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Saturday, July 25, 2020 | History

2 edition of Changes associated with the accumulation of sugars in russet burbank potatoes found in the catalog.

Changes associated with the accumulation of sugars in russet burbank potatoes

Thomas Ray Owings

Changes associated with the accumulation of sugars in russet burbank potatoes

by Thomas Ray Owings

  • 29 Want to read
  • 33 Currently reading

Published .
Written in English

    Subjects:
  • Potatoes.

  • Edition Notes

    Statementby Thomas Ray Owings.
    The Physical Object
    Paginationx, 96 l. :
    Number of Pages96
    ID Numbers
    Open LibraryOL18713954M

    Lower asparagine and reducing sugars mean that accumulation levels of acrylamide can be reduced by up to 90 percent more when these potatoes are cooked at high temperatures. In addition, lower reducing sugars enable cold storage at ° Celsius for more than . Goals / Objectives The goal of this Hatch Project is to genetically engineer two varieties of processing potatoes, 'Atlantic' and 'Russet Burbank', to increase the proportion of the resistant starch accumulated in the tuber. This will be accomplished by reducing the activity of two enzymes, starch branching enzymes A and B (SBE A, SBE B), by at least 25%, using a transient.

    Russet potatoes for at least 10 months. Fusarium Fusarium dry rot is an important storage disease in potatoes. Ranger Russet has a moderate level of sus-ceptibility to Fusarium, similar to Russet Burbank. However, Ranger Russet’s higher susceptibility to bruising at harvest may provide greater opportunity for Fusarium infection and disease. The petitioner has provided information describing the methods used to develop Simplot Innate ® Potato Events Gen1-E12, Gen1-F10, Gen1-J3, and Gen1-J55 and the molecular biology data that characterize the genetic change, which results in reduced levels of free asparagine in tubers, lower levels of reducing sugars (i.e. glucose and fructose) in tubers, and reduced expression of polyphenol.

    RS accumulation and in all three cultivars the disorder was not apparent at harvest, requiring an incubation period to develop. Investigations of TTD in 'Kennebec' tubers revealed several changes analogous to advanced aging in potatoes. Sowokinos et al. () and Lulai et al. () observed increased concentrations of sucrose, RS and. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Compositional and enzymatic changes associated with the sugar-end defect in Russet Burbank.


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Changes associated with the accumulation of sugars in russet burbank potatoes by Thomas Ray Owings Download PDF EPUB FB2

Compositional and enzymatic changes associated with the sugar defect in Russet Burbank potatoes Article (PDF Available) in American Journal of Potato Research 77(1) April with 82 Reads.

Sugar-end defect is an internal tuber quality disorder observed primarily in elongate tubers of fry processing potatoes such as Russet Burbank and Ranger Russet. Tubers for fry processing account for 36% of total US potato production [9], and over 50% of the land area for US potato production is planted with these two varieties [10].Cited by: Russet Burbank potatoes were grown in temperature controlled greenhouses and irrigated daily with nutrient solution.

These were subjected to two-week long periods of water stress and/or heat stress. Data were collected on soil water content, leaf water potential, tuber water potential, tuber yield, tuber solids, and tuber sugars at the end of. Analysis of tubers of potatoes cv. Russet Burbank exhibiting the sugar-end defect showed that, compared with normal tubers, starch and total solids decreased significantly while glucose content increased fold, the concentration of sucrose was significantly lower, inorganic phosphate was slightly but significantly increased, the activities of UDP-glucose pyrophosphorylase.

Sugar content and color of Russet Burbank potatoes as related to storage temperature and sprout inhibitors. American Potato Journal43 (9), DOI: /BF R.

Hyde, J. Morrison. The effect of storage temperature on reducing sugars, pH, Cited by: Sugar content and color of Russet Burbank potatoes as related to storage temperature and sprout inhibitors. American Potato Journal43 (9), DOI: /BF Moshe Tishel, Mendel Mazelis.

The accumulation of sugars in potato tubers at low temperature and some associated enzymatic by:   For many late season cultivars (including Russet Burbank and Ranger Russet), prolonged maturation of tubers under dead vines following PM exposes them to fluctuating soil temperatures which hastens physiological aging, leading to earlier dormancy break, sweetening, and the development of sugar ends (an accumulation of soluble sugars typically.

The relationship between sucrose and reducing sugars was studied at weekly intervals; (1) during growth of Russet Burbank and Kennebec tubers, (2) after storage for 2 1/2 weeks at 42F of tubers harvested weekly, and (3) after reconditioning, at 60F for 3 weeks, of tubers which had been stored at 42F.

The high sucrose content of early harvested Russet Burbank tubers gradually decreased with. Studies were made on Russet Burbank tubers grown under normal and moisture stressed conditions. Stressing the tubers caused increased reducing sugar accumulation in the basal end during storage.

Respiration rates of apical and basal portions of stressed and normal tubers were followed during the growing season and in storage. Although its sugar content was greater, the basal end of stressed.

Effective sprout suppression was achieved in cv. Russet Burbank potatoes that were continuously exposed to 4 μL ethylene L −1 for 23–33 weeks (Daniels-Lake et al., ). However, the use of ethylene at 40– μL L −1 vs. 4 μL L −1 resulted in better sprout inhibition as well as reducing the negative effects of sugar metabolism.

Sowokinos JR, Shock CC, Stieber TD, Eldredge EP. Compositional and enzymatic changes associated with the sugar-end defect in russet Burbank potatoes. Am J Pot Res. ;77(1)– CAS Article Google Scholar.

Processing quality has become increasingly important to the potato industry. A serious defect in product quality is the physiological disorder known as sugar ends, also referred to as dark ends, jelly ends, translucent ends, and/or glassy ends. Symptoms of the most common type of sugar end include relatively low starch and high sugar content in the basal end of the tuber.

Photovolt readings at the stem end and sugar end defect incidence of French fries processed from Russet Burbank potatoes, under different wound healing conditions in each year. (n.s. not significant, numbers followed by different letters are significantly different at α = ). Processing quality is largely determined by the colour of the potato (Solanum tuberosum L.) after high temperature frying of potatoes, the non-enzymatic Maillard reaction causes amino acids to react with carbonyl groups of reducing sugars resulting in darkening of the French fry (Coleman et al.

).The reducing sugar, glucose, accounts for 83% of fry colour variability, and. environmental stress is associated with tuber shape defects and reductions in tuber size and yield (Iritani ). Sugar-end defect is a persistent quality concern for Russet Burbank and other processing potato varieties.

Sugar-end defect tubers fry dark on one end and light on the other end (Iritani and Weller a, b; Sowokinos et al. The patterns of sugar accumulation in Onaway, Norchip and ND potato tubers were determined during storage at 9°C in air, and at 3°C in air and in modified atmospheres of ppm ethylene.

Nitrogen Fertilizer Use & Expression of Key Enzymes Associated With Reducing Sugar Accumulation in Potato Tubers During Storage – S. Gupta & C. Rosen Nitrogen & Irrigation Management Strategies for Potato Production to Reduce Nitrate Leaching B.

Boham, C. Rosen, D. Mulla & M. McNearney   Russet Burbank potatoes, which are very popular, ranked the highest at 82 GI. In general, potatoes can range in GI value from 53 towith white potatoes typically showing up lower on the index. Leaving the skin on adds fibre, which can reduce the potato’s effect on glucose.

Russet Burbank lines with RNAi suppression of VInv had considerably less reducing sugar accumulation than untransformed tubers through five months of storage at 8°C.

In those lines, VInv silencing was less effective at the tuber stem (basal) end than at the tuber bud (apical) end. The skin of conventional potatoes are often sprayed with with a fungicide, like “Mertect” as the potatoes are conveyed into the potato storage.

Additionally, after harvest is complete, storages containing processing (chip or fry) or tablestock potatoes are gassed with sprout inhibitor to prevent potatoes from breaking dormancy and sprouting. Groups of 12 male and 12 female Crl:CD (SD) rats were provided potato powder (Gen2-W8, Gen2-X17, Gen2-Y9, Russet Burbank, Ranger Russet, or Atlantic potatoes) at a constant dietary concentration of 20% in the diet (by dry weight) and allowed to feed ad libitum for 90 days.

All animals survived to scheduled sacrifice. In addition to white russet potatoes, ranger russet, russet Burbank and Atlantic potatoes have also been modified in this way.

The Non-GMO Project has also announced 4 the marketing of a new high-oleic acid GE soy variety, engineered with TALEN gene editing technology.Am J Potato Res - doi/s - 8. Sowokinos JR, Shock C, Stieber T, Eldredge E () Compositional and enzymatic changes associated with the sugar-end defect in Russet Burbank potatoes.

Am J Potato Res 47 - 9. National Potato Council (US) () Potato Statistical Yearbook.