Premium
The lack of enzymic browning in the wild potato species Solanum hjertingii compared with commercial Solanum tuberosum varieties
Author(s) -
GUBB I. R.,
HUGHES J. C.,
JACKSON M. T.,
CALLOW J. A.
Publication year - 1989
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1989.tb03373.x
Subject(s) - browning , solanum tuberosum , biology , cultivar , horticulture , solanaceae , solanum , botany , food science , biochemistry , gene
Summary Enzymic browning of tuber tissue was evaluated quantitatively for 50 genotypes, representing seven accessions, of Solanum hjertingii , a wild potato species from north‐east Mexico, together with five commercial varieties of Solanum tuberosum with a known range of enzymic browning. Ninety‐four percent of S. hjertingii clones examined showed less browning than the commercial varieties, with 66% exhibiting half the ‘potential browning’ (a measure of the total enzymic browning resulting from disruption of cellular compartmentalisation in that system) of cv. Maris Piper, a low enzymic browning cultivar. Of these clones, 18 showed no visual discoloration when sliced. Results clearly indicate that the lack of enzymic browning in S. hjertingii is a ‘true’ character. The efficiency of one subjective and two objective methods for obtaining different measures of enzymic browning was assessed. Potential browning of a rehydrated freeze‐dried powder was adopted as the most efficient technique for screening enzymic browning.