Agronomy Science, przyrodniczy lublin, czasopisma up, czasopisma uniwersytet przyrodniczy lublin
Skip to main navigation menu Skip to main content Skip to site footer

Vol. 64 No. 2 (2009)

Articles

Fluctuation of flesh darkening of raw and cooking tubers Helianthus tuberosus L.

DOI: https://doi.org/10.24326/as.2009.2.3
Submitted: May 19, 2020
Published: 2009-06-19

Abstract

The study results based on a field experiment carried out in Parczew in the years  2003–2005 on the soil of light loamy sand type acidic reaction by means of randomized sub-blocs in three replications. The experimental factors were made by two cultivars: Albik and Rubik. Full manuring and uniform mineral fertilization was applied in the amounts: 25 t.ha-1 farm manure and 100 kg N; 43.6 kg P; 124.5 kg K.ha-1. The estimations of darkening flesh of raw and cooking tubers were made according to the 9º scale. The investigation revealed a more intense darkening in the stolon part than in the apical part of a tuber which was determined by the genetic factor. Albik cultivar was characterized by a smaller tendency to the flesh darkening of cooking and raw bulbs after 1 hour. Rubik cultivar showed more stability in respect of the quality of raw tubers.

References

  1. Aydemir T., Kavrayan D., Çinar S., 2003. Isolation and characterization of polyphenoloxidase from Jerusalem artichoke (Helianthus tuberosus L.). Sayi 21, 115–125.
  2. Bachmanowa S., 1954. Bulwa – Helianthus tuberosus – i jej zastosowanie w przemyśle spożywczym. Przem. Rol. Spoż., 6, 201–204.
  3. Barta J., Fuchs A., 1990. Jerusalem artichoke as a multipurpose raw material for food products of high fructose or inulin content. Proceedings of 8th Conference on Food Science, Budapest, 10–11 May.
  4. Barta J., Goin B., Torok S., 1991. Natural foods from Jerusalem artichoke tubers. Acta Alimentaria, 20 (1), 72–73.
  5. Berghofer E., Reiter E., 1997. Production and functional properties of Jerusalem artichoke powder. Proceedings of 4th International Workshop on Carbohydrates as Organic Raw Materials, Vienna, 20–21 March, 53.
  6. Bobrownik L.D., 1990. Promising directions for using Jerusalem artichoke in the food industry.
  7. Izvestiya Vysshikn Uchebnykh Zavedenii, Pishchevaya Tekhnologiya, 4, 12–13.
  8. Chekroun M. B., Amzile J., Mokhtari A., El Haloui N. E., 1996. Comparison of fructose production by 37 cultivars of Jerusalem artichoke [Helianthus tuberosus L.). New Zealand J. Crop Hort. Sci., 24, 115–120.
  9. Chrapkowska K.J., Góral S., 1995. Możliwości przygotowania potraw z bulw Helianthus tuberosus L. (Topinambur). Mat. Konf. Nauk. Osiągnięcia i Perspektywy Technologii Żywności. Łódź, 12–13 September, 50.
  10. Cieślik E., 1998. Zawartość składników mineralnych w bulwach nowych odmian topinamburu (Helianthus tuberosus L.). Zesz. Nauk. AR Kraków, 342 (10), 23–30.
  11. Cieślik E,. Kopeć A., Pražnik W. 2005. Healthly properties of Jerusalem artichoke flour (Helianthus tuberosus L.). EJPAU, Food Science and Technology, 8, 2, http://ejpau.media.pl Czerni A., 1986. Warzywa rzadko spotykane. Wyd. Watra, Warszawa.
  12. Dale M.F.B., Mackay G.R., 1994. Inheritance of table and processing quality. [In:] Potato Genetics. Eds. J.E.Bradshaw, G.R. Mackay, CAB International Publisher, Wallingford, UK, 296–297.
  13. Florkiewicz A., Cieślik E., Filipiak-Florkiewicz A. 2007. Wpływ odmian i terminu zbioru na skład chemiczny bulw topinamburu (Helianthus tuberosus L.). Żywność, 3 (14), 71–81.
  14. Friedman M., 1997. Chemistry, biochemistry, and dietary role of potato polyphenols. A Review. J. Agric Food Chem., 45, 1523–1540.
  15. Ge X.Y., Zhang W.G., 2005. Production of ethanol from Jerusalem artichoke tubers. Food Technol. Biotechnol. 43 (3), 241–246.
  16. Glibowski P., 2005. Inhibicja enzymatycznego brązowienia przez zastosowanie białek serwatkowych. Folia Univ. Agric. Stetin., Sci. Alimentaria, 246 (4), 107–118.
  17. Killick R.J., 1977. Genetic analyses of several traits in potato by means of a diallel cross. Ann Appl Biol., 86, 279–289.
  18. Leja M., 1989.Chlorogenic acid as the main phenolic compound of mature and immature potato tubers stored at low and high temperature. Acta Physiol. Plant., 11, 201–206.
  19. Martinez M.V., Whitaker J.R., 1995. The biochemistry and control of enzimatic browning. Trends Food Sci. Tech., 6, 195–200.
  20. Mattila P., Hellström J. 2007. Phenolic acids in potatoes, vegetables, and some of their products, http://www.aseonfood.info/Articles/11018567.pdf
  21. Sawicka B., 1991. Studia nad zmiennością wybranych cech oraz degeneracją różnych odmian ziemniaka w rejonie bialskopodlaskim. Rozpr. Nauk. AR, 141, WAR, Lublin.
  22. Sawicka B., 1999. Możliwość wykorzystania słonecznika bulwiastego (Helianthus tuberosus L.) jako warzywa. Plant Breeding Symposium: Horticulture Plant Breeding to Start with XXI Century. Lublin, 4–5 February, 95–98.
  23. Sawicka B., 2002. Zmienność składu chemicznego bulw Helianthus tuberosus L. w warunkach zróżnicowanego nawożenia azotem. Zesz. Probl. Post. Nauk. Roln., 484, 573–579.
  24. Sawicka B., Krochmal-Marczak B., 2007. Fenotypowa zmienność ciemnienia miąższu bulw Ipomoea batatas (L.) Lam. Zesz. Prob. Post. Nauk Roln. 517, 651–660.
  25. Sawicka B., Kuś J., Barbaś P., 2006. Ciemnienie miąższu bulw ziemniaka w warunkach ekologicznego i integrowanego systemu uprawy. Pam. Puł. 142, 445–457.
  26. Seiler G.J., Campbell L.G., 2006. Genetic variability for mineral concentration in the forage of Jerusalem artichoke culvitars. Euphytica, 150, 281–288.
  27. Silva G. H., Chase R. W., Hammerschmidt R., Cash J. N., 1991. After-cooking of Spartan Pearl potatoes as influced by location, phenolic acids and citric acid. J. Agric. Food Chem. 39, 871–873.
  28. Smith O., 1987. Effect of cultural and environmental conditions on potatoes for processing. [In:] Potato Processing. Eds. W.F. Talburt and O. Smith, 4th ed. Van Nostrand Reihold Company, Inc., New York, 108–110.
  29. Swinarski E., 1968. Związek pomiędzy ciemnieniem ziemniaka po ugotowaniu, a niektórymi czynnikami jego składu. Hod. Rośl. Nasien.,12 (4), 369–384.
  30. Śliżewska K., Libudzisz Z., 2002. Wykorzystanie oligosacharydów jako prebiotyków. Przem. Spoż., 4, 10–12, 16.
  31. Wang-Pruski G., Nowak J., 2004. After-cooking darkening of potato. Am. J. Potato Res.
  32. http://www.findarticles.com/p/articles/mi_qa4069/is_200401/ai_n9402757/pg_2
  33. Wszelaczyńska E., 2004. Wpływ nawożenia magnezem na zawartość kwasów organicznych i ciemnienie miąższu bulw ziemniaka odmiany Mila. Acta Sci. Pol., Agricultura, 3 (1), 175–186.
  34. Zgórska K., 1979. Czynniki warunkujące cechy jakości ziemniaka jadalnego. Ziemniak, 183–206.
  35. Zyian E., Pekyardimci S., 2003. Characterization of polyphenil oxidase from Jerusalem artichoke
  36. (Helianthus tuberosus L.). Turk. J., Chem., 27, 217–225.

Downloads

Download data is not yet available.

Most read articles by the same author(s)

1 2 3 > >> 

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.