Brążkiewicz Katarzyna, Pobereżny Jarosław, Wszelaczyńska Elżbieta, Bogucka Bożena
Institute of Agri-Foodstuff Commodity, Bydgoszcz University of Science and Technology, 7 Kaliskiego St, 85-796, Bydgoszcz, Poland.
Department of Agrotechnology and Agribusiness, University of Warmia and Mazury in Olsztyn, 8 Oczapowskiego St, 10-719, Olsztyn, Poland.
Sci Rep. 2025 Feb 3;15(1):4144. doi: 10.1038/s41598-025-85657-0.
Starch is the most important component of potato tubers, the structure and composition of which play a key role in their utilization as well as processing and storage. Potato seed treatment may play the biggest role in ensuring proper plant growth and development. Isolated starch from tubers of different potato varieties for food processing was evaluated immediately after harvesting and after long-term storage with consideration of different products for potato seed treatment. The quality of starch was evaluated in terms of starch grain size, total starch content, pH, starch stability after freezing, gelatinization temperature as well as phosphorus and amylose content. The varieties differed significantly in starch content and quality. The Beo variety had the highest starch content in dry tuber weight (77.8%) and the best starch quality characteristics (the lowest starch stability after freezing - 18.0% and highest gelatinization temperature - 64.0 ℃ onset and 68.4 ℃ end). Simultaneous treatment of tubers with Supporter and Moncut 460 SC contributed to the highest starch content in tubers (77.6% d. m.) as well as increasing its stability after freezing (20.8%) and decreasing its gelatinization temperatures (61.7 ℃ onset and 66.0 ℃ end). This may be due to the increased proportion of large starch grains and higher amylose and phosphorus content. A slight decrease in starch quality traits was shown after long-term storage of tubers. Maintaining constant conditions during storage along with the applied treatments contributed to this. It is recommended to use products for potato seed treatment in the production technology of potato for consumption and for starch production.
淀粉是马铃薯块茎最重要的组成部分，其结构和组成在马铃薯的利用、加工及储存过程中起着关键作用。马铃薯种子处理在确保植株正常生长发育方面可能发挥着最大作用。考虑到不同的马铃薯种子处理产品，对收获后立即以及长期储存后的不同马铃薯品种块茎中提取的用于食品加工的分离淀粉进行了评估。从淀粉颗粒大小、总淀粉含量、pH值、冷冻后的淀粉稳定性、糊化温度以及磷和直链淀粉含量等方面对淀粉质量进行了评估。不同品种在淀粉含量和质量上存在显著差异。Beo品种在干块茎重量中的淀粉含量最高（77.8%），且淀粉质量特性最佳（冷冻后淀粉稳定性最低——18.0%，糊化温度最高——起始温度64.0℃，结束温度68.4℃）。用Supporter和Moncut 460 SC同时处理块茎，使块茎中的淀粉含量最高（干物质含量77.6%），同时提高了其冷冻后的稳定性（20.8%），并降低了糊化温度（起始温度61.7℃，结束温度66.0℃）。这可能是由于大淀粉颗粒比例增加以及直链淀粉和磷含量升高所致。块茎长期储存后，淀粉质量特性略有下降。储存期间保持恒定条件以及采用所应用的处理方法促成了这种情况。建议在食用马铃薯和淀粉生产的马铃薯生产技术中使用马铃薯种子处理产品。
