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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #408896
Research Project: New Technologies and Methodologies for Increasing Quality, Marketability and Value of Food Products and Byproducts

Location: Healthy Processed Foods Research

Title: Evaluation of qualityand optimal uses of local potato cultivars (Solanum tuberosum L.) at harvest and during storage

Author
item BEDINI, GIACOMO - University Of Tuscia
item Haff, Ronald - Ron
item BENELLI, ANTONIO - University Of Tuscia
item BANDIERA, ANDREA - University Of Tuscia
item MASSANTINI, RICCARDO - University Of Tuscia
item MOSCETTI, ROBERTO - University Of Tuscia

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/30/2024
Publication Date: 5/14/2024
Citation: Bedini, G., Haff, R.P., Benelli, A., Bandiera, A., Massantini, R., Moscetti, R. 2024. Evaluation of qualityand optimal uses of local potato cultivars (Solanum tuberosum L.) at harvest and during storage. Postharvest Biology and Technology. 214.Article 112991. https://doi.org/10.1016/j.postharvbio.2024.112991.
DOI: https://doi.org/10.1016/j.postharvbio.2024.112991

Interpretive Summary: Four pre-selected potato cultivars from the Latium region in Italy underwent physico-chemical and enzymatic characterization to assess suitability for specific uses. Key chemical parameters (reducing sugar content (RSC), total phenol content (TPC), dry matter (DM), physical attributes (firmness), physico-chemical aspects (color, browning development), and enzymatic factors (polyphenol oxidase enzyme activity (PPO)) were analyzed at harvest and monthly during a 6-month storage period over two production seasons (2020 and 2021). The results highlighted the superior attributes of the Fontane cultivar for processing, particularly for frying applications (e.g., chips, French fries, etc.). In comparison, Fontane exhibited: i) the highest DM (> 20 %), ii) the lowest TPC and RSC, iii) the greatest firmness, iv) low susceptibility to browning, and v) high tolerance to Low-Temperature Sweetening (LTS). The Jelly cultivar displayed favorable attributes for versatile use, suitable for both domestic purposes (roasting, homemade "gnocchi," etc.) and industrial applications (fresh-cut or dried potato). It demonstrated high DM content (~ 20 %) and firmness, the lowest PPO activity, good TPC, but higher RSC than Fontane. However, Jelly's elevated RSC renders it less suitable for industrial frying. Constance and Gaudi exhibited positive traits for domestic use such as boiling and steaming, with moderate to low DM content and firmness. Nonetheless, both cultivars displayed low tolerance to LTS, and Gaudi exhibited the poorest processing properties, showing the highest susceptibility to browning.

Technical Abstract: Four pre-selected potato cultivars (Solanum tuberosum L.) from the "Patata dell’Alto Viterbese PGI" area underwent physico-chemical and enzymatic characterization to assess their suitability for specific usage. Key chemical parameters (reducing sugar content (RSC), total phenol content (TPC), dry matter (DM), physical attributes (firmness), physico-chemical aspects (color, browning development), and enzymatic factors (polyphenol oxidase enzyme activity (PPO)) were analyzed at harvest and monthly during a 6-month storage period over two production seasons (2020 and 2021). The results of one-way within-subject ANOVA and Principal Component Analysis highlighted the superior attributes of the Fontane cultivar for the processing industry, particularly for frying applications (e.g., chips, French fries, etc.). In comparison to other tested cultivars, Fontane exhibited: i) the highest DM (> 20 %), ii) the lowest TPC and RSC, iii) the greatest firmness, iv) low susceptibility to browning, and v) high tolerance to Low-Temperature Sweetening (LTS). The Jelly cultivar displayed favorable attributes for versatile use, suitable for both domestic purposes (roasting, homemade "gnocchi," etc.) and industrial applications (fresh-cut or dried potato). It demonstrated high DM content (~ 20 %) and firmness, the lowest PPO activity, good TPC, but higher RSC than Fontane. However, Jelly's elevated RSC renders it less suitable for industrial frying. Constance and Gaudi exhibited positive traits for domestic use such as boiling and steaming, with moderate to low DM content and firmness. Nonetheless, both cultivars displayed low tolerance to LTS, and Gaudi exhibited the poorest processing properties, showing the highest susceptibility to browning.