Potatoes varieties

R. Fisher and W.A. MacKenzie, Studies in crop variation II. The manurial response of different potato varieties, J. Agricult. Sci., 13 (1923) 311-320. 

Mooi, J.C. (1965). Experiments on testing field resistance to Phytophthora infestans by inoculating cut leaves of potato varieties , European Potato Journal, 8, 182-183. 

Hils, U., Pieterse, L. (2007). World Catalogue of Potato Varieties 2007. Agrimedia GmbH, Clenze. 

Salaman, R. N. (1926). Potato Varieties. Cambridge University Press, Cambridge. 

Spooner, D. M., Nunez, J., Rodriguez, F., Naik, P. S., Ghislain, M. (2005b). Nuclear and chloroplast DNA reassessment of the origin of Indian potato varieties and its implications for the origin of the early European potato. Theor. Appl. Genet., 110,1020-1026. 

Hutten, R. C. B., Soppe, W. J. J., Hermsen, J. G. T., Jacobsen, E. (1995b). Evaluation of dihaploid populations from potato varieties and breeding lines. Potato Research, 38,77-86. 

Yusuph, M., Tester, R. F., Ansell, R., Snape, C. E. (2003). Composition and properties of starches extracted from tubers of different potato varieties grown under the same environmental conditions. Food Chem., 82,283-289. Zhu, Q., Bertoft, E. (1996). Composition and structural analysis of alpha-dextrins from potato amylopectin. Carbohydr. Res., 288, 155-174. 

The effects of storage on lipids depend on potato variety (Mondy et al., 1963). Tuber storage at 4°C resulted in an initial small increase in total fatty acid content (Dobson et al., 2004). Prolonged storage resulted in a fall to the initial values detected close to harvest. The content... 

Mineral contents are means of four potato varieties available In the USA (USDA, 2006) or the UK (FSA, 2002), with the exception of US potato I, which was taken from True et a I. (1978). The DRI values are those fora 31—50-year-old male (Food and Nutrition Board, 2004) ns = not sped fed. Adapted from White etal. (2009). 

Table 6.4 shows the distribution of the three phenolies in the peel and flesh of five commercial potato varieties grown in Korea. Noteworthy is the large variation in the ratio of peel to flesh levels ranging from 2.55 for the Jasim to 21.1 for the Jowon potatoes. 

Table 6.5 shows the distribution of the three phenolies in the peel and flesh ofthe Korean Superior potato variety available in four sizes large, medium, small, and very small. The data indicate that the size of the potato does not seem to influence the total phenolic content, except that the ratio of peel to flesh for the very small potatoes (7.95) is about one half the corresponding ratios of the other three potatoes. These results indicate that the distribution of phenolic compounds between peel and flesh varies widely among different potato varieties. They also suggest that... 

Table 6.4 Content (in mg/100 g fresh wt) of phenolic compounds potato varieties in the peel and flesh of Korean ...

Potato variety Potato section Chlorogenic acid Chlorogenic isomer Caffeic acid Total Ratio peel/flesh ... 

Potato variety Chlorogenic acid Chlorogenic acid isomer Caffe ic acid H2O in fresh tubers (%) Total pheno ics (mg/100 g)... 

It has been stated that the differences in optimum conditions for stepwise blanching proposed by various researchers are due to the levels of PME enzyme activity occurring in the different potato varieties used, and that this is affected by the maturity of the potato and the season. Canet et al. (2005c) kept potato tubers (cv. Kennebec) in refrigerated storage, and firmness and PME activity were periodically sampled over a period of 80 days. The PME activity of potato tissues blanched at 60, 70, and 80°C for varying periods of time was measured (Figure 7.4a). 

Figure 7.10 shows typical Arrhenius plots for rheological parameters from each mechanical test. The rate constants of the first mechanisms at 60°C (3-10 K ) were the least linear this effect is mainly apparent in plots of maximum compression and tension forces (in plots, rate constants at 60° C are circled). This could be another consequence and evidence of the fact that in the experimental potato variety the optimum temperature for activation of the PME enzyme is close to 60° C. 

Muhrbeck, R, Tellier, C. (1991). Determination of the phosphorylation of starch from native potato varieties by 31P NMR. Starch, 43,25-27. 

Variables dependent of the process (a) temperature and time of flying (b) frying method batch or continuous (c) potato variety. 

To place the available carbohydrate of potato, which is the main focus of this chapter, into a nutritional context, the nutrient composition of a typical commercial potato variety is shown in Table 13.1. An important aspect of the nutrient composition of potato tubers is that they are predominantly water (about 80%), and on a dry weight basis they consist mostly of available carbohydrate in the form of starch, with virtually no lipid. 

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