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The impact of home storage conditions on the accumulation of acrylamide precursors in potato tubers
Annals of Applied Biology ( IF 2.2 ) Pub Date : 2020-08-03 , DOI: 10.1111/aab.12634 Laurence J. M. Ducreux 1 , Simon D. A. Pont 2 , Susan R. Verrall 3 , William McManus 4 , Robert D. Hancock 1 , Mark A. Taylor 1
Annals of Applied Biology ( IF 2.2 ) Pub Date : 2020-08-03 , DOI: 10.1111/aab.12634 Laurence J. M. Ducreux 1 , Simon D. A. Pont 2 , Susan R. Verrall 3 , William McManus 4 , Robert D. Hancock 1 , Mark A. Taylor 1
Affiliation
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The aim of this work was to investigate the impact of domestic storage conditions on total reducing sugars and free asparagine in fresh potatoes to understand the implications for acrylamide‐forming potential. Current advice to consumers is that potatoes should be stored in a dark cool place, but not in the refrigerator based on an expectation that home storage in the refrigerator will result in “cold sweetening” and increased acrylamide‐forming potential. Potato tubers of two common varieties (King Edward and Nectar) were obtained from four independent sources and were sampled from commercial store conditions on three occasions between November 2018 and May 2019. Tuber reducing sugar contents were assessed under conditions that mimicked home storage, at either 18 or 5°C during a 15‐day treatment period. There was a similar pattern of reducing sugar content in tubers from all four sources. For tubers stored at 5°C, reducing sugar levels showed little or no variation over the 15‐day time‐course. Differences in reducing sugar contents between varieties and between the source of tubers of the same variety were far higher than those observed dependent on cold storage. For tubers stored at 18°C, total reducing sugar levels remained the same or decreased over 15 days of storage. Decreases in sugar content were not consistent between samples, varying by sampling point, source and cultivar. Tuber asparagine content was independent of storage temperature with no significant differences in asparagine observed between tuber samples stored at 5 or 18°C for 15 days. In some tuber samples, storage at 5°C significantly retarded sprouting compared with samples stored at 18°C, indicating the potential for refrigerator storage to extend shelf life and reduce waste. The premise that home storing potato tubers at 5°C postpurchase increases levels of reducing sugars and therefore acrylamide‐forming potential is not supported by these data. Much larger sources of variation were from other factors.
中文翻译：
家庭存储条件对马铃薯块茎中丙烯酰胺前体积累的影响
这项工作的目的是调查家庭存储条件对新鲜马铃薯中总还原糖和游离天冬酰胺的影响，以了解其对丙烯酰胺形成潜力的影响。当前给消费者的建议是，土豆应该存放在阴凉处，而不是存放在冰箱中，因为人们期望冰箱中的家庭存放将导致“冷甜味”并增加形成丙烯酰胺的可能性。从四个独立来源获得了两个常见品种的马铃薯块茎（King Edward和Nectar），并于2018年11月至2019年5月之间从商业储藏条件中进行了三次采样。在与家庭储藏类似的条件下，评估了降低块茎含糖量的马铃薯块茎。在15天的治疗期内达到18或5°C。在所有四个来源的块茎中都有类似的降低糖含量的模式。对于储存在5°C的块茎，降低糖水平在15天的过程中几乎没有变化。不同品种之间以及相同品种块茎来源之间降低糖含量的差异远高于依赖冷藏的观察结果。对于在18°C下储存的块茎，在15天内储存的总还原糖水平保持不变或下降。样品之间糖含量的下降不一致，随采样点，来源和品种的不同而变化。块茎天冬酰胺含量与储存温度无关，在5或18°C下保存15天的块茎样品之间未观察到天冬酰胺的显着差异。在一些块茎样品中 与在18°C下存储的样品相比，在5°C下存储的显着延迟了发芽，这表明冰箱可以延长保存期限并减少浪费。这些数据不支持在购买后5°C的条件下在家中存放马铃薯块茎会增加还原糖的含量，因此不能形成丙烯酰胺。更大的变异源来自其他因素。
更新日期：2020-08-03
中文翻译：
家庭存储条件对马铃薯块茎中丙烯酰胺前体积累的影响
这项工作的目的是调查家庭存储条件对新鲜马铃薯中总还原糖和游离天冬酰胺的影响，以了解其对丙烯酰胺形成潜力的影响。当前给消费者的建议是，土豆应该存放在阴凉处，而不是存放在冰箱中，因为人们期望冰箱中的家庭存放将导致“冷甜味”并增加形成丙烯酰胺的可能性。从四个独立来源获得了两个常见品种的马铃薯块茎（King Edward和Nectar），并于2018年11月至2019年5月之间从商业储藏条件中进行了三次采样。在与家庭储藏类似的条件下，评估了降低块茎含糖量的马铃薯块茎。在15天的治疗期内达到18或5°C。在所有四个来源的块茎中都有类似的降低糖含量的模式。对于储存在5°C的块茎，降低糖水平在15天的过程中几乎没有变化。不同品种之间以及相同品种块茎来源之间降低糖含量的差异远高于依赖冷藏的观察结果。对于在18°C下储存的块茎，在15天内储存的总还原糖水平保持不变或下降。样品之间糖含量的下降不一致，随采样点，来源和品种的不同而变化。块茎天冬酰胺含量与储存温度无关，在5或18°C下保存15天的块茎样品之间未观察到天冬酰胺的显着差异。在一些块茎样品中 与在18°C下存储的样品相比，在5°C下存储的显着延迟了发芽，这表明冰箱可以延长保存期限并减少浪费。这些数据不支持在购买后5°C的条件下在家中存放马铃薯块茎会增加还原糖的含量，因此不能形成丙烯酰胺。更大的变异源来自其他因素。
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