Determination of suitability of different potato (Solanum tuberosum L.) varieties with white and pigmented pulp for processing into potato products

The article provides an overview of the current state of research in the field of requirements for the quality of potatoes for processing them into potato products. It is noted that the quality of potatoes with white pulp is determined by the mass fraction of: dry matter over 20 %; reducing sugars 0.2-0.5 %, glycoalkaloids no more than 200 mg/kg; starch not less than 16 %. For potatoes with pigmented pulp in addition to these indicators it is necessary to take into account the mass fraction of anthocyanins (over 0.5 %), which are effective antioxidants. The review presents the information on changes in the content of glycoalkaloids in potato tubers with pigmented pulp depending on the type of processing. The objective of experimental research is to analyze the qualitative indicators of native potato varieties with white and pigmented pulp to determine the practicability of their processing into potato products and further using as a starting material for selection. As research objects were selected 21 potato varieties with white pulp and 8 potato varieties with pigmented (colored) pulp. As a result of evaluation of the feasibility of using potatoes with white pulp 7 varieties out of 21 varieties of potatoes can be recommended for the production of potato products (Kamelot, Fritella, Rubin, Triumf, Ariya, Izyuminka, Mirazh). It is shown that the program «Statistica 12» can be used to assess the quality of potatoes on indicators of their suitability for processing into potato products. It was determined that the mass fraction of glycoalkaloids in the potato tuber is an important characteristic of the variety for its using in the production of potato products and as a table potato. Correlations between the mass fraction of potato dry matter and the mass fraction of glycoalkaloids (r = 0.47) and between the mass fraction of reducing sugars and the mass fraction of glycoalkaloids (r = 0.37) were established. The increasing in the mass fraction of these compounds is unwanted, and therefore, it is necessary to control their concentrations for choosing varieties for processing and as a starting material for the selection. Based on the analysis of the results of the evaluation of 8 experimental samples of potatoes with pigmented pulp, one sample was selected to be recommended for processing into potato products (VNIIKX-1), and two samples can be recommended as a starting material for the selection of table varieties with a high anthocyanin mass fraction (VNIIKX-4 and Indigo).

1. Teplova V. V., Isakova E. P., Klyayn O. I., Dergacheva D. I., Gessler N. N., Deryabina Yu. I. Prirodnye polifenoly: biologicheskaya aktivnost', farmakologicheskiy potentsial, puti metabolicheskoy inzhenerii (obzor). [Natural polyphenols: biological activity, pharmacological potential, means of metabolic engineering (review)]. Prikladnaya biokhimiya i mikrobiologiya = Applied Biochemistry and Microbiology. 2018;54(3):215-235. (In Russ.). DOI: https://doi.org/10.7868/S0555109918030017

2. Mystkowska I., Zarzecka K., Gugała M., Sikorska A. The Polyphenol Content in Three Edible Potato Cultivars Depending on the Biostimulants Used. Agriculture. 2020;10(7):269. DOI: https://doi.org/10.3390/agriculture10070269

3. Kowalczewski P. L., Olejnik A., Białas W., Rybicka I., Zielińska-Dawidziak M., Siger A. Kubiak P., Lewandowicz G. The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice. Nutrients. 2019;11(7):1523. DOI: https://doi.org/10.3390/nu11071523

4. Kordabovskiy V. Yu. Biokhimicheskiy sostav klubney kartofelya magadanskoy selektsii. [Biochemical composition of potato tubers of magadan selection]. Mezhdunarodnyy nauchno-issledovatel'skiy zhurnal = International Research Journal. 2017;(5-2(59)):208-209. (In Russ.). DOI: https://doi.org/10.23670/IRJ.2017.59.111

5. Simakov E. A., Mityushkin Aley. V., Mityushkin Aldr. V., Zhuravlev A. A. Sovremennye trebovaniya k sortam kartofelya razlichnogo tselevogo ispol'zovaniya. [Modern requirements to potato varieties of different target use]. Dostizheniya nauki i tekhniki APK = Achievements of Science and Technology of AICis. 2016;30(11):45-48. (In Russ.). URL: https://www.elibrary.ru/item.asp?id=28140587

6. Zaheer K., Akhtar M. H. Potato Production, Usage, and Nutrition-A Review. Critical Reviews in Food Science and Nutrition. 2016;56(5):711-721. DOI: https://doi.org/10.1080/10408398.2012.724479

7. Pedreschi F. Chapter 11 - Fried and Dehydrated Potato Products. In: Advances in Potato Chemistry and Technology. Ed.: J. Singh, L. Kaur. 2nd. Edition Academic Press. 2016. pp. 319-321. DOI: https://doi.org/10.1016/B978-0-12-374349-7.00011-8

8. Danilin S. I., Danilina A. C., Shchukin R. A., Kargin V. I., Kornienko A. V. Vliyanie sortovykh osobennostey i usloviy khraneniya na pokazateli kachestva klubney kartofelya chipsovogo napravleniya. [Influence of varietal characteristics and storage conditions on the quality indicators of potato tubers of the chip direction]. Tekhnologii pishchevoy i pererabatyvayushchey promyshlennosti APK – produkty zdorovogo pitaniya = Technologies of Food and Processing Industries of Agro-industrial Complex– Healthy Food. 2020;(4):116-121. (In Russ.). URL: https://www.elibrary.ru/item.asp?id=44533935

9. Bhattarai В. Effect of Potassium on Quality and Yield of Potato tubers – A Review. International Journal of Agriculture & Environmental Science. 2016;3(6):7-11. DOI: https://doi.org/10.14445/23942568/IJAES-V3I6P103

10. Borisova A. V. Otsenka kachestva kartofelya pri razlichnykh vidakh teplovoy obrabotki na predpriyatiyakh obshchestvennogo pitaniya. [The assessment of potatoes quality at different types of thermal treatment in catering establishments]. Vestnik KrasGAU = The Bulletin of KrasGAU. 2017;(6):90-97. (In Russ.). URL: https://www.elibrary.ru/item.asp?id=29407870

11. Shaker M. A. Comparison between traditional deep-fat frying and air-frying for production of healthy fried potato strips. International Food Research Journal. 2015;22(4):1557-1563. URL: http://www.ifrj.upm.edu.my/22%20(04)%202015/(35).pdf

12. Molyavko A. A., Marukhlenko A. V., Erenkova L. A., Borisova N. P., Belous N. M., Torikov V. E. Kachestvo kartofelya i kartofele-produktov v zavisimosti ot mineral'nogo pitaniya. [The dependence of quality of potato and its products on mineral nutrition]. Vestnik Bryanskoy gosudarstvennoy sel'skokhozyaystvennoy akademii = VESTNIK of the Bryansk State Agricultural Academy. 2019;5(75):10-15. (In Russ.). URL: https://www.elibrary.ru/item.asp?id=41161788

13. Gayzatulin A. S., Mityushkin Aley. V., Zhuravlev A. A., Mityushkin Aldr. V., Salyukov S. S., Ovechkin S. V., Simakov E. A. Podbor i otsenka iskhodnogo materiala v selektsii kartofelya na prigodnost' k pererabotke. [Selection and evaluation of the initial material in potato breeding for processing]. Kartofel' i ovoshchi = Potato and Vegetables. 2019;(7):36-40. (In Russ.). URL: https://www.elibrary.ru/item.asp?id=39248741

14. Pshechenkov K. A., Mal'tsev S. V. Otsenka sortov kartofelya selektsii VNIIKKh na prigodnost' k prompererabotke. [Evaluation of potato varieties of VNIIKH selection for suitability for industrial processing]. Zashchita kartofelya. 2011;(1):38-40. (In Russ.). URL: https://www.elibrary.ru/item.asp?id=25160096

15. Zverev Ya. F., Bryukhanov V. M. Flavonoidy kak perspektivnye antioksidanty. [Flavonoids as advanced natural antioxidants]. Byulleten' meditsinskoy nauki = Bulletin of Medical Science. 2017;(1(5)):20-27. (In Russ.). URL: https://www.elibrary.ru/item.asp?id=30450442

16. Gins E. M., Moskalev E. A., Polivanova O. B., Mityushkin A. V., Simakov E. A. Otsenka soderzhaniya veshchestv s antioksidantnoy aktivnost'yu v obraztsakh kartofelya kollektsii iskhodnykh roditel'skikh form Federal'nogo issledovatel'skogo tsentra kartofelya imeni A. G. Lorkha. [Antioxidant contents in potato cultivars from the collection of Russian Potato Research Center]. Vestnik Rossiyskogo universiteta druzhby narodov. Seriya: Agronomiya i zhivotnovodstvo = RUDN Journal of Agronomy and Animal Industries. 2020;15(3):242-252. (In Russ.). DOI: https://doi.org/10.22363/2312-797X-2020-15-3-242-252

17. Kim I. V., Volkov D. I., Zakharenko V. M., Zakharenko A. M., Golokhvast K. S., Klykov A. G. Sostav i soderzhanie antotsianov v dieticheskikh sortakh kartofelya (Solanum tuberosum L.), perspektivnykh dlya vyrashchivaniya i selektsii v usloviyakh Dal'nego Vostoka Rossii. [Composition and quantification of antocians in healthy-diet potato (Solanum tuberosum L.) varieties for growing and selection in the Russian Far East]. Sel'skokhozyaystvennaya biologiya = Agricultural Biology. 2020;55(5):995-1003. (In Russ.). DOI: https://doi.org/10.15389/agrobiology.2020.5.995rus

18. Uluwaduge D. Glycoalkaloids, bitter tasting toxicants in potatoes: A review. International Journal of Food Science and Nutrition. 2018;3(4):188-193. URL: https://www.researchgate.net/publication/327287132

19. Omayio D. G, Abong G. O, Okoth M. W. Review of Occurrence of Glycoalkaloids in Potato and Potato Products. Current Research in Nutrition and Food Science Journal. 2016;4(3):95-202. DOI: https://doi.org/10.12944/CRNFSJ.4.3.05

20. Ivanova K. A., Gerasimova S. V., Khlestkina E. K. Regulyatsiya biosinteza steroidnykh glikoalkaloidov kartofelya. [The biosynthesis regulation of potato steroidal glycoalkaloids]. Vavilovskiy zhurnal genetiki i selektsii = Vavilov Journal of Genetics and Breeding. 2018;22(1):25-34. (In Russ.). DOI: https://doi.org/10.18699/VJ18.328

21. Silveira A. C., Falagаn N., Aguayo E., Vilaro F., Escalona V. H. Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes. CyTA-Journal of Food. 2017;15(2):241-248. DOI: https://doi.org/10.1080/19476337.2016.1243155