Sains Malaysiana 45(5)(2016): 677–688

 

Storage Stability of Potato Variety Lady Rosetta under Comparative Temperature Regimes

(Kestabilan Penyimpanan Varieti Kentang Lady Rosetta di bawah Perbandingan

Regim Suhu)

 

KASHIF SARFRAZ ABBASI1, TARIQ MASUD1, ABDUL QAYYUM2*, SAMI ULLAH KHAN2,

SHABBAR ABBAS3 & MATTHEW A. JENKS4

 

1Department of Food Technology, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi, 46000, Pakistan

 

2Department of Agricultural Sciences, University of Haripur, 22620, Pakistan

 

3Department of Biosciences, Comsats Institute of Information Technology, Park Road, Islamabad, 45550, Pakistan

 

4Division of Plant and Soil Sciences, West Virginia University, Morgantown, Wv 26506-6108, United States of America

 

Received: 1 July 2015/Accepted: 7 December 2015

 

 

ABSTRACT

Potatoes are usually stored under low temperatures for sprout prevention and to ensure their continuous supply. Low temperature sweetening in potato is the major temperature related disorder being faced by the growers and is also known to be associated with variety specific storage temperature. The present study aimed at identifying the appropriate storage temperature for the premium potato variety Lady Rosetta with special reference to the changes in its quality attributes, that is weight loss, total sugars, starch, ascorbic acids, total phenolic contents, radical scavenging activity, enzymatic activities and potato chip color. The selected potato variety was stored under different temperature (5, 15 and 25oC) regimes to identify appropriate storage temperature. Our results showed significant variations in the tested quality attributes in response to different storage temperatures. Storage at 5oC maintained tuber dormancy up to 126 days, however, found associated with increased sugar accumulation (2.32 g/100 g), rapid starch depletion (13.25 g/100 g) and poor post processing performance (L-value, 52.00). In contrast, potato storage at 15oC retained lower sugar contents (1.33 g/100g) and superior chip color (L-value, 59.33) till the end of storage. However, they were found associated with the increased polyphenol oxidase (38.47 U/g f.w) and peroxidase (15.25 U/100 g f.w) activities as compare to those potatoes stored at 5oC during the same storage period. Storage life of potato tubers at 25oC was significantly reduced due to dormancy break on 84th day and subsequent starch degradation (15.29 g/100 g) increased sugar accumulation (1.32 g/100 g) and increased polyphenol oxidase (79.89 U/g f.w) and peroxidase activities (40.69 U/100 g f.w). Our results showed that potato variety 'Lady Rosetta' is cold sensitive and requires specific temperature for prolonged storage and best post processing performance.

 

Keywords: Chip quality; enzyme activity; potato; physico-chemical attributes; temperature storage

 

ABSTRAK

Kentang biasanya disimpan pada suhu yang rendah untuk mencegah percambahan dan bagi memastikan bekalan yang berterusan. Pemanisan kentang pada suhu rendah adalah gangguan major berkaitan dengan suhu yang dihadapi oleh penanam dan juga diketahui berkaitan dengan suhu penyimpanan tertentu yang pelbagai. Kajian ini bertujuan untuk mengenal pasti suhu penyimpanan yang sesuai untuk kentang premium varieti 'Lady Rosetta' dengan merujuk khusus kepada perubahan dalam kualiti, penurunan berat, jumlah gula, kanji, asid askorbik, jumlah kandungan fenolik, aktiviti memerangkap radikal, aktiviti enzim dan warna cip kentang. Varieti kentang yang dipilih telah disimpan pada lingkungan suhu yang berbeza (5, 15 dan 25oC) untuk mengenal pasti suhu penyimpanan sesuai. Keputusan menunjukkan perbezaan ketara dalam kualiti yang diuji sebagai tindak balas kepada suhu penyimpanan yang berbeza. Penyimpanan kedormanan kentang dikekalkan pada 5oC sehingga 126 hari, walau bagaimanapun, ia didapati berkaitan dengan peningkatan pengumpulan gula (2.32 g/100 g), pengurangan kanji yang cepat (13.25 g/100 g) dan prestasi pasca pemprosesan yang lemah (nilai-L, 52.00). Sebaliknya, penyimpanan kentang pada 15oC dapat mengekalkan kandungan gula lebih rendah (1.33 g/100 g) dan warna cip unggul (nilai-L, 59.33) hingga ke akhir penyimpanan. Tetapi, ia didapati berkaitan dengan peningkatan polifenol oksidase (38.47 U/g fw) dan aktiviti peroxidase (15.25 U/100 g f.w) berbanding kentang yang disimpan pada 5°C dalam tempoh penyimpanan yang sama. Jangka hayat penyimpanan kentang yang disimpan pada 25oC telah berkurang dengan ketara disebabkan oleh pemecahan kedormanan pada hari ke-84 dan degradasi kanji (15.29 g/100 g), peningkatan pengumpulan gula (1.32 g/100 g) dan peningkatan polifenol oksidase (79.89 U/g f.w) dan aktiviti peroksidase (40.69 U/100 g f.w). Keputusan menunjukkan bahawa varieti kentang 'Lady Rosetta' sensitif kepada sejuk dan memerlukan suhu tertentu untuk penyimpanan jangka masa panjang dan prestasi pasca pemprosesan yang terbaik.

 

Kata kunci: Aktiviti enzim; kentang; kualiti cip; sifat fisiko-kimia; suhu penyimpanan

REFERENCES

Abbasi, N.A., Kushad, M. & Endress, A.G. 1998. Active oxygen-scavenging enzymes activities in developing apple flowers and fruits. Scientia Hort. 74: 183-194.

Amrein, T.M., Schonbachler, B., Escher, F. & Amado, R. 2004. Acrylamide in gingerbread: Critical factors for formation and possible ways for reduction. J. Agric. Food Chem. 52: 4282-4288.

AOAC. 1990. Official Methods of Analysis. Association of Analytical Chemists. 15th ed. Virginia, Arlington, USA.

Aydin, N. & Kadioglu, A. 2001. Changes in the chemical composition, polyphenol oxidase and peroxidase activities during development and ripening of Medlar fruits (Mespilusgermanica L.). Bulg. J. Plant Physiol. 27(3-4): 85-92.

Barberan, F.A.T. & Espín, J.C. 2001. Phenolic compounds and related enzymes as anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solanum tuberosum L. J. Sci. Food Agric. 77: 45-57.

Blenkinsop, R.W., Copp, L.J., Yada, R.Y. & Marangoni, A.G. 2002. Changes in compositional parameters of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality. J. Agric. Food Che. 50: 4545-4553.

Christie, P.J., Alfenito, M.R. & Walbot, V. 1994. Impact of low temperature stress on general phenylpropanoid and anthocyanin pathways: Enhancement of transcript abundance and anthocyanin pigmentation in maize seedlings. Planta 194: 541-549.

Davies, C.S., Ottman, M.J. & Peloquin, S.J. 2002. Can germplasm resources be used to increase the ascorbic acid content of stored potatoes? Am. J. Potato Res 79: 295-299.

Endo, C.M., Takada, A.O., Chuda, Y., Ono, H., Yada, H., Yoshida, M., Kobayashi, A., Tsuda, S., Takigawa, S., Noda, T., Yamauchi, H. & Mori, M. 2006. Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips. Biosci. Biotechnol. Biochem. 70(5): 1173-1180.

Farre, E.M., Bachmann, A., Willmitzer, L. & Trethewey, R.N. 2001. Acceleration of potato tuber sprouting by the expression of a bacterial pyrophosphatase. Nature Biotechnol. 19: 268- 272.

Ghazavi, M.A. & Houshmand, S. 2010. Effects of mechanical damage and temperature on potato respiration rate and weight loss. World Appl. Sci. J. 8(5): 647- 652.

Hajirezaei, M.R., Bornke, F., Peisker, M., Takahata, Y., Lerchl, J., Kirakosyan, A. & Sonnewald, U. 2003. Decreased sucrose content triggers starch breakdown and respiration in stored potato tubers (Solanum tuberosum). J. Exp. Bot. 54(382): 477-488.

Javanmardi, J. & Kubota, C. 2006. Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage. Postharvest Biol. Technol. 41: 151-155.

Junker, B.H., Wuttke, R., Nesi, A.N., Steinhauser, D., Schauer, N., Bussis, D., Willmitzer, L. & Fernie, A.R. 2006. Enhancing vacuolar sucrose cleavage within the developing potato tuber has only minor effects on metabolism. Plant Cell Physiol. 47: 277-289.

Knowles, N.R., Driskill, E.D. & Knowles, L.O. 2009. Sweetening response of potato tubers of different maturity to conventional and non-conventional storage temperature regimes. Postharvest Biol. Technol. 52: 49-61.

Kumar, D. 2011. Cold induced sweetening development in Indian potato (Solanumtuberosum L.) varieties. Ind. J. Biochem. Biophy. 48: 123-127.

Kumar, D., Ezekiel, R., Singh, B. & Ahmed, I. 2005. Conversion table for specific gravity, dry matter and starch content from under water weight of potatoes grown in North Indian plains. Potato J. 32(1-2): 79-84.

Kumar, D., Singh, B.P. & Kumar, P. 2004. An overview of the factors effecting sugar content of potatoes. Ann. Appl. Biol. 145: 247-256.

Kyriacou, M.C., Ioannides, I.M., Gerasopoulos, D. & Siomos, A.S. 2009. Storage profile and processing potential of four potato (Solanum tuberosum L.) cultivars under these storage temperature regimes. J. Food Agri. Env. 7(1): 31-37.

Kyriacou, M.C., Gerasopoulos, D., Siomos, A.S. & Ioannides, I.M. 2008. Impact of hot water treatment on sprouting, membrane permeability, sugar content and chip colour of reconditioned potato tubers following long-term cold storage. J. Sci. Food Agric. 88(15): 2682-2687.

Lachmann, J., Hamouz, K., Orsak, M. & Pivec, V. 2008. The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes. Sci. Hort. 117: 109-114.

Lewis, C.E., Walker, J.R.L., Lancaster, J.E. & Sutton, K.H. 1998. Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solanum tuberosum L. J. Sci. Food Agric. 77: 45-57.

Madhavi, D.L. & Salunkhe, D.K. 1998. Production, composition, storage and processing. In Tomato, Handbook of Vegetable Science and Technology, edited by Salunkhe, D.K. & Kadam, S.S. New York: Marcel Dekker. pp. 171-201.

Madiwale, G.P., Reddivari, L., Holm, D.G. & Vanamala, J. 2011. Storage elevates phenolic content and antioxidant activity but suppresses anti proliferative and pro-apoptotic properties of colored-flesh potatoes against human colon cancer cell lines. J. Agric. Food Chem. 59(15): 8155-8166.

Mahajan, B.V.C., Dhatt, A.S. & Sandhu, K.S. 2005. Effect of different postharvest treatments on the storage life of Kinnow. J. Food Sci. Technol. 42(4): 269-299.

Nourian, F., Ramaswamy, H.S. & Kushalappa, A.C. 2003. Kinetics of quality change associated with the potatoes stored at different temperatures. Lebens-Wiss Technol. 36: 49-65.

Rivero, R.C., Rodriguez, E.R. & Romero, C.D. 2003. Effects of current storage conditions on nutrient retention in several varieties of potatoes from Tenerife. Food Chem. 80: 445-450.

Saari, N.B., Fujita, S., Miyazoe, R. & Okugawa, M. 1995. Distribution of ascorbate oxidase activities in the fruits of family cucurbitaceae and some of their properties. J. Food Biochem. 19: 321-327.

Saltveit, M.E. 2000. Wound induced changes in phenolic metabolism and tissue browing are altered by heat shock. Postharvest Biol. Technol. 21: 61-69.

Singh, N. & Rajini, P.S. 2004. Free radical scavenging activity of an aqueous extract of potato peel. Food Chem. 85: 611-616.

Snack Food Association (SFA). 1991. Potato Composition Guide. Wheaton: American Slide-Chart Corp.

Sonnewald, U. 2001. Control of potato tuber sprouting. Trends Plant Sci. 6: 333-335.

Steel, R.D., Torrie, J.H. & Dickey, D. 1997. Principle and Procedure of Statistics. A Biometrical approach.3rd ed. New York: McGraw-Hills Book Co. Inc.

Subramanian, N., Venkatesh, P., Ganguli, S. & Sinkar, V.P. 1999. Role of polyphenol oxidase and peroxidase in the generation of black tea theaflavins. J. Agric. Food Chem. 47: 2571- 2578.

Tamaki, D.S., Ichi, H.J. & Kazuhiko, I. 2003. Effects of low temperature storage on the quality of different processing cultivars of potato tubers. Food Pres. Sci. 29(5): 275-279.

Tester, R.F., Ansell, R., Snape, C.E. & Yusuph, M. 2005. Effect of storage temperatures and annealing conditions on the structure and properties of potato (Solanum tuberosum) starch. Intl. J. Biol. Macromol. 36: 1-8.

Vitti, M.C.D., Sasaki, F.F., Miguel1, P., Kluge, R.A. & Moretti, C.L. 2011. Activity of enzymes associated with the enzymatic browning of minimally processed potatoes. Braz. Archives Technol. 54(5): 983-990.

Western Potato Council. 2003. Guide to Commercial Potato Production on the Canadian Prairies. Winnipeg: Western Potato Council.

Wiltshire, J.J. & Cobb, A.H. 1996. A review of the physiology of potato tuber dormancy. Annals Appl. Biol. 129: 553-569.

Yemeicioglu, A. 2002. Control of polyphenol oxidase in whole potatoes by low temperature blanching. Eur.Food Res. Technol. 214: 313-319.

Zorzella, C.A., Vendruscolo, J.L.S., Treptow, R.O. & Almeida, T.L. 2003. Caracterização física, químicae sensorial de genótipos de batata processadosna forma de chips. Braz. J. Food Technol. 6: 15-24.

 

*Corresponding author; email: aqayyum@uoh.edu.pk

 

 

 

previous