<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Potatoes (<italic>Solanum tuberosum</italic> L.) are an important crop. They are a source of natural phenolic compounds with high biological activity. Stress factors may decrease phenolic concentration and increase concentration of the toxin glycoalkaloid as a result of plant self-protection against stress. The aim of the current study was to evaluate the effect of storage under light on the concentration of biologically active compounds in purple-fleshed potatoes. The purple-fleshed potato variety ‘Blue Congo’ was harvested from test fields of the Institute of Agricultural Resources and Economics in Latvia. Storage under light was performed in a climate chamber ICH110 (Memmert GmbH + Co. KG, Germany) with constant pre-set relative air humidity 85%, temperature +22 °C, and full-spectrum light (Eecoo, 1200 W, LED) intensity of 2000 lux and total time seven days. Total phenolic concentration, antioxidant activity and total glycoalkaloid concentration was measured using spectrophotometry, and moisture was determined according to standard LVS 272:2000. Storage under artificial light of purple-fleshed variety ‘Blue Congo’ potatoes caused decrease of total phenolic concentration and antioxidant activity, no change in moisture level, and increase of total glycoalkaloid concentration.</p>
</abstract>

Potatoes (Solanum tuberosum L.) are an important crop. They are a source of natural phenolic compounds with high biological activity. Stress factors may decrease phenolic concentration and increase concentration of the toxin glycoalkaloid as a result of plant self-protection against stress. The aim of the current study was to evaluate the effect of storage under light on the concentration of biologically active compounds in purple-fleshed potatoes. The purple-fleshed potato variety ‘Blue Congo’ was harvested from test fields of the Institute of Agricultural Resources and Economics in Latvia. Storage under light was performed in a climate chamber ICH110 (Memmert GmbH + Co. KG, Germany) with constant pre-set relative air humidity 85%, temperature +22 °C, and full-spectrum light (Eecoo, 1200 W, LED) intensity of 2000 lux and total time seven days. Total phenolic concentration, antioxidant activity and total glycoalkaloid concentration was measured using spectrophotometry, and moisture was determined according to standard LVS 272:2000. Storage under artificial light of purple-fleshed variety ‘Blue Congo’ potatoes caused decrease of total phenolic concentration and antioxidant activity, no change in moisture level, and increase of total glycoalkaloid concentration.

Effect of Storage Conditions on Biologically Active Compounds in Purple-Fleshed Potatoes

Latvia University of Life Sciences and Technologies

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Potatoes (Solanum tuberosum L.) are an important crop. They are a source of natural phenolic compounds with high biological activity. Stress factors may...

Effect of Storage Conditions on Biologically Active Compounds in Purple-Fleshed Potatoes

Published Online: Mar 03, 2022

Page range: 83 - 88

Received: Mar 22, 2021

Accepted: Jan 18, 2022

DOI: https://doi.org/10.2478/prolas-2022-0013

Keywords
Blue Congo potatoes, phenolic compounds, glycoalkaloids, antioxidant activity, storage under light

© 2022 Reinis Zariņš et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Effect of Storage Conditions on Biologically Active Compounds in Purple-Fleshed Potatoes

Published Online: Mar 03, 2022

Page range: 83 - 88

Received: Mar 22, 2021

Accepted: Jan 18, 2022

DOI: https://doi.org/10.2478/prolas-2022-0013

KeywordsBlue Congo potatoes, phenolic compounds, glycoalkaloids, antioxidant activity, storage under light

© 2022 Reinis Zariņš et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Keywords
Blue Congo potatoes, phenolic compounds, glycoalkaloids, antioxidant activity, storage under light