scholarly journals Carbon Dioxide Is a Promoter of Ethylene Action in Potato Tubers

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1131C-1131
Author(s):  
Barbara J. Daniels-Lake ◽  
Robert K. Prange ◽  
John R. Walsh
Keyword(s):  
Fruits And Vegetables ◽  
Reducing Sugars ◽  
Sugar Content ◽  
Potato Industry ◽  
Modified Atmosphere ◽  
Fry Color ◽  
Compressed Gas ◽  
Ethylene Action ◽  
Gas Cylinders ◽  
Published Research

In three consecutive years of storage trials, the effects of reduced O2 levels, elevated CO2 levels, and ethylene on the fry color and sugar content [sucrose and reducing sugars (glucose and fructose)] of `Russet Burbank' potato (Solanumtuberosum L.) tubers were evaluated. The potatoes were stored in modified atmosphere chambers and the atmosphere mixtures were supplied from compressed gas cylinders. Fry color and sugar content were assessed at the start of each trial and after several weeks of exposure to the treatment atmospheres. Four 4-week trials were conducted in 2002 and two 9-week trials were conducted in each of 2003 and 2004. No differences in fry color or sugar content attributable to either increased CO2 or decreased O2 were observed, compared with untreated controls, in any year. In the second and third years, only selected treatments were repeated, with or without 0.5 μL·L-1 ethylene. Ethylene alone caused a moderate darkening of fry color and an increase in reducing sugars. However, the fry color and reducing sugar content of tubers exposed to a combination of elevated CO2 and ethylene were considerably darker and higher, respectively, than observed with ethylene alone. No similar interaction between ethylene and O2 level was observed. These results suggest that CO2 promoted ethylene-induced fry color darkening, which may explain the contradictory effects of CO2 on fry color frequently observed by the potato industry. This is contrary to published research on other fruits and vegetables, which has generally shown that CO2 inhibits ethylene action.

scholarly journals Carbon Dioxide and Ethylene: A Combined Influence on Potato Fry Color

HortScience ◽  
2005 ◽  
Vol 40 (6) ◽  
pp. 1824-1828 ◽  
Author(s):  
Barbara Daniels-Lake ◽  
Robert Prange ◽  
John Walsh
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Modified Atmosphere ◽  
Potato Processing ◽  
Fry Color ◽  
Compressed Gas ◽  
Negative Effect ◽  
Storage Atmosphere ◽  
Gas Cylinders ◽  
Published Research

For many years, the accepted wisdom among potato storage researchers and industry personnel linked the accumulation of CO2 in the storage atmosphere to darkening of potato fry color. Dark fry color is undesirable in the potato processing industry, as consumers prefer light-colored finished products. Previous research to elucidate the effect of CO2 has presented conflicting results. In three consecutive years of storage trials, the effects of elevated CO2 concentrations, reduced O2 concentrations and ethylene gas on the fry color and sugar content of `Russet Burbank' potato (Solanum tuberosum L.) tubers were evaluated. The potatoes were stored in modified atmosphere chambers and selected atmosphere mixtures were supplied from compressed gas cylinders. Four 3-week trials were conducted in 2002 and two 9-week trials were conducted in each of 2003 and 2004. Fry color and tuber sugars were assessed at the start of each trial and after several weeks of exposure to the treatment atmospheres. Compared with untreated controls, increased CO2 alone or in combination with decreased O2 had little or no effect on fry color or tuber sugars. During the second and third years, only selected treatments were repeated, with or without the addition of 0.5 μL·L–1 ethylene gas. Ethylene is known to affect potato fry color and reducing sugars. In three of four trials, tubers exposed to ethylene alone had darker fry color and higher reducing sugars compared with controls. Applied treatments had little or no effect on fry color and sugars in the fourth trial. Interestingly, in the same three of four trials, fry color of tubers exposed to both elevated CO2 and ethylene gas was not only darker than controls but also darker than tubers treated with ethylene alone. Similarly, reducing sugar concentrations were higher in tubers exposed to both ethylene and CO2 than with ethylene alone. No similar interaction between ethylene and oxygen concentration was observed. The results suggest a synergistic negative effect of trace ethylene and elevated CO2 on fry color, which may explain the apparently contradictory findings of some published research examining the effects of CO2 on potato fry color.

Isolation and Pulsed-Field Gel Electrophoresis Typing of Listeria monocytogenes from Modified Atmosphere Packaged Fresh-Cut Vegetables Collected in Ireland

2006 ◽  
Vol 69 (10) ◽  
pp. 2524-2528 ◽  
Author(s):  
GILLIAN A. FRANCIS ◽  
DAVID O'BEIRNE
Keyword(s):  
Listeria Monocytogenes ◽  
Gel Electrophoresis ◽  
Fruits And Vegetables ◽  
Pulsed Field Gel Electrophoresis ◽  
Leafy Vegetables ◽  
Modified Atmosphere ◽  
Pulsed Field ◽  
Fruit Samples ◽  
Fresh Cut ◽  
Pfge Profiles

The incidence of Listeria monocytogenes in modified atmosphere packaged fresh-cut fruits and vegetables from chill cabinets of a supermarket in Ireland was investigated over a 2-year period. Overall, 9.58% of fresh-cut produce was contaminated with Listeria spp. Various species of Listeria were isolated from samples, including L. monocytogenes, L. seeligeri, L. innocua, L. welshimeri, and L. ivanovii. No fruit samples contained detectable L. monocytogenes. Overall, a total of 21 L. monocytogenes isolates (2.9% of samples) were recovered from a range of products, including dry coleslaw mix (80% shredded cabbage and 20% shredded carrot), bean sprouts, and leafy vegetables such iceberg, romaine, and radicchio lettuce and mixed salad leaves (curly endive, escarole, and radicchio leaves). Dry coleslaw mix appeared to have the highest incidence of Listeria contamination (20%) compared with other products. Listeria contamination was more frequent (P < 0.05) during the summer and autumn months than during the winter and spring months. The 21 L. monocytogenes isolates were subsequently subtyped by genomic macrorestriction techniques using ApaI with pulsed-field gel electrophoresis (PFGE). PFGE of digested DNA produced bands of 79 to 518 kb. Four PFGE profiles were identified, and approximately 50% of the isolates were associated with profile 1. This study indicates that fresh-cut vegetables packaged under a modified atmosphere can support growth of numerous species of Listeria, including L. monocytogenes.

scholarly journals PRODUÇÃOE CARACTERIZAÇÃO DOSFRUTOS DE ESPÉCIES DE PhysalisCULTIVADAS NO SEMIÁRIDO BAIANO

2018 ◽  
Vol 14 (3) ◽  
pp. 113-121
Author(s):  
Tamara Torres Tanan ◽  
Marilza Neves do Nascimento ◽  
Romeu da Silva Leite
Keyword(s):  
Protein Content ◽  
Reducing Sugars ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Breeding Period ◽  
Total Soluble Sugars ◽  
Biochemical Characteristics ◽  
The Masses ◽  
Solanaceae Family

The Physalisbelongs to the Solanaceae family and has sweetish fruit that can be eaten fresh or processed. In Brazil only Physalis peruvianais commercialized, it is necessary research to encourage the cultivation of other promising speciesof the genus. The aim of this study was evaluate the productivity and the physical and biochemical characteristics of P. angulata, P.pubescensand P. ixocarpafruits, in different stages,in Feira de Santana, Bahia. Productivity and the number of fruits in the breeding period were evaluated.In the fruits, longitudinal (LD) and transverse (TD) diameters, the LD/TD ratio,the masses of fruit, the protein content,reducing sugars,and total soluble sugars were analyzed. The results showed differences between species, with higher number of fruits for P. angulata(140,5). P. ixocarpashowed higher productivity (9 t ha-1) and fruit with greater mass and diameter,however P. pubescensand P. angulatashowed round fruits and higher sugar content, desirable characteristics for fresh consumption and for industrialization.

scholarly journals The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars

2021 ◽  
Vol 6 (2) ◽  
pp. 345-355
Author(s):  
Sastry S. Jayanty ◽  
◽  
Esam Emragi ◽  
David G. Holm
Keyword(s):  
Weight Loss ◽  
Wound Healing ◽  
Reducing Sugars ◽  
Reduction Method ◽  
French Fries ◽  
Total Phenolic ◽  
French Fry ◽  
Russet Norkotah ◽  
Fry Color ◽  
Reduction Methods

The effect of three field heat reduction methods, including temperature lowering stepwise (TLS), temperature lowering gradually (TLG), and temperature lowering immediately (TLI), after harvesting on the quality of Russet Norkotah 3 and red skin numbered line CO 07102-1R potatoes were investigated. The tubers were analyzed at harvest (0 time), when they reached 3 °C, and after 6 months of storage at 3 °C for physiological weight loss, firmness, wound healing, total phenolics content, reducing sugars, and color of french fries. The results indicated that weight and firmness losses were lower under the TLS reduction method after 6 months of storage than TLG and TLI methods. The weight loss in TLS is 12%, TLG 14% and TLI 17% in CO 07102-1R whereas Russet Norkotah TLS is 4%, TLG 6%, and TLI 8% respectively. Wound healing was more effective using the TLS reduction method, especially in Russet Norkotah 3. French fry color was lighter at harvest (USDA grade 0), while there were no differences in the color of French fries prepared from tubers stored under the TLS and TLG methods (both had USDA grade 2). French fries were darker for tubers from the TLI method (USDA grade 4). The total phenolic content and reducing sugars were significantly increased in the TLI field heat reduction method. Keywords: Potato, Storage management, Wound healing, Weight loss, French fry

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