Cold sweetening diversity in Andean potato germplasm from Argentina

Autores
Colman, Silvana; Massa, Gabriela Alejandra; Carboni, Martín Federico; Feingold, Sergio Enrique
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Cold induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce dark pigmented products not acceptable to consumers. Andean potatoes (Solanum tuberosum Group Andigena) constitute an enormous wealth of potato germplasm that can contribute to increase genetic diversity in breeding programs of many traits, including CIS. RESULTS: We analyzed reducing sugar content and chip quality in freshly harvested and cold‐stored tubers from 48 native accessions. Andean accessions showed high variation in reducing sugar content and were classified in three types of CIS responses: type I, reducing sugar content before and after 4°C storage was lower than the value required by industry; type II, reducing sugar content before storage was acceptable, but after 4°C storage incremented up to non‐acceptable levels; and type III, reducing sugar content was unacceptable before and after storage. CONCLUSION: Five Andean accessions presented acceptable reducing sugar content and good chip quality before and after 4°C storage in a consistent manner throughout several experiments. These features make them a useful source for improving the potato industry
EEA Balcarce
Fil: Colman, Silvana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Massa, Gabriela Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Carboni, Martín. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Feingold, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
Fuente
Journal of the Science of Food and Agriculture 97 (14) : 4744-4749 (November 2017)
Materia
Papa
Almacenamiento en Frío
Azúcares Reductores
Calidad
Germoplasma
Potatoes
Cold Storage
Reducing Sugars
Quality
Germplasm
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3122
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oai_identifier_str oai:localhost:20.500.12123/3122
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network_name_str INTA Digital (INTA)
spelling Cold sweetening diversity in Andean potato germplasm from ArgentinaColman, SilvanaMassa, Gabriela AlejandraCarboni, Martín FedericoFeingold, Sergio EnriquePapaAlmacenamiento en FríoAzúcares ReductoresCalidadGermoplasmaPotatoesCold StorageReducing SugarsQualityGermplasmBACKGROUND: Cold induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce dark pigmented products not acceptable to consumers. Andean potatoes (Solanum tuberosum Group Andigena) constitute an enormous wealth of potato germplasm that can contribute to increase genetic diversity in breeding programs of many traits, including CIS. RESULTS: We analyzed reducing sugar content and chip quality in freshly harvested and cold‐stored tubers from 48 native accessions. Andean accessions showed high variation in reducing sugar content and were classified in three types of CIS responses: type I, reducing sugar content before and after 4°C storage was lower than the value required by industry; type II, reducing sugar content before storage was acceptable, but after 4°C storage incremented up to non‐acceptable levels; and type III, reducing sugar content was unacceptable before and after storage. CONCLUSION: Five Andean accessions presented acceptable reducing sugar content and good chip quality before and after 4°C storage in a consistent manner throughout several experiments. These features make them a useful source for improving the potato industryEEA BalcarceFil: Colman, Silvana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Massa, Gabriela Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; ArgentinaFil: Carboni, Martín. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Feingold, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.Wiley Online Library2018-08-17T15:24:15Z2018-08-17T15:24:15Z2018-04-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8343http://hdl.handle.net/20.500.12123/31221097-0010https://doi.org/10.1002/jsfa.8343Journal of the Science of Food and Agriculture 97 (14) : 4744-4749 (November 2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología AgropecuariaengArgentina (nation)info:eu-repo/semantics/restrictedAccess2025-10-23T11:16:37Zoai:localhost:20.500.12123/3122instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-23 11:16:38.367INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Cold sweetening diversity in Andean potato germplasm from Argentina
title Cold sweetening diversity in Andean potato germplasm from Argentina
spellingShingle Cold sweetening diversity in Andean potato germplasm from Argentina
Colman, Silvana
Papa
Almacenamiento en Frío
Azúcares Reductores
Calidad
Germoplasma
Potatoes
Cold Storage
Reducing Sugars
Quality
Germplasm
title_short Cold sweetening diversity in Andean potato germplasm from Argentina
title_full Cold sweetening diversity in Andean potato germplasm from Argentina
title_fullStr Cold sweetening diversity in Andean potato germplasm from Argentina
title_full_unstemmed Cold sweetening diversity in Andean potato germplasm from Argentina
title_sort Cold sweetening diversity in Andean potato germplasm from Argentina
dc.creator.none.fl_str_mv Colman, Silvana
Massa, Gabriela Alejandra
Carboni, Martín Federico
Feingold, Sergio Enrique
author Colman, Silvana
author_facet Colman, Silvana
Massa, Gabriela Alejandra
Carboni, Martín Federico
Feingold, Sergio Enrique
author_role author
author2 Massa, Gabriela Alejandra
Carboni, Martín Federico
Feingold, Sergio Enrique
author2_role author
author
author
dc.subject.none.fl_str_mv Papa
Almacenamiento en Frío
Azúcares Reductores
Calidad
Germoplasma
Potatoes
Cold Storage
Reducing Sugars
Quality
Germplasm
topic Papa
Almacenamiento en Frío
Azúcares Reductores
Calidad
Germoplasma
Potatoes
Cold Storage
Reducing Sugars
Quality
Germplasm
dc.description.none.fl_txt_mv BACKGROUND: Cold induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce dark pigmented products not acceptable to consumers. Andean potatoes (Solanum tuberosum Group Andigena) constitute an enormous wealth of potato germplasm that can contribute to increase genetic diversity in breeding programs of many traits, including CIS. RESULTS: We analyzed reducing sugar content and chip quality in freshly harvested and cold‐stored tubers from 48 native accessions. Andean accessions showed high variation in reducing sugar content and were classified in three types of CIS responses: type I, reducing sugar content before and after 4°C storage was lower than the value required by industry; type II, reducing sugar content before storage was acceptable, but after 4°C storage incremented up to non‐acceptable levels; and type III, reducing sugar content was unacceptable before and after storage. CONCLUSION: Five Andean accessions presented acceptable reducing sugar content and good chip quality before and after 4°C storage in a consistent manner throughout several experiments. These features make them a useful source for improving the potato industry
EEA Balcarce
Fil: Colman, Silvana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Massa, Gabriela Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentina
Fil: Carboni, Martín. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Feingold, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina.
description BACKGROUND: Cold induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce dark pigmented products not acceptable to consumers. Andean potatoes (Solanum tuberosum Group Andigena) constitute an enormous wealth of potato germplasm that can contribute to increase genetic diversity in breeding programs of many traits, including CIS. RESULTS: We analyzed reducing sugar content and chip quality in freshly harvested and cold‐stored tubers from 48 native accessions. Andean accessions showed high variation in reducing sugar content and were classified in three types of CIS responses: type I, reducing sugar content before and after 4°C storage was lower than the value required by industry; type II, reducing sugar content before storage was acceptable, but after 4°C storage incremented up to non‐acceptable levels; and type III, reducing sugar content was unacceptable before and after storage. CONCLUSION: Five Andean accessions presented acceptable reducing sugar content and good chip quality before and after 4°C storage in a consistent manner throughout several experiments. These features make them a useful source for improving the potato industry
publishDate 2018
dc.date.none.fl_str_mv 2018-08-17T15:24:15Z
2018-08-17T15:24:15Z
2018-04-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8343
http://hdl.handle.net/20.500.12123/3122
1097-0010
https://doi.org/10.1002/jsfa.8343
url https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8343
http://hdl.handle.net/20.500.12123/3122
https://doi.org/10.1002/jsfa.8343
identifier_str_mv 1097-0010
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Argentina (nation)
dc.publisher.none.fl_str_mv Wiley Online Library
publisher.none.fl_str_mv Wiley Online Library
dc.source.none.fl_str_mv Journal of the Science of Food and Agriculture 97 (14) : 4744-4749 (November 2017)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.982451

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