Potato Tuber Shape Phenotyping Using RGB Imaging

Potato tuber shape is an important quality trait for breeding and variety development. Length to width (L/W) ratio is a commonly used method to score potato tubers for suitability for different markets and is relatively easy to measure, though labor intensive when done manually. L/W also does not adequately capture secondary growth and other tuber malformations that contribute to tuber shape. Tuber shape has a genetic component and is a prime target for early breeding selection. In the current study we developed an image analysis pipeline to extract tuber shape statistics from images taken using inexpensive, commercially available cameras. The image processing pipeline was used to evaluate greenhouse grown tubers from 32 unique crosses. Tubers from greenhouse grown plants were then grown in a field located in Vauxhall, AB, Canada, and evaluated for tuber shape. Randomly selected tuber images were also shown to industry agronomists and potato growers located in Southern Alberta and their shape scored for suitability for processing (French fry and chipping) markets. Based on measurements taken from greenhouse grown tubers we were able to classify whether mean tuber shape from field grown plants were within ideal shape parameters for processing markets with ~76–86% accuracy. Based on performance of progeny we identified parents which show higher breeding value for tuber shape.

Performance of potato clones for processing in subtropical and high-altitude tropical regions of Brazil

This work evaluated the performance of potato clones for some agronomic and processing traits, in subtropical and high-altitude tropical regions, under conventional and organic production systems. Experiments were conducted in spring of 2017 and 2018 in Canoinhas-SC (subtropical), under the conventional system, and in winter of 2018 and 2019 in Brasília-DF (tropical), Brazil, under conventional and organic systems. Eleven advanced clones and cultivars Agata (fresh), Atlantic (chipping) and Asterix (French fry) were evaluated. RCBD with tree replications was used, and tuber yield and processing traits, plant vigor and cycle were evaluated. It was not possible to select high yielding and good processing quality clones with short cycle and less vigorous plants. It because higher yield and larger tuber size were attained by longer cycle genotypes, which had higher specific gravity, but darker frying color. The most outstanding clones differed with region and production system. For chipping, in the subtropical region, no clone had adequate quality, but in tropical F177-11-20 presented similar processing traits and higher or similar yield to 'Atlantic' in both systems, and also ORG7785 in organic. Comparing with ‘Asterix’, for French fry, in the subtropical region, superior or similar to the standard this cultivarwere F129-10-06 and F163-11-01; while in the tropical region and conventional system, were the clones ORG7785, F129-10-06, F163-11-01, F177-11-20, ORG6464, ORG 6377, F05-11-03, Odone 80-02 and F174-11-01; and in organicsystem, the best cloneswere F54-11-03, ORG7785, F129-10-06, F163-11-01, F177-11-20 and ORG6464.

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

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

Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?

A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the 2017/2158 Regulation. Spanish household practices conformed with the majority of recommendations for the selection, storing and handling of potatoes, with the exception of soaking potato strips. Olive oil was the preferred frying oil (78.7%) and frying pans were the most common kitchen utensils used for frying (79.0%), leading to a higher oil replacement rate than with a deep-fryer. Although frying temperature was usually controlled (81.0%), participants were unaware of the maximum temperature recommended for preventing acrylamide formation. For french fries, color was the main criteria when deciding the end-point of frying (85.3%). Although a golden color was preferred by respondents (87.3%), color guidelines are recommended in order to unify the definition of “golden.” The results conclude that habits of the Spanish population are in line with recommendations to mitigate acrylamide during french fry preparation. Furthermore, these habits do not include practices that risk increasing acrylamide formation. Nevertheless, educational initiatives tailored towards consumers would reduce the formation of this contaminant and, consequently, exposure to it in a domestic setting.

Bazı Patates (Solanum tuberosum L.) Çeşitlerinin Depolama Davranışları ile Depoda Kalite Değişimlerinin Belirlenmesi

This research aimed to determine the yield performance and post-harvest storage behavior of potato Cultivars with different maturing groups under Isparta conditions at 2018. In this study, Agria, Agata, Alegria, Desiree, Granola, Hermes, Lady Anna, Marabel, Morphona and Russet Burbank potato Cultivars, which were widely cultivated in Turkey, were used. After determining the yield performance of cultivars under field conditions, tuber samples taken from each cultivar were stored at 6-8°C for 6 months. Tuber yields of Cultivars varied between 2860-5331 kg/da and vegetation period ranged between 97.7-146.6 days. In the storage period, the time taken to break the dormancy in 50% of the tubers ranged between 23.3-111.6 days, and dormancy was broken earlier in the early season Cultivars. At the end of the 6 months storage period, it was determined that the Cultivars lost weight between 4.13-6.48%. Starch ratios, reducing sugar content and French fries yields varied depending on the storage time of the cultivars, but generally decreased during storage period. There were significant changes in the quality of French fry and table stock. In the storage period Cultivars with low dry matter ratio which are not suitable for the French fries industry and the Cultivars with early characteristics had higher weight and quality losses in storage. It was concluded that dormancy duration, maturing characteristics of potato Cultivars had a significant effect on storage quality, and therefore, storage period should be determined by taking into account the varietal characteristics in potato storage.