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It's elemental: Potato after-cooking darkening may be affected by nutrients
Date:4/15/2010

licon, and chlorine.

The "After Cooking Darkening" readings were found to be affected by fertilizer and a "cultivarsegment interaction". ACD readings were higher in tubers from fertilized plots compared with tubers from nonfertilized plots. The distribution of ACD was found to be similar in both cultivars studied, with the stem end being the darkest, the center segment being the lightest, and the flesh darkening again slightly toward the bud end. The elements most strongly correlated with ACD severity were phosphorus, calcium, copper, and magnesium. According to the researchers, the study provides a useful method to predict the severity of ACD, which could assist the potato processing industry in predicting the occurrence of ACD and in developing agronomic treatments to minimize it.

"This study demonstrated how information from element distribution can be used in predicting the occurrence of a tuber quality trait, specifically ACD", commented Dr. Gefu Wang-Pruski, corresponding author of the study.

The authors note that additional experiments to determine how tuber element content affects the change in ACD severity over time may make it possible to predict the severity of ACD in tubers in late stages of storage by determining the element concentrations and their spatial distribution of the same lot of tubers at harvest.


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Contact: Michael W. Neff
mwneff@ashs.org
703-836-4606
American Society for Horticultural Science
Source:Eurekalert  

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It's elemental: Potato after-cooking darkening may be affected by nutrients
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