Abstract
Abstract BACKGROUND Changes in the metabolite composition of potato tubers during low‐temperature storage can affect their nutritional value, susceptibility to bruising, and processing qualities. Here, we measured changes in the amounts of folate, vitamin B 6 , and vitamin C, and the blackspot pigment precursors chlorogenic acid and tyrosine, as well as phenylalanine, in five potato varieties stored at 7.8 °C for 8 months in 2015 and 2016. RESULTS Folate content increased in all varieties in both years during low‐temperature storage, with statistically significant changes occurring in six out of eight conditions. Increase rates ranged from 11% to 141%. Vitamin B 6 content increased in all varieties during the storage period, but changes were statistically significant in only two out of eight conditions. Increase rates ranged from 5% to 24%. Ascorbic acid content decreased in all varieties in both years during the storage period. Decrease rates ranged from 16% to 78%, and were statistically significant in seven out of eight conditions. For chlorogenic acid, no consistent trend was observed. Changes varied between −14% and +14%, but none was statistically significant. Tyrosine content increased in all varieties in both years, except in Sage Russet in 2015. Increase rates ranged from 19% to 238% and were statistically significant in three out of seven conditions. Changes in phenylalanine content were very similar to those observed for tyrosine, with increases up to 272% in Teton Russet. CONCLUSIONS These results show that storage at low temperature substantially affects tuber nutritional quality and biochemical bruising potential. © 2019 Society of Chemical Industry
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Claims 7
Claim · model-written summary
Folate content increased in all potato varieties in both years during low-temperature storage, by 11% to 141%, with significant changes in six of eight conditions.
- Taxon
- potatoes
Solanum tuberosumt0 - Treatment
- low‐temperature storagee0
- Outcome
- Folate contente0
- Direction
- increasede0
- Value
- 11% to 141%e0
- Qualifier
- significant changes occurring in six out of eight conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Folate content increased in all varieties in both years during low‐temperature storage, with statistically significant changes occurring in six out of eight conditions. Increase rates ranged from 11% to 141%”
t0“potatoes”
Claim · model-written summary
Vitamin B6 content increased in all potato varieties during storage, by 5% to 24%, significant in only two of eight conditions.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- storage periode0
- Outcome
- Vitamin B 6 contente0
- Direction
- increasede0
- Value
- 5% to 24%e0
- Qualifier
- statistically significant in only two out of eight conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Vitamin B 6 content increased in all varieties during the storage period, but changes were statistically significant in only two out of eight conditions. Increase rates ranged from 5% to 24%”
t0“potatoes”
Claim · model-written summary
Ascorbic acid content decreased in all potato varieties in both years during storage, by 16% to 78%, significant in seven of eight conditions.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- storage periode0
- Outcome
- Ascorbic acid contente0
- Direction
- decreasede0
- Value
- 16% to 78%e0
- Qualifier
- statistically significant in seven out of eight conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ascorbic acid content decreased in all varieties in both years during the storage period. Decrease rates ranged from 16% to 78%, and were statistically significant in seven out of eight conditions”
t0“potatoes”
Claim · model-written summary
Chlorogenic acid showed no consistent trend during storage, changing between -14% and +14% with none significant.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- stored at 7.8 °C for 8 monthse1
- Outcome
- chlorogenic acide0
- Direction
- no consistent trende0
- Value
- −14% and +14%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For chlorogenic acid, no consistent trend was observed. Changes varied between −14% and +14%, but none was statistically significant”
e1“stored at 7.8 °C for 8 months in 2015 and 2016”
t0“potatoes”
Claim · model-written summary
Tyrosine content increased in all potato varieties in both years except Sage Russet in 2015, by 19% to 238%, significant in three of seven conditions.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- stored at 7.8 °C for 8 monthse1
- Outcome
- Tyrosine contente0
- Direction
- increasede0
- Value
- 19% to 238%e0
- Qualifier
- except in Sage Russet in 2015e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Tyrosine content increased in all varieties in both years, except in Sage Russet in 2015. Increase rates ranged from 19% to 238% and were statistically significant in three out of seven conditions”
e1“stored at 7.8 °C for 8 months in 2015 and 2016”
t0“potatoes”
Claim · model-written summary
Phenylalanine content changed very similarly to tyrosine, increasing by up to 272% in Teton Russet.
- Taxon
- potatoesSolanum tuberosumt0
- Material
- Teton Russete0
- Treatment
- stored at 7.8 °C for 8 monthse1
- Outcome
- phenylalanine contente0
- Direction
- increasese0
- Value
- up to 272%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Changes in phenylalanine content were very similar to those observed for tyrosine, with increases up to 272% in Teton Russet”
e1“stored at 7.8 °C for 8 months in 2015 and 2016”
t0“potatoes”
Claim · model-written summary
Storage at low temperature substantially affects tuber nutritional quality and biochemical bruising potential.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- storage at low temperaturee0
- Outcome
- tuber nutritional quality and biochemical bruising potentiale0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage at low temperature substantially affects tuber nutritional quality and biochemical bruising potential”
t0“potatoes”
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