Effects of Chemical and Natural Sprout Inhibitors and Storage Temperature on Potato (Solanum tuberosum L.) Chips Quality

Yıl 2013, Cilt: 23 Sayı: 2, 172 - 184, 01.06.2013

A. Şanli T. Karadoğan

Öz

The present study was carried out at Suleyman Demirel University Field Crops Department in 2011. Effects of caraway (Carum carvi L), dill (Anethum graveolens L.) and spearmint (Mentha spicata L.) volatile oils, containing high levels of Carvone, were used along with chemical sprout inhibitor, CIPC and pure S-(+)-Carvone on chips quality of potato (Solanum tuberosum L. Agria cv.) stored under different storage conditions (5, 10, 15 o C) were investigated. Throughout the storage period, total soluble sugars and chips yield increased, while oil holding capacity decreased. At the same time, reducing sugar content of tubers started decreasing after 120th days of storage. Total soluble sugars, reducing sugars and oil holding capacity of chips were significantly increased at low temperature conditions. All treatments decreased total sugar content and chips yield, and increased reducing sugar content and oil holding capacity of chips compared to control. For all treatments and storage conditions, total soluble sugar content was observed between 0.78-2.49 %, reducing sugars content was 130-470 mg/100g fw, chips yield was 32.6-35.4 %, oil holding capacity was 26.5-31.9 %, and chips color scale was 6.6-9.4. While chips quality was adversely affected with sprout inhibitor treatments, chips quality parameters such as reducing sugar content and chips color were found to be at acceptable levels for chips industry. Overall, potato tubers can be stored for a long time using sprout inhibitors at relatively high temperatures (>10 °C) without important chips quality changes.

Anahtar Kelimeler

Chip quality, Potato, Sprout inhibitors, Storage temperature

Kimyasal ve Doğal Sürgün Gelişimi Engelleyicileri ile Depo Sıcaklığının Patates (Solanum tuberosum L.)'de Cips Kalitesi Üzerine Etkilerinin Belirlenmesi

Öz

Bu araştırma, Süleyman Demirel Üniversitesi Ziraat Fakültesi Tarla Bitkileri Bölümünde 2011 yılında yürütülmüştür. Çalışmada, yüksek oranda Karvon içeren kimyon (Carum carvi L.), dereotu (Anethum graveolens L.) ve nane (Mentha spicata L.) uçucu yağları ile kimyasal sürgün gelişimi engelleyicisi CIPC ve kimyon uçucu yağından elde edilen saf S-(+)-Karvon’un farklı sıcaklıklarda depolanan (5, 10 ve 15 °C) patates yumrularında cips kalitesi üzerine etkilerinin belirlenmesi amaçlanmıştır. Depolama süresi boyunca toplam şeker miktarı ve cips verimi artarken, indirgen şeker miktarı depolamanın 120. gününden sonra, cips yağ çekme oranı ise depolama süresi boyunca azalmıştır. Düşük sıcaklık koşullarında yumru toplam şeker ve indirgen şeker miktarı ile cipslerin yağ çekme oranları önemli düzeyde artış göstermiştir. Kontrolle karşılaştırıldığında tüm uygulamalar toplam şeker miktarı ve cips verimini azaltırken, indirgen şeker miktarı ile cipslerin yağ çekme oranını arttırmıştır. Depo sıcaklığı ve uygulamalara bağlı olarak toplam şeker miktarı % 0.78-2.49, indirgen şeker miktarı 130-470 mg/100g taze yumru, cips verimi % 32.6 - 35.4, yağ çekme oranı % 26.5-31.9 ve cips rengi değerleri 6.6-9.4 arasında değişim göstermiştir. Yumru dormansisinin sürdürülmesi için yapılan uygulamalar cips kalitesini olumsuz yönde etkilemekle birlikte, indirgen şeker miktarı ve cips rengi gibi kalite kriterleri cips endüstrisinin kabul ettiği sınırlar içerisinde bulunmuştur. Genel olarak değerlendirildiğinde, patates yumrularının yüksek sıcaklıklarda (>10 °C) sürgün gelişimi engelleyicisi uygulanarak cips kalitesinde önemli değişimler meydana gelmeden uzun süre depolanabilecekleri sonucuna varılmıştır.

Anahtar Kelimeler

Cips kalitesi, Depo sıcaklığı, Patates, Sürgün gelişimi engelleyicisi

Kaynakça

• Abong GO, Okoth MW, Karuri EG, Kabira J.N, Mathooko FM (2010). Influence of potato cultivar and fries(chips) made from eight Kenyan potato cultivars. African Journal of Food Agriculture Nutrition and Development, 9 (8): 1667-1682.
• Bailey KM, Phillips DJ, Pitt D (1978). The role of buds and gibberellin in dormancy and the mobilization of reservematerials in potato tubers. Ann. Bot., 42: 649-657.
• Burton WG (1978). The physics and physiology of storage. In, P. M. Harris (Ed.), The potato crop. The scientific basis for improvement (Chapman and Hall/A Halsted Press Book/John Wiley and Sons) pp. 545-606, London/New York.
• Burton WG (1989). The Potato. Harlow: Longman Scientific and Technical, 742p.
• Burton WG, van Es A, Harmants KJ (1992). The physics and physiology of storage. In P. M. Harris (Ed.), The potato crop. London, Champman and Hall.
• Chuda Y, Ono H, Yada H, Ohara AT, Matsuro-Endo C, Mori M (2003). Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips. Biosci. Biotechnol. Biochem., 67: 1188-1190.
• Cizkova H, Vacek J, Voldrich M, Sevcik R, Kratka J (2000). Caraway essential oil as potential inhibitor of potato sprouting. Rostlinna Vyroba 46: 501-507.
• Coleman WK, Lonergan G, Silk P (2001). Potato sprout growth suppression by menthone and neomenthol, volatile oil components of Minthostachys, Satureja, Bystropogon, and Mentha Species. American Journal of Potato Research, 78: 345-354.
• Daniels-Lake BJ, Prange RK (2007). The canon of potato science, 41. Sprouting. Potato Research, 50: 379-38
• Delaplace P, Brostaux Y, Fauconnier ML, du Jardin P (2008). Potato (Solanum tuberosum L.) tuber physiological age index is a valid reference frame in postharvest ageing studies. Postharvest Biol Technol 50:103-106.
• Dogras C, Siomos A, Psomakelis C (1991). Sugar and dry matter changes in potatoes overwintered in soil in Greece. Potato Research, 34 (2), 215-218.
• Elsadr H, Waterer D (2005). Efficacy of natural compounds to suppress sprouting and fusarium dry rot in potatoes. www.usask.ca/agriculture/plantsci/vegetable Erişim Tarihi, 22.03.2012.
• Fraizer MJ, Olsen NL, Kleinkopf GE (2004). Organic and alternative methods of potato sprout control in storage. University of Idaho Extension, Accessed at, http,//info.ag.uidaho.edu/pdf/CIS/CIS1120.pdf. Erişim Tarihi, 16.03.2012.
• Gottschalk K, & Ezhekiel, R (2006). Storage. In “Handbook of Potato Production, Improvement, and Postharvest Management” . Pp. 489-522, Food Products Press, New York London, Oxford.
• Gamble MH, Rice P, Selman JD, (1987). Relationship between oil uptake and moisture loss during frying of potato slices. J. Food Sci., 22, 233-241.
• Gomez D, Bobo G, Arroqui C, Virseda P (2010). Essential oils as sprouting inhibitor on potatoes tuber.International Conference on Food Innovation, pp. 1-4, Spain.
• Hagenimana V, Hall A, Low J (1996). Sweet potato processed products in Kampala. NRI and CIP. Kampala, Uganda.
• Hartmans KJ, Diepenhorst P, Bakker W, Gorris LGM (1995). The use of karvon in agriculture, sprout suppression of potatoes and antifungal activity against potato tuber and other plant diseases. In, W.J.M. Meijer (Editor), applications, properties and production of S-(+)- Karvon from caraway. Ind. Crops Prod., 4 (l), 3-13.
• Hill L, Reimholz R, Schroder R, Stilt M (1996). A new starch-degrading enzyme activity is induced by storage of potato tubers at low temperature. Plant Cell Environ., 14, 1223-1237.
• Hughes JC, Fuller TJ, (1984). Fluctuations in sugar in cv. Record during extended storage at 10 C. Potato Res., 27, 229-236.
• Illeperuma DCK., Wickramasinghe NK (2000). Suitabilitiy of locallly available potato varieties for chipping. J. Natn. Sci. Foundation, Sri Lanka, 28 (2), 143-151.
• Kaaber L, Brathen E, Martinsen BK, Shomer I (2001). The effect of storage conditions on chemical content of raw potatoes and texture of cooked potatoes. Potato Research, 44 (2), 153-163.
• Karadoğan T (1994). Bazı patates çeşitlerinin cips ve parmak (kızarmış) patates kalitesi üzerinde bir araştırma. Atatürk Ü. Zir. Fak. Der., 25 (1), 30-38.
• Karim MDR, Khan MMH, Uddin MDS, Sana NK, Nikkon F, Rahman MDH (2008). Studies on the sugar accumulation and carbonhydrate splitting enzyme levels in post harversted and cold stored potatoes. J. Bio-sci., 16, 95-99.
• Kaur A, Singh N, Ezekiel R (2008). Quality parameters of potato chips from different potato cultivars, effect of prior storage and frying temperatures. International Journal of Food Properties, 11 (4), 791-80
• Kersholt RPV, Ree CM, Moll HC (1997). Environmental life cycle analysis of potato sprouth inhibitors. Industrial Crops and Products, 6, 187-194.
• Kleinkopf GE, Oberg NA, Olsen NL (2003). Sprout inhibition in storage, current status, new chemistries and natural compounds. Am. J. of Potato Res., 80, 317-327.
• Kumar S, Khade H D, Dhokane VS, Behere AG and Sharma, A (2007). Irradiation in Combination with Higher Storage Temperature Maintains Chip- Making Quality of Potato. Food Sci. J. 72:402.
• Lulai EC, Orr PH (1979). Influence of potato specific gravity on yield and oil content of chips. American Potato Journal, 56, 379-390.
• Matsuuro-Endo C, Kobayashi A, Noda T, Takigawa S, Yamauchi H, Mori M (2004). Changes in sugar content and activity of vacuolar acid invertase during low-temperature storage of potato tubers from six Japanese cultivars. J. Plant Res., 117, 131-137.
• Mazza G, Hung J, Dench MJ (1991). Processing/nutritional quality changes in potato tubers during growth and long term storage. Can Inst Food Sci Technol. J., 16, 39-44.
• Meijer WJM, Oosterhaven J (1994). Karwij, corvon en biologische kiemremming voor aardappelen. D.L.O. Wageningen.
• Nielsen TH, Deiting U, Stilt MA (1997). Amylase in potato tubers is induced by storage at low temperature. Plant Physiol., 113 (2), 503-510.
• Ohara TA, Matsuura-Endo C, Chuda Y, Ono H, Yada H, Yoshida M, Kobayashi A, Tsuda S, Takigawa S, Noda T, Yamaguchi H, Mori M (20059. Change in content of sugars and free amino acids in potato tubers under short-term storage at low temperature and the effect on acrylamide lewel after frying. Biosci. Biotechnol. Biochem., 69 (7), 1232-1238.
• Oosterhaven K, Hartmans K.J, Scheffer JJC (1995). Inhibition of potato sprout growth by carvone enantiomers and their bioconversion in sprouts. Potato Research, 38, 219-230.
• Pinhero RG, Coffin R, Yada RY (2009). Post-harvest storage of potatoes. In, Singh, J., Kaur, L., (eds.) Advances in potato chemistry and technology. Academic Press, pp. 339–370.
• Pressey R (1969). Role of invertase in the accumulation of sugars in cold-stored potatoes. Am. Potato J., 46, 291–297.
• Pressey R, Shaw R (1966). Effect of temperature on ivertase, ivertase inhibitors, and sugars in potato tubers. Plant Physiology, 41, 1657-1661.
• Rezaee M, Almassi M, Majdabahi Farahani A, Minaei S, Khodadahi M (2011). Potato sprout inhibition and tuber quality after post harvest treatment with gamma irradiation on different dates. J. Agr. Sci. Tech., 13, 829-842.
• Richardson DL, Davies HV, Ross HA, Mackay GR (1990). Invertase activity and its relation to hexose accumulation in potato tubers. J. Exp. Bo., 41 (222), 95-99.
• Saraiva JA, Rodrigues IM (2011). Inhibition of potato tuber sprouting by pressure treatments. Int J Food Sci Technol 46 (1), 61–66.
• Shaheen GH, Ahmed A, Baber S, Khan AR, Malik IA (1995). Studies on the processing and qualty evaluation of potato varieties. Research and development of potato production in Pakistan. Proceedings of the National Seminar held at NARC, 23-25 April, 335-343, Islamabad, Pakistan. Sinha NK, Cash JN, Chase RW (1992). Differences in sugars, chip color, specific gravity
• Song X, Neeser C, Bandara M, Tanino KK. (2004). Using essential oils as sprout inhibitors and their effects on potato seed tubers performance. www.agbio.ca/Docs/Plant%20Canada%202007%20PosterXin%20Song.pdf. Erişim Tarihi, 02012.
• Sorce C, Lorenzi R, Parisi B, Ranalli P (2005). Physiological mechanisms involved in potato (Solanum tuberosum) tuber dormancy and the control of sprouting by chemical suppressants. Acta Horticulturae, 177-185.
• Sowokinos J (1994). Post-harvest regulation of sucrose accumulation in transgenic potatoes, role and properties of potato tuber UDP-glucose pyrophosphorylase. In, Belknap, W.R., Vayda, M.E., Park, W.D., (eds) The molecular and cellular biology of the potato, 2nd edn. C.A.B. International, pp. 81-106, Wallingford, UK.
• Şanlı A (2012). Depo Koşullarında Patates (Solanum tuberosum L.) Yumrularının Sürmesi Üzerine Karvon İçeren uçucu Yağların Etkisi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Doktora Tezi, 198s.
• Şenol S (1970). Erzurum Şartlarında Bitki Sıklığı ve Tohum Ağırlığının Patateste Verim ve Diğer Bazı Özelliklerine Etkisi. Ayyıldız Matbaası, Ankara.
• Tareke E, Rydberg P, Karlsson P, Erikson S, Tornqvist M (2002). Analysis of acrylamide, a carcinogen formed in heated foofstuffs. J. Agric. Food Chem., 50, 4998-5006.
• Todoriki S, Hayashi T (2004). Sprout inhibition of potatoes with soft-electron (lowenergy electron beams). J Sci Food Agric 84 (15), 2010–2014.
• Uppal DS, Verma SC (1990). Changes in the sugar content and invertase activity in tubers of some Indian potato varieties stored at low temperature. Division of Crop Physiology and Biochemistry, Central Potato Research Institute, Shimla 17001, Himachal Pradesh, India. Potato-Res., 33(1), 119-1
• Van Es A, Hartmans K.J (1987). Dormancy, sprouting and sprout inhibition. In, A., Rastovski, A. van Es (Eds.), Storage of potatoes. pp.114–132, Wageningen, Netherlands.
• Vokou D, Vareltzidou S, Katinakis P (1993). Effects of aromatic plants on potato storage, Sprout suppression and antimicrobial activity. Agric., Ecosyst. Environ., 47, 223-235.
• Wismer WV, Marangoni AG, Yada RY (1995). Low temperature sweetening in roots and tubers. Hort. Rev., 17, 203-231.
• Yosuke M, Yaptenco KF, Tomohiro N, Toshiro S, Hiroaki S, Shinji M. and Katsumi T (2000). Property changes in potato tubers (Solanum tuberosum L.) during cold storage at 0 and 10 o C. Food Preservation Science, 26 (3), 153-160.
• Zrenner R, Schuler K, Sonnewald U (1996). Soluble acid invertase determines the hexose-to-sucrose ratio in cold-stored potato tubers. Planta, 198, 246-252.