Citric acid and potassium contents of Russet Burbank potato in Alberta
Citric acid and potassium contents were determined for Russet Burbank tubers collected from the major production areas in Alberta. An increase in the ratio of citric to chlorogenic acid content is known to be associated with a decrease in the tendency for potato tubers to darken after cooking. Tuber...
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| Veröffentlicht in: | Canadian journal of plant science 1985-01, Vol.65 (3), p.793-795 |
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| container_title | Canadian journal of plant science |
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| creator | Lynch, D.R Kaldy, M.S |
| description | Citric acid and potassium contents were determined for Russet Burbank tubers collected from the major production areas in Alberta. An increase in the ratio of citric to chlorogenic acid content is known to be associated with a decrease in the tendency for potato tubers to darken after cooking. Tuber citric acid and potassium contents were higher in southerly locations than in central locations. The trend for citric acid is the reverse of that for chlorogenic acid established in a previous study. Thus, potatoes grown at southern Alberta locations have a higher citric to chlorogenic acid ratio than those grown in central locations, suggesting that they would be less subject to after-cooking darkening.Key words: Darkening (after-cooking), citric acid, chlorogenic acid, potassium content, Russet Burbank, potato |
| doi_str_mv | 10.4141/cjps85-103 |
| format | Article |
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An increase in the ratio of citric to chlorogenic acid content is known to be associated with a decrease in the tendency for potato tubers to darken after cooking. Tuber citric acid and potassium contents were higher in southerly locations than in central locations. The trend for citric acid is the reverse of that for chlorogenic acid established in a previous study. Thus, potatoes grown at southern Alberta locations have a higher citric to chlorogenic acid ratio than those grown in central locations, suggesting that they would be less subject to after-cooking darkening.Key words: Darkening (after-cooking), citric acid, chlorogenic acid, potassium content, Russet Burbank, potato</description><identifier>ISSN: 0008-4220</identifier><identifier>EISSN: 1918-1833</identifier><identifier>DOI: 10.4141/cjps85-103</identifier><identifier>CODEN: CPLSAY</identifier><language>eng</language><publisher>Ottawa, ON: Agricultural Institute of Canada</publisher><subject>Biological and medical sciences ; chlorogenic acid ; citric acid ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; post-cooking darkening ; potassium ; potatoes ; Solanum tuberosum ; tubers</subject><ispartof>Canadian journal of plant science, 1985-01, Vol.65 (3), p.793-795</ispartof><rights>1985 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c214t-93938cfb7c89be188f0a49696d5876be171bee5c735c67e4b0d1965bd847b61f3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=9270597$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Lynch, D.R</creatorcontrib><creatorcontrib>Kaldy, M.S</creatorcontrib><title>Citric acid and potassium contents of Russet Burbank potato in Alberta</title><title>Canadian journal of plant science</title><description>Citric acid and potassium contents were determined for Russet Burbank tubers collected from the major production areas in Alberta. An increase in the ratio of citric to chlorogenic acid content is known to be associated with a decrease in the tendency for potato tubers to darken after cooking. Tuber citric acid and potassium contents were higher in southerly locations than in central locations. The trend for citric acid is the reverse of that for chlorogenic acid established in a previous study. Thus, potatoes grown at southern Alberta locations have a higher citric to chlorogenic acid ratio than those grown in central locations, suggesting that they would be less subject to after-cooking darkening.Key words: Darkening (after-cooking), citric acid, chlorogenic acid, potassium content, Russet Burbank, potato</description><subject>Biological and medical sciences</subject><subject>chlorogenic acid</subject><subject>citric acid</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>post-cooking darkening</subject><subject>potassium</subject><subject>potatoes</subject><subject>Solanum tuberosum</subject><subject>tubers</subject><issn>0008-4220</issn><issn>1918-1833</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1985</creationdate><recordtype>article</recordtype><recordid>eNo90LFOwzAQBmALgUQpLLwAHpiQAnexE9tjqSggVUICOke2YyOXNolsd-DtCQQxnf7Tdzf8hFwi3HLkeGe3Q5JVgcCOyAwVygIlY8dkBgCy4GUJp-Qspe0YBUqYkdUy5Bgs1Ta0VHctHfqsUwqHPbV9l12XE-09fT2k5DK9P0Sju89flHsaOrrYGRezPicnXu-Su_ibc7JZPbwvn4r1y-PzcrEubIk8F4opJq03wkplHErpQXNVq7qtpKjHjUDjXGUFq2wtHDfQoqor00ouTI2ezcnN9NfGPqXofDPEsNfxq0FofhpopgbGyEZ8PeFBJ6t3PurOhvR_oUoBlRIju5qY132jP-JINm8lIIMSmBLI2TcgFWSJ</recordid><startdate>19850101</startdate><enddate>19850101</enddate><creator>Lynch, D.R</creator><creator>Kaldy, M.S</creator><general>Agricultural Institute of Canada</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19850101</creationdate><title>Citric acid and potassium contents of Russet Burbank potato in Alberta</title><author>Lynch, D.R ; Kaldy, M.S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c214t-93938cfb7c89be188f0a49696d5876be171bee5c735c67e4b0d1965bd847b61f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1985</creationdate><topic>Biological and medical sciences</topic><topic>chlorogenic acid</topic><topic>citric acid</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>post-cooking darkening</topic><topic>potassium</topic><topic>potatoes</topic><topic>Solanum tuberosum</topic><topic>tubers</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lynch, D.R</creatorcontrib><creatorcontrib>Kaldy, M.S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Canadian journal of plant science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lynch, D.R</au><au>Kaldy, M.S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Citric acid and potassium contents of Russet Burbank potato in Alberta</atitle><jtitle>Canadian journal of plant science</jtitle><date>1985-01-01</date><risdate>1985</risdate><volume>65</volume><issue>3</issue><spage>793</spage><epage>795</epage><pages>793-795</pages><issn>0008-4220</issn><eissn>1918-1833</eissn><coden>CPLSAY</coden><abstract>Citric acid and potassium contents were determined for Russet Burbank tubers collected from the major production areas in Alberta. An increase in the ratio of citric to chlorogenic acid content is known to be associated with a decrease in the tendency for potato tubers to darken after cooking. Tuber citric acid and potassium contents were higher in southerly locations than in central locations. The trend for citric acid is the reverse of that for chlorogenic acid established in a previous study. Thus, potatoes grown at southern Alberta locations have a higher citric to chlorogenic acid ratio than those grown in central locations, suggesting that they would be less subject to after-cooking darkening.Key words: Darkening (after-cooking), citric acid, chlorogenic acid, potassium content, Russet Burbank, potato</abstract><cop>Ottawa, ON</cop><pub>Agricultural Institute of Canada</pub><doi>10.4141/cjps85-103</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0008-4220 |
| ispartof | Canadian journal of plant science, 1985-01, Vol.65 (3), p.793-795 |
| issn | 0008-4220 1918-1833 |
| language | eng |
| recordid | cdi_crossref_primary_10_4141_cjps85_103 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Biological and medical sciences chlorogenic acid citric acid Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology post-cooking darkening potassium potatoes Solanum tuberosum tubers |
| title | Citric acid and potassium contents of Russet Burbank potato in Alberta |
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