TRURO, NOVA SCOTIAIrish potato, one of the world's major food crops, is increasingly grown and processed for use in various products; consider the popularity of consumer favorites like French fries and potato chips. In the closely scrutinized food production industry, products are accepted or rejected on the basis of color and appearance, among other attributes. Quality defects such as after-cooking darkening, or ACDa change in potato's normal flesh color to gray, blue, purple, or blackcan affect the marketability of potatoes for both processing and fresh markets. With the current expansion of the potato-processing industry around the world comes a renewed interest in finding innovative methods to prevent ACD.
After-cooking darkening occurs when potatoes are exposed to air after cooking, including boiling, baking, frying, or dehydration. ACD has been reported from every potato-growing area in the world and is one of the most widespread, undesirable traits for potatoes and other tubers, even though it does not affect the flavor or nutritional value of the crops. ACD is most common in boiled or steamed potatoes, but is also problematic in processed products such as oil-blanched French fries, dehydrated potatoes, canned potatoes, prepeeled potatoes, and reconstituted dehydrated potatoes.
Researchers at Nova Scotia Agricultural College hypothesized that the concentration and distribution of elements in potato tubers could be used to predict after-cooking darkening. The objective of the study, published in a recent issue of HortScience, was to identify the elements (plant nutrients) whose content may relate to the severity of potato ACD. The researchers grew two common potato cultivars ('Shepody' and 'Russet Burbank') in three Eastern Canadian provinces for two seasons using various fertilization regimes. Fourteen elements were studied: phosphorus, calcium, magnesium, potassium, sulfur, iron, copper, sodium, zinc, boron, manganese, aluminum, si
|Contact: Michael W. Neff|
American Society for Horticultural Science