Cold sweetening diversity in Andean potato germplasm from Argentina
BACKGROUND: Cold induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce...
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
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Wiley Online Library
2018
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| Acceso en línea: | https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8343 http://hdl.handle.net/20.500.12123/3122 https://doi.org/10.1002/jsfa.8343 |
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| author | Colman, Silvana Massa, Gabriela Alejandra Carboni, Martín Federico Feingold, Sergio Enrique |
| author_browse | Carboni, Martín Federico Colman, Silvana Feingold, Sergio Enrique Massa, Gabriela Alejandra |
| author_facet | Colman, Silvana Massa, Gabriela Alejandra Carboni, Martín Federico Feingold, Sergio Enrique |
| author_sort | Colman, Silvana |
| collection | INTA Digital |
| description | BACKGROUND: Cold induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce dark pigmented products not acceptable to consumers. Andean potatoes (Solanum tuberosum Group Andigena) constitute an enormous wealth of potato germplasm that can contribute to increase genetic diversity in breeding programs of many traits, including CIS.
RESULTS: We analyzed reducing sugar content and chip quality in freshly harvested and cold‐stored tubers from 48 native accessions. Andean accessions showed high variation in reducing sugar content and were classified in three types of CIS responses: type I, reducing sugar content before and after 4°C storage was lower than the value required by industry; type II, reducing sugar content before storage was acceptable, but after 4°C storage incremented up to non‐acceptable levels; and type III, reducing sugar content was unacceptable before and after storage.
CONCLUSION: Five Andean accessions presented acceptable reducing sugar content and good chip quality before and after 4°C storage in a consistent manner throughout several experiments. These features make them a useful source for improving the potato industry |
| format | info:ar-repo/semantics/artículo |
| id | INTA3122 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Wiley Online Library |
| publisherStr | Wiley Online Library |
| record_format | dspace |
| spelling | INTA31222018-08-17T15:30:39Z Cold sweetening diversity in Andean potato germplasm from Argentina Colman, Silvana Massa, Gabriela Alejandra Carboni, Martín Federico Feingold, Sergio Enrique Papa Almacenamiento en Frío Azúcares Reductores Calidad Germoplasma Potatoes Cold Storage Reducing Sugars Quality Germplasm BACKGROUND: Cold induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce dark pigmented products not acceptable to consumers. Andean potatoes (Solanum tuberosum Group Andigena) constitute an enormous wealth of potato germplasm that can contribute to increase genetic diversity in breeding programs of many traits, including CIS. RESULTS: We analyzed reducing sugar content and chip quality in freshly harvested and cold‐stored tubers from 48 native accessions. Andean accessions showed high variation in reducing sugar content and were classified in three types of CIS responses: type I, reducing sugar content before and after 4°C storage was lower than the value required by industry; type II, reducing sugar content before storage was acceptable, but after 4°C storage incremented up to non‐acceptable levels; and type III, reducing sugar content was unacceptable before and after storage. CONCLUSION: Five Andean accessions presented acceptable reducing sugar content and good chip quality before and after 4°C storage in a consistent manner throughout several experiments. These features make them a useful source for improving the potato industry EEA Balcarce Fil: Colman, Silvana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Massa, Gabriela Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina Fil: Carboni, Martín. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Feingold, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. 2018-08-17T15:24:15Z 2018-08-17T15:24:15Z 2018-04-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8343 http://hdl.handle.net/20.500.12123/3122 1097-0010 https://doi.org/10.1002/jsfa.8343 eng info:eu-repo/semantics/restrictedAccess application/pdf Argentina (nation) Wiley Online Library Journal of the Science of Food and Agriculture 97 (14) : 4744-4749 (November 2017) |
| spellingShingle | Papa Almacenamiento en Frío Azúcares Reductores Calidad Germoplasma Potatoes Cold Storage Reducing Sugars Quality Germplasm Colman, Silvana Massa, Gabriela Alejandra Carboni, Martín Federico Feingold, Sergio Enrique Cold sweetening diversity in Andean potato germplasm from Argentina |
| title | Cold sweetening diversity in Andean potato germplasm from Argentina |
| title_full | Cold sweetening diversity in Andean potato germplasm from Argentina |
| title_fullStr | Cold sweetening diversity in Andean potato germplasm from Argentina |
| title_full_unstemmed | Cold sweetening diversity in Andean potato germplasm from Argentina |
| title_short | Cold sweetening diversity in Andean potato germplasm from Argentina |
| title_sort | cold sweetening diversity in andean potato germplasm from argentina |
| topic | Papa Almacenamiento en Frío Azúcares Reductores Calidad Germoplasma Potatoes Cold Storage Reducing Sugars Quality Germplasm |
| url | https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8343 http://hdl.handle.net/20.500.12123/3122 https://doi.org/10.1002/jsfa.8343 |
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