Sharma Vineet, Kaushik S K, Singh Brajesh, Raigond Pinky
Crop Physiology Biochemistry and Post Harvest Technology, Central Potato Research Institute Campus, Modipuram, Uttar Pradesh Meerut-250 110 India.
Crop Physiology Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh -171 001 India.
J Food Sci Technol. 2016 Apr;53(4):2040-6. doi: 10.1007/s13197-016-2173-4. Epub 2016 Apr 14.
The present study was conducted to estimate the variation in bio-chemical parameters among eight different parts viz. bud end cortex, bud end medulla, central cortex, central medulla, pith, stem end cortex, stem end medulla and peel of potato tuber of processing varieties. Concentration of dry matter, reducing sugar, sucrose and starch content were higher in cortical region than in medullar region of stem end, bud end and central portion. Variety Kufri Chipsona-1 had maximum dry matter content in stem end cortex (SEC 30.34 %), followed by Kufri Frysona (SEC 27.71 %). Mean reducing sugar values were comparatively more in bud end cortex (BEC 111.3 mg/100 g Fresh Weight) and lowest in stem end medulla (SEM 44.05 mg/100 g FW). Bio-chemical contents varied considerably within different parts of tuber as well as in different genotypes. The information generated in this study can help processors for effective utilization of potato for various types of processing products viz., chips and French fries.
本研究旨在评估加工型品种马铃薯块茎的八个不同部位，即芽端皮层、芽端髓部、中央皮层、中央髓部、髓心、茎端皮层、茎端髓部和外皮之间生化参数的差异。在茎端、芽端和中央部分的皮层区域，干物质、还原糖、蔗糖和淀粉含量的浓度高于髓部区域。品种库夫里薯片一号（Kufri Chipsona-1）在茎端皮层中的干物质含量最高（茎端皮层为30.34%），其次是库夫里薯条一号（Kufri Frysona，茎端皮层为27.71%）。芽端皮层的平均还原糖含量相对较高（芽端皮层为111.3毫克/100克鲜重），而茎端髓部最低（茎端髓部为44.05毫克/100克鲜重）。生化成分在块茎的不同部位以及不同基因型之间差异很大。本研究产生的信息有助于加工商有效利用马铃薯来生产各种加工产品，如薯片和薯条。
