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Sweet potatoes are rich in cardioprotective phytochemicals with potential anti-platelet aggregation activity, although this benefit may vary among cultivars/genotypes. The phenolic profile [HPLC-ESI(−)-qTOF-MS2], cheminformatics (ADMET properties, affinity toward platelet proteins) and anti-PA activity of phenolic-rich hydroalcoholic extracts obtained from orange (OSP) and purple (PSP) sweet potato storage roots, was evaluated. The phenolic richness [Hydroxycinnamic acids> flavonoids> benzoic acids] was PSP > OSP. Their main chlorogenic acids could interact with platelet proteins (integrins/adhesins, kinases/metalloenzymes) but their bioavailability could be poor. Just OSP exhibited a dose-dependent anti-platelet aggregation activity [inductor (IC 50, mg.ml−1): thrombin receptor activator peptide-6 (0.55) > Adenosine-5′-diphosphate (1.02) > collagen (1.56)] and reduced P-selectin expression (0.75–1.0 mg.ml−1) but not glycoprotein IIb/IIIa secretion. The explored anti-PA activity of OSP/PSP seems to be inversely related to their phenolic richness. The poor first-pass bioavailability of its chlorogenic acids (documented in silico) may represent a further obstacle for their anti-PA in vivo. [Display omitted] • Purple (PSP) > orange (OSP) sweet potato is richer in phenolic compounds. • Chlorogenic acids (CGAs) are major sweet potato phytochemicals. • OSP but not PSP exhibit anti-platelet aggregation (PA) activity. • Sweet potatoes´ CGAs may be poorly absorbed in the gastrointestinal tract. • Sweet potatoes' CGAs may target human platelet-related proteins. [ABSTRACT FROM AUTHOR]

A comprehensive analysis of 89 commercial baby food samples showed the highest levels of furan in ready-to-eat full meals and vegetable purees (12–118 μg/kg). The alkylated furans (2- and 3-methylfuran, 2-ethylfuran, 2-pentylfuran) were predominantly found in these baby food categories. Furfuryl alcohol was notably abundant in ready-to-eat cereal porridge (3,550–13,100 μg/kg). The addition of lactose to self-made cereal porridge strongly influenced the formation of furfuryl alcohol. After reheating selected commercial baby food samples, a reduction of furan by 38 %, methylfurans by 28 %, and 2-ethylfuran by 26 % has been achieved. Raw materials, vegetable varieties, and storage conditions had a major impact on furan formation, which requires an adaptation of processing parameters. The most promising mitigation of furan (by 44 %) and most furan derivatives in vegetable puree were achieved by adding the additive calcium lactate gluconate. In contrast, in cereal porridge, the formation of furfuryl alcohol was reduced by 28 %. • Full meal ready-to-eat baby foods showed highest levels of furan and alkylfurans. • Ready-to-eat cereal porridge showed highest levels of furfuryl alcohol. • The storage temperature of potatoes had an impact on furan formation. • Reheating ready-to-eat baby foods led to a mean furan reduction of 37 %. • Calcium lactate gluconate had a reducing effect on furan and most derivatives. [ABSTRACT FROM AUTHOR]

Application of synthetic compounds to inhibit potato sprouting is a major challenge in the storage conditions. The replacement of synthetic compounds by essential oils for inhibition of potato sprouting is of current research hotspot. This is the first time investigation on encapsulation of Pogostemon cablin essential oil into chitosan nanoemulsion (Ne-PCEO) and its application as coating agent for anti-sprouting activity of potato tubers. The Ne-PCEO was characterized through SEM, DLS, FTIR, and XRD assay along with controlled delivery of PCEO. The Ne-PCEO coating inhibited in-vivo potato sprouting and regulated gibberellins (GA 3) and aminocyclopropane-1-carboxylate (ACC) content along with impediment of respiration rate over 90 days of storage at 25 ± 2 °C (RH ∼ 70 %). The Ne-PCEO coating also prevented the weight loss, starch degradation, and increased the reducing sugar content of tubers without affecting the sensory qualities (p < 0.05), which strongly recommends its potential application as novel anti-sprouting coating agent for maintenance of potato storage quality. [Display omitted] • Encapsulation of Pogostemon cablin essential oil into chitosan nanoemulsion (Ne-PCEO). • Application of Ne-PCEO as coating agent against sprouting of potato tubers. • Ne-PCEO coating prevented starch degradation and increased reducing sugar of potato tubers. • Ne-PCEO coating impeded respiration rate and regulated GA 3 and ACC content of tubers. • Ne-PCEO as novel anti-sprouting agent for maintenance of potato tuber storage quality. [ABSTRACT FROM AUTHOR]

Precooling is the rapid removal of field heat in harvested crops to preserve their quality and increase their shelf life. The following study was conducted to understand the importance of precooling and to optimize the precooling condition to extend the storage life of potatoes. Therefore, the study was divided into two components. In the first part, the Kufri Jyoti potatoes were subjected to field heat for 0–64 h, then were precooled for 48 h before sending to cold storage for 60 days. The results demonstrated that when the time delay was doubled, starch content (SC) decreased by 15.86%, reducing sugar content (RSC) increased by 32.71%, ascorbic acid content (AAC) decreased by 5.94% and total plate count (TPC) increased by 20.06%. Microstructural changes in potatoes due to the exposure to field heat were visible in SEM images. These results suggested a decrease in the quality of potatoes with an increase in time delay between harvest and cooling. In the second part of the study, the potatoes were precooled for 48 h at different temperatures (T) (6 °C, 8 °C, and 10 °C) and relative humidity (RH) (87%, 91%, and 95%), and their effect was studied on the same quality parameters after storage. Regression models were developed for each response, and models with non-significant lack of fit were selected for optimization. The analysis of the observations has shown that precooling aided in better quality retention of potatoes during cold storage. • Delay between harvest & cooling deteriorates the quality of potato during storage. • Effect of delayed cooling on potatoes chemical properties was studied. • Precooling temperature & RH for potatoes were optimized. [ABSTRACT FROM AUTHOR]

The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (w /w) effectively inhibited the browning of fresh-cut potatoes and displayed antimicrobial capacity. The color difference value of samples was decreased from 175 to 26 by kojic acid. In contrast, ELAH could not effectively bind with the active sites of tyrosinase and catechol oxidase at molecular level. Although 0.5% (w /w) of ELAH prominently inhibited the microbial growth, it promoted the browning of samples. However, combining kojic acid and ELAH effectively inhibited the browning of samples and microbial growth during the storage and the color difference value of samples was decreased to 52. This amount of kojic acid inhibited enzyme activities toward phenolic compounds. The results indicated that combination of kojic acid and ELAH could provide a potential strategy to extend the shelf life of fresh-cut products. • Combinational effects of kojic acid and ELAH were probed during the storage of fresh-cut potato. • Combination of kojic acid and ELAH effectively inhibited enzymatic browning and microbial growth of fresh-cut potato. • The mechanism underlying the combinational effects of kojic acid and ELAH was elucidated at molecular level. • The study sheds light on the preservation of fresh-cut products using a combined approach. [ABSTRACT FROM AUTHOR]

• Major tuber storage protein Patatin17 formed homodimer via hydrogen bonds. • Introduction of designed disulfide bonds enabled Patatin17 polymers formation. • Potato dough viscosity and nutrient were enhanced by adding Patatin17 polymers. • Deep learning-based protein design strategies are efficient to characterize and to create novel proteins for future food sources. Potato is one of the most important crops worldwide, to feed a fast-growing population. In addition to providing energy, fiber, vitamins, and minerals, potato storage proteins are considered as one of the most valuable sources of non-animal proteins due to their high essential amino acid (EAA) index. However, low tuber protein content and limited knowledge about potato storage proteins restrict their widespread utilization in the food industry. Here, we report a proof-of-concept study, using deep learning-based protein design tools, to characterize the biological and chemical characteristics of patatins, the major potato storage proteins. This knowledge was then employed to design multiple cysteines on the patatin surface to build polymers linked by disulfide bonds, which significantly improved viscidity and nutrient of potato flour dough. Our study shows that deep learning-based protein design strategies are efficient to characterize and to create novel proteins for future food sources. [ABSTRACT FROM AUTHOR]

• The optical properties of potatoes were measured during storage at 25 °C. • The μ s ′ increases with storage time, while μ a does not follow a monotonic trend. • The μ a was strongly correlated with moisture and SSC, while μ s ′ was with firmness. • Improving potato internal quality prediction model accuracy by CARS algorithm. The optical properties [absorption coefficient (μ a) and reduced scattering coefficient (μ s ′)] and internal quality [firmness (FI), moisture content (MC), and soluble solids content (SSC)] of stored potatoes at 25 °C were determined, along with ultrastructure observation. Potato tissue ultrastructure changed significantly with storage time, exhibiting enhanced scattering properties and a monotonic increase in μ s ′. The μ a spectra showed significant correlations with MC and SSC, while the μ s ′ spectra were more strongly correlated with FI. The competitive adaptive reweighted sampling (CARS) algorithm improved the prediction accuracy for partial least squares regression (PLSR) and support vector regression (SVR) models. The best predictions were 1st-Derivative- μ s ′-FI-PLSR (R P = 0.897, RMSEP = 0.036 N, RPD = 2.262), SG- μ a -MC-SVR (R P = 0.886, RMSEP = 0.438 %, RPD = 2.157), and Raw- μ a -SSC-SVR (R P = 0.873, RMSEP = 0.137 %, RPD = 2.050). These results demonstrate the potential for predicting internal quality using potato's optical properties. [ABSTRACT FROM AUTHOR]

The study determined nitrogen compounds and amino acid profile in dry matter of potatoes differing in flesh colour, stored at 2 °C and 5 °C for three and six months. With increased storage time, the total protein content and particularly amino acid content declined. The coagulable protein content increased at three months’ storage by 25%. The majority of the amino acid content decreased from 19 to 6% and from 38 to 21% after three and six months’ storage, respectively. Storage temperature did not influence the coagulable protein content or serine, glycine, cysteine, tyrosine and phenylalanine. However, potatoes stored at 2 °C contained slightly more amino acids than tubers stored at 5 °C. Independently of the storage conditions, potatoes of yellow-fleshed Fresco and red-fleshed Herbie 26 varieties were characterised by a relatively high nutritive value, limited by leucine (CS = 84), methionine plus cysteine (CS = 78) and leucine (CS = 72), respectively. [ABSTRACT FROM AUTHOR]

[Display omitted] • Cinnamaldehyde (CA) exhibited antifungal effect on Fusarium solani. • CA disrupted mitochondrial function and induced ROS accumulation. • ROS peroxidized mitochondrial cardiolipin and initiated apoptosis in F. solani. • CA holds promise as a preservative for postharvest storage of sweet potato. Root rot caused by Fusarium solani is one of major postharvest diseases limiting sweet potato production. Antifungal effect and possible mode of action of cinnamaldehyde (CA) against F. solani were investigated. CA concentration of 0.075 g/L inhibited conidial viability of F. solani. CA vapor of 0.3 g/L in air completely controlled the F. solani development in sweet potatoes during storage for 10 days at 28 °C, and protected soluble sugar and starch in the flesh from depletion by the fungus. Further results demonstrated that CA induced reduction in mitochondrial membrane potential (Δψ m), ROS accumulation, and cell apoptosis characterized by DNA fragmentation in F. solani. Moreover, CA facilitated decomposition of mitochondria-specific cardiolipin (CL) into its catabolites by the catalytic action of phospholipases. Altogether, the results revealed a specific antifungal mechanism of CA against F. solani, and suggest that CA holds promise as a preservative for postharvest preservation of sweet potato. [ABSTRACT FROM AUTHOR]

Bread staling reduction is a very important issue for the food industry. A fibre with high water holding capacity, extracted from potato peel, was studied for its ability to reduce bread staling even if employed at low level (0.4 g fibre/100 g flour). Physico-chemical properties (water activity, moisture content, frozen water content, amylopectin retrogradation) and 1 H Nuclear Magnetic Resonance molecular mobility were characterised in potato fibre added bread over 7 days of storage. Potato fibre addition in bread slightly affected water activity and moisture content, while increased frozen water content and resulted in a softer bread crumb, more importantly when the optimal amount of water was used in the formulation. Potato fibre also reduced 1 H NMR molecular mobility changes in bread crumb during storage. Potato fibre addition in bread contributed to reduce bread staling. [ABSTRACT FROM AUTHOR]

Highlights: [•] Metabolite profile of tubers of six commercial potato cultivars was analysed. [•] Tubers were stored at room temperature and sampled from harvest to sprouting. [•] PCA analysis separated freshly harvested tubers of one cultivar from the others. [•] The storage decreased the sugar-, and increased the proline content of tubers. [•] The cv. with S. tuberosum origin and A cooking type was the most stable in profile. [Copyright &y& Elsevier]

Abstract: In the present study, three potato varieties were treated with chlorpropham (CIPC, 35ppm), γ-irradiated (0.1kGy) and stored for up to 5months at 8°C, and the physicochemical properties and in vitro starch digestibility of native and cooked starches were investigated. Sprouting was found to be satisfactorily suppressed by γ-irradiation and CIPC treatment. However, irradiation increased total free glucose content in two potato varieties, and decreased the thermal transition and pasting temperature of starch. The crystallinity of starch in irradiated potatoes decreased significantly (p ⩽0.05) which may explain its decreased resistant starch content. Sprout inhibiting treatments and storage had no effect on in vitro starch digestibility in cooked starches, but cooling cooked starch significantly (p ⩽0.05) increased its resistant starch content. [Copyright &y& Elsevier]

Abstract: The impact of selected factors – cultivar, storage, cooking and baking on the content of total anthocyanins (TAC) in coloured-flesh potato cultivars has been studied. TAC ranged from 248.5 to 2257.8mgkg−1 dry matter (DM). TAC difference between cultivars was statistically significant. Cold storage (4°C) influenced TAC differentially. In the Violette and Highland Burgundy Red cultivars TAC increased by 18.5% and 12.1% respectively, and in the Valfi cultivar it decreased by 33.9%. Baking increased TAC 3.34 times whereas cooking in boiled water increased it 4.22 times. Correlation between antioxidant activity (AOA) and TAC (r 2 =0.659) has been found. The Violette, Vitelotte and Highland Burgundy Red cultivars with the highest TAC showed high AOA and the Shetland Black cultivar and the cultivars Salad Blue and Blue Congo with a “marbled” texture showed the lowest TAC and AOA. Individual anthocyanidins are fingerprints of colour-fleshed potato cultivars. [Copyright &y& Elsevier]

• Volatile profiles of two potato varieties resulting from two rot pathogens were evaluated. • Soft rot and Pythium leak-based volatile compounds were assessed using GC techniques. • Biomarkers identified included n,n–dimethylmethylamine, 1–undecene, acetone, and styrene. Soft rot and Pythium leak are postharvest storage diseases of potato tubers that can cause substantial crop losses in the US. This study focused on detecting volatile organic compounds (VOCs) associated with rot inoculated tubers during storage (up to 21 days) using headspace solid-phase microextraction (SPME) coupled to gas chromatography (GC) with mass spectrometry (MS) and flame ionization detector (FID) analysis. Russet Burbank and Ranger Russet tubers were inoculated with the rot pathogens. Static sampling with 50 min trapping time followed by GC–MS and GC–FID analysis identified 23 and 30 common VOCs from the pathogen inoculated tubers. Overall, n,n–dimethylmethylamine, acetone, 1–undecene, and styrene, occurred frequently and repeatability in inoculated samples based on GC–MS analysis, with the latter two found using GC–FID analysis as well. Identification of such biomarkers can be useful in developing high-throughput VOC sensing systems for early disease detection in potato storage facilities. [ABSTRACT FROM AUTHOR]

• Short-time high oxygen pretreatment on potato tuber greatly inhibited fresh-cut potato browning during 4 °C storage. • High oxygen pretreatment significantly suppressed the activity of PPO, enhanced PAL activity and antioxidant capacity. • High oxygen pretreatment could retain the membrane permeability, MDA content. • Oddly, only high concentration of oxygen was effective for anti-browning. The surface browning usually occurs on fresh-cut potato during storage. The effect of short-time high oxygen pretreatment on anti-browning of fresh-cut potato slices was investigated. The whole potato tubers were firstly immersed in the oxygen concentration of 21%, 60% and 80% for 20 min. Then, the potatoes were peeled, cut and stored at 4 °C for 8 days. The results showed that the short-time 80% oxygen pretreatment possessed significantly anti-browning effect by retarding the increase of polyphenol oxidase (PPO) activity and the accumulation of malondialdehyde (MDA) content, maintaining the cell integrity. Meanwhile, the 80% oxygen treatment could increase the activities of phenylalanine ammonia lyase (PAL) and peroxidase (POD), and the total phenolic content. Importantly, the 80% oxygen treatment could effectively improve the antioxidant capacity. Overall, all results suggest that the short-time high oxygen pretreatment holds great promise on anti-browning of fresh-cut potato. [ABSTRACT FROM AUTHOR]

• Integrated cold response was investigated in stored potato tubers. • Low temperature induced sugar accumulation by regulating the enzyme cascade. • Fifteen Hsps members enhanced cold tolerance of postharvest potato tubers. • Hsps may act individually or synergistically to prevent damage from cold stress. Plant species differ greatly in their ability to acclimatise to and survive, cold stress. Normally, potato tubers are stored at low temperatures (below 10 °C) to delay sprouting. In this research, combined transcriptomic and proteomic analysis was conducted on potato tubers stored at 15 °C, 4 °C and 0 °C to investigate the mechanism of cold responses during postharvest storage. Results showed that soluble sugars were accumulated under low temperatures, regulating by granule-bound starch synthase 1, beta-amylase, invertase inhibitor and fructokinase. In addition, fifteen heat shock proteins (Hsps), including three Hsp70s, two Hsp80s, one Hsp90, one Hsp100 and eight small Hsps, were induced by low temperatures, which may act individually or synergistically to prevent physiological or cellular damage from cold stress in postharvest potato tubers. This research provided general information of sugar accumulation and defense response in potato tuber under cold storage. [ABSTRACT FROM AUTHOR]