A new potato variety grown in China suitable for raw eating | |
Department | 环境材料与生态化学研究发展中心 |
Xu D(许丹)1,2; Liu H(刘红)3; Jin CY(靳承煜)1,2; Cao CM(曹春梅)4; Li WG(李文刚)5; Zeng FK(曾凡逵)1; Zhao YC(赵宇慈)1,2; Liu G(刘刚)1; Ceng FK(曾凡逵); Liu G(刘刚) | |
The second department | 中科院西北特色植物资源化学重点实验室/甘肃省天然药物重点实验室 |
2017 | |
Source Publication | European Food Research and Technology |
ISSN | 1438-2377 |
Volume | 244Issue:5Pages:851-860 |
Abstract | Hongmei is a new potato variety developed in recent year, which is suitable for raw eating as a kind of fruit. In this study, sensory evaluations, nutritional components, morphology characteristics of starch granules, phenolic compounds, sugars, glycoalkaloids, and amino acid composition of potato Hongmei were investigated. The results show that Hongmei be suitable for raw eating mainly based on three reasons: (1) possess a juicy characteristic and lower earthy smell, with a distinctive fruity flavor of fresh cucumber; (2) the average particle size of starch from Hongmei is 18.31 ± 7.71 μm, which is smaller than the commercial potato starch significant (p < 0.01); (3) with a content of 653.64 ± 83.25 mg/100 g of fructose, which is similar to the sweet potato be suitable for raw eating. The results also show that Hongmei had high concentrations of crude protein, total ascorbic acid, but lower starch content. The total glycoalkaloids content in the flesh is only 5.52 mg/kg, which implied that it is safe for raw eating. However, due to the total glycoalkaloids in the Hongmei peel is 358.88 mg/kg, which is higher than the safe standard of 200 mg/kg, it is recommended to peel when eating raw. |
Keyword | Potato Hongmei Sensory Evaluations Glycoalkaloids Phenolic Compounds Fructose |
Subject Area | 环境材料与生态化学 |
DOI | 10.1007/s00217-017-3009-9 |
Funding Organization | the China Agriculture Research System (Grant Number: CARS-10);the National Key Research and Development Plan (Grant Number: 2016YFD0401302-02);the Science and Technology Major Project of Gansu Province (Grant Number: 1602NKDJ022-1);the Science and Technology Planing Project of Lanzhou (Grant Number: 2016-3-123) |
Indexed By | SCI |
If | 1.664 |
Language | 英语 |
Funding Project | 材料与农业工程研究组;药物分子识别研究组 |
compositor | 第一作者单位 |
Citation statistics | |
Document Type | 期刊论文 |
Identifier | http://ir.licp.cn/handle/362003/22827 |
Collection | 环境材料与生态化学研究发展中心 中科院西北特色植物资源化学重点实验室/甘肃省天然药物重点实验室 |
Corresponding Author | Ceng FK(曾凡逵); Liu G(刘刚) |
Affiliation | 1.Research and Development Center for Eco‑material and Eco‑Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China 2.University of Chinese Academy of Sciences, Beijing 100049, China 3.CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China 4.Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, Inner Mongolia, China 5.Inner Mongolia Lingtian Biotechnology Co., Ltd, Hohhot 010031, Inner Mongolia, China |
Recommended Citation GB/T 7714 | Xu D,Liu H,Jin CY,et al. A new potato variety grown in China suitable for raw eating[J]. European Food Research and Technology,2017,244(5):851-860. |
APA | Xu D.,Liu H.,Jin CY.,Cao CM.,Li WG.,...&刘刚.(2017).A new potato variety grown in China suitable for raw eating.European Food Research and Technology,244(5),851-860. |
MLA | Xu D,et al."A new potato variety grown in China suitable for raw eating".European Food Research and Technology 244.5(2017):851-860. |
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