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Influence of the cultivar on the organic acid and sugar composition of potatoes

✍ Scribed by Beatriz Rodríguez Galdón; Domingo Ríos Mesa; Elena Mª Rodríguez Rodríguez; Carlos Díaz Romero

Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
177 KB
Volume
90
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

BACKGROUND: Citric, malic, tartaric, oxalic, ascorbic, aconitic and fumaric acids, and sucrose, fructose and glucose, were determined in ten potato cultivars (Azucena negra, Bonita, Bonita negra, Borralla, Colorada de baga, Mora, Negra, Palmera lagarteada, Peluca blanca and Terrenta) from the Canary Islands in order to differentiate them. The influence of the production zone was also considered.

RESULTS: Citric acid and sucrose were the most abundant organic acid and sugar, respectively. There were significant differences in all the analysed sugars and organic acids between the potato cultivars, except for oxalic and malic acids. Differences associated with the production zone were found in the contents of organic acids for some cultivars. Linear discriminant analysis is a useful tool to differentiate the potato samples according to the cultivar and the zone of production.

CONCLUSIONS: Seven organic acids (citric, oxalic, malic, tartaric, aconitic, fumaric, and ascorbic acids) were identified and quantified in potatoes. The main sugars (sucrose, glucose and fructose) were also determined. The genetic information of the cultivars determines marked differences in sugars and organic acid contents among the analysed potato cultivars. The soil and climatic conditions affect the organic acid and sugar contents of some potato cultivars. Copyright © 2010 Society of Chemical Industry

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