Vegetable Crops Research Unit, US Department of Agriculture-Agricultural Research Service, University of Wisconsin, Madison, Wisconsin 53706-1590, USA.
J Agric Food Chem. 2010 Feb 24;58(4):2368-76. doi: 10.1021/jf903446v.
Cold-induced sweetening and browning in the Maillard reaction have driven extensive research in the areas of plant physiology, biochemistry, and food science in Solanum tuberosum because of its importance to the potato-processing industry. Prior research has not characterized wild Solanum relatives of potato for tuber composition and has not determined if relationships between tuber composition and chip color after cold storage in wild species are comparable to those found for cultivated potato. Extensive inter- and intraspecific variation for chip color and tuber composition were found in the wild Solanum species examined. Tuber sugar profiles suggested that invertase activity at low temperatures differed between and within species. Tuber fructose, glucose, and sucrose concentrations partially explained chip color variation in most accessions, but asparagine concentration and percent dry matter did not. Most wild species had reducing sugar concentrations and chip color scores after 2 degrees C storage that were less than those in S. tuberosum cultivar Snowden. Sugar profiles and relationships between specific sugars and chip color in Solanum pinnatisectum were unique among the species examined.
低温诱导糖化和褐变是美拉德反应的两个重要方面，在植物生理学、生物化学和食品科学领域引起了广泛的研究，因为这对马铃薯加工业非常重要。先前的研究尚未对马铃薯的野生近缘种进行块茎成分的特征描述，也不确定在冷藏后块茎成分与薯条颜色之间的关系是否与栽培马铃薯相似。在研究的野生茄属植物中发现了广泛的种间和种内薯条颜色和块茎成分的变化。块茎糖谱表明，不同物种和同一物种内部的低温转化酶活性存在差异。在大多数品种中，果糖、葡萄糖和蔗糖浓度部分解释了薯条颜色的变化，但天冬酰胺浓度和干物质百分比没有。大多数野生种在 2°C 贮藏后，还原糖浓度和薯条颜色评分均低于马铃薯品种 Snowden。在研究的物种中，Solanum pinnatisectum 的糖谱和特定糖与薯条颜色之间的关系是独特的。
