Open AccessTuber starch amylose content is associated with cold‐induced sweetening in potato
Author(s) -
Jansky Shelley H.,
Fajardo Diego A.
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.137
Subject(s) - amylose , starch , sweetening , food science , granule (geology) , chemistry , resistant starch , botany , horticulture , biology , sweetening agents , paleontology
Cold‐induced sweetening ( CIS ) is the accumulation of reducing sugars in potato tubers at low storage temperatures. It is undesirable because it results in dark fry products. Our study evaluated the relationship between genetic resistance to CIS and two starch parameters, amylose content and starch granule size. We found that the amylose content in four CIS ‐resistant varieties was higher than that in five susceptible varieties. Amylose content was influenced not only by variety but also storage, production year, and field location. However, interactions between amylose content and environmental variables were not detected. In contrast, starch granule size was not associated with CIS resistance. No effect of storage on starch granule size was detected, and interactions among variety, production year, and field location were observed. Tuber starch amylose content should be considered a source of variability for CIS .