Identification of Potato Varieties Suitable for Cold Storage and Reconditioning: a Safer Alternative to Anti-sprouting Chemicals for Potato Sprouting Control
This research identified three potato varieties that were resistant to cold-induced sweetening and could be stored at low temperatures for up to four months without a significant increase in glucose content. These varieties also showed good crisp color quality after storage. Reconditioning techniques were also found to be effective in reducing glucose and acrylamide levels in potatoes.
Key highlights
- Low-temperature storage as an alternative to chemical sprout inhibitors in potato storage can result in the accumulation of reducing sugars and toxic molecules.
- Three CIS-resistant potato cultivars (Verdi, Lady Claire, and Kiebitz) were identified as suitable for storage at 4°C for up to four months with a limited increase in glucose content.
- CIS susceptible potato cultivars (Pirol, Agria, and Markies) showed an increase in glucose content with decreasing storage temperature and had poor crisp color quality after storage at 4°C.
- Reconditioning of the Markies variety after storage at 4°C resulted in a significant decrease in VInv transcript levels, acrylamide content, and glucose content, demonstrating the effectiveness of reconditioning for sustainable potato storage and improved quality of processed potatoes.
by Jorge Luis Alonso with ChatGPT-4
In the field of agriculture and food science, the study of potato storage methods is critical to improving food quality and safety. This study presents an innovative approach to potato storage that focuses on reducing sprouting by using low-temperature conditions as an alternative to traditional anti-sprouting chemicals. At the heart of this research is the phenomenon of cold-induced sweetening (CIS), a process that results in the accumulation of reducing sugars in potato tubers during cold storage. This accumulation negatively affects the taste and texture of potatoes and leads to the formation of acrylamide, a health concern.
The study was conducted by Agroscope, Gembloux Agro-Bio Tech, the Max Rubner Institute and the Tropical Crop Improvement Laboratory. Six commercial potato varieties were tested: Lady Claire (LC), Verdi, Kiebitz (KB), Pirol, Agria and Markies. It evaluated their susceptibility or resistance to CIS and their sprouting behavior at storage temperatures of 4°C and 8°C. The results showed that storing potatoes at 4°C effectively prevented sprouting for up to 4.5 months in all varieties. In particular, Verdi, LC, and KB showed resistance to CIS, with only minimal increases in glucose levels after up to four months of storage at 4 °C. Conversely, Pirol, Agria and Markies were susceptible to CIS, with significant increases in glucose levels resulting in poor quality processed products such as chips.
A notable aspect of the research was the investigation of the reconditioning technique, particularly with the Markies variety. This approach involved gradually increasing the storage temperature to 15°C after a period of cold storage at 4°C. Remarkably, this technique significantly reduced glucose and acrylamide levels, highlighting the viability of reconditioning as a sustainable strategy to improve the quality of processed potatoes.
In addition, the research is delving into the biochemical and genetic mechanisms behind CIS. It establishes links between the expression of the vacuolar invertase (VInv) gene and the accumulation of reducing sugars, providing insights into the metabolic processes involved in the sweetening effect. Such knowledge is essential for the identification and development of potato varieties that are naturally resistant to CIS, thereby reducing the health risks associated with acrylamide.
In summary, this study identifies potato varieties suitable for cold storage and reconditioning. It also contributes to the ongoing search for safer alternatives to anti-sprouting chemicals. By investigating the genetic and enzymatic influences on CIS, this research informs potato storage management decisions aimed at improving food safety and quality. The results support the strategic selection of potato varieties and storage conditions to minimize health risks while preserving the nutritional and flavor qualities of potatoes, with significant implications for food science and agriculture.
Source: Visse-Mansiaux, M., Shumbe, L., Brostaux, Y., Ballmer, T., Smit, I., Dupuis, B., & Vanderschuren, H. (2024). Identification of potato varieties suitable for cold storage and reconditioning: A safer alternative to anti-sprouting chemicals for potato sprouting control. Food Research International, 114249. https://doi.org/10.1016/j.foodres.2024.114249
For more research on potato storage, click here: https://bit.ly/3u8OCtU.
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