been constant, regardless of whether tubers were stored at 4.4 C, stored at 4.4 C and reconditioned, or stored at 10 C. Late period cultivars tended to have a greater percentage of defect-free chips in comparison to those released earlier, with most of the improvement coming during the last few years. This study provided evidence that potato breeders have made significant progress in developing cultivars with good chip quality. Evidence was also found that Lenape was a landmark cultivar and has been an important contributor to the observed breeding progress 相似文献
8.
Through-the-pile ventilation is a common practice for potatoes stored in bulk. Research was initiated in 1986 to study the influence of ventilation rate on the temperature, moisture and market quality of bulk stored chip potatoes. Ventilation rates up to 168 m3 hr?1 t?1 were used. All ventilation rates achieved the required temperature and humidity control. Fan operation time (hours) was not reduced proportional to the increased ventilation rate. The higher ariflow resulted in proportionally less time being spent to correct pile temperature differentials. The Atlantic variety potatoes were utilized for potato chip production in all three seasons studied. Market quality after storage, measured by tuber sugar content, chip color and chip defects, was similar for all ventilation rates. For the last two storage seasons studies, the potatoes were marketed from the storage research bins at high levels of quality following 115 to 142 days of storage. Average weight losses for the airflow rates used were not statistically different. However, potato weight loss uniformity was proportional to increased ventilation rates. 相似文献
9.
Three factorial field experiments were conducted in two consecutive years (2003 and 2004) on two sites in order to examine
the impact of preceding crop, pre-sprouting, N and K fertilization and cultivar on quality attributes of organically grown
potatoes destined for processing into French fries or crisps. Tuber dry matter (DM) concentration, glucose and fructose concentrations,
as well as the colour of crisps and the quality score of French fries, were assessed at harvest and after a 4-month storage
period. Results suggest that tubers from organic potato cropping may be expected to have sufficiently high tuber DM concentrations
(>19%) for processing into French fries without impairing the texture of the fries when concentrations exceed 23%. DM concentrations
of tubers for crips (cv. Marlen) fell short of the required minimum of 22% when a combined N and K fertilizer was applied.
The tuber DM concentration was significantly lower following peas than following a legume-grass/clover ley or cereals (oats
or winter wheat), but only in one of two seasons. Pre-sprouting increased tuber DM concentration considerably, especially
in the growing season with a high incidence of Phytophthora infestans (+1.2% absolute increase). Tuber DM concentration was significantly higher after storage in two of three experiments (+0.4
and 0.5% absolute increase). Cultivars belonging to the very early and early maturity type showed the largest relative increase
in reducing sugars concentrations due to storage, ranging between 300 and 1,100%. The medium-early cv. Agria and medium-late
cv. Marena proved to be best suited for processing into French fries under conditions of organic farming, as only minor deviations
from the highest quality standards were established at harvest (quality index at 4.3 and 4.1, respectively). A consistently
high crisp quality was achieved by the medium-early cv. Marlen, with L-values of 70.8 and 66.7 at harvest and after storage,
respectively. Overall, results show that the quality variables were mainly affected by cultivar, season, storage and their
interaction. The effect of agronomical measures, such as fertilization, preceding crop and pre-sprouting of seed-tubers, was
rather small and their effect on internal tuber quality and quality of fried products may hardly be predictable. The quality
standards for tuber raw stock can be accomplished best when adequate cultivars are chosen. 相似文献
10.
Starch Characteristics of Modern and Heirloom Potato Cultivars 总被引：2，自引：0，他引：2
Diego Fajardo Kathleen G. Haynes Shelley Jansky 《American Journal of Potato Research》2013,90(5):460-469
In a number of ways, modern potato breeding efforts differ from those that created heirloom cultivars. As a result of the rapid expansion of the potato processing industry in the mid twentieth century, potato breeders shifted their focus from fresh market varieties to those intended for the fry and chip markets. Selection for higher dry matter content and lower reducing sugar levels in tubers was successful. This study sought to determine whether modern processing cultivars differ from heirloom cultivars for two major characteristics of tuber starch, amylose content and starch granule morphology. Since breeding efforts for processing potatoes have focused on the maintenance of tuber quality during storage, these parameters were measured in both fresh and stored tubers. Twenty cultivars selected to span the range of cultivar release dates in the U.S. were grown at Hancock, WI in 2009 and 2010 and evaluated for tuber amylose content and measurements of starch granule surface area, length, width, length to width ratio, and smoothness. These traits were found to be stable across years and during storage. Significant differences in the amylose content and starch granule morphology exist among cultivars, but there is no clear distinction between modern and heirloom cultivars. Genetic variation for amylose content and starch granule morphology was found within the set of clones sampled for this study. However, germplasm with higher amylose content will need to be identified and utilized in breeding if the nutritional benefits associated with high fiber and low glycemic index are to be realized. 相似文献
11.
D. R. Lynch L. M. Kawchuk Q. Chen M. Konschuh J. Holley D. K. Fujimoto D. Driedger H. Wolfe L. Dunbar D. Waterer P. Bains J. Wahab P. McAllister 《American Journal of Potato Research》2004,81(3):195-201
Alta Russet (Russet Nugget × Ranger Russet) is an early-maturing cultivar, with high yield and excellent processing quality (fry color and dry matter) coupled with a tuber size and shape profile ideal for the manufacture of wedge-cut french fries. In the western Canadian regional trials harvested 110 days after planting, the yield of the new cultivar was similar and the specific gravity superior to that of Russet Burbank. In multi-harvest date trials conducted under irrigated conditions in southern Alberta (Canada) the yield of Alta Russet was superior to Russet Burbank and Shepody and similar to Ranger Russet (Amisk) when harvested at 95 and 110 days after planting. The tuber specific gravity of the new cultivar was superior to Russet Burbank, Shepody, and Ranger Russet (Amisk) at 95 days after planting. At 110 days after planting tuber specific gravity was similar to Ranger Russet (Amisk), but superior to Russet Burbank and Shepody. Fry color was generally superior to Russet Burbank in the western Canadian regional trials and in the multi-harvest trials was generally similar to Russet Burbank, Shepody, and Ranger Russet (Amisk). Alta Russet produces excellent fry color out of long-term storage at 8 C and acceptable color at 6 C. External and internal defects occurred at very low levels in all trials. Alta Russet is resistant to common scab and Verticillium wilt, moderately resistant to early blight and Fusarium wilt and susceptible to Fusarium dry rot and late blight. The new cultivar shows clear symptoms when infected with bacterial ring rot. 相似文献
12.
R. J. Taylor G. A. Secor C. L. Ruby P. H. Orr 《American Journal of Potato Research》1993,70(2):117-130
Several important postharvest characteristics were evaluated in protoplast-derived somaclones after two consecutive growing seasons (1987, 1988). None of the somaclones had tuber yields significantly greater than the protoplast donor Crystal mother clone (MC), however, 8 of 37 clones had significantly lower yields. Of the 25 somaclones selected forErwinia soft rot resistance testing, 1 clone demonstrated significantly elevated resistance to soft rot while 12 clones were found to be significantly more susceptible relative to MC. Over half (20) of the 33 somaclones tested showed significant improvement in resistance to tuber bruising while only a single clone was more susceptible than MC. Based upon Agtron color analysis, 5 somaclones showed significantly enhanced chip color when processed directly out of cold storage (6 C). Six clones had significantly improved chip color after a reconditioning period (20 C). Four of the clones with significantly better cold processing characteristics were also among the 6 with significantly enhanced processing quality after reconditioning. Some clones showed improvement in two or more characteristics. Clone 72–93 had significantly elevated resistance to both bacterial soft rot and tuber bruising while the bruise resistant clones 74-14, 71-41, 71-18 and 71-2 demonstrated significant improvement in both cold and reconditioned processing characteristics. 相似文献
13.
Charles Walkof 《American Journal of Potato Research》1970,47(2):43-48
Chip color was unacceptable from tubers of Kennebec in an immature condition soon after the tubers were set. Dark colored chips were also obtained from tubers harvested late in the season when soil temperatures were 50 F or less. Two high quality experimental varieties, F5889 in particular, gave excellent chip color regardless of tuber maturity all season and until soil temperatures in fall declined to 40 F. The data indicate that acceptable chip color may be obtained at most stages of tuber development in varieties of high chipping quality. Therefore when selecting seedlings from hybrid plant populations, chip color determined from selections made soon after tuber initiation could be useful. In a supplementary study no marked variations in chip color were obtained from tubers located different distances from the mother plant. 相似文献
14.
Effect of storage period, cultivar and two growing locations on the processing quality of french fried potatoes 总被引：1，自引：0，他引：1
The source of raw potato tubers and the tubers’ duration of storage have a significant effect on color and texture of french fries. Controlling these variations is crucial to ensuring a consistent, high-quality end product. Russet Burbank and Shepody potatoes grown at two sites in Manitoba, Canada were stored for 9 and 11 months in 1994, and for 1 and 3 months in 1995, to determine the effects of short-term storage period, cultivar, and two tuber-growing locations on fry color and texture. French fry texture was measured by a puncture test, and peak force and peak deformation used as indices of textural quality. Large peak forces and deformations were assumed to be indicative of improved textural quality. Hunterlab L (lightness) value was used to determine fry color, higher values being associated with improved color quality. Fries processed from 11-month-old tubers had improved color and textural quality compared to those processed from 9-month-old tubers. Fries processed after 3 months tuber storage were darker in color but firmer in texture than fries processed from tubers after 1 month of storage. Differences in texture and color between the two cultivars were more evident with prolonged storage; fries processed from Russet Burbank potatoes were superior in texture and lighter in color than fries made from Shepody potatoes. With respect to site, fries processed from potatoes grown at Portage had better texture but darker color than those processed from Carberry potatoes. It was postulated that the calcium content of the soils may be responsible for both these results. 相似文献
15.
Cultivars were harvested biweekly for yield, weekly for sucrose determinations, and stored for chipping. At the last harvest Crystal was highest in total and marketable yield. Specific gravity was higher in Lemhi, Russet Burbank, and Norchip than in Kennebec, Crystal and Dakchip. Storage tests showed Norchip had superior chipping color to other cultivars. Dakchip had better color after short rather than after long-term storage, while the opposite was true for Kennebec and Russet Burbank. Lemhi and Crystal were marginal in color throughout storage. Sucrose (mg sucrose/g fresh tuber) expressed as a sucrose rating (SR) ranged from 1.2 to 11.9 among the various cultivars and harvest dates. Correlation between SR’s and tuber size within cultivars ranged from ?.91 to ?.97. Variability in sucrose content of immature tubers explained 70% of the variability in chip color among cultivars after storage from four to six months. Sucrose levels may be used to predict relative chipping quality of various cultivars after moderate to long-term storage if measured during early tuber development when differences in sucrose concentration are greatest among cultivars. 相似文献
16.
D. R. Lynch M. S. Goettel L. M. Kawchuk D. K. Fujimoto S. J. Peloquin C. A. Schaupmeyer J. Holley D. Driedger D. Waterer J. Wahab 《American Journal of Potato Research》2001,78(5):327-332
AC Glacier Chip has a maincrop maturity, higher yields than Snowden and excellent quality (color and dry matter) for the chip industry. The tubers are oval and very uniform in size with white flesh. It performs best under irrigated conditions. AC Glacier Chip provides the industry with a high-yielding chip cultivar that produces excellent quality fried product out of the field and from long-term storage. 相似文献
17.
Eileen P. O’Donoghue Alejandro G. Marangoni Rickey Y. Yada 《American Journal of Potato Research》1996,73(12):545-558
Seven potato cultivars (Norchip, Monona, Onaway, Snowden, Atlantic, Saginaw Gold, Novachip) and the seedling ND860-2 differing in their susceptibility to low temperature sweetening were analyzed to determine if starch structural stability parameters could be used to consistently predict and/or monitor chip color (Agtron score) of potatoes during storage at 4 and 12 C. Fresh tissue gelatinization temperature (Tp) was significantly correlated (P≤0.05) with chip color for all cultivars except Onaway, Snowden and Atlantic for tubers harvested in 1993 when stored at 12 C. No correlations existed between Tp of isolated starch and chip color (P>0.05). In 1994 no correlations existed between Tp of fresh tissue, Tp of starch and chip color at either 4 or 12 C (P>0.05). Prediction of chip color based on starch stability parameters was not possible. Starch crystallinity, amylose content and starch granule size distribution could not be used to predict or monitor chip color in stored tubers. 相似文献
18.
The cultivars Atlantic, Belchip, Denali, Monona, Norchip and Russet Burbank were harvested at weekly intervals from early August to early October in 1980–81 and analyzed for the following attributes: 1) sucrose rating (SR) (mg sucrose/g fresh tuber) 2) specific gravity (Sp.G.); 3) total yield and 4) chip color. At the final harvest, samples of each cultivar were stored and analyzed for color to determine chipping ability after storage. All varieties achieved a SR below 1.0 by 145 days of growth. Higher nitrogen levels reduced the total yield for early harvests but had no significant effect for later harvests. Changes in sucrose levels as tubers matured were helpful in evaluating the chemical maturity of more recently developed cultivars in relation to established chipping varieties. 相似文献
19.
S. K. R. Yellareddygari Owusu Domfeh Francisco G. Bittara Neil C. Gudmestad 《American Journal of Potato Research》2017,94(6):632-637
Potato mop top virus (PMTV) induced necrosis can cause tuber quality loss at harvest and storage. Stored potatoes help maintain a constant supply of potatoes to the market and processing industry. PMTV-induced necrosis continues to develop during storage and appropriate timelines are needed for growers to make marketing decisions of their potatoes before incurring any significant quality losses. Survival analysis was used to estimate the time to event occurrence (PMTV-induced necrosis) in four (red-, russet-, white-, and yellow-skinned) potato market types across six post-harvest assessments conducted over two years. At each assessment the presence and absence of PMTV-induced necrosis was recorded and probability of tuber survival was estimated. Survival curves were significantly different among the four market type potato cultivars (Log-Rank test, P < 0.0005). Red- and russet-market type cultivars showed low and high survival probability, respectively, demonstrating that red cultivars need priority marketing. The survival probabilities decreased with increased storage time during both years, indicating that PMTV-induced necrosis development is dependent on potato cultivar and post-harvest storage. The median (50% of tubers with symptoms) survival times were estimated as 167 and 214 days for red- and other market type potato cultivars. The information from this study could potentially help growers regulate storage times for their cultivars to minimize tuber quality loss due to PMTV-induced tuber necrosis. 相似文献
20.
U. Darsow 《Potato Research》2004,47(3-4):175-185
Summary During assessment of tuber blight resistance using three test methods, the sites of entry ofPhytophthora infestans into the tuber was estimated for 41 cultivars. The trials were conducted using a mix of three highly virulent isolates at
Gro? Lüsewitz 1991–1993. The influence of date of harvest and intermediate storage before inoculation was examined with two
cultivars in 1993. Two levels of soil moisture and five densities of inoculum were tested in 1994. Methods of assessment of
tuber blight resistance, cultivars, years and all their interactions showed a significant effect on sites of entry. Eye infections
identified the highest the level of resistance and correlated best with tuber blight resistance in net bag test, r=-0.58.
Soil moisture and temperature before harvest varied the ontogenic development of resistance and the relation of sites of entry
of the pathogen from July to September. Intermediate storage changed the resistance and the preferred site of cultivar-specific
infection. Interactions cultivar x soil moisture and cultivar x density of inoculum were significant and should be considered
in the resistance assessment of cultivars. 相似文献