Abstract
Abstract Variation in asparagine and glucose contents, identified as precursors for acrylamide development in model experiments, has been studied in eight potato clones during long‐term storage at 3 and 10 °C. In addition, glutamine, fructose and sucrose contents were determined and the role of all five substances in colour formation in fried potato products was assessed. Large genotype differences were found in all characteristics, and the ranking order was almost the same for different years and storage times. Breeding for potatoes with low asparagine levels as well as low reducing sugar levels might be another way, in addition to altering processing parameters, to keep the acrylamide level low in fried products. Storage per se at low temperature did not result in higher asparagine levels. The risk that elevated reducing sugar levels during low‐temperature storage might lead to increased acrylamide levels needs further investigation. The determined tuber components accounted for only 11–60 per cent of the total variation in fry colour after storage at 3 °C. It is suggested that screening based on crisp colour in November, perhaps complemented with a few later controls on interesting clones, could be useful for sorting out clones with good crisping abilities during the rest of the low‐temperature storage season. Copyright © 2004 Society of Chemical Industry
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Claims 7
Claim · model-written summary
Asparagine and glucose contents varied among the eight potato clones.
- Taxon
- potato
Solanum tuberosume0 - Material
- eight potato clonese0
- Outcome
- asparagine and glucose contentse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in eight potato clones”
e1“Variation in asparagine and glucose contents”
Claim · model-written summary
Large genotype differences were found in all measured characteristics of the eight potato clones.
- Taxon
- potatoSolanum tuberosume0
- Outcome
- all characteristicse2
- Qualifier
- Large genotype differences were founde2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in eight potato clones”
e2“Large genotype differences were found in all characteristics”
Claim · model-written summary
The ranking order of the clones was almost the same across different years and storage times.
- Taxon
- potatoSolanum tuberosume0
- Outcome
- ranking ordere3
- Qualifier
- almost the same for different years and storage timese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in eight potato clones”
e3“the ranking order was almost the same for different years and storage times”
Claim · model-written summary
Storage per se at low temperature did not result in higher asparagine levels in potato tubers.
- Taxon
- potatoSolanum tuberosume0
- Treatment
- Storage per se at low temperaturee4
- Outcome
- asparagine levelse4
- Direction
- did not result in highere4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in eight potato clones”
e4“Storage per se at low temperature did not result in higher asparagine levels”
Claim · model-written summary
Tuber components accounted for only 11–60 per cent of the total variation in fry colour after storage at 3 °C.
- Taxon
- potatoSolanum tuberosume0
- Outcome
- total variation in fry coloure5
- Value
- 11–60 per cente5
- Qualifier
- after storage at 3 °Ce5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in eight potato clones”
e5“The determined tuber components accounted for only 11–60 per cent of the total variation in fry colour after storage at 3 °C”
Claim · model-written summary
Screening clones on crisp colour in November, complemented by later controls, could be useful for selecting clones with good crisping abilities.
- Taxon
- potatoSolanum tuberosume0
- Outcome
- sorting out clones with good crisping abilitiese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“in eight potato clones”
e6“screening based on crisp colour in November, perhaps complemented with a few later controls on interesting clones, could be useful for sorting out clones with good crisping abilities”
Claim · model-written summary
Breeding potatoes for low asparagine and low reducing sugar levels is suggested as a way to keep acrylamide low in fried products.
- Taxon
- potatoesSolanum tuberosume6
- Outcome
- acrylamide levele7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“Breeding for potatoes with low asparagine levels”
e7“to keep the acrylamide level low in fried products”
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