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Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation.
- Source :
- Foods; Mar2020, Vol. 9 Issue 3, p352, 1p
- Publication Year :
- 2020
-
Abstract
- Recently released potato cultivars Dakota Russet and Easton were bred for low reducing sugars, and low acrylamide-forming potential in French fries. The objectives of this study were to determine: (1) the effects of nitrogen rate and storage time on tuber glucose concentrations in different cultivars; (2) the relationships between acrylamide, glucose, and asparagine for the new cultivars and Russet Burbank. The study was conducted at Becker, Minnesota over a period of two years on a loamy sand soil under irrigated conditions. All cultivars were subjected to five N rates from 135 to 404 kg ha<superscript>−1</superscript> in a randomized complete block design. Following harvest, tubers were stored at 7.8 °C and sampled at 0, 16, and 32 weeks. Dakota Russet and Easton had significantly lower concentrations of stem- and bud-end glucose, asparagine, and acrylamide than those of Russet Burbank in both years. The effect of storage time on glucose concentration was significant but differed with cultivar and year. N rate effects on stem- and bud-end glucose concentrations were cultivar and storage time dependent. After 16 weeks of storage, both asparagine and acrylamide concentrations linearly increased with increasing N rate. Glucose concentration was positively correlated with acrylamide concentration (r<superscript>2</superscript> = 0.61). Asparagine concentration was also positively correlated with acrylamide concentration (r<superscript>2</superscript> = 0.45) when the asparagine:glucose ratio was <1.306. The correlation between fry color and stem-end glucose concentration was significant over three cultivars in both years, but stronger in a growing season with minimal environmental stress. Taken together, these results suggest that while acrylamide formation during potato processing is a complex process affected by agronomic practices, environmental conditions during the growing season, and storage conditions, cultivar selection may be the most reliable method to minimize acrylamide in fried products. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 9
- Issue :
- 3
- Database :
- Complementary Index
- Journal :
- Foods
- Publication Type :
- Academic Journal
- Accession number :
- 142496049
- Full Text :
- https://doi.org/10.3390/foods9030352