Influence of mechanical damage and storage on various quality aspects of potatoes

Authors

  • Jarosław Pobereżny UTP University of Science and Technology
  • Katarzyna Gościnna UTP University of Science and Technology
  • Elżbieta Wszelaczyńska UTP University of Science and Technology
  • Małgorzata Szczepanek UTP University of Science and Technology

DOI:

https://doi.org/10.5073/JABFQ.2017.090.032

Keywords:

blackening, chlorogenic acid, early, mechanical damage, potato

Abstract

The aim of this study was to determine the effects of mechanical damage on both the contents of dry matter and chlorogenic acid and the degree of blackspot for five cultivars of potatoes of various earliness groups. The study was conducted immediately after the harvest as well as after two, four and six months of storage under constant conditions (air temperature +4 °C and RH 95%). Mechanical damage leads to a greater accumulation of chlorogenic acid and increases the tubers’ susceptibility to blackening, irrespective of the earliness group. The duration of storage significantly determines the dry matter content of chlorogenic acid and the susceptibility to blackening of raw tuber flesh to the greatest extent for cultivars of the medium-early group. A significant (P < 0.01) correlation was demonstrated between the dry matter and chlorogenic acid contents and the degree of blackspot, which was higher on damaged tubers.

Author Biographies

Jarosław Pobereżny, UTP University of Science and Technology

Faculty of Agriculture and Biotechnology

Institute of Food Technology

Katarzyna Gościnna, UTP University of Science and Technology

Faculty of Agriculture and Biotechnology

Institute of Food Technology

 

Elżbieta Wszelaczyńska, UTP University of Science and Technology

Faculty of Agriculture and Biotechnology

Institute of Food Technology

Małgorzata Szczepanek, UTP University of Science and Technology

Faculty of Agriculture and Biotechnology

Department of Agrotechnology

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Published

2017-08-22

Issue

Vol. 90 (2017): Journal of Applied Botany and Food Quality

Section

Article

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