Potato tuber chemical properties in storage as affected by cultivar and nitrogen rate: Implications for acrylamide formation

Na Sun, Yi Wang, Sanjay K. Gupta, Carl J. Rosen

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

Recently released potato cultivars Dakota Russet and Easton were bred for low reducing sugars, and low acrylamide-forming potential in French fries. The objectives of this study were to determine: (1) the effects of nitrogen rate and storage time on tuber glucose concentrations in different cultivars; (2) the relationships between acrylamide, glucose, and asparagine for the new cultivars and Russet Burbank. The study was conducted at Becker, Minnesota over a period of two years on a loamy sand soil under irrigated conditions. All cultivars were subjected to five N rates from 135 to 404 kg ha–1 in a randomized complete block design. Following harvest, tubers were stored at 7.8 C and sampled at 0, 16, and 32 weeks. Dakota Russet and Easton had significantly lower concentrations of stem- and bud-end glucose, asparagine, and acrylamide than those of Russet Burbank in both years. The effect of storage time on glucose concentration was significant but differed with cultivar and year. N rate effects on stem- and bud-end glucose concentrations were cultivar and storage time dependent. After 16 weeks of storage, both asparagine and acrylamide concentrations linearly increased with increasing N rate. Glucose concentration was positively correlated with acrylamide concentration (r2 = 0.61). Asparagine concentration was also positively correlated with acrylamide concentration (r2 = 0.45) when the asparagine:glucose ratio was <1.306. The correlation between fry color and stem-end glucose concentration was significant over three cultivars in both years, but stronger in a growing season with minimal environmental stress. Taken together, these results suggest that while acrylamide formation during potato processing is a complex process affected by agronomic practices, environmental conditions during the growing season, and storage conditions, cultivar selection may be the most reliable method to minimize acrylamide in fried products.

Original languageEnglish (US)
Article number352
JournalFoods
Volume9
Issue number3
DOIs
StatePublished - 2020

Bibliographical note

Funding Information:
Funding: This research was supported by a USDA-NIFA (United States Department of Agriculture-National Institute of Food and Agriculture) grant (prime award 2011-51181-30629) entitled “Improved breeding and variety evaluation methods to reduce acrylamide content and increase quality in processed potato products”.

Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords

  • Acrylamide
  • Asparagine
  • Cultivar
  • Glucose
  • Potato
  • Reducing sugars
  • Storage time

PubMed: MeSH publication types

  • Journal Article

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