Reducing Sugar Content Research Articles

Enhancing dark fermentative hydrogen production from wheat straw through synergistic effects of active electric fields and enzymatic hydrolysis pretreatment

Hydrogen, a clean and sustainable energy source, faces challenges from energy-intensive pre-processing technologies. This study explores the synergistic enhancement of active electric fields on enzymolysis of wheat straw and hydrogen production through dark fermentation. The active electric field enzymolysis system improved the adsorption capacity of wheat straw to cellulase, increasing cellulase activity by 18.0 %, causing a 39.1 % increase in reducing sugar content. In the active fermentation system, Clostridium_sensu_stricto_1 activity was enhanced in the first stage, increasing hydrogenase activity by 23.0 %, prolonging the first hydrogen production peak. Elevated reducing sugars were observed in the second stage, with Prevotella_9 and Bacteroides becoming the dominant hydrogen-producing bacteria in the third stage, leading to a second hydrogen production peak. Overall, cumulative hydrogen production was enhanced by 50.9 % compared to the control. The synergistic pretreatment with an active electric field and cellulase provides a novel approach for efficiently utilizing wheat straw.

Optimisation of some technological factors of pretreatment by pullulanase enzymatic hydrolysis combined with hydrothermal process to produce resistant starch (RS3) from rice flour ingredients

The purpose of the study was to conduct a multi-factor experiment and optimize some technological factors of pretreatment by pullulanase enzymatic hydrolysis combined with hydrothermal process to produce resistant starch (RS3) from rice flour of IR50404 paddy variety. The multi-factor experimental plan used the Box-Behnken planning model with 3 independent variables corresponding to the variation range: Pullulanase enzyme concentration (1.5-2.5%); Hydrolysis temperature (52-58oC); Hydrolysis time (8-12 hours). The objective functions include: RS3 resistant starch content (%), reducing sugar content (%), and solubility (%). The experiments were conducted under the same conditions with the parameters determined from single-factor experiments: Prepare enzymatic hydrolysis solution with rice starch/water concentration of 15% at pH 5.5; Hydrothermal mode includes 3 heat treatment/cooling cycles: Autoclaving (130oC, 60minutes) →Cooling and storage time(4oC, 18 hours). Experimental data processing and optimization used Design -Expert 7.1 software with expected function algorithm with the desire that the RS3 resistant starch content, reducing sugar content and solubility reach their maximum values, corresponding to the important coefficients of 5/5, 4/5, and 4/5. The results were the determination of the optimal enzymatic hydrolysis pretreatment regime with pullulanase enzyme concentration of 2.2%, hydrolysis temperature of 54.4oC for 10.4 hours, corresponding to RS3 resistant starch content reached 47.58±0.22%, reducing sugar content reached 14.12±0.08%, and solubility reached 68.52 ± 0.18% after hydrothermal process.

Milk Proteins as Alternative Ingredients Replacing Sugar and Their Effects on Chemical, Technological and Sensory Quality of Cookies

ABSTRACT This paper aims to evaluate nutritional, technological and sensory characteristics of cookies with reduced sugar content and added milk proteins. Five formulations of cookies had their weight, height, weight loss, yield, apparent volume, specific volume, spread ratio, color, pH, texture, proximate composition, acceptability, purchase intention and acceptability index were evaluated. Cookies made with low sugar presented promising quality for apparent volume, specific volume, spread ratio and yield. High protein and ashes content, lower moisture and low sugar concentration were also observed. Treatments added with whey protein highlighted in the sensory analysis and reached a satisfactory acceptability index. Cocoa powder can covered up the sugar reduction and can be used in cookies formulation to diminish sugar. Casein did not show potential as an alternative for cookies. Cookies produced with low sugar and added with whey protein had appropriate chemical, technological and sensory characteristics.

Physiochemical changes, metabolite discrepancies of brown seaweed-derived sulphated polysaccharides in the upper gastrointestinal tract and their effects on bioactive expression

Brown seaweed-derived polysaccharides, notably fucoidan and laminarin, are known for their extensive array of bioactivities and physicochemical properties. However, the effects of upper digestive tract modification on the bioactive performance of fucoidan and laminarin fractions (FLFs) sourced from Australian native species are largely unknown. Here, the digestibility and bioaccessibility of FLFs were evaluated by tracking the dynamic changes in reducing sugar content (CR), profiling the free monosaccharide composition using LC-MS, and comparing high-performance gel permeation chromatography profile variation via LC-SEC-RI. The effects of digestive progression on bioactive performance were assessed by comparing the antioxidant and antidiabetic potential of FLFs and FLF digesta. We observed that molecular weight (Mw) decreased during gastric digestion indicating that FLF aggregates were disrupted in the stomach. During intestinal digestion, Mw gradually decreased and CR increased indicating cleavage of glycosidic bonds releasing free sugars. Although the antioxidant and antidiabetic capacities were not eliminated by the digestion progression, the bioactive performance of FLFs under a digestive environment was reduced contrasting with the same concentration level of the undigested FLFs. These data provide comprehensive information on the digestibility and bioaccessibility of FLFs, and shed light on the effects of digestive progression on bioactive expression.

Melatonin induces proline, secondary metabolites, sugars and antioxidants activity to regulate oxidative stress and ROS scavenging in salt stressed sword lily

Sword lily is regarded as a useful and commercially demanding cut flower crop; hence, assessing its responses to abiotic stress, particularly salt stress, is vital. Melatonin (MT) exhibits stress tolerance in crop plants and is an emerging stress relieving alternative to chemicals. Nevertheless, the possible process underlying the effects of MT under salt stress has yet to be fully elucidated in plants. Herein, the salt stress (SS) mitigation potential of MT was assessed in a commercially important cut flower, sword lily. Melatonin, expressed as MT1, MT2, MT3, and MT4, was administered at concentrations of 0.2, 0.4, 0.6, and 0.8 mM. The results revealed that SS (5 dS m−1) restricted the growth and physiological aspects of sword lily. Furthermore, malondialdehyde (MDA), hydrogen peroxide (H2O2), membrane permeability, endogenous proline, and soluble protein contents were enhanced in SS. MT application improved morphological traits, photosynthetic pigments, and corm traits. The application of MT mitigated the effects of SS stress in Gladiolus grandiflorus plants by improving growth and photosynthetic pigments. MT application under SS improved the reducing and non-reducing sugar and NPK contents of the sword lily. Furthermore, MT improved the levels of secondary metabolites, such as anthocyanins, flavonoids, and ascorbic acid, in sword lily. Moreover, MT supplementation ameliorated salt-induced oxidative stress in the gladiolus, as depicted by a decrease in stress markers (EL, MDA, and H2O2) and an increase in defense-related enzymes (POD, CAT, and SOD) with highest increase in the MT3 treatment under salinity stress. The SOD and CAT enzyme activities were 3–3.6-fold higher in the MT3 under stress than the control. In conclusion, MT applications on cut flowers can be an effective strategy to reduce salt stress and can be used to regulate salinity stress in cut flower production. MT can be used as a safe alternative to other agrochemicals to maintain the growth and flower quality of sword lilies, with beneficial effects during vase life.

Chemical characteristics of original robusta coffee beans from Jember fermented with Saccharomyces cerevisiae starter using the semi-carbonic maceration technique

Abstract This research aims to evaluate the chemical characteristics of original robusta coffee beans fermented using Saccharomyces cerevisiae. The method used is semi-carbonic maceration with variations in starter concentration (20%, 30%) and fermentation times (24 hours, 48 hours, 72 hours). The results of the research showed that samples with 30% concentration of starter and 72 hours fermentation times showed a decrease in chemical compound content with the lowest values, including caffeine content of 0.91%, reducing sugar content of 0.86%, and protein content of 10.79%. On the other hand, control samples without fermentation treatment had the highest values for each chemical compound content. The pH value obtained ranges from 4.97 to 4.47 and has a water content of between 10.20% - 11.37% and based on SNI. This research shows that fermentation with Saccharomyces cerevisiae can have an influence on the quality of original robusta coffee beans and is expected to provide good taste and aroma.

Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive sensory analyses

AbstractThis study determined the region‐specific characteristics of traditional doenjang produced in Chungcheongbuk‐do by analyzing the physicochemical properties, enzyme activities, and aroma characteristics of the samples. Color, moisture, pH, soluble solid content, salinity, acid value, titratable acidity, amylase and protease activities, and NH2‐N, alcohol, and total/reducing sugar contents were analyzed. A descriptive sensory analysis involving trained sensory panelists was also conducted for aroma profile determination. Similarities were observed among the samples produced in the same city. The Yeongdong‐made samples had strong fermented and lipid/musty aromas. The Cheongju‐made doenjang had a high protease activity and a high NH2‐N content. The Goesan‐made samples had a high reducing sugar content due to amylase activities and a fishy aroma, and the Jincheon‐made doenjang had a high soluble solid content and an intense spice aroma. This study describes for the first time the region‐specific characteristics of traditional doenjang produced in Chungcheongbuk‐do.Practical applicationsTraditional food produced through a natural fermentation process may have differences in physicochemical properties and flavor due to the diversity of microbial communities depending on the region and environment. Previous studies have identified the characteristics of traditional Korean fermented foods such as doenjang and kimchi in each region, but this study is the first to analyze differences in the characteristics of traditional doenjang produced in a small city within a specific region (Chungcheongbuk‐do). The findings from this study can give baseline information on the doenjang produced by small‐ to mid‐sized doenjang manufacturers located in Chungcheongbuk‐do, and allow them to use it for strategic marketing to expand their market to the national market in Korea.

Ultrasound and enzymatic treatments to improve protein extraction from cress seeds, and the characterization of protein isolates

In this study, proteins were extracted from cress seeds using enzymatic pretreatment and ultrasound. Optimization of enzymatic pretreatment, employing a multi-enzyme complex rich in carbohydrases, aimed to maximize extraction yield and reduce sugar content. Ultrasound replaced classical extraction under optimal conditions by comparing functional properties between enzyme-treated and untreated samples. Combined enzymatic pretreatment and ultrasound significantly increased extraction yield from 39.56% to 94.03%. Optimal enzymatic pretreatment conditions included pH 3.84, 45.16 °C, enzyme concentration 2.32 FBGU/g seed, and 3.71 h of treatment time. Ultrasound-treated isolates exhibited superior functionality and minimal structural changes, with molecular weights ranging from ∼22 kDa to ∼59 kDa. These findings underscore the potential of cress seed protein isolate for diverse applications, enhanced through enzymatic pretreatment and ultrasound, owing to its high nutritional quality.

FOLIAR APPLICATION OF SILICON NANOPARTICLES (SiNPs) EFFECTS ON TUBER YIELDS AND CARBOHYDRATE METABOLISM IN FOUR SWEET POTATOE (Ipomoea batatas L) VARIETIES

Silicon nanoparticles (SiNPs) have been widely utilised in agriculture, however, there are limited reports on sweet potatoes (Ipomoea batatas L). In this study, SiNPs were applied as a foliar spray at a concentration of 0.01% (w/v) three times at five-week intervals after planting. Four sweet potato varieties namely ‘Karak Bakar’, ‘Tanjung Sepat’, ‘V6D215’, and ‘Pejabat’ were tested. Results showed that the foliar application of SiNPs induced changes in the tuber biomass, number, epidermal layer thickness, starch, reducing sugar and invertase levels in four sweet potato varieties. The highest tuber biomass was seen in the ‘Pejabat’ (392.9 ± 88.1 g/plant) and ‘Karak Bakar’ (456.6 ± 102.8 g/plant) varieties. SiNPs treatment also reduced the tuber numbers in all varieties except ‘Karak Bakar’ and did not significantly affect (p > 0.05) the starch and reduced sugar content in the tubers of the ‘V6D215’ variety. For all tested varieties, SiNPs treatment did not significantly alter (p > 0.05) the amylase levels and invertase in the tubers of ‘Tanjung Sepat’ and ‘Karak Bakar’. The findings of the study suggested that the effect of foliar application on sweet potatoes is variety-dependent and further study should be carried out to determine the most suitable SiNPs concentration for each variety.

Effect of Varied NaCl Soaking Treatment on Chemical Composition of Lesser Yam Flour and Its Use in the Production of Gluten-Free Noodles

In order to reduce dependence on wheat flour, it was necessary to use alternative options, such as lesser yam flour. The production of lesser yam flour consisted of soaking yam tubers in NaCl solutions of different concentrations (20% and 25%). This soaking process was necessary for enhancing the physical characteristics of the flour, resulting in reduced mucus and a whiter appearance. The diverse NaCl concentrations during soaking significantly affected chemical composition of lesser yam flour, impacting parameters, including moisture, ash, fat, total protein, reducing sugar, total sugar, glucomannan content, and calories. However, no discernible effect was observed on the crude fiber and carbohydrate content. In comparison to the 25% NaCl, the 20% NaCl had lesser yam flour with lower moisture, ash, protein, total sugar, and reducing sugar content, but higher fat, glucomannan, and calories. The 25% NaCl soaked lesser yam flour was selected for the production of gluten-free dry noodles. Dry noodles were prepared with various proportions of lesser yam flour and mocaf flour, including 0:100 (TG0), 50:50 (TG1), 50:40 (TG2), 70:30 (TG3), 80:20 (TG4), and 90:10 (TG5). An increase in the proportions of lesser yam flour resulted in increased hardness and chewiness, along with decreased springiness and cohesiveness. Therefore, lesser yam could be processed into flour by soaking in NaCl solutions to produce better flour, with the optimal flour composition being 80% lesser yam flour and 20% mocaf flour for gluten-free noodles production. This suggested the potential for further development of lesser yam flour as a raw material for the production of gluten-free noodles.

Palm Kernel Cake Extracts Obtained from the Combination of Bacterial Fermentation and Enzymic Hydrolysis Promote Swine Small Intestine IPEC-J2 Cell Proliferation and Alleviate LPS-Induced Inflammation In Vitro.

Co-fermentation with bacteria and enzymes can reduce sugar content in palm kernel cake (PKC); however, the chemical changes and their effects on cell functionality are unclear. This study investigated the active components in pre-treated PKC extracts and their effects on pig small intestine IPEC-J2 cell proliferation and LPS-induced inflammation. The extracts contained 60.75% sugar, 36.80% mannose, 1.75% polyphenols and 0.59% flavone, as determined by chemical analyses, suggesting that the extracts were palm kernel cake oligosaccharides (PKCOS). Then, we found that 1000 µg/mL PKCOS counteracted the decrease in cell viability (CCK8 kit) caused by LPS induction by 5 µg/mL LPS (p < 0.05). Mechanistic studies conducted by RNA-seq and qPCR analyses suggested PKCOS promoted cell proliferation through the upregulation of TNF-α, PI3KAP1, MAP3K5 and Fos in the PI3K/MAPK signalling pathway; alleviated inflammation caused by LPS via the downregulation of the target genes Casp3 and TNF-α in association with apoptosis; and regulated the expression of the antioxidant genes SOD1, SOD2 and GPX4 to exert positive antioxidant effects (p < 0.05). Furthermore, PKCOS upregulated SLC5A1 (encoding SLGT1), HK and MPI in the glycolytic pathway (p < 0.05), suggesting cell survival. In summary, PKCOS has positive effects on promoting swine intestine cell proliferation against inflammation.

Synthesis of sandwich structure forward osmosis membrane with calcium-carboxyl modified polyamide and tannic acid-Fe3+ interlayer and its application in coconut water concentration

In this study, a sandwich structure thin-film composite forward osmosis (TFC-FO) membrane based on calcium-carboxyl interfacial polymerization was synthesized using tannic acid-Fe (TA-Fe) as the interlayer. Additionally, the concentration effect of Ca2+ surface modification, TA-Fe intermediate layers, and their combination on coconut water concentration, membrane efficiency, anti-fouling ability, and quality of the concentrate was investigated. Compared to the TFC-Ca or TFC-TA-Fe membrane, the TFC-TA-Fe-Ca membrane significantly enhanced the concentration effect and reverse salt flux (p < 0.05) and exerted the lowest attenuation of permeability. Furthermore, the total soluble solids content increased from 5.13 °Brix to 13.17 °Brix after 8 h. The TFC-TA-Fe-Ca membrane showed a 61.20 % increase in its efficiency compared to the TFC membrane. The total reducing sugar, acids, and polyphenol contents increased by 1.72, 1.34, and 1.22 times, respectively. Overall, the sandwich structure FO membrane exhibited significant feasibility and potential for industrial application in fruit juice concentrate production.

Analysis of protein profile and reducing sugar content of cassava plants (Manihot esculenta Crantz) results of induced resistance with salicylic acid

Cassava (Manihot esculenta Crantz) is an important food commodity in Indonesia, and in the future this commodity will play an increasingly strategic role in people's lives and the country's economy. But until now there are still many obstacles, one of which is fusarium wilt disease. Fusarium wilt disease can be controlled by using superior cultivars that are resistant to the disease, by applying salicylic acid. The aim of this study was to analyze the protein profile and reducing sugar content in cassava plants after being induced with salicylic acid and compare them with controls. This research used a Completely Randomized Design (CRD) with one factor, namely the addition of salicylic acid consisting of 5 concentration levels, namely 0 ppm, 80 ppm, 100 ppm, 120 ppm, and 140 ppm. Each concentration was repeated 5 times. This research data is in the form of qualitative data and quantitative data. Qualitative data is presented in comparative descriptive form and presented in the form of photographs. Quantitative data was tabulated with different concentration factors and analyzed using Analysis of Variance then further tested with the Honestly Significant Difference Test (BNJ) at the 5% level. The research results showed that there was a missing protein band, namely a band at a molecular weight of 115, and there was also the appearance of a new band, namely a molecular weight of 85 kDa, as well as an increase in the reducing sugar content in cassava plants along with increasing salicylic acid concentrations.

Optimization of Ultrasound-enhanced Subcritical Water Hydrolysis of Oil Palm Empty Fruit Bunch for the Production of Fermentable Sugar

To enhance the hydrolysis to produce fermentable sugar, oil palm empty fruit bunch (OPEFB) has undergone ultrasonication pretreatment prior to subjection to subcritical water hydrolysis. This work aims to optimize the effect of temperature, reaction time, and the concentration of sodium dodecyl sulfate (SDS) as the surfactant, with the primary aim of maximizing sugar production in the subcritical water hydrolysis process applied to oil palm empty fruit bunch (OPEFB). The pretreatment process conditions were optimized using response surface methodology of the central composite design (RSM–CCD). The experimental design includes three factors and levels, with a range of 180–220 °C temperature (X1), 60–80 minutes process time (X2), and 1–5% w/w SDS concentration (X3), an α value of 1.68, and reducing sugar concentration (g/L) as response (Y1). The optimum condition for subcritical water hydrolysis of OPEFB was obtained at 208 °C, 78 minutes, and 2.6% w/w SDS concentration with an expected yield of 6.09 g/L. As a result, reducing sugar produced by enzymatic hydrolysis increased by 324.7% compared to raw OPEFB, with sugar yield of 45.64% after 36 hours. Along these, changes in crystallinity, chemical composition, lignocellulosic functional groups, and morphology were analyzed to determine the impact of the pre-treatment on OPEFB.

Characterizing the Contribution of Functional Microbiota Cultures in Pit Mud to the Metabolite Profiles of Fermented Grains.

Elevating the flavor profile of strong flavors Baijiu has always been a focal point in the industry, and pit mud (PM) serves as a crucial flavor contributor in the fermentation process of the fermented grains (FG). This study investigated the influence of wheat flour and bran (MC and FC) as PM culture enrichment media on the microbiota and metabolites of FG, aiming to inform strategies for improving strong-flavor Baijiu flavor. Results showed that adding PM cultures to FG significantly altered its properties: FC enhanced starch degradation to 51.46% and elevated reducing sugar content to 1.60%, while MC increased acidity to 2.11 mmol/10 g. PM cultures also elevated FG's ester content, with increases of 0.36 times for MC-FG60d and 1.48 times for FC-FG60d compared to controls, and ethyl hexanoate rising by 0.91 times and 1.39 times, respectively. Microbial analysis revealed that Lactobacillus constituted over 95% of the Abundant bacteria community, with Kroppenstedtia or Bacillus being predominant among Rare bacteria. Abundant fungi included Rasamsonia, Pichia, and Thermomyces, while Rare fungi consisted of Rhizopus and Malassezia. Metagenomic analysis revealed bacterial dominance, primarily consisting of Lactobacillus and Acetilactobacillus (98.80-99.40%), with metabolic function predictions highlighting genes related to metabolism, especially in MC-FG60d. Predictions from PICRUSt2 suggested control over starch, cellulose degradation, and the TCA cycle by fungal subgroups, while Abundant fungi and bacteria regulated ethanol and lactic acid production. This study highlights the importance of PM cultures in the fermentation process of FG, which is significant for brewing high-quality, strong-flavor Baijiu.

Combined effects of low pressure superheated steam drying and vacuum drying on sugar reduction and quality attribute in mango (Mangifera indica L.) slices

Abstract Consumers paying more attention to physical health has led to an increasing market demand for low-sugar dried fruit products. The quality of products dried via low pressure superheated steam drying (LPSSD) is not only superior to those dried via conventional hot air or vacuum drying (VD), but also has the potential to reduce sugar content. In order to elucidate the mechanism of reducing the sugar of mango slices by LPSSD and obtain low-sugar dried mango slices, the combined effect of LPSSD–VD on mango slices was studied and an evaporation experiment of a sugar solution in a low pressure superheated steam environment was performed. This study revealed that the sugar reduction of mango slices was mainly due to the superheated steam carryover phenomenon in the second half of the constant-temperature stage and the occurrence of Maillard reaction during LPSSD. The quality attributes of mango slices dried using LPSSD–VD was improved compared with LPSSD and VD. As a result, LPSSD–VD could be used to regulate the sugar content in dried fruit and provide a theoretical basis for the production of low-sugar preserved fruits.

Improved prediction of vitamin C and reducing sugar content in sweetpotatoes using hyperspectral imaging and LARS-enhanced LASSO variable selection

This study utilized least angle regression (LARS) with the least absolute shrinkage and selection operator (LASSO) to select important wavelengths for rapid quantification of vitamin C (Vc) and reducing sugar (RS) in sweetpotato roots (SPR) using hyperspectral imaging (900–1700 nm). Nine wavelengths strongly correlated with Vc levels and twelve with RS were identified, achieving good predictions with partial least squares (PLS) regression (Vc: rP = 0.9704, RMSEP = 1.0098 mg/100 g; RS: rP = 0.9641, RMSEP = 0.2725 g/100 g). Validation with an independent sample set (n = 35) showed minimal deviation between predicted and actual values (Vc: 1.179–1.211 mg/100 g; RS: 0.316–0.324 g/100 g). Explainable AI and SHapley Additive exPlanations (SHAP) values were used to interpret the selected wavelengths. Chemical maps visually analyzed Vc and RS distribution in different SPR samples. This method effectively estimates Vc and RS levels in SPR, potentially aiding SPR quality assessment during post-harvest marketing and storage.

In Vitro Characterization of Polysaccharides from Fresh Tea Leaves in Simulated Gastrointestinal Digestion and Gut Microbiome Fermentation.

Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro simulated digestion and fermentation; moreover, the effects of TPSs on gut microbiota were explored. The results revealed that saliva did not significantly affect TPSs' molecular weight, monosaccharide composition, and reducing sugar content, indicating that TPSs cannot be digested in the oral cavity. However, TPSs were partially decomposed in the gastrointestinal tract after gastric and intestinal digestion, resulting in the release of a small amount of free glucose monosaccharides. Our in vitro fermentation experiments demonstrated that TPSs are degraded by gut microbiota, leading to short-chain fatty acid (SCFA) production and pH reduction. Moreover, TPSs increased the abundance of Bacteroides, Lactobacillus, and Bifidobacterium but reduced that of Escherichia, Shigella, and Enterococcus, demonstrating that TPSs can regulate the gut microbiome. In conclusion, TPSs are partially decomposed by gut microbiota, resulting in the production of SCFAs and the regulation of gut microbiota composition and function. Therefore, TPSs may be used to develop a prebiotic supplement to regulate the gut microbiome and improve host health.

Potatoes (Solanum tuberosum L.) grown at “Patata dell'alto Viterbese” PGI have different quality characteristics and storage responses

Four pre-selected potato cultivars (Solanum tuberosum L.) from the “Patata dell’Alto Viterbese” PGI area underwent physico-chemical and enzymatic characterization to assess their suitability for specific processing line. Key chemical parameters (reducing sugar content (RSC), total phenol content (TPC), dry matter (DM), physical attributes (firmness), physico-chemical aspects (color, browning development), and enzymatic factors (polyphenol oxidase enzyme activity, PPO) were analyzed at harvest and monthly during a 6-month storage period over two production seasons (2020 and 2021). The results of one-way within-subject ANOVA and Principal Component Analysis (PCA) highlighted the superior attributes of the ‘Fontane’ cultivar for the processing industry, particularly for frying applications (e.g., chips, French fries, etc.). In comparison to other tested cultivars, ‘Fontane’ exhibited: i) the highest DM (> 200 g kg−1), ii) the lowest TPC and RSC, iii) the greatest firmness, iv) low susceptibility to browning, and v) high tolerance to Low-Temperature Sweetening (LTS). The ‘Jelly’ cultivar displayed favorable attributes for versatile use, suitable for both fresh market uses (roasting, homemade “gnocchi”, etc.) and industrial applications (fresh-cut or dried potato). It demonstrated high DM content (200 g kg−1) and firmness, the lowest PPO activity, good TPC, but higher RSC than ‘Fontane’. However, elevated RSC for ‘Jelly’ renders it less suitable for industrial frying. ‘Constance’ and ‘Gaudi’ exhibited positive traits for fresh market use such as boiling and steaming, with moderate to low DM content and firmness. Nonetheless, both cultivars displayed low tolerance to LTS, and ‘Gaudi’ exhibited the poorest processing properties, showing the highest susceptibility to browning.

Assessment of the usability of four molecular markers to ıdentify potato genotypes suitable for processing

The development of processing potato cultivars through a conventional breeding program requires a detailed analysis of post-harvest traits, which is a process that demands high labor and is often time-consuming. Visual selection by breeders is biased and difficult in the field, particularly for quality traits, which shows the importance of marker-assisted selection over conventional techniques. In this study, four allele-specific markers, AGPsS-9a, Stp23-8b, StpL-3e, and Pain1-8c, developed from tuber quality-related genes, were used to screen a breeding population of the NOHU for processing traits to check the efficiency of these markers in processing trait selection. Marker association with tuber quality trait results showed that AGPsS-9a (0, absent) and StpL-3e (0) individually were associated with increased chips quality, yet their individual presence improved the reducing sugar content. Further, Pain1-8c presence was associated with high levels of reducing sugar accumulation and lower dry matter content, specific gravity, and starch content. The marker combination Stp23-8b (0) and StpL-3e (0) reached statistical significance (P≤0.05) for better chips quality in the NOHU population. However, the markers (individual and combination) showed poor selection efficiency as a diagnostic marker, possibly reasoning from the multigenic inheritance of tuber quality traits, population structure, and environment.