Selection of the Superior Potato Clones Based on Acrylamide Reduction for Cold Chipping
2012
Jin, Cheng Wu, College of Food Engineering, Ludong University, Yantai, China | Hwang, W.N., Kangwon National University, Chuncheon, Republic of Korea | Cho, D.H., Kangwon National University, Chuncheon, Republic of Korea | Kang, W.S., Kangwon National University, Chuncheon, Republic of Korea | Lim, H.T., Kangwon National University, Chuncheon, Republic of Korea
In order to select potato clones for making cold chip, this study analyzed the glucose content, acrylamide content, and the correlation between the two properties after harvest, 4℃ and 8℃ low-temperature storage, and 20℃ heating treatment of 47 breeding clones and control cultivars 'Atlantic', 'Sumi', and 'Gui Valley'. In all of the control cultivars and 47 clones, glucose content was below 0.25% and acrylamide content was below 1000 ppb just after harvest, but after 4℃ low-temperature storage both the glucose content and acrylamide content increased rapidly and only 4 clones H7, H13, H16, and H40 showed a level below 500 ppb. In 8℃ low-temperature storage as well both contents increased, but the increase was relatively smaller than that in 4℃ low-temperature storage. In addition, 20℃ heating treatment decreased both contents. In the results of analyzing the correlation between glucose content and acrylamide content at low-temperature storage, a positive correlation was observed. In conclusion, clones H7, H13, H16, and H40 showing low glucose content even at low-temperature treatment were found to contain less acrylamide and therefore they were selected as potato clones suitable for making cold chip.
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