Tubers, potato composition

Potato tubers were harvested 8 days after the fourth and last application of the [ Cl-PBO formulation. The potato tubers were composited and a sample was homogenized and analysed for TRR. The concentrations of TRR in potato tubers and leaves are shown in Table 10.2 and indicate that limited translocation from ihe leaves to the tubers had occurred,... 

Dufresne, A., Dupeyre, D., Vignon, M. R. (2000). Cellulose microfibrils from potato tuber cells processing and characterization of starch-cellulose microfibril composites. J. Appl Polym. Scl, 76,2080-2092. 

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. 

Overall protein composition - potato tuber proteome... 

Bergenstrahle, A., Borga, P, Jonsson, L. (1996). Sterol composition and synthesis in potato tuber discs in relation to glycoalkaloid synthesis. Phytochemistry, 41, 155-161. 

Kolbe, H., Stephan-Beckmann, S. (1997). Development, growth and chemical composition of the potato crop (Solarium tuberosum L.). II. Tuber and whole plants. Potato Res., 40, 135-153. 

Mehta, A., Singh, S. P. (2004). Biochemical composition and chipping quality of potato tubers during storage as influenced by fertilizer application. J. Food Sci. TechnoL, 41, 542-547. 

Galliard, T. (1973). Lipids of Potato Tubers 1. Lipid and Fatty Acid Composition of Tubers from different varieties of Potato. Journal of the Science of Food and Agriculture, 24, 617-622. 

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. 

Sharma, M. K., Isleib, D. R., Dexter, S. T. (1959). The influence of specific gravity and chemical composition on the hardness of potato tubers after cooking. Am. Potato J., 36, 105-112. 

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. 

Folate derivatives composition and glutamylation levels in potato tubers... 

Iron deficiency affects more than 1.7 billion people worldwide and has been called the most widespread health problem in the world by the World Health Organization. Due to severe iron deficiency, more than 60 000 women die in pregnancy and childbirth each year, and almost 500 million women of childbearing age suffer from anemia. Dietary iron requirements depend on mrmerous factors, for example, age, sex, and diet composition. Recommended daily intake in the USA varies dependent on gender and age. Potato is a modest source of iron. A study of cultivated varieties showed 0.3-2.3 mg of Fe in a 100 g tuber (True et al., 1978). Ranges of iron content from 6 to 158 p,g/g of DW have been reported (Andre et al., 2007 Wills et al.. 

Table 1 An average composition of potato tuber, per 100 g, after boiling in skin and peeling before consumption (Source USDA, National Nutrient Database)...

Karim, M. S., Percival, G. C., Dixon, G. R. (1997). Comparative composition of aerial and subterranean potato tubers (Solarium tuberosum L). Journal of the Science of Food and Agriculture, 75, 251-257. 

Gelder, W.M.J. and van Vonk, C.R. (1980) Amino acid composition of coagulable protein from tubers of 34 potato varieties and its relationship with protein content. Potato Research 23,427-434. 

To properly evaluate data relating to reserve starch development and composition, cellular development of tissues in which this starch is formed must be appreciated. Enlarging potato tubers,38 cotyledons of developing pea seeds39 and endosperms... 

---