DOI: 10.1007/BF02853831. After-cooking darkening (ACD) is an inherent and undesirable trait that develops in cooked potatoes. 1962. Thomas F, S Adam, and D Friedrich. Relation of fertilizers and rotation systems to specific gravity and cooking quality. Heisler EG, J Sicilano, RH Treadway, and CF Woodward. Purified spray-dried gum acacia (Spraygum) and gum acacia and gelatin (Sealgum) showed considerable promise as inhibitors of after-cooking darkening of potatoes. Academia.edu is a platform for academics to share research papers. Am Potato J 57:259–266. Thirteenth edition. Process for controlling after-cooking darkening in par-fried French fried potatoes After-cooking darkening (ACD) is one of the most widespread, undesirable characteristics of cultivated potato. Nowak J, and L Boros. Purified spray-dried gum acacia (Spraygum) and gum acacia and gelatin (Sealgum) showed considerable promise as inhibitors of after-cooking darkening of potatoes. After-cooking darkening of Spartan Pearl potatoes as influenced by location, phenolic acids, and citric acid. J Agric Food Chem 40:2152–2156. 1987. American Journal of Potato Research 2004, 81 (1) , 7-16. Griffiths DW, and H Bain. Potato Res 40:307–315. Veerman A. Studies on enzymic browning of potatoes (Solanum tuberosum). Potato tubers as a raw material for processing and nutrition.In: G Lisińska and W Leszczyński (eds), Potato Science and Technology. Hackett RM, CW Ho, Z Lin, HCC Foote, RG Fray, and D Grierson. Matheis G, and HD Belitz. Spangler {10) ^ found that 7 percent of 1,165 Chicago retailers listed tendency to ^^cook black^' as the most serious defect of potatoes and nearly 18 percent listed it as the second most objectionable defect. This report investigated and presents the incident of after cooking darkening (ACD) of potatoes. The Plant Cell 13:11–29. pp. Am Potato J 42:37–44. Effect of cultural and environmental conditions on potatoes for processing.In: Potato Processing. Con la expansión creciente de la industria de procesamiento de papa en la actualidad, existe un interés renovado en desarrollar formas nuevas para prevenir el ACD. Potato after-cooking darkening. Lisińska G and M Leszczyński. Article  After-cooking darkening occurs when potatoes are exposed to air after cooking, including boiling, baking, frying, or dehydration. A lot of potatoes grown in New Brunswick, Canada, in 1957 contained on the average slightly more iron,o-dihydroxyphenyl compounds, and tannins than did a lot grown in Idaho in the same year, but the differences were not important. Leszczyński W. 1989. Tuber quality.In: PM Harris (ed), The Potato Crop: The Scientific Basis for Improvement. Zipf K. 1957. Sweeney JP, PA Hepner, and SY Liebeck. With the current expansion of the potato-processing industry around the world, there is a renewed interest in the development of new ways to prevent ACD. Hanneman Jr RE. The results obtained by this method compared satisfactorily with those of chromatographic techniques. 1960. The darkening of potatoes after cooking has been a source of concern for many years. 7 Slightly gray 0, 9 - 5,1 Moderately dark 0,8 - 5o9 Very dark 1.1 -10.5 While in a general way the darkening of potatoes after boiling increased with ! Ascorbic acid-dependent regulation of redox levels of chlorogenic acid and its isomers in the apoplast of leaves ofNicotiana tabacum L. Plant Cell Physiol 39:681–689. Planta 209:330–337. After-cooking darkening does not affect product flavour or nutritional value, but it leads to consumer rejection because of an undesirable visual quality (Wang-Prusky & Nowak, 2004). - 109.228.18.65. AVI Publishing Co., Westport, CT. pp. The metabolism of chlorogenic acid in tuber discs of a resistant and a susceptible potato cultivar after inoculation withFusarium solani. Chapman and Hall, London, pp. Takahama U. Am Potato J 60:375–377. Also discussed are the methods of chemical prevention of ACD presently used by the potato-processing industry and potential strategies for reducing tuber after cooking darkening using molecular approaches. Iron content in relation to blackening tendency of tissues. Please see Wikipedia's template documentation for further citation fields that may be required. J Food Science 28:453–459. Chlorogenic acid content of fresh and processed potato determined by ultraviolet spectrophotometer. After-cooking darkening occurs when potatoes are exposed to air after cooking, including boiling, baking, frying, or dehydration. Chapman and Hall, London. II. 1989. Mazza G, and H Qi. he increase of fluorescence equivalent, the overlapping of thi 1 gures is too great to permit prejudgment of avior of potatoes on cooking. 1991. El oscurecimiento después de la cocción es causado por oxidación del ácido ferri-clorogénico en las papas hervidas o fritas. Elsevier Science Publishes Ltd., Essex. J Sci Food Agric 58:41–48. ACD has been reported from every potato-growing area in the world and is one of the most widespread, undesirable traits for potatoes and other tubers, even though it does not affect the flavor or nutritional value of the crops. 1994. Shahidi F, and M Naczk. Significant reductions in the incidences and severity of the disorder were obtained through modification of fertilizer and management strategies, with the report also highlighting numerous industry recommendations regarding reductions in prevalence of ACD. Ann Appl Biol 86:279–289. Abstract An empirical test to detect potato tubers susceptible to after-cooking darkening was developed from a histological method for revealing chlorogenic acid (CA). PubMed Google Scholar. Potato quality IX. Article  Google Scholar. V. Further studies on concentrations to specific gravity and storage time. 1986. Chlorogenic acid as the main phenolic compound of mature and immature potato tubers stored at low and high temperature. Total ascorbic acid of shoestring potatoes. Smith O, and LB Nash. Antisense inhibition of theNr gene restores normal ripening to the tomato Never-ripe mutant, consistent with the ethylene receptor-inhibition model. Maher EA, NJ Bate, W Ni, Y Elkind, RA Dixon, and CJ Lamb. Potatoes: Production, Storing, Processing. 1966. Am. *FREE* shipping on qualifying offers. Am Potato J 17:163–169. Am Potato J 70:201–217. After‐cooking blackening in potatoes. extent of darkening after cooking was high. —Core experiments Hughes, J. C.; Swain, T. 1962-04-01 00:00:00 would be estimated by this method, but since they would also contribute to blackening they can well be included in the total. 1993. Friedman M. 1997. Jonasson T, and K Olsson. A Word About Darkening After Cooking. Such pretreated potato strips are then partially fried to produce an improved potato product for french frying. Rogozinska I, J Hippe, and K Muller. pp. Introduction and analysis methods. 1999. Mann JD, and C De Lambert. After-cooking darkening (ACD) is one of the most widespread, undesirable characteristics of cultivated potato. Dalianis CD, RL Plaisted, and LC Peterson. Mineral nutrition in relation to the biochemistry and physiology of potatoes. Percival GC, and L Baird. To solve this problem by adding the ground of any potash fertilizers, do not contain chlorine. It is one of the most common complaints made by consumers, according to a recent survey conducted by Hotchkiss, Wood, and Findlen (1940). After‐cooking blackening in potatoes. Abstract An empirical test to detect potato tubers susceptible to after-cooking darkening was developed from a histological method for revealing chlorogenic acid (CA). Potato after-cooking darkening Author: Wang-Pruski, Gefu, Nowak, Jerzy Source: American journal of potato research 2004 v.81 no.1 pp. It takes place, as the term implies, when cooked potatoes are exposed to air and produces coloured areas ranging from grey though blue and purple to black. 1984. The concentration of the chlorogenic and citric acids is genetically controlled and influenced by environmental conditions. World trends and pattern in the potato crop: An economic and geographic survey. pp. pp. During its growth the potatoes are consume potassium two times more than other minerals. 1978. Effect of cultural and environmental conditions on potatoes for processing.In: WF Talburt and O Smith (eds), Potato Processing. Gjellerups Forlag. Irish potato, one of the world's major food crops can be accepted or rejected on the basis of color and appearance. This report investigated and presents the incident of after cooking darkening (ACD) of potatoes. Coatings and Other Supplemental Treatments to Maintain Vegetable Quality. 1954. {S) Selektsiia-i-Semenorodstro, USSR 7, pp. After-cooking darkening is caused by the oxidation of the ferri-chlorogenic acid in the boiled or fried potatoes. (Effect of isopropyl phenylcarbamates on chemical composition and sensory properties of stored potato tubers). It occurs when potatoes are exposed to air after cooking including boiling, baking, frying or dehydration. 1997. ArzneimittelForschung 7:445–446. QTL mapping and quantitative disease resistance in plants. Muneta CB, and F Kaisaki. Changes in the activity of hydroxycinnaml CoA:Quinate hydroxycinnamyl transferase and in the levels of chlorgenic acid in potatoes and sweet potatoes stored at various temperatures. 1979. Boiled and steamed potatoes are most affected but fried, dehydrated and reconstituted-rehydrated potatoes are also marred. J Am Diet Assoc 45:149–152. Potato quality XX: After-cooking darkening in potatoes as related to the distribution of radioiron. The severity of the darkening is dependent on the ratio of chlorogenic acid to citric acid concentrations in the potato tubers. The discolouration that blights cooked potatoes has plagued the potato industry for many years. The objective of scientists at the University of Maine was to evaluate the effectiveness of sodium acid sulfate (SAS) dip treatments, compared to other anti-graying treatments and a control, to see how effective SAS would be in reducing after-cooking darkening in boiled Katahdin potatoes. J Agric Food Chem 33:549–551. 1962a. The toxicology of polyphosphates. Abstract: After‐cooking darkening (ACD) is an inherent and undesirable trait that develops in cooked potatoes. Quality defects such as after-cooking darkening, or ACD occurs when potatoes … Merk & Co., Inc. Whitehouse Station, NJ. Cooking quality of potatoes. Z Lebensm Unters Forsch 163:92–95. Leja M. 1989. Significant differences in after-cooking darkening, phenolic acids, and citric acid levels were observed in the potato cultivar Spartan Pearl grown at nine Michigan locations in 1988 and 1989. Significant reductions in the incidences and severity of the disorder were obtained through modification of fertilizer and management strategies, with the report also highlighting numerous industry recommendations regarding reductions in prevalence of ACD. Bring SV, and FP Raab. Am Potato J 37:73–76. The discolouration that blights cooked potatoes has plagued the potato industry for many years. 1–18. Schwartz JH, RB Greenspun, and WL Porter. Chemistry of after-cooking discoloration in potatoes. Potato storage.In: G Iisińska and W Leszczyński (eds), Potato Science and Technology. The effect you noticed is called "after-cooking darkening," and it can happen with any kind of cooked potatoes in any kind of pan. Genetic and environmental interactions affecting potato after-cooking darkening. Most complaints have been received from the fast food industry where French fries and small roasts are partly prepared in advance and only finally cooked as required by customers. 3,049,427, Aug. 14, 1962. AFTER-COOKING DARKENING IN POTATOES DEPARTMENT OR SCHOOL: Department of Plant and Animal Sciences DEGREE: M.Sc. 1983. Determination of chlorogenic acid in potato tubers. Siciliano J, EG Heisler, and WL Porter. 4th ed. 1982. Fellers JC, and L Morin. III. After-cooking darkening is caused by the oxidation of the ferri-chlorogenic acid in the boiled or fried potatoes. Zwiazek pomiedzy ciemnieniem ziemniaka po ugotowaniu a niektórymi czynnikami jego skladu. CAB International Publisher, Wallingford, UK. 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