บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Identification of potential bio-markers in potatoes to improve post harvest management of fry colour.

Laerke P.E.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.86

2004

บทคัดย่อ

Identification of potential bio-markers in potatoes to improve post harvest management of fry colour. Potatoes for processing have special quality demands compared to ware potatoes.A low amount of reducing sugars in the tubers is necessary to prevent the non-enzymatic Maillard reaction between sugars and free amino acids.The Maillard reaction is responsible for development of undesirable dark coloured compounds with bitter taste.Moreover, it was recently discovered that intermediates in the Maillard reaction were responsible for the formation of the potential carcinogenic compound acrylamide.

A relatively high storage temperature and concomitant treatment with chemical sprout suppressant is the o­nly possible storage technique used today in the effort to maintain an acceptable low concentration of sugars in potatoes of commercial cultivars used for processing.However, a large variation in suitability of potatoes for processing within and between years is normally seen.Potatoes from some fields/lots.

Chemical monitoring of potato tuber quality at harvest and during storage is a very helpful tool in making management decisions in order to avoid discoloration problems of fried potato products and to minimize application of chemical sprout suppressants.However, there is a great need for identification of more long-term biomarkers in potatoes.These long-term biomarkers measured shortly after harvest should be able to predict the fry colour of the potatoes later during storage.

The presentation is based o­n a three-year study with the potato cultivar Saturna used for crisp production in Denmark.In this study various biomarkers were investigated for their potential application in identification of potato lots suitable for long-term storage.