Solanum tuberosum content

Sanford L L, Deahl K L, Sinde S L and Ladd Jr T L (1992), Glycoalkaloid content in tubers from Solanum tuberosum populations selected for potato leafhopper resistance , Am Potato J, 69, 693-703. 

Finlay, M., Dale, B., Griffiths, D. W., Todd, D. T. (2003). Effects of genotype, environment, and postharvest storage on the total ascorbate content of potato Solanum tuberosum) tubers. Journal of Agricultural and Food Chemistry, 51,244-248. 

Jansen, G., Flamme, W. (2006). Coloured potatoes (Solanum tuberosum L.) - anthocyanin content and tuber quality. Genet Res Crop Evol, 53,1321-1331. 

Sorensen, K. K., Kirk, H. G., Olsson, K, Labouriau, R., Christiansen, J. (2008). A major QTL and an SSR marker associated with glycoalkaloid content in potato tubers from Solanum tuberosum x S. sparsipilum located on chromosome I. Theoretical and Applied Genetics, 117, 1-9. 

Dobson, G., Grifiiths, D. W., Davies, H. V., McNicol, J. W. (2004). Comparison of fatty acid and polar lipid contents of tubers from two potato speeies, Solanum tuberosum and Solanum phureja. J. Agric. Food Chem., 52,6306-6314. 

Randhawa, K. S., Sandhu, K. S., Kaur, G., Singh, D. (1984). Studies of the evaluation of different genotypes of potato Solanum tuberosum L.) for yield and mineral contents. Qual. Plant., 34,239-242. 

Brown, C. R., Gulley, D., Yang, C. -P, Durst, R., Wrolstad, R. (2005). Variation of anthocyanin and carotenoid contents and associated antioxidant values in potato breeding lines. J. Am. Soc. Hortic. ScL, 130, 174-180. Brown, M. S., McDonald, G. M., Friedman, M. (1999). Sampling leaves of young potato Solanum tuberosum) plants for glycoalkaloid analysis. J. Agric. Food Chem., 47,2331-2334. 

Reyes, L. F., Cisneros-Zevallos, L. (2003). Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes Solanum tuberosum L.). J. Agric. Food Chem., 51, 5296-5300. 

Brierley, E. R., Bonner, P. L. R., Cobb, A. H. (1996). Factors influencing the free amino acid content of potato Solanum tuberosum L) tubers during prolonged storage. Journal of the Science of Food and Agriculture, 70, 515-525. 

Millard, P. (1986). The nitrogen content of potato (Solanum tuberosum L.) tubers in relation to nitrogen application -the effect on amino acid composition and yields. Journal of the Science of Food and Agriculture, 37,107-114. 

Griffiths, D. W., Bain, H., Dale, M. F. (1997). The Effeet of Low-Temperature Storage on the Glyeoalkaloid Content of Potato (Solanum tuberosum) Tubers. Journal of Science of food and Agriculture, 74(3), 301-307. 

Sanford, L. L., Deahl, K. L., Sinden, S. L., Kobayashi, R. S. (1995). Glyeoalkaloid content in tubers of hybrid and backcross populations from a Solanum tuberosum x S. chacoense cross. American Potato Journal, 72,261-271. 

Krauss, A. (1978). Tuberization and abscisic acid content in Solanum tuberosum as affected by nitrogen nutrition. 

Similarly, in potato Solanum tuberosum), silencing LOX-Hl caused a severe decrease in the amount of volatiles produced by the leaves and in the intensity of their aroma, while the depletion of HPL increased the content of C5 (2-pente-nal, pentanal, l-penten-3-ol and ds-2-pentenol) volatiles [27]. These examples clearly demonstrate that the fatty acid metabolism involved in aroma biosynthesis is not as simple as initially supposed. 

The extensins are highly insoluble components of cell walls of terrestrial plants and are considered to be important in the plastic extension of the typical cell wall of the land plants (Lamport, 1970, 1973). However, some of the related arabinoproteins are found elsewhere in the cell, and one of the best studied is the readily soluble lectin of the potato, Solanum tuberosum (Allen and Neuberger, 1973), which has a high content of carbohydrate. 

Solanum tuberosum is a species of the Solanaceae family. The pereimial, cross-pollinated plant reaches a height of about 80 cm and develops white or purple flowers and a thick characteristic tuber. The tuber has a starch content of about 15% (fresh matter) consisting of 79% amylopectin and 21% amylose [10]. 

The starch content and its composition (amylose content) in some foods is given in Table 4.25, amylopectin content is the difference to make up the 100%. The main sources of starch in foods and industrial sources of starch are potatoes [Solanum tuberosum, Solanaceae) and cereals, especially wheat Tritkum aestivum, Poaceae), rye Secale cereale), barley Hordeum vulgare), oats... 

Griffiths D. W., Shepherd T., Stewart D. Comparison ofthe calystegine composition and content of potato sprouts and tuhers from Solanum tuberosum group Phureja and Solanum tuberosum group Tuberosum. Journal of Agricultural and Food Chemistry, 56 5197-5204 (2008). 

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