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Titolo:
Biochemical and molecular control of cold-induced sweetening in potatoes
Autore:
Sowokinos, JR;
Indirizzi:
Univ Minnesota, Dept Hort Sci, USDA ARS, E Grand Forks, MN 56721 USA Univ Minnesota E Grand Forks MN USA 56721 RS, E Grand Forks, MN 56721 USA
Titolo Testata:
AMERICAN JOURNAL OF POTATO RESEARCH
fascicolo: 3, volume: 78, anno: 2001,
pagine: 221 - 236
SICI:
1099-209X(200105/06)78:3<221:BAMCOC>2.0.ZU;2-7
Fonte:
ISI
Lingua:
ENG
Soggetto:
SUCROSE-PHOSPHATE SYNTHASE; SOLANUM-TUBEROSUM-L; UDP-GLUCOSE PYROPHOSPHORYLASE; STARCH-SUGAR INTERCONVERSION; FRUCTOSE 6-PHOSPHATE PHOSPHOTRANSFERASE; INCREASED ADPGLUCOSE PYROPHOSPHORYLASE; LOW-TEMPERATURE STORAGE; CARBOHYDRATE-METABOLISM; STORED TUBERS; CHIP COLOR;
Keywords:
potato; cold-sweetening; gene expression; allele; enzyme; sugar;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
121
Recensione:
Indirizzi per estratti:
Indirizzo: Sowokinos, JR Univ Minnesota, Dept Hort Sci, USDA ARS, Potatoe Res Worksite,311 5th Ave NE, E Grand Forks, MN 56721 USA Univ Minnesota Potatoe Res Worksite,311 5th Ave NE E Grand Forks MN USA 56721
Citazione:
J.R. Sowokinos, "Biochemical and molecular control of cold-induced sweetening in potatoes", AM J POTATO, 78(3), 2001, pp. 221-236

Abstract

The benefits of being able to process potatoes directly into chips or fries hom cold storage (2 to 4 C) include less shrinkage, retention of dry matter, decreased disease loss, extended marketability, and the elimination of the need for dormancy-prolonging chemicals. Unfortunately at low temperature, potato tubers undergo a phenomenon known as cold-induced sweetening where the rate of conversion of starch to reducing sugars (i.e., glucose and fructose) is accelerated. As raw potatoes are sliced and cooked in oil at high temperature, the accumulated reducing sugars react with free amino acids in the potato cell forming unacceptably brown- to black-pigmented chips or fries via a nonenzymatic, Maillard-type reaction. Potatoes yielding these unacceptably colored products are generally rejected for purchase by the processing plant. Ah commercial potato cultivars presently used for the production of potato chips and hies accumulate excess free reducing sugars when exposed to cold stress. If a "cold-processing potato" was available, energy savings would be realized in potato-growing regions where outside storage temperatures are cool. In regions where outside temperatures are moderately high, increased refrigeration costs may occur. This expense would be offset, however, by removal of the need to purchase dormancy-prolonging chemicals, by a decreased need for disease control and by improvement of long-term tuber quality. The primary goal of this review is to describe recent research of a biochemical and molecular nature that relates to the underlaying mechanisms regulating post harvest, cold-induced sweetening in potato tubers. No attempt was made to outline the extensive research conducted on the genetic manipulation of carbon metabolism between starch and free sugars duringphotosynthesis and/or during potato development in relation to source/sinkinteractions.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 07/04/20 alle ore 22:51:04