Jakość ziemniaka konsumpcyjnego

• Autorzy: Wacław Leszczyński

Warianty tytułu

The Quality of Table Potato

• Języki publikacji: PL

Abstrakty

Ziemniak spożywany winien odpowiadać określonym wymaganiom jakościowym. Musi mieć właściwe cechy sensoryczne - smak, aromat, barwę i konsystencję, z niską skłonnością do ciemnienia enzymatycznego i chemicznego. Winien posiadać odpowiednią wartość odżywczą (zawartość witaminy C, białka i składników mineralnych, niezbyt wysoką wartość energetyczną) oraz nie zawierać lub zawierać bardzo mało substancji toksycznych i szkodliwych dla zdrowia (glikoalkaloidy, azotany, metale ciężkie, pestycydy). Nie może być porażony chorobami i posiadać wad jakościowych (pustowatość serc, ciemna plamistość itp.). Winien mieć regularny kształt z płytko zagłębionymi oczkami. Powinien dobrze się przechowywać, bez dużych strat ilościowych i zmian jakościowych. (abstrakt oryginalny)

EN

The table potato shall respond definite quality requirements. It must have suitable sensory properties, like taste, flavour, colour and consistence with the low tendency to enzymatic and chemical discoloration. It shall have suitable nutrition value (vitamin C, protein, mineral compounds, not too high energy value) and not contain or contain very little toxic and injurious substances (glycoalkaloids, nitrates, heavy metals, pesticides). It can't be struck by diseases and have quality defects (hollow hearts, black spots et.). It shall have regular shape with not deep eyes. It shall be suitable for long storage without high quantity losses and quality changes. (original abstract)

Słowa kluczowe

PL

Żywność; Badanie żywności; Ocena jakości; Ziemniaki; Towaroznawstwo żywności

EN

Food; Food research; Quality assessment; Potatoes; Food commodities

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 2000
• Numer: R. 7, nr 4 Supl. (25)
• Strony: 5--27

Twórcy

autor

Wacław Leszczyński

• Akademia Rolnicza we Wrocławiu

Bibliografia

• [1] Afek U., Orenstein J., Nuriel E.: Using HPP (Hydrogen Peroxide Plus) to inhibit potato sprouting during storage. Amer. J. Potato Res., 77, 2000, 63.
• [2] Al-Khalifa A. A., Mahmoud R. M.: Polyphenol oxidase activities and properties in some potato (Solatium tuberosum) varieties produced in Saudi Arabia. Arab Gulf J. Scient. Res., 11, 1993, 377.
• [3] Al-Saikhan M. S., Howard L. R., Miller Jr. J. C.: Antioxidant activity and total phenolics in different genotypes of potato (Solatium tuberosum L). J. Food Sci., 60, 1995, 341, 347.
• [4] Andreu A., Daleo G.: Properties of potato lectin fractions isolated from different parts of the tuber and their effect on the growth of Phytophtora infestans. Physiol. Mol. Plant. Pathol., 32, 1988, 323.
• [5] Aplada-Sarlis P., Liapis K. S., Miliadis G. E.: Contamination of potato tubers and carrots in Greece with lindane residues, Bull. Environ. Contam. Toxicol., 52, 1994, 135.
• [6] Bachem C. W. B., Speckman G. J., Linde P. C. G. van der, Verheggen F. T. M., Hunt D. H., Steffens J. C., Zabeau M.: Antisense expression of polyphenol oxidase genes inhibits enzymatic browning in potato tubers. Bio / Technology, 12, 1994, 1101.
• [7] Bang U.: Essential oils as fungicides and sprout inhibitors in potatoes, w: Phytophtora infestans 150 (L. J. Dowley, E. Bannon, L. R. Cooke, T. Keane, E. V. Sullivan - eds.) Boole Press Ltd., Dublin 1995, 318.
• [8] Bergenstrahle A., Borga P., Jonsson L. M. V.: Sterol composition and synthesis in potato tuber discs in relation to glycoalkaloid synthesis. Phytochemistry, 41, 1996, 155.
• [9] Bibak A., Stürup S., Haahr V., Gundersen P., Gundersen V.: Concentrations of 50 major and trace elements in danish agricultural crops measured by inductively coupled plasma mass spectrometry. 3 Potato (Solanum tuberosum Folva). J. Agric. Food Chem., 47, 1999, 2678.
• [10] Binner S., Jardine W. G., Renard C. M. C. G., Jarvis M. C.: Cell wall modifications during cooking of potatoes and sweet potatoes. J. Sci. Food Agric., 80, 2000, 216.
• [11] Brown C. R., Edwards C. G., Yang C. P., Dean B. B.: Orange flesh trait in potato: Inheritance and carotenoid content. J. Amer. Soc. Hort. Sci., 118, 1993, 145.
• [12] Buckley D. C., Hill A. R. C., Sivyer V. L., Wilkins J. P. G.: Residues of tecnazene and its metabolites in potatoes in commercial stores. Crop. Protect., 13, 1994, 87.
• [13] Burg P., Fraile P.: Vitamin C destruction during the cooking of a potato dish. Lebensm. - Wiss. Technol., 28, 1995, 506.
• [14] Camire M. E., Zhao J., Violette D. J.: In vitro binding of bile acids by extruded potato peels. J. Agric. Food Chem., 41, 1993, 2391.
• [15] Cheng Y., Haugh C. G.: Detecting hollow heart using ultrasound. Transact. ASAE 37, 1994, 217.
• [16] Cieślik E.: Zawartość związków azotowych w bulwach ziemniaka w aspekcie żywieniowym i toksykologicznym. Zesz. Nauk. AR Kraków Rozpr. 203, 1995.
• [17] Coleman W. K., Mclnemey J.: Enhanced dormancy release and emergence from potato tubers after exposure to controlled atmosphere. Am. Potato J., 74, 1997, 173.
• [18] Dale M. F. B., Griffiths D. W., Bain H.: Effect of brusing on the total glycoalkaloid and chlorogenic acid content of potato (Solanum tuberosum) tubers of five cultivars. J. Sci. Food Agric., 77, 1998, 499.
• [19] Daniels-Lake B. J., Prange R. K., Kalt W., Liew C. L., Walsh J., Dean P., Coffin R.: The effect of ozone and 1,8-cineole on sprouting, fry color and sugars of stored Russet Burbank potatoes. Am. Potato J., 73, 1996, 469.
• [20] Dao L., Friedman M.: Chlorophyl, chlorogenic acid, glycoalkaloid and protease inhibitor content of fresh and green potatoes. J. Agric. Food Chem., 42, 1994, 633.
• [21] Desjardins A. E., McCormick S. P., Corsini D. L.: Diversity of sesquiterpenes in 46 potato cultivars and breeding selections. J. Agric. Food Chem., 43, 1995, 2267.
• [22] Dias A. I., Duncan H. J.: Residues free and bound maleic hydrazide in potato tubers. Potato Res., 42, 1999, 89.
• [23] Dimenstein L., Lisker N., Kedar N., Levy D.: Changes in the content of steroidal glycoalkaloids in potato tubers grown in the field and in the greenhouse under different conditions of light, temperature and daylenght. Physiol. Mol. Plant Pathol., 50, 1997, 391.
• [24] Edgell T., Brierley E. R., Coob A..H.: An ultrastructural study bruising in stored potato (Solanum tuberosum L.) tubers. Ann. Appl. Biol., 132, 1998, 143 - 150.
• [25] Edward E.J., Coob A.H.: The effect of prior storage on the potential of potato tubers (Solanum tuberosum L.) to accumulate glycoalkaloids and chlorophylls during light exposure, including artificial neural network modelling. J. Sci. Food Agric., 79, 1999, 1289.
• [26] Engel K. H., Blaas W. K., Gabriel B., Beckman M.: Modem biotechnology in plant breeding: analysis of glycoalkaloids in transgenic potatoes, in: ACS symposium 637. Biotechnology for improved foods and flavors (G. R. Takeoka, R. Teranishi, PJ. Williams, A. Kobayashi - edits.), Am. Chemical Soc. Washington 1996, 249.
• [27] Fahloul D., Scanlon M. G.: A fracture mechanics analysis of the texture of potatoes. J. Texture Stud., 27, 1996, 545.
• [28] Fargasova A.: The effect of the environment and storage on nitrate content in various potato cultivars from two localities. Biologia (Bratislava), 49, 1994, 917.
• [29] Friedman M.: Chemistry, biochemistry and dietary role of potato polyphenols. A review. J. Agric. Food Chem.,45, 1997, 1523.
• [30] Friedman M., Henika P. R., Mackey B. E.: Feeding of potato, tomato and eggplant alkaloids affects food consumption and body and liver weights in mice. J. Nutr., 126, 1996, 989.
• [31] Friedman M., McDonald G. M.: Potato glycoalkaloids: chemistry, analysis, safety and plant physiology. Crit. Rev. Plant Sci., 16 (1), 1997, 55.
• [32] Friedman M., Molnar-Perl I., Knighton D. R.: Browning prevention in fresh and dehydrated potatoes by SH-containing amino acids. Food Add. Contam., 9, 1992, 499.
• [33] Friedman M.: Nutritional value of proteins from different food sources. A review. J. Agric. Food Chem., 44, 1996, 6.
• [34] Friedman M.: Prevention of adverse effects of food brownig. w: Nutritional and Toxicological Consequences of Food Processing (M. Friedman - ed.), Plenum Press, New York, 1991, 171.
• [35] Garcia-Alonso A., Goni I.: Effect of processing on potato starch: In vitro availability and glycaemic index. Starch, 52, 2000, 81.
• [36] Gąsiorowska В., Ceglarek F., Zarzecka K.: Wpływ preparatu Fazor 80SG na ograniczenie strat podczas przechowywania bulw ziemniaka jadalnego. Mat. Konf. Nauk. IHAR, Jadwisin 1999, 195.
• [37] Giannini J. L., Nelson M., Spessard G. O.: The effect of rishitin on potato tonoplast vesicle and vacuole proton transport. Phytochemistry, 40, 1995, 1655.
• [38] Gormley R., Walshe T.: Effect of boiling, warm - holding, mashing and cooling on the levels of enzyme - resistant potato starch. Int. J. Food Sci. Technol., 34, 1999, 281.
• [39] Gozia O., Ciopraga J., Bentia T., Lunga M., Zamfirescu I., Tudor R., Roseanu A., Nitu F.: Antifungal properties of lectin and new chitinases from potato tubers. C.R. Acad. Sci. Paris, Sciences de la vie, 316, 1993, 788.
• [40] Griffiths D. W., Bain H., Dale M. F. B.: Photo induced changes in the total chlorogenic acid content of potato (Solarium tuberosum) tubers. J. Sci. Food Agric., 68, 1995, 105.
• [41] Griffiths D. W., Bain H.: Photo-induced changes in the concentrations of individual chlorogenic acid isomers in potato (Solarium tuberosum) tubers and their complexation with ferric ions. Potato Res., 40, 1997, 307.
• [42] Grzesińska W. Z., Kierebiński C.: Ocena przydatności wybranych odmian w przetwórstwie ziemniaków z uwagi na wartość technologiczną i kulinarną. Przem. Spoż., 44, 1990, 196.
• [43] Hamouz K., Cepl J., Vokal В., Lachman J.: Influence of locality and way of cultivation on the nitrate and glycoalkaloid content in potato tubers. Rostl. Vyroba, 45, 1999, 495.
• [44] Hamouz K., Lachman J., Vokal B., Pivec V.: Influence of environmental conditions and way of cultivation on the polyphenol and ascorbic acid content in potato tubers. Rostl. Vyroba, 45, 1999, 293.
• [45] Hartmans K. J., Diepenhorst P., Bakker W., Gorris L. G. M.: The use of carvone in agriculture: sprout suppresion of potatoes and antifungal activity against potato tubers and other plant diseases. Ind. Crops Prod., 4, 1995, 3.
• [46] Hellenas K. E., Branzell C., Johnsson H., Slanina P.: Glycoalkaloid content of early potato varieties. J. Sci. Food Agric., 67, 1995, 125.
• [47] Hertog M. L. A. T. M., Tijskens L. M. M., Hak P. S.: The effects of temperature and senescence on the accumulation of reducing sugars during storage of potato (Solarium tuberosum L.) tubers: A mathematical model. Postharest Biol. Technol., 10, 1997, 67.
• [48] Hildenbrand S., Ninnemann H.: Kinetics of phytoalexin accumulation in potato tubers of different genotypes infected with Erwinia carotovora ssp. atroseptica. Physiol. Mol. Plant Pathol., 44, 1994, 335.
• [49] Hill J. M.: Nitrate toxicity: myth or reality. Brit. J. Nutr., 81, 1999, 343.
• [50] Hlywka J. J., Stephenson G. R., Sears M. K., Yada R. Y.: Effect of insect damage on glycoalkaloid content in potatoes (Solarium tuberosum) J. Agric. Food Chem., 42, 1994, 2545.
• [51] Inui H., Ueyama Y., Shiota N., Ohkawa Y., Ohkawa H.: Herbicide metabolism and crosstolerance in transgenic potato plants expressing human CYP 1A1. Pesticide Bioch. Physiol., 64, 1999, 33.
• [52] Jensen K., Petersen M. A., Poll L., Brockhoff P. B.: Influence of variety and growing location on the development of off-flavor in precooked vacuum - packed potatoes. J. Agric. Food Chem., 47, 1999, 1145.
• [53] Jonasson T., Olsson K.: The influence of glycoalkaloids, chlorogenic acid and sugars on the susceptibility of potato tubers to wireworm. Potato Res., 37, 1994, 205.
• [54] Kingman S., Englyst H. N.: The influence of food preparation methods on the in-vitro digestability of starch in potatoes. Food Chem., 49, 1994, 181.
• [55] Königer M., Wallnöfer P. R.: Verhalten der Keimhemmungsmittel Propham (IPC] und Chlorpropham (CIPC] in Kartoffeln bei verschiedenen kuchentechnischen Massnahmen. Dtsch. Lebensm. Rdsch., 94, 1998, 229.
• [56] Kozukue N., Tsuchida H., Mizuno S.: Effect of light intensity, duration and photoperiod on chlorophyll and glycoalkaloid production by potato tubers. J. Jap. Soc. Hort. Sci., 62, 1993, 669.
• [57] Kregar I., Strukelj B.: Proteinase inhibitors offer the possibility of producing disease resistant transgenic potatoes. Food Technol. Biotechnol., 37, 1999, 39.
• [58] Labuza T. P., Lillemo J. H., Taoukis P. S.: Die Hemmung von Polyphenol-oxidasen durch proteolyische Enzyme. Flussiges Obst, 59, 1992, 15.
• [59] Lapierre C., Pollet B., Negrel J.: The phenolic domain of potato suberin: structural comparison with lignins. Phytochemistry, 42, 1996, 949.
• [60] Leszczyński W., Lisińska G.: Influence of nitrogen fertilization on chemical composition of potato tubers. Food Chem.., 28, 1988, 45.
• [61] Leszczyński W.: Wpływ czynników działających w okresie wegetacji ziemniaka na jego jakość. Post. Nauk Roi., 41 (6). 1994, 55.
• [62] Leszczyński W.: Ziemniak jako produkt spożywczy. Post. Nauk Rol., 41 (1), 1994, 15.
• [63] Lewis C. E., Walker J. R. L., Lancaster J. E., Sutton K. H.: Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solarium tuberosum L .J. Sci. Food Agric. 77, 1998, 45.
• [64] Lisińska G., Leszczyński W.: Potato Science and Technology. Elsevier Applied Science, London and New York, 1989.
• [65] Lugasi A., Almeida D. P., Dworschak E.: Antioxidant and free radical scavenging activity of potato tubers, w: COST 916 - Polyphenol in Food (R. Armado, H. Andersson, S. Bardocz, F. Serra - edits) Luxembourg 1998, 233.
• [66] Lugasi A., Almeida D. P. F., Dworschak E.: Chlorogenic acid content and antioxidant properties of potato tubers as related to nitrogen fertilization. Acta Alimentaria, 28, 1999, 183.
• [67] Lulai E. C., Corsini D. L.: Differential deposition of suberin phenolic and aliphatic domains and their roles in resistance to infection during potato tuber (Solatium tuberosum L.) wound-healing. Physiol. Mol. Plant Pathol., 53, 1998, 209 - 222.
• [68] Lulai E. C., Morgan W. C.: Histochemical probing of potato periderm with neutral red: a sensitive cytofluorochrome for the hydrophobic domain of suberin. Biotechnic, Histochemistry, 67, 1992, 185.
• [69] Maga J. A.: Potato Flavor. Food Rev. Int., 10, 1994, 1.
• [70] Mandin O., Duckham S. C., Ames J. M.: Volatile compounds from potato-like model systems. J. Agric. Food Chem., 47, 1999, 2355.
• [71] Marin J., Zee J. A., Levallois P., Desrosiers T., Ayotte P., Poirier Y., Pratte L.: Consommation de pommes de terre et leur contribution aux apports alimentaries en nitrates et nitrites. Sci. Aliments, 18, 1998, 163.
• [72] Marie J. T. van, Dijk C. van, Voragen A. G. J., Biekman E. S. A.: Comparison of the cooking behaviour of the potato cultivars Nicola and Irene with respect to pectin breakdown and the transfer of ions. Potato Res., 37, 1994, 183.
• [73] Marie J. T. van, Stolle-Smits T., Donkers J., Dijk C. van, Voragen A.G.J., Recourt K.: Chemical and microscopic characterization of potato (Solarium tuberosum L.) cell walls during cooking J. Agric. Food Chem., 45, 1997, 50.
• [74] McKnight G. M., Duncan C. W., Leifert C., Golden M. H.: Dietary nitrate in man: friend or foe. Brit. J. Nutr., 81, 1999, 349.
• [75] McLaughlin M. J., Maier N. A., Correl R. L., Smart M. K., Sparrow L. A., McKay A.: Prediction of cadmium concentrations in potato tubers (Solatium tuberosum L.) by pre-plant soil and irrigation water analyses. Aust. J. Soil Res., 37, 1999, 191.
• [76] McLauglin M. J., Maier N. A., Rayment G. E., Sparrow L. A., Berg G., McKay A., Milham P., Merry R. H., Smart M. K.: Cadmium in Australian potato tubers and soils. J. Environ. Qual., 26, 1997, 1644.
• [77] McMillan G. P., Hedley D., Fyffe L., Perombelon M. C. M.: Potato resistance to soft-rot erwinias in related to cell wall pectin esterification. Physiol. Mol. Plant Pathol., 42, 1993, 279.
• [78] Mucharromah L., Burton H. R., Kuć J.: The effect of sterols on phytoalexin, steroid glycoalkaloid, and sterol accumulation in potato tuber disc inoculated with Phytophtora infestans or treated with arachidonic acid. Physiol. Mol. Plant. Pathol., 47, 1995, 13.
• [79] Mutti B., Grosch W.: Potent odorants of boiled potatoes. Nahrung, 43, 1999, 302.
• [80] Nicholson J. W. G., Allen J. G.: The distribution of trypsin and chymotrypsin inhibitors in potato tubers. Can. J. Anim., 69, 1989, 513.
• [81] Nitithamyong A., Vonelbe J. H., Wheeler R. M., Tibbitts T.: Glycoalkaloids in potato tubers grown under controlled environments. Amer. J. Potato Res., 76, 1999, 337.
• [82] O'Donoghue E. P., Yada R. Y., Marangoni A. G.: Low temperature sweetening in potato tubers: the role of the amyloplast membrane. J. Plant. Physiol., 145, 1995, 335.
• [83] Okazaki T., Suzuki K., Maeshige S., Kubota K.: Kinetic studies on softening phenomena of potato during thermal processing. Nippon Shokuhin Kogyo Gakkaishi, 38, 1991, 784.
• [84] Okazaki T., Suzuki K., Maeshige S., Kubota K.: Simulation of potato softening during non- isothermal and isothermal processes. Nippon Shokuhin Kogyo Gakkaishi, 39, 1992, 295.
• [85] Olthof T.H.A., Yu Q.: Reduction of root-lesion nematodes (Pratylenchus penetrans) in tuber of potato (Solanum tuberosum) during cold storage. Can. J. Plant Pathol., 21, 1999, 154.
• [86] Oosterhaven K., Hartmans K. J., Scheffer J. J. C.: Inhibition of potato sprout growth by carvone enantiomers and their bioconversion in sprouts. Potato Res., 38, 1995, 219.
• [87] Oosterhaven K., Poolman B., Smid E. J.: S-carvone as natural potato sprout inhibiting, fungistatic and bacteriostatic compound. Ind. Crops Prod. 4, 1995, 23.
• [88] Orr G. L., Strickland J. A., Walsh T. A.: Inhibition of Diabrotica larval growth by a multicystatin from potato tubers. J. Insect. Physiol., 40. 1994, 893.
• [89] Papathanasiou F., Mitchell S. H., Harvey B. M. R.: Variation in glycoalkaloid concentration of potato tubers harvested from mature plants. J. Sci. Food Agric., 79, 1999, 32.
• [90] Papathanasiou F., Mitchell S.H., Watson S., Harvey Effect of environmental stress during tuber development on accumulation of glycoalkaloids in potato (Solatium tuberosum L.) J. Sci. Food Agric.,79, 1999, 1183.
• [91] Percival G., Dixon G.: Glycoalkaloid concentration of potato tubers following continuous illumination. J. Sci. Food Agric., 66, 1994, 139.
• [92] Percival G., Dixon G. R.: Glycoalkaloid concentration in aerial tubers of potato. J. Sci. Food Agric., 70, 1996, 439.
• [93] Percival G., Dixon G. R., Sword A.: Glycoalkaloid concentration of potato tubers following exposure to daylight. J. Sci. Food Agric., 71, 1996, 59.
• [94] Percival G.: Light - induced glycoalkaloid accumulation of potato tubers (Solatium tuberosum L.). J. Sci. Food Agric., 79, 1999, 1305 - 1310.
• [95] Percival G. C., Harrison J. A. C., Dixon G. R.: The influence of temperature on light enhanced glycoalkaloid synthesis in potato. Ann. Appl. Biol., 123, 1993, 141.
• [96] Pereira A. da S., Tai G. L .L., Yada R. Y., Coffin R. H., Souza-Machado V.: Potential for improvement by selection for reducing sugar content after cold storage for three potato populations. Theor. Appl. Genet., 88, 1994, 678.
• [97] Petersen M. A., Poll L., Larsen L. M.: Identification of compounds contributing to boiled potato off-flavor ("POF"). Lebensm - Wiss. Technol, 32, 1999, 32.
• [98] Piasecki M., Gumienna M., Gruchała L.: Wpływ naturalnych inhibitorów kiełkowania na jakość i przydatność technologiczną ziemniaków. Mat. Konf. Nauk. IHAR, Jadwisin 1999, 199.
• [99] Poggi V., Pifferi P. G., Bordoni A., Biagi P.: Alimenti vegetali arricchiti con selenio: ila caso della patata. Industrie Alimentari, 38, 1999, 1107.
• [100] Prange R. K., Kalt W., Daniels-Lake B. J., Liew C. L., Page R. T., Walsh J. R., Dean P., Coffin R.: Using ethylene as a sprout control agent in stored "Russet Burbank" potatoes. J. Amer. Soc. Hort. Sci., 123, 1998, 463.
• [101] Prośba-Białczyk U., Mydlarski M.: Zmiany zawartości pierwiastków śladowych w bulwach ziemniaka pod wpływem nawożenia organicznego i mineralnego. Mat. Konf. Nauk. IHAR, Jadwisin 1999, 35.
• [102] Rayburn J.R., Bantle J.A., Friedman M.: Role of carbohydrate side chains of potato glycoalkaloids in developmental toxicity. J. Agric. Food Chem., 42, 1994, 1511.
• [103] Rayburn J. R., Friedman M., Bantle J. A.: Synergistic interaction of glycoalkaloids α-chaconine and α-solanine on developmental toxicity in Xenopus embryos. Food Chem. Toxic., 33, 1995, 1013.
• [104] Rembiałkowska E.: Comparison of the contens of nitrates, nitrites, lead, cadmium and vitamin C in potatoes from conventional and ecological farms. Pol. J. Food Nutr. Sci., 8/49 (4), 1999, 17.
• [105] Rodriguez-Saona L. E., Giusti M. M., Wrolstad R. E.: Anthocyanin pigment composition of red-fleshed potatoes. J. Food Sci., 63, 1998, 458.
• [106] Sapers G. M., Miller R.: Heated ascorbic/citric acid solution as browning inhibitor for pre-peeled potatoes. J. Food Sci., 60, 1995, 762.
• [107] Sikora E., Cieślik E.: Correlation between the levels of nitrates and nitrites and the contens of iron, copper and manganese in potato tubers. Food Chem., 67, 1999, 301.
• [108] Smith D. B., Roddick J. G., Jones J. L.: Potato glycoalkaloids: some unanswered questions. Trends Food Sci. Technol., 7, 1996, 126.
• [109] Sorce C., Lorenzi R., Ranalli P.: The effects of S-(+)-carvone treatments on seed potato tuber dormancy and sprouting, Potato Res., 40, 1997, 155.
• [110] Sotillo D. R. de, Hadley M., Wolf-Hall C.: Potato peel extract a nonmutagenic antioxidant with potential antimicrobial activity. J. Food Sci., 63, 1998, 907.
• [111] Sowokinos J. R., Thomas C., Burrell M. M: Pyrophosphorylases in potato. V. Allelic polymorphism of UDP-glucose pyrophosphorylase in potato cultivars and its association with tuber resistance to sweetening in the cold. Plant Physiol., 113, 1997, 511.
• [112] Stevens L. H., Davelaar E.: Isolation and characterization of blackspot pigments from potato tubers. Phytochemistry, 42, 1996, 941.
• [113] Stevens L. H., Davelaar E., Kolb R. M., Pennings E. J. M., Smit N. P. M.: Tyrosine and cysteine are substrates for blackspot synthesis in potato. Phytochemistry, 49, 1998, 703.
• [114] Strickland J. A., Orr G. L., Walsh T. A.: Inhibition of Diabrotica larval growth by patatin, the lipid acyl hydrolase from potato tubers. Plant Physiol., 109, 1995, 667.
• [115] Tajner-Czopek A., Lisińska G., Kita A., Rytel E.: Zawartość błonnika w ziemniakach a konsystencja frytek. Mat. Konf. Nauk. IHAR, Jadwisin 1999, 202.
• [116] Thipyapong P., Hunt M. D., Steffens J. C.: Systemie wound induction of potato (Solarium tuberosum) polyphenol oxidase. Phytochemistry, 40, 1995, 673.
• [117] Thybo A. K., Martens M.: Development of sensory texture properties profile of cooked potatoes by multivariate data analysis. J. Texture Stud., 29, 1998, 453.
• [118] Thybo A. K., Martens M., Lyshede O. B.: Texture and microstructure of steam, cooked, vacuum packed potatoes. J. Food Sci., 63, 1998, 692.
• [119] Thygesen P. W., Dry I. B., Robinson S. P.: Phenol oxidase in potato. Plant Physiol., 109, 1995, 525.
• [120] Ulrich D., Hoberg E., Neugebauer W., Tiemann H., Darsow U.: Investigation of the boiled potato flavor by human sensory and instrumental methods. Amer. J. Potato Res., 77, 2000, 111.
• [121] Ulrich D., Hoberg E., Tiemann H.: The aroma of cooked potatoes. Beitr. Zuchtungsforschung, 4 (2), 1998, 204.
• [122] Valkonen J. P. T., Keskitalo M., Vasara T., Pietila L.: Potato glycoalkaloids: a burden or a blessing? Crit. Rev. Plant Sci., 15 (1), 1996, 1.
• [123] Verlingen B. E., Nicolai B. M., Baerdemaeker J. de: The starch gelatinization in potatoes during cooking in relation to the modeling of texture kinetics. J. Food Engn., 24, 1995, 165.
• [124] Vokou D., Vareltzidou S., Katinakis P.: Effect of aromatic plants on potato storage: sprout suppression and antimicrobial activity. Agricult. Ecosyst., Environ., 47, 1993, 223.
• [125] Wünsch A., Munzert M.: Einfluss von Lagerung und Sorte auf die Verteilung der Glykoalkaloide in Kartoffelknolle. Potato Res., 37, 1994, 3.
• [126] Yaduraju N. T., Kulshreshtha G., Sharma R. P., Ahuja K. N.: Isoproturon for weed control in potato (Solarium tuberosum), and its residue in soil and tubers. Indian J. Agric. Sci., 63, 1993, 731.
• [127] Yang J., Powers J. R., Boylston T. D., Weller K. M.: Sugars and free amino acids in stored Russet Burbank potatoes treated with CIPC and alternative sprout inhibitors. J. Food Sci., 64, 1999, 592.
• [128] Zhao J., Camire M. E.: Destruction of potato peel trypsin inhibitor by peeling and extrusion cooking. J. Food Qual., 18, 1995, 61.
• [129] Zhou D., Solomos T.: Effect of hypoxia on sugar accumulation, respiration, activities of amylase and starch phosphorylase and induction of alternative oxidase and acid invertase during storage of potato tubers (Solarium tuberosum c.v. Russet Burbank) at 1ºС. Physiol. Plant, 104, 1998, 255.
• [130] Zhou D., Solomos T., Imaseki H., Mattoo A. K.: Low temperature storage induces acid invertase in potato tubers (Solarium tuberosum). J. Plant Physiol., 154, 1999, 346.