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Modification des concentrations en anthocyanines, en flavonoïdes et en acides phénoliques lors de la croissance et l'entreposage des tubercules de pommes de terre de couleur (Solanum tuberosum L.).

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

Auteurs : LEWIS C. E., WALKER J. R. L., LANCASTER J. E.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Changes in anthocyanin, flavonoid and phenolic acid concentrations during development and storage of coloured potato (Solanum tuberosum L) tubers.
  • Identifiant de la fiche : 2000-1987
  • Langues : Anglais
  • Source : J. Sci. Food Agric. - vol. 79 - n. 2
  • Date d'édition : 1999

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