Stability of eight potato genotypes for sugar content and French fry quality at harvest and after storage

Canadian Journal of Plant Science

Volumn 92, Issue 1, 2012, Pages 87-96

  Affleck, I ^a   Alan Sullivan, J ^a   Tarn, R ^b   Yada, R ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Biplot; Glucose; Reducing sugar; Solanum tuberosum L.

Indexed keywords

BIOCHEMICAL COMPOSITION; CONCENTRATION (COMPOSITION); CROP PROCESSING; FOOD QUALITY; FOOD STORAGE; GENOTYPE-ENVIRONMENT INTERACTION; HARVESTING; PHYTOCHEMISTRY; POTATO; SUGAR;

SOLANUM TUBEROSUM;

EID: 84856979582     PISSN: 00084220     EISSN: 19181833     Source Type: Journal    
DOI: 10.4141/cjps2011-066     Document Type: Article

References (25)

1. Affleck, I., Sullivan, J. A., Tarn, R. and Falk, D. 2008. Genotype by environment interaction effect in yield and quality of potato. Can. J. Plant Sci. 88: 1099-1107.
2. Agblor, A. and Scanlon, M. G. 2002. Effect of storage period, cultivar and two growing locations on the processing quality of French fried potatoes. Am. Potato J. 79: 167-172.
3. Coffin, R. H., Yada, R. Y., Parkin, K. L., Grodzinski, B. and Stanley, D. W. 1987. Effect of low temperature storage on sugar concentrations and chip colour of certain processing potato cultivars and selections. J. Food Sci. 52: 639-645.
4. Coleman, W. K., LeBlanc, J. and Morishita, T. 1996. A rapid test for chemical maturity monitoring of tubers. Am. Potato J. 73: 501-507.
5. Copp, L. J., Blenkinsop, R. W., Yada, R. Y. and Marangoni, A. G. 2000. The relationship between respiration and chip colour during long-term storage of potato. Am. Potato J. 77: 279-287.
6. Duplessis, P. M., Marangoni, A. G. and Yada, R. Y. 1996. A mechanism for low temperature induced sugar accumulation in stored potato tubers: the potential role of the alternative pathway an invertase. Am. Potato J. 73: 483-494.
7. Fuller, T. J. and Hughes, J. C. 1984. Factors influencing the relationships between reducing sugars and fry colour of potato tubers of cv. Record. J. Food Technol. 19: 455-467.
8. Gould W. A. 1999. Potato production, processing and technology. CTI Publications, Inc., Timonium, MD. pp. 50-64.
9. Hayes, R. J. and Thill, C. A. 2002. Selection for potato genotypes from diverse progenies that combine 48C chipping with acceptable yields, specific gravity and tuber appearance. Crop Sci. 42: 1343-1349.
10. Hughes, J. C. and Fuller, T. J. 1984. Fluctuations in sugars in cv. Record during extended storage at 108C. Potato Res. 27: 229-236.
11. Iritani, W. M. 1981. Growth and pre-harvest stress and processing quality of potatoes. Am. Potato J. 58: 71-80.
12. Leszkowiat, M. J., Barichello, V., Yada, R. Y., Coffin, R. H., Lougheed, E. C. and Stanley, D. W. 1990. Contribution of sucrose to non enzymatic browning in potato chips. J. Food Sci. 55: 281-282.
13. Love, S. L., Mosley, A. R., Novy, R., Corsini, D. L., Thornton, R. E., James, S. R. and Hane, D. C. 2003. Ivory crisp: A potato variety with high tuber solids and cold chipping ability. Am. Potato J. 80: 207-213.
14. Pritchard, M. K. and Adam, L. K. 1993. Relationships between fry colour and sugar concentration in stored Russet Burbank and Shepody potatoes. Am. Potato J. 71: 59-69.
15. Roe, A. M., Faulks, R. M. and Belsten, J. L. 1990. Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimes. J. Sci. Food Agric. 52: 207-214.
16. Sowokinos, J. R. 1978. Relationship of harvest sucrose content to processing maturity and storage life of potatoes. Am. Potato J. 55: 333-344.
17. Sowokinos, J. R., Orr, P. H., Knoper, J. A. and Varns, J. L. 1987. Influence of potato storage and handling stress on sugars, chip quality and integrity of the starch (amyloplast) membrane. Am. Potato J. 64: 213-226.
18. Tai, G. C. C. 1971. Genotypic stability analysis and its application to potato regional trials. Crop Sci. 11: 184-190.
19. Talburt, W. F. and Smith, O. 1975. Potato processing. 3rd ed. The AVI Publishing Company, Inc. Westport, CT. p. 705.
20. United States Department of Agriculture. 1972. USDA's colour standard for frozen French-fried potatoes. 3rd ed. Munsell Colour Co., Baltimore, MD.
21. Wilson, A. M., Work, T. M., Bushway, A. A. and Bushway R. J. 1981. HPLC determination of fructose, glucose and sucrose in potatoes. J. Food Sci. 46: 300-301.
22. Yan, W. 2001. GGE biplot _ A Windows application for graphical analysis of multi-environment trial data and other types of two way data. Agron. J. 93: 1111-1119.
23. Yan, W. and Hunt, L. A. 2001. Genetic and environmental causes of genotype by environment interaction for winter wheat yield in Ontario. Crop Sci. 41: 19-25.
24. Yan, W. and Kang, M. S. 2003. GGE biplot analysis. CRC Press. New York, NY. p. 271.
25. Yan, W., Hunt, L. A., Sheng, Q. and Szlavnics, Z. 2000. Cultivar evaluation and mega-environment investigations based on the GGE biplot. Crop Sci. 40: 597-605.