Potato Tuber Greening Research Articles

Effect of Edible Wax on Postharvest Greening of Potato Tubers during Light Exposure

Effect of Edible Wax on Postharvest Greening of Potato Tubers during Light Exposure

Relationship between sprouting, glucoside alkaloids and chlorophyll production in potato tubers (Solanum tuberosum)

Consumers are troubled by whether the sprouting and greening of potato tubers accompanied with glucoside alkaloids production. To controlling the production of glucoside alkaloids and sprouting, controlled illumination and gaseous sprouting inhibitors, included citronella essential oil, methyl salicylate and ethylene, were employed, the changes in sprouting rate, chlorophyll, glucoside alkaloids and related key genes expression in biosynthesis pathways of potato tubers during storage were measured. Results showed that potatoes contained more glucoside alkaloids with high sprouting rate, whereas the greening was only affected by light, which was not a sign of glucoside alkaloid production. The sprouting rates of potato (Solanum tuberosum L. cv. Favorita) in the fumigated groups was 31.11 %-37.01 %, the glucoside alkaloids content was 83.35–90.33 mg kg−1, there was no significant difference. However, the potato sprouting rates in the CK were 100 %, and the contents of glucoside alkaloids were 153.34–161.36 mg kg−1, but the chlorophyll contents of potatoes in illumination groups were 19.27–20.51 mg kg−1, which was significantly higher (P > 0.05) than that in dark (1.46–1.85 mg kg−1). These results indicated that the synthesis of glucoside alkaloids was associated with sprouting, and it was feasible to inhibit glucoside alkaloids synthesis by gaseous sprouting suppressants.

Quantifying risk factors associated with light-induced potato tuber greening in retail stores.

Light conditions in retail stores may contribute to potato greening. In this study, we aimed to develop a potato tuber greening risk rating model for retail stores based on light quality and intensity parameters. This was achieved by firstly exposing three potato varieties (Nicola, Maranca and Kennebec) to seven specific light wavelengths (370, 420, 450, 530, 630, 660 and 735 nm) to determine the tuber greening propensity. Detailed light quality and intensity measurements from 25 retail stores were then combined with the greening propensity data to develop a tuber greening risk rating model. Our study showed that maximum greening occurred under blue light (450 nm), while 53%, 65% and 75% less occurred under green (530 nm), red (660 nm) and orange (630 nm) light, respectively. Greening risk, which varied between stores, was found to be related to light intensity level, and partially explained potato stock loss in stores. Our results from this study suggested that other in-store management practices, including lighting duration, average potato turnover, and light protection during non-retail periods, likely influence tuber greening risk.

Potato Tuber Greening Risk is Associated with Tuber Nitrogen Content

Tuber greening is one of the major causes of quality loss in the potato industry, however, the impact of nitrogen in-field fertilization on this visual defect remains unknown. Two field experiments, one in Tasmania with final N treatment rates of 40, 100 and 190 kg N ha−1 for Nicola and 35, 95 and 185 Kg N ha−1 for Maranca, and another in South Australia with N rates of 100, 200 and 300 kg ha−1 for Maranca, showed a positive linear relationship (R2 = 0.99, 0.86 and 0.90, respectively) between tuber N content and tuber greening, as determined by chlorophyll content. However, increased N fertilization rates did not directly translate to increased tuber N content, with responses appearing to vary with variety and location. We conclude that tuber N content is a risk factor associated with tuber greening, but the manipulation of tuber N content through N fertilization rate is not straightforward and may depend on variety and location.

Greening of potato tubers after harvest: effect of planting date and cultivar

The different potato planting dates in southern Brazil have different climatic factors that affect the yield and quality of the tubers produced. The objective of this work was to test the effect of planting date and potato cultivars on the postharvest greening of tubers. The treatments consisted of three planting dates (October, December, and February) and three potato cultivars (Agata, BRS Clara, and BRS F63 Camila). It was observed that the tubers harvested in February were less susceptible to greening, probably due to the higher physiological maturity of the tubers produced in this planting date. Tubers of cv. BRS Clara had lower greening than the tubers of the other cultivars. In addition to the light conditions, the cultivar and storage air temperature are also important factors that affect greening rates. Care must be taken with these factors to avoid losses of tubers by greening.

Quantitative trait loci analysis of potato tuber greening

A conversion of amyloplasts into chloroplasts in the potato tuber after light exposure is known as tuber greening and is one of the major causes of tuber loss. We report here the first mapping of the factors affecting tuber greening in potato. We used an F1 mapping population of diploid potatoes and DArTseq™ markers to construct a genetic map. The individuals of the mapping population, parents and standards were phenotyped for two tuber greening parameters: external tuber greening and internal greening depth on 0–5 scales in three years 2015, 2016 and 2018. The results were used for the analysis of Quantitative Trait Loci (QTLs) by an interval QTL mapping. Two most important QTLs were covering large regions of chromosomes VII and X and had the strongest effect on both greening parameters in data sets obtained in particular years and in the mean data set. Variance observed in the mean tuber greening could be ascribed in 16.9% to the QTL on chromosome VII and in 23.4% to the QTL on chromosome X. The QTL on chromosome VII explained 13.1%, while the QTL on chromosome X explained up to 17.7% of the variance in the mean tuber greening depth. Additional, minor QTLs were year- and/or trait-specific. The QTLs on chromosomes VII and X determine big parts of the observed tuber greening variation and should be investigated further in order to identify the genes underlying their effects but also should be taken into account when selecting non-greening potato lines in the breeding process.

Produtividade e esverdeamento pós-colheita de tubérculos de cultivares de batata produzidos na safra de inverno

Cultivares de batata com bom desempenho produtivo e cujos tubérculos sejam resistentes ao esverdeamento, são de grande importância econômica para o setor produtivo. Objetivou-se com esse trabalho avaliar a produtividade, a classificação, o teor de proteína e a resistência ao esverdeamento pós-colheita de tubérculos de cultivares de batata, produzidos na safra de inverno. O experimento foi conduzido durante a safra de inverno de 2008, no município de Itaí, SP. O delineamento experimental utilizado foi o de blocos casualizados, com quatro repetições. Os tratamentos consistiram de cinco cultivares de batata (Ágata, Asterix, Atlantic, Markies e Mondial). Foram avaliados: produtividade, classificação pelo diâmetro transversal, peso médio, teor de proteína e esverdeamento dos tubérculos. As cultivares Mondial, Asterix e Ágata apresentaram maior produtividade total e comercial de tubérculos. A cultivar Mondial apresentou maior produtividade de tubérculos graúdos. A cultivar Atlantic apresentou menor produtividade de tubérculos, porém, com alta porcentagem de tubérculos comercializáveis. As cultivares Markies, Atlantic e Asterix apresentaram maior teor de proteínas nos tubérculos. A cultivar Markies apresentou menor suscetibilidade ao esverdeamento na fase inicial de armazenamento. A cultivar Asterix apresentou maior intensidade de esverdeamento dos tubérculos.

Effect of planting depth and hilling practices on total, U.S. No. 1, and field greening tuber yields

Previous research suggests that field greening of potato tubers can be minimized by planting seedpieces at an appropriate depth along with sufficient hilling to minimize exposure to sunlight. The appropriate planting depth and hilling practices to minimize field tuber greening have not been determined for newer cultivars. Two separate studies, each conducted for three years, are reported here. The first measured the effect of seedpiece planting depth on the yield, quality, and field greening tuber yield of ‘Russet Burbank’, ‘Frontier Russet’, and ‘Shepody’ potatoes. Seedpieces were handplanted in pre-formed hills at 8, 15, or 23 cm measured from the top of the seedpiece to the top of the hill. Planting at 23 cm resulted in significantly lower total yield compared with the 8- and 15-cm depths for Russet Burbank and Frontier Russet, but planting depth did not affect total yield of Shepody. U.S. No. 1 yield of Russet Burbank was not affected by planting depth, but U.S. No. 1 yield of Frontier Russet was significantly less at the 23-cm depth. For Shepody, the 8-cm depth caused a significant reduction in U.S. No. 1 yield compared with the 15-cm depth. Field greening tuber yield of Russet Burbank was significantly less at the 23-cm planting depth compared to 8 cm. For Frontier Russet and Shepody, planting at 15 or 23 cm resulted in significantly less field tuber greening compared to the 8-cm depth.

Varietal differences in potato tuber greening

Greening reactions of 144 potato varieties (16 russet, 29 red, 99 white) were evaluated. Three components of greening (external color, internal color, and depth of color) were measured. In general, depth of greening was less in russetted varieties than in white varieties. Red varieties showed less discoloration for all three components. The three greening components appeared to be independent, and might be inherited separately.

Coating and modified atmosphere effects on potato tuber greening

SUMMARYCoating and modified atmosphere treatments reduced light-induced greening of King Edward potatoes. Although ‘Pro-long’ coating and 5% O2 treatments gave more complete inhibition of greening in some tubers, the variability of response was greater and the mean response less than for treatment with 15% CO2, 21% O2. The pattern of greening in the different treatments suggested the presence of O2 gradients within the tuber flesh. Coating caused small internal atmosphere changes, with CO2 content being negatively correlated with chlorophyll content. Larger changes achieved by modifying the external atmosphere of such tubers increased greening suppression. However, the magnitude of response to coating and to the low O2 treatment varied with maturity and growing conditions. The success of coating for inhibition of greening in potatoes will depend upon the physiological variability of the tubers to which it is applied.

Effect of maturity, storage temperature, and storage time on greening of potato tubers

Significant differences occurred in the greening of potato tubers among six varieties tested. The degree of greening was influenced by maturity, storage temperature, and length of time in storage. The response to greening of all clones tested was in the same direction but the degree of greening differed. Tubers which were harvested early greened less than those harvested at maturity. However, tubers held at 70 F for one month after harvest greened less than on the normal harvest date. Tubers stored at low temperature, 40 F, greened more than those stored at 55 F or 70 F. Tubers greened less after 4 months' storage than those stored for 2 months.

Genetic differences in potato-tuber greening

Genetic differences in potato-tuber greening

Permanence of greening of potato tubers

Potato tubers greened faster at ordinary room temperature than in a cool place. Greening, as seen through the skin, faded faster in the dark at 75° F. than at 35° F., faded somewhat in a month of dark storage after 2 to 4 days’ exposure to light, faded in 5 months only in the warm storage after 7 to 31 days’ exposure to light, and was obscured or replaced by red or brown when fading in dark storage. Cortical greening developed faster and faded less in Katahdins than in Chippewas and Green Mountains, faded faster in warm than in cool storage, and faded less after longer exposure to light. Culinary tubers if exposed to light for 2 days may require over a month in warm dark storage for fading of the green, and if exposed to light for longer periods may require several months of warm dark storage for fading of the green.