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2019 Vol.31, Issue 3 Preview Page

Research Article

Effects of Storage Temperature on Glycoalkaloid Content, Acrylamide Formation, and Processing-related Variables of Potato Cultivars
S. Tilahun12
,
H. S. An3
,
H. R. Choi4
,
D. S. Park5
,
J. S. Lee6
,
C. S. Jeong7*
1Researcher, Agriculture and Life Science Research Institute, Kangwon National University
2Assistant Professor, Department of Horticulture and Plant Sciences, Jimma University
3Ph.D. Candidate, Division of Horticulture and Systems Engineering, Kangwon National University
4Master of Science, Department of Horticulture, Kangwon National University
5Researcher, Department of Postharvest Research, National Institute of Horticultural and Herbal Science
6Researcher, Horticulture Section, School of Integrative Plant Science, College of Agriculture and Life Sciences, Cornell University
7Professor, Department of Horticulture, Kangwon National University
* Corresponding Author
31 December 2019. pp. 128-142
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Abstract

Processing-related quality parameters and total glycoalkaloid content of tubers of ‘Atlantic’ and ‘Solbong’ potato cultivars were evaluated over a 12-week storage period at 10°C and 20°C with 85－90% relative humidity in the darkness. Also, data on color, acrylamide formation, and overall sensory responses were collected after processing into chips. Our study revealed that both cultivars had high dry matter content and specific gravity and were suitable for extended storage without significant deterioration in processing quality. Nevertheless, storage temperature interactions significantly (p < 0.05) influenced the storage quality of the tubers and affected the quality of potato chips. Chips produced from ‘Solbong’ tubers stored at 10°C had a brighter color and low acrylamide formation. It was also observed that there was a progressive increase in total glycoalkaloid content in both cultivars during the storage period, particularly at 20°C. However, it did not exceed the safe upper limit for human consumption. Interestingly, the tubers of both cultivars stored at 10°C were suitable for processing without leading to high α-solanine and α-chaconine levels for 12 weeks. Besides, the acrylamide formation in both cultivars was kept low by storage at 10°C. Hence, storing tubers of ‘Atlantic’ and ‘Solbong’ under 10°C with 85－90% relative humidity in darkness could prolong the shelf life of tubers without affecting the nutritional quality during processing. Further studies on other cultivars for extended storage periods are necessary to strengthen our findings.

Keywords
α-chaconine
α-solanine
Acrylamide
Dry matter
Specific gravity
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :농업생명환경연구
  • Volume : 31
  • No :3
  • Pages :128-142
  • Received Date : 2019-12-05
  • Revised Date : 2019-12-11
  • Accepted Date : 2019-12-14
  • DOI :https://doi.org/10.22698/jales.20190016
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