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Changes in anthocyanin, flavonoid and phenolic acid concentrations during development and storage of coloured potato (Solanum tuberosum L) tubers.

Author(s) : LEWIS C. E., WALKER J. R. L., LANCASTER J. E.

Type of article: Article

Summary

During cold storage (4 °C), the anthocyanin concentration in coloured tubers increased, whereas tubers stored at higher temperatures did not show this increase. The increased colour in cold-stored tubers is discussed in terms of its relationship to 'cold sweetening' and the increased concentration of sugars in cold-stored tubers. The distribution of anthocyanins altered during tuber development and also during cold storage. After cold storage, tubers had a higher concentration of anthocyanin in the bud end than the stem end, the opposite to that found in developing tubers.

Details

  • Original title: Changes in anthocyanin, flavonoid and phenolic acid concentrations during development and storage of coloured potato (Solanum tuberosum L) tubers.
  • Record ID : 2000-1987
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 79 - n. 2
  • Publication date: 1999

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