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Frozen food industry is gaining momentum in the developing world. Rapid urbanisation and the expansion of the fast food industry have greatly contributed to the significant expansion of India's potato processing sector, particularly in relation to the popular and fast-selling food item, French fries. Despite being the world's second-largest producer of potatoes, India processes only a small fraction, approximately 0.6%, of its total potato production into frozen French fries. In contrast, industrialised countries typically process over 80% of their potato harvest into frozen French fries. Current consumption patterns and preferences indicate that there is significant potential for further expansion in the Indian frozen French fry industry. According to an analysis of the Indian Agri-processing industry, the future demand for processing potatoes is projected to be highest for French fries, with a compound annual growth rate (CAGR) of 11.6% followed by dehydrated potato flakes (7.6% CAGR) and potato crisps (4.5% CAGR). Factors limiting industry expansion mainly include technical challenges (availability of poor quality seed; limited genetic base for the development of new varieties; prevalent diseases like late blight) and natural resource constraints (declining water tables associated with unpredictable and reduced rainfall). The primary issue facing the industry is consistent and assured supply of high-quality raw materials. This review describes the scenario of the Indian potato processing industry, developments in the frozen French fry industry in terms of market trends, new cultivars and technology. It also tackles concerns and highlights areas for enhancing and establishing a sustainable processing industry. [ABSTRACT FROM AUTHOR]

The potato processing sector contributes immensely towards global food security. Growing urbanisation and consumers' shift to convenient ready-to-eat foods have led to tremendous growth in the Indian potato processing sector, particularly with French fries being one of the largest selling food items. India is the major producer of potato in the world, but only 7% of total produce is processed (compared to industrialised countries, this percentage is over 80). Recent trends in changing food consumption habits worldwide indicate that the Indian potato processing industry has potential scope for further expansion. The impediments to take forward the processing industry include technical factors (poor quality seed; lack of scientific knowledge for developing new varieties; impact of diseases like late blight) and natural resources (decreasing water tables, erratic rainfall and changing weather conditions). The major challenge confronting the industry lies is in the continuous supply of quality raw material. The review addresses the challenges and identifies aspects for improvement and development of sustainable potato processing industry. [ABSTRACT FROM AUTHOR]

For the preparation of potato powder, potatoes of three varieties (Kufri Chipsona-2, Kufri Chipsona-1 and Kufri Bahar) were washed with fresh water to remove the adhering soil particles and peeled manually with the help of stainless steel peeler. Peeled potatoes were cut into 2 mm thick slices using hand-operated stainless steel slicer. The slices were pre-treated with 2 ppm solution of potassium metabisulphite (KMS) by dipping for 15 minutes. These were also pre-treated with hot water blanching at 80-85°C temperature for 3 minutes. Slices were dried in a tray drier at 50, 60, 70 and 80°C. After drying, samples were cooled at room temperature and ground to make potato powder for further study. The moisture content of flour prepared from KMS-treated slices was found to be little higher as compared to the flour of hot water-blanched slices. The moisture content of flour increased significantly during storage, irrespective of pre-treatment and potato cultivars. The total plate count (TPC) of the flour prepared from KMS-treated slices was found to be lower than those of the hot water-blanched and control slices. [ABSTRACT FROM AUTHOR]

Investigations were conducted to study the drying characteristics of potato slices prepared from three varieties of potato viz Kufri Chipsona-2, Kufri Chipsona-1 and Kufri Bahar. Potato slices samples of 500 g each were dried at 50, 60, 70 and 80oC in tray dryer. The initial moisture content of potato slices was determined as 309.83 per cent (Kufri Chipsona-2), 346.42 per cent (Kufri Chipsona-1) and 468.18 per cent (Kufri Bahar) on dry weight basis. The slices took 160 to 350 min drying time depending upon drying temperature, pre-treatments and potato varieties. The samples dried at lower temperature (50°C) took higher drying time to achieve the final moisture content as compared to those dried at higher temperature (80#176;C) irrespective of potato varieties and pre-treatments. The total drying time required to achieve the final moisture content was dependent upon potato varieties, pre-treatments and the drying temperature. The potato varieties having higher initial moisture content took higher drying time as compared to those with lower initial moisture content. The potato slices having lowest dry matter content exhibited little higher final moisture content at a particular temperature. The final moisture content of hot water-blanched potato slices was found to be little higher as compared to KMS-treated potato slices and control samples at the same drying temperature and drying time irrespective of potato cultivars. Total moisture loss increased with increase in drying temperature. The total moisture loss was highest in case of potato slices of Kufri Bahar, while the lowest in case of Kufri Chipsona-2, irrespective of the drying temperature and pre-treatments. The maximum moisture loss of 99.91 per cent was recorded in case of KMS-treated slices (KufriBahar) dried at 80#176;CC. [ABSTRACT FROM AUTHOR]

Potatoes play an important role in ensuring food security. During the COVID-19 epidemic, consumption of processed potato products decreased, and consumption of fresh potatoes increased. China is the world's largest potato producer with more than 4.81 million hectares of area under potato production and 90.32 million metric tonnes of potatoes produced in 2018. This accounts for 27.36% of the world's planting area and 24.53% of the world's potato production. The proportion of potatoes processed in China was about 12% in 2017, mostly dominated by starch production. However, the recent policy of the Chinese government to popularise potato as a staple food has created new markets for processed potato products other than starch. A very few reports have analysed these future trends of the rapidly growing Chinese potato processing industry and its impact within and outside China. This paper provides an overview of the latest developments with a focus on processed potato products such as potato chips, French fries and dehydrated potatoes, and also, due to the unique Chinese diet culture, it highlights the need for more scientific research dedicated towards the development of novel potato-based healthy foods. [ABSTRACT FROM AUTHOR]

The purpose of this service was to provide counseling, training, and technical guidance in three areas of the partnership program (food technology, economy, and health) to potato farmers in the village. In the field of food technology, counseling included how to process potatoes into flour, chips, and sticks. Counseling in the field of economics focused on the importance of entrepreneurship supported by e-commerce in marketing processed potatoes. Health education in the form of video screenings and distribution of posters about the dangers of open defecation (BABS). The results of the activity obtained information that the community’s understanding of how to wash hands properly was good, but needed guidance on healthy toilet standards. Extension activities in the health sector had a positive impact in increasing knowledge about the correct way to defecate. Counseling in the field of food technology and economics encouraged the growth of seven groups for introducing food technology and e-commerce in Gerlang Village.

Salicylic acid is a commonly used anti-spoilage agent to prevent browning and quality degradation during potato processing, yet its precise mechanism remains unclear. This study elucidates the role of StuPPO2, a functional protein in Favorita potato shreds, in relation to the anti-browning and starch degradation effects of 52 SA analogues. By employing molecular docking and Gaussian computing, SA localizes within the hydrophobic cavity of StuPPO2, facilitated by hydroxyl and carboxyl groups. The inhibitory effect depends on the distribution pattern of the maximal electrostatic surface potential, requiring hydroxyl ion potentials of >56 kcal/mol and carboxyl ion potentials of >42 kcal/mol, respectively. Multiomics analysis, corroborated by validation tests, indicates that SA synthetically suppresses activities linked to defense response, root regeneration, starch degradation, glycoalkaloids metabolism, and potato shred discoloration, thereby preserving quality. Furthermore, SA enhances antimicrobial and insect-repellent aromas, thereby countering biotic threats in potato shreds. These collective mechanisms underscore SA's anti-spoilage properties, offering theoretical foundations and potential new anti-browning agents for agricultural preservatives. [Display omitted] • The anti-browning of salicylic acid analogues correlate with starch degradation. • Salicylic acid localizes to hydrophobic cavity of polyphenol oxidase 2. • The electrostatic potential of hydroxyl and carboxyl is crucial for salicylic acid. • Salicylic acid regulates multiomic profiles to preserve shredded potato. • Salicylic acid regulates potato odors to challenge biotic threats. [ABSTRACT FROM AUTHOR]

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Potatoes is the most important food crop, one of the main crops grown throughout the world. A way to improve the profitability of the potato industry is processing. The processing production requires special varieties of potatoes. Tests were carried out by the department of vegetable breeding «Agrarian scientific center of republic of Dagestan» in 2017-2018 with the purpose of study the effect of soil-climatic conditions of Dagestan highlands on dry matter and starch content in potato tubers for production of processed potato products. Processing of potatoes is one of the methods to increase profitability of industry. One of the quality indexes of the use of potato varieties for their processing is high level of dry matter and starch. As a result of the research, the following varieties were identified: high-yielding are Impala, Irbit, Zhukovsky Ranniy, Manifesto, Matushka, Nevsky, Primabella, Rosara, Silvana, Spiridon and Udacha; high dry matter content are Alena, Vektor, Dzhokonda, Desiree, Matushka, Nart, Primabella and Rossi; high in starch: Desiree - 23%, Vector and Primabella - 22.2% each. The results of the present investigation revealed that climate of the mountainous areas of Dagestan republic promotes the increase of dry matter and starch content in potato tubers by 3-4%.

Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep‐frying thin slices of fresh potato. In contrast, potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs). Their production is reviewed in this manuscript and requires the formation of dough based on hydrated PFs. Expansion of the dough during deep‐frying provides the crisps with their desired crunchy texture. As part of an overall trend, the consumer search for calorie‐reduced food products has also stimulated research to lower oil uptake during crisp production. However, minimizing oil absorption without losing the characteristic palatability of deep‐fried products is challenging and requires fundamental knowledge on factors determining product texture and oil absorption. The transformations and functional role of starch, potato's main constituent, during crisp making are key in this respect and are reviewed here. [ABSTRACT FROM AUTHOR]

Potato ranks one of the most important food crops after rice, wheat, and other field crops. A healthy potato crop removes about 1.7 to 2.3 quintals of potassium ha-1, illustrating that the potassium requirement for potatoes is much higher than that of grains. Being a shallow root crop, the effectiveness of using potassium fertilizers on potatoes varies from 50 to 60 percent. Potassium nutrition plays an important role in increasing the potato yield, either due to the formation of large tubers or the increase in the number of tubers per plant. Among the integrated nutrient management in potatoes, farmyard manure improves the absorption and availability of potassium for potato plants. Potassium protects against frost and drought stress in plants and reduces the incidence of diseases or pests. Potassium availability also decreases the concentration of reducing sugar and improves the colour and quality of potato chips. Potassium sulfate improves potato quality better than sources of potassium chloride. [ABSTRACT FROM AUTHOR]

Highlights • Nitrogen fertilizer significantly decreased potato foliar total sugar concentration, which is a stimulant for CPB feeding. • High N rate increased potato foliar concentrations of glycoalkaloids, which are toxic to CPB. • High N fertilizer rates increased marketable tuber yield and N accumulation of potato plants. • Maximum marketable yield, lower sugar and higher glycoalkaloid concentrations were achieved at the N rate of 205 kg N ha−1. Abstract The Colorado potato beetle (CPB), Leptinotarsa decemlineata (Say), is a destructive pest of potato (Solanum tuberosum L.) crops. Leaf sugars are regarded as energy sources for the growth of the CPB, while glycoalkaloids are used to suppress the feeding behaviors of the CPB. The metabolic pathway of these leaf compounds is closely related to nitrogen (N) nutrition. Additionally, N plays an important role in determining tuber yield. The objective of this study was to investigate the effects of N fertilization on the concentrations of sugars and glycoalkaloids in potato leaves and on marketable tuber yield under field conditions in eastern Canada. Experiments were conducted at three sites and five N rates (0, 60, 120, 180, and 240 kg N ha−1) provided in a randomized complete block design. The potato cultivar "Russet Burbank" was used throughout the experiments. Twenty potato plants were randomly selected in each plot and the fourth leaf from the top of each plant was collected at 40, 54, 68, and 82 days after planting (DAP) for analyzing the concentrations of sugars (sucrose, glucose, and fructose) and glycoalkaloids (α-solanine and α-chaconine). Marketable tuber yield was determined along with the whole plant (vine + tuber) N accumulation. A significant decline of the averaged total sugar, including sucrose and glucose, was observed with increasing N rates. The average concentration of total glycoalkaloid, including α-chaconine, increased significantly in response to the increasing N rates. Based on our results, a rate of 205 kg N ha-1 was identified to obtain a maximum marketable tuber yield along with high concentrations of glycoalkaloid and low sugar concentrations which may influence the CPB feeding. [ABSTRACT FROM AUTHOR]

Summary: The worldwide potato production is considered the fourth‐most important food sector due to the increasing use of potatoes as raw materials for high‐convenience food. Enzymatic browning, due to polyphenol oxidase (PPO), is related to unacceptability by consumer. Among antibrowning agents, thermal treatments are viable alternatives. In this study, the efficacy of hot‐water and steam blanching at 80–90 °C of potato slices (1‐cm thick) was evaluated in terms of colour changes as well as PPO inactivation kinetics, substrate specificity and transition state parameters. In general, all treatments [1] bleached the slices, [2] inactivated PPO and [3] reduced its kinetic efficiency. Results from thermal inactivation kinetics promoted hot‐water blanching at 90 °C for approx. 2 min as the fastest treatment to obtain enzymatic‐stable potato slices. Moreover, steam blanching required more energy (53.93 ± 1.24 kJ mol−1) than hot‐water treatment (41.41 ± 4.51 kJ mol−1) to reach the transition state and then to unfold the PPO enzyme. Step‐by‐step representation of the experimental activity: (a) sample preparation, (b) blanching treatments, (c) measurement of the catalytic efficiency of the polyphenol enzyme and (d) analysis of the thermal inactivation kinetics. [ABSTRACT FROM AUTHOR]

In this study, wastewater from the potato processing plant was used in hybrid-constructed wetlands (CWs) that were planted with Cyperus alternifolius to test its effectiveness over a 100-d period in wastewater treatment. The hybrid CWs system was constructed to place the vertical reactors after the horizontal reactors. In the study of the hybrid system, two scenarios were tested (a planted CWs and a nonplanted CWs [control]) to determine any difference between their treatment effects. Zeolite, pumice stones, and pebbles were used in the vertical reactors and zeolite alone was used in the horizontal reactors as fill materials. In the hybrid system with C. alternifolius, the removal efficiency of chemical oxygen demand, NH4-N, total nitrogen, and PO4-P were 87%, 83%, 88%, and 82%, respectively. In the control, the removal efficiency rates of the above substances were 77%, 77%, 79%, and 73%, respectively. Hybrid CWs systems were demonstrated to be effective in removing ammonia and organic matter from wastewater. In addition, the cubic model was determined to be suitable for the horizontal and vertical reactors in the planted system, while the logistic and Von Bertalanffy models were deemed suitable for the horizontal and vertical reactors, respectively, in the control. [ABSTRACT FROM AUTHOR]

Potato processing generates large amounts of by-products, which include potato peels and the outer layers of flesh, which contain phenolic compounds. The purpose of this study was to establish an extraction method for phenolic compounds from industrial potato by-products by using response surface methodology (RSM). Box-Behnken design (BBD) was performed to optimize the extraction conditions of phenolic compounds considering different extraction temperature, ratios of ethanol/water, time of extraction and sample/solvent ratio. The optimum extraction conditions were obtained with ethanol/water 55/45 (v/v) by ultrasound bath during 35 min at 35 °C and 1/10 sample/solvent ratio. The best conditions were applied to determine the phenolic content in five potato by-products. The analyses by HPLC-DAD-ESI-MS showed that chlorogenic acid accounted for a 49.3–61% of the total phenolic compounds. Positive Pearson correlations between HPLC data and antioxidant activity confirmed that the phenolic compounds had significant antioxidant properties. [ABSTRACT FROM AUTHOR]

Phenolic composition of potatoes ( Solanum tuberosum ) with colored flesh has been previously reported, highlighting their anthocyanin composition. However, there is less information available about the profiles and concentrations of hydroxycinnamic acid derivatives (HCADs) in these potatoes. In pigmented potatoes from Southern Chile, three HCADs have been detected, corresponding to the trans isomers of 3-, 4- and 5-caffeoylquinic acid. It is remarkable that after frying, the HCAD concentrations increased 493% compared to those of fresh potatoes. The same tendency has been observed for total phenols and antioxidant activity of the chips. The results obtained are relevant in relation to the classification of pigmented potatoes as functional foods not only due to their anthocyanin content but also due to their higher content of HCADs, especially since their concentration increases considerably after frying, thus contributing to their antioxidant activity and potential beneficial effects for human health compared with uncolored genotypes. [ABSTRACT FROM AUTHOR]

The application of pulsed electric fields in industrial scale potato processing was investigated regarding its impact on process performance and product quality. The PEF induced cell disintegration was measured by impedance analysis and texture softening was analyzed by cutting force measurements. Softening of the tissue was found to improve the cutting behavior leading to a smoother cutting surface and up to 80% less feathering. Thereby, starch loss was reduced and a significant reduction of fat uptake from 7.5 to 6.8% was found. The breaking loss decreased significantly from 11.0 to 6.0% regardless of the applied energy input (0.2–1.0 kJ/kg), due to improved elastic properties of the potato sticks. No effect was detectable on the peeling behavior of potato and on rheological characteristics of processing by-products such as puree, although the lump formation in puree produced from PEF pretreated potato increased. Overall, PEF was shown to deliver similar and higher quality improvements conventionally achieved by applying thermal preheating at much lower energy consumption. [ABSTRACT FROM AUTHOR]

Optimizing nitrogen (N) fertilizer management in irrigated potato (Solanum tuberosum L.) on coarse-textured soils is challenging. The “4R” nutrient stewardship framework of using N fertilizer at the right rate, right source, right placement and right time provides approaches to improve fertilizer use efficiency while maintaining or improving yield. This 3-years replicated field plot study evaluated effects from a series of N fertilization strategies including 10 combinations of sources, placement and timing, as well as fertigation, on irrigated processing potato (cv. Russet Burbank) grown for a total of five site-years in the Province of Manitoba, Canada. Treatments were designed to provide early to late availability of N to the potato crop. Nitrogen was applied to 80% of Provincial N recommendation to increase the likelihood of observing improved fertilizer use efficiency and effects of treatments on yields. Measurements were tuber yield, size distribution, specific gravity, hollow-heart rate, fertilizer apparent N recovery (ANR) and agronomic nitrogen use efficiency (NUE). Results showed differences in yield, quality, ANR and NUE between fertilizer treatments were generally very small or absent. Average tuber marketable yields for fertilizer treatments were significantly greater than those for the unfertilized control (P < 0.001). Split application of urea at planting and hilling, and urea at planting with fertigation occasionally increased tuber marketable yields on sites of coarse textured soils (P < 0.05). Use of polymer-coated urea (ESN) or stabilized urea with inhibitors (SuperU) did not affect yield, quality or N use of potato. Site-year difference (P < 0.001) were apparent for all measures highlighting the importance of soil and climatic conditions on agronomic and environmental effects of N management practices. The results indicate current grower practice of split urea application at planting and hilling and urea at planting following by in-season fertigation are sound. Results indicate growers could shift to the more convenient practice of ESN at planting without reducing yields. Absence of treatment effects suggests N was generally not a limiting factor for the current study, indicating that the current recommendation for potato production in Manitoba over-estimate site-specific crop N needs. [ABSTRACT FROM AUTHOR]

The cultivar Shepody has excellent early processing qualities and produces above average tuber yields but sets relatively few tubers that often become excessively large relative to market demand. Optimizing tuber set and size of Shepody for seed and frozen processing markets currently entails adjusting in-row spacing and vine kill date. However, arresting tuber growth by vine killing for size control sacrifices yield potential. Aging seed by storing at 12, 22, and 32°C for 80-, 450-, and 900-degree days, or gibberellin (GA) treatments, were evaluated as more direct approaches for modulating stem number (apical dominance), tuber set, and size distribution relationships. Shepody proved to be inherently resistant to high temperature-induced age-priming treatments. In contrast to other cultivars studied previously, age-priming Shepody seed during storage had no effect on plant emergence and the resulting increases in stem number, tuber set, and associated decreases in average tuber weight were marginal. By contrast, GA applied as seed dip or spray effectively hastened plant emergence, reduced apical dominance, increased tuber set, and decreased average tuber size. The magnitude of these GA-induced effects depended on concentration and application technique (seed dip versus spray). For frozen processing, GA applied as a seed dip at 1 mg L-1 added an additional tuber per plant and decreased average tuber size by 15% without affecting U.S. No. 1 tuber yields and gross returns; however, 2 and 3 mg L-1 GA decreased U.S. No. 1 tuber yields and crop value by an average of 16 and 14%, respectively. Spray applications of 2-6 mg L-1 GA also reduced U.S. No. 1 tuber yield and frozen processing value. Conversely, the increase in tuber set (1.5 tubers plant-1) and associated 25% reduction in average tuber weight induced by 2 mg L-1 GA applied as either dip or spray increased gross crop values on a seed contract by 25 and 38%, respectively. The differential efficacies of dip versus spray applications of GA on tuber set and size distribution were likely attributable to differences in GA deposition on the seed. Applying low concentrations of GA to cut seed of Shepody as either a dip (1-2 mg L-1) or spray (2 mg L-1) effectively modulated tuber set and size to significantly increase gross returns for seed, and to better satisfy the needs of processors for more moderate size tubers. [ABSTRACT FROM AUTHOR]

Harvesting potatoes at or near physiological maturity increases the likelihood of producing high quality tubers which contributes to producing high quality processed end-product. Some growers harvest earlier than recommended in order to meet contract requirements and supply processors with early potatoes. Early harvest impacts the incentive-adjusted price (IAP) and revenue even after an early harvest incentive is applied. This study utilized a typical frozen processor contract and compared the economic impact of harvest timing (early, normal, and late) on the IAP of three potato varieties: Russet Burbank, Clearwater Russet, and Alpine Russet, grown in field trials at Parma, Idaho during 2014 and 2015. Contract quality incentives included percent of tubers greater than 170 g, percent sugar ends, percent of U.S. No. 1’s, and specific gravity. When compared to normal or late harvest, early harvest resulted in a decrease in the IAP and overall profit due to a significant reduction in specific gravity. Early harvest incentive did not offset the loss of revenue with Russet Burbank, but did offset revenue loss with Clearwater Russet and Alpine Russet. Clearwater Russet and Alpine Russet had significantly lower sugar end scores than Russet Burbank. Clearwater Russet consistently produced higher specific gravities and Alpine Russet produced larger tubers compared to Russet Burbank. Clearwater Russet and Alpine Russet have agronomic characteristics that can provide an increase in IAP over Russet Burbank. [ABSTRACT FROM AUTHOR]

Past investigations have suggested that both UGPase and AcInv activities can be used as markers to screen genetically diverse potato clones for cold induced sweetening resistance (CIS-R). The goal of this study was to define their cooperative interaction in regulating sweetening. Inter- and intra-ploidy hybridizations of good (G) and poor (P) processing 24 or 48 chromosome potato clones were used to create 24 potato families. Potatoes were field grown and 460 progeny (≤20 each family) were stored for five months in the cold (4 C). Tubers from each progeny plant were evaluated for cold induced sweetening resistance (CIS-R) and correlated with the percentage of A-II isozymes of UDP-glucose pyrophosphorylase (UGPase; EC 2.7.7.9); and acid invertase activity (AcInv; EC 3.2.1.26). Each progeny was given a CIS-R score of 1-10 (1-most resistance, 10 least resistance). The families were grouped into four classes based on (1) high or low AcInv activity (low being a SA of 0.30 or less) (2) high or low percentage of A-II isozymes (low being 50% or less), and (3) CIS-R score. In high AcInv families, CIS-R was low regardless of the percentage of A-II isozymes present. In low AcInv activity families, there was a trend for average chip color to improve as the percentage of A-II isozymes increased from 0% to 40%. This increase in CIS-R in low AcInv families is likely due to the kinetic properties unique to the A-II forms of UGPase (principally UGP5) which limit the formation of sucrose via sucrose-6-phosphate synthase (SPS; EC 2.4.1.14). Lower concentrations of sucrose can lead to a decrease in reducing sugar production via vacuolar AcInv and lighter chip and fry colors. In selecting tetraploid parents, for the development of processing potato clones with improved CIS-R, it is recommended they have a basal AcInv SA of 0.30 or less and have A-II isozymes of UGPase. [ABSTRACT FROM AUTHOR]

The affirmation of acrylamide as a probable carcinogen by the European Food Safety Authority has reinforced the need to lower acrylamide content in fried potato products. Selected for low reducing sugars and acrylamide-forming potential, recently released cultivars ‘Alpine Russet’, ‘Dakota Trailblazer’, and ‘Ivory Crisp’ were evaluated for their processing quality when grown with varying nitrogen (N) fertilizer regimes. The objective of this study was to determine the effects of N fertilizer rate (34, 135, 202, 269 and 336 kg ha−1) on tuber glucose and acrylamide concentration following processing of new cultivars relative to standard cultivars ‘Russet Burbank’ and ‘Snowden’ at harvest, and after 3, 6 and 9 months of storage at 7.2 °C over 2 years. Glucose and acrylamide responses to N rate were similar for chip cultivars, which linearly decreased in 2011, and quadratically increased then decreased in 2012 with increasing N rate. The N rate effect on French fry glucose concentration varied by cultivar and either decreased or did not respond to elevated N rate. Glucose and acrylamide concentrations of chip cultivars generally increased during storage, with a dramatic increase in ‘Snowden’ resulting from senescence sweetening after 9 months of storage. Environmental conditions significantly affected glucose and acrylamide responses of French fry cultivars to storage time. Glucose and acrylamide concentrations of all French fry cultivars generally increased during storage in 2011. In contrast, glucose concentrations of French fry cultivars were stable or increased, while acrylamide concentrations generally decreased during storage in 2012. The relationship between chip color and glucose concentration was significant, but differed by year. Glucose and acrylamide concentrations of French fry and chip cultivars were significantly correlated (R2 = 0.52 and 0.66, in 2011 and 2012, respectively). Generally, acrylamide in fried potato products can be minimized by using low reducing sugar cultivars supplied with a N fertilizer rate that optimizes yield and quality during growing seasons with minimal environmental stress. [ABSTRACT FROM AUTHOR]

In this study, the effect of ultrasonic sound (at 20- and 40-kHz frequency for 15 min) and drying (at 60 °C for 15 min) pretreatments on the moisture content and oil uptake of potato slices (cultivar Satina) during deep frying were studied. The potato slices were fried at temperatures of 170 and 190 °C for 5, 7 and 10 min. Samples pretreated with ultrasound at 20 kHz had higher moisture contents than those receiving the 40-kHz pretreatment. The highest moisture content was obtained at 20 kHz and frying at 170 °C for 5 min. On the other hand, samples pretreated with ultrasound at 40 kHz had higher effective water diffusivity coefficient and activation energy than those pretreated at 20 kHz. The highest effective water diffusivity coefficient was obtained at 40 kHz and frying at 190 °C for 5 min, whereas the highest activation energy belonged to pretreatment with 40 kHz and frying at 170 °C for 10 min. The range for effective water diffusivity coefficient was 6.95 × 10−8 to 8.80 × 10−8 m2 s−1 and that for activation energy was 13.161 to 16.307 kJ mol−1. In addition, samples pretreated at 40 kHz had a lower oil uptake than those pretreated at 20 kHz. The highest oil uptake took place at 20 kHz, with frying at 170 °C for 10 min. Regression analysis revealed that an exponential model was best for predicting variations in moisture content and oil uptake of potato slices. [ABSTRACT FROM AUTHOR]

Abstract: An eco‐friendly product has been the primary agenda of twenty‐first century of the global scientists. One of the main focuses is by‐product recycling of food processing industries. It has been long time since food industry byproduct converted into energy and value added products. Potato processing is newly emerging food processing factories in developing countries, and potato is the fourth important crop globally. A dramatic food demand increment had shown in the past two decades. This leads to increase the number of food processing industries. Nowadays, food processing industries particularly processed potato manufactures are expanding and generate a huge volume of potato peel. This by‐product causes environmental pollution due to decomposition. However, food byproducts like potato peel have essential organic matter. So this review introduces the potential use of potato peel as food preservative, pharmaceutical ingredient, renewable energy, and animal feed to promote eco‐friendly food industries. [ABSTRACT FROM AUTHOR]

Sixteen potato genotypes were evaluated for processing attributes in three different environments viz., dehaulming at 70 days (E1), 90 days (E2) and 110 days (E3) after planting, at the Vegetable Research Farm, PAU, Ludhiana during autumn season of 2015-16. Stability analysis was carried out using Eberhart and Russell's model. The genotype, environment and genotype × environment (G×E) interaction effects were significant for all characters, suggesting the occurrence of considerable variability among genotypes, environments and differential response of genotypes across environments. Among genotypes, Kufri Frysona exhibited above average stability for dry matter and reducing sugars, indicating that it can perform better in unfavourable environment. Similar response was observed in Kufri Chandramukhi for free amino acids. Genotypes, MP/06-39, MS/06-819 and Kufri Pushkar were found highly stable for total phenols, total glyco-alkaloids and total tuber yield, respectively. Overall, none of the genotypes displayed stability across all the three environments for all the six characters, indicating that selection of season and purpose specific genotypes is very critical in potato. [ABSTRACT FROM AUTHOR]

Shrinkage of potato and carrot (cylinders and slabs) was determined during convective drying at air temperature of 25, 55 or 65 °C with air speed of 1.6 or 0.5 m/s. Initial moisture content of slab samples at different positions within the carrot root and potato tuber was determined gravimetrically and by the vacuum method at 60 °C . Structure of potato slabs at exterior and center of tuber was analysed by Scanning Electron Microscope (SEM). Glass transition temperature ( Tg ) was approximately 50 °C for dry potato (0.021 kg/kg dm), and 40 °C for dry carrot (0.005 kg/kg dm) indicating that potato and carrot would be in rubbery state throughout drying at 65 °C. Glass transition of the samples could be observed at the end of the drying process with air temperature of 25 °C. The initial moisture content of carrot at exterior and center of root were identical. However, the center potato layers had initial moisture content higher than the exterior potato layers. SEM images showed that the cells of the exterior potato samples had smaller volume with higher starch content than the center sample, thus indicating a correlation between structure characteristics and initial solids content. For all drying conditions used in this study, shrinkage of carrot samples (cylinders and slabs) had a linear relationship with moisture content during drying. For potato, however, a change in the slope of the shrinkage curve as a function of moisture content during drying was observed for cylinder samples. For potato slabs, only those having initial moisture contents lower than 5.5 ± 0.5 kg water/kg dm showed a similar change in slope, otherwise slabs presented a straight line for the whole water content range. The air temperature and air speed had no effect on the shrinkage behaviour of both carrot and potato samples under the operation conditions used in this study. No significant impact of glass transition on shrinkage of carrot and potato samples has been found, and if any this impact would be considered minor. Differences in starch content, in structure of the cellular material and its relationship with mechanical properties of material may explain the different shrinkage behaviour observed in this work. [ABSTRACT FROM AUTHOR]

Potato tubers suffer from dynamic loads during series of harvest and/or post-harvest operations, leading to the occurrences of mechanical damages. Supervision of dynamic responses upon impact from varied drop heights (200, 400 and 600 mm) onto rigid plate for potatoes was undertaken using finite element analysis (FEA) in this study. Two image processing-aided algorithms were developed and validated with reference methods for creating a potato digital model for FEA and determining the radius of curvature on contact point of the potato. A potato was taken as elastic and viscoelastic models in FEA respectively. The material parameters were derived from compression test and stress-relaxation test. Five response parameters of contact time T c , peak force time T p , maximum impact force F max , maximum deformation D max and coefficient of restitution r were selected to characterize dynamic response of potato collision. Results showed that T c and T p decreased slightly with the rise of drop height, while F max and D max showed positive correlations with drop heights. The value of r stayed high despite of material model and drop height. Dynamic responses presented similar but different values for viscoelastic model compared with elastic model, due to its viscous effect. It was also found that simulation results were highly dependent on modulus of elasticity for both models. Conclusions from this study can be used for monitoring occurrences of damages and solving other agricultural engineering problems with respect to material impact/collision. [ABSTRACT FROM AUTHOR]

It is well known that edible oil consumption and saturated fat intake in high amount are individually associated with important health problems such as obesity, coronary heart disease, and cancer. In recent years, ultrasound application prior to deep-fat frying has been proposed as an innovative emerging technology to reduce oil uptake. The objective of this study was to investigate the influence of various ultrasound frequency-time combinations on quality characteristics of potato strips during deep-fat frying. Results indicated that the potato strips subjected to ultrasonic waves at the frequency of 40 kHz for 30 min, exhibited the highest moisture diffusivity, resulting in the highest reduction in oil uptake (23.18%) among all the samples. Additionally, the ultrasound combined frequencies of 28 kHz (for 20 min) and 40 kHz (for 10 min) showed the best performance in reducing the shrinkage of fried products. Moreover, ultrasound frequency of 40 kHz for 30 min and also combined frequencies of 28 kHz (for 15 min) and 40 kHz (for 15 min) increased the apparent density of samples. In summary, by considering proper ultrasound frequency-time combinations, ultrasound application before deep-fat frying can be a promising approach to decrease oil uptake and shrinkage of fried potato strips. [ABSTRACT FROM AUTHOR]

Hot-air drying is a slow energy-extensive process. Use of intermittent microwave (IM) in hot-air (HA) drying of food products is characterized with advantages including reduced process time, energy saving, and improved final quality. In this study, the effect of IM-HA drying following an osmotic dehydration (OD) pretreatment was analyzed on qualitative and quantitative properties of the output (i.e. effective moisture diffusion coefficient (Deff), shrinkage, bulk density, rehydration and energy consumption). Temperature and airflow velocity were fixed at 40°C and 1 m/s, respectively. The process variables included sucrose solution concentration at five levels (0 or control, 10, 30, 50 and 70 w/w%), microwave output power at four levels (0 or control, 360, 600 and 900 W), and pulse ratio at four levels (1, 2, 3 and 4). Use of osmotic dehydration in combination with IM-HA drying reduced the drying time by up to about 54%. Increasing the osmotic solution concentration to 30% and using higher pulse ratios increased the Deff. The lowest shrinkage and bulk density as well as the highest rehydration belonged to the 900 W microwave power and pulse ratio of 4. The lowest energy consumption was observed when using the 900 W power level, showing 63.27% less consumption than the HA drying method. [ABSTRACT FROM AUTHOR]

Purpose: The food processing industry is a major consumer of energy and water, the consumption of which has environmental impacts. This work develops a method to determine process-specific water use and utilizes an existing energy use toolbox to calculate the energy and water required for each step of food processing. A life cycle assessment (LCA) is conducted to determine how much processing contributes to a particular product’s cradle to gate impacts for two impact categories.Methods: A method to determine water use at each unit process was developed, and in conjunction with an already developed energy use unit process toolbox, the methods were tested using two case studies. Processing data such as flow rates, operation temperatures, and food losses were used from two Swiss food production facilities. Calculation results were compared to measured facility data such as yearly energy and water use. Results were then used to develop LCAs for a total of seven food products, including five types of juice and two types of potato products.Results and discussion: The toolboxes were able to calculate the water use of both facilities within 25%, the thermal energy use within 9%, and electricity use within 24%. Impacts from processing were particularly important for the potato products, particularly potato flakes, due to impacts stemming from thermal energy use. For juices, impacts due to raw material growth dominate the LCA, and impacts due to processing are much less significant. A unit process analysis may not be necessary when there is little variation in the unit processes between the different products. In this case, a simple allocation of measured facility energy and water data may be sufficient for calculating the impacts associated with processing. However, products with largely varying unit processes may have very different impacts. Impacts are sensitive to the type of energy required (thermal or electrical) and the sources of electricity and water.Conclusions: These water and energy toolboxes can improve transparency in processing and identify the most water- and energy-intensive steps; however, in facilities with similar products, such an extensive analysis may not be necessary. Results from these calculations are useful in developing food product LCAs. [ABSTRACT FROM AUTHOR]

Potato by-products are frequently fed to cattle in many parts of the World. This paper considered the effect of feeding very high proportions of potato processing waste (PPW) to finishing beef cattle. One-hundred crossbred steers (Continental × British) were assigned to one of five finishing diets where rolled barley was replaced by PPW to give diets containing 0%, 20%, 40%,60% or80%PPWin the dry matter. Diets were fed ad libitum for 79, 107 or 135 days before steers were slaughtered and assessed for carcass and meat quality characteristics. Increasing the proportion of PPW in the diet resulted in a positive quadratic response in liveweight gain (P = 0.027). Inclusion level of PPW had no effect on carcass traits, although carcass weights declined linearly from 327 to 312 kg as PPW level in the diet increased (P = 0.016). Overall, effects of increasing the level of PPW on physical and sensory characteristics of meat were small and considered unlikely to affect consumer acceptance. Potentially due to inherent genetic variation in the cattle, some grew more slowly and were on feed for longer. Thus there was a linear decline in liveweight gain (P = 0.001) and a linear increase in grade fat (P = 0.039) as days to finish increased. Steers finished after 107 days had smaller loin eye area and lean meat yield, which resulted in negative quadratic effects for these characteristics (P = 0.014 and 0.024, respectively). We conclude that PPW can fully substitute for rolled barley in finishing diets without any negative implications for growth performance or meat quality and that the effect of days to finish were more important than the effect of the proportion of PPW in the diet. [ABSTRACT FROM AUTHOR]

Nine Indian and three exotic potato varieties were grown during autumn season for assessing the yield, processing (chips making/French fries making) and nutritive quality attributes with manipulations of maturity dates so as to make them suitable for processing. Table varieties recorded higher total and processing grade tuber yield compared to varieties for processing. Dry matter content in processing varieties was more than 20% and reducing sugar (RS) contents also remained within the acceptable levels for chips (<150 mg/100 g fresh weight). Chip colour was directly related to RS content and processing varieties namely, Kufri Chipsona-1, Kufri Chipsona-4, Kufri Himsona, Atlantic, Lady Rosetta and the table variety Kufri Surya had acceptable chip colour on all the dates of maturity. Good quality French fries could be made from all the nine processing varieties and the table variety Kufri Surya. Enzymatic discoloration and phenol contents were generally low in processing varieties. Soluble protein contents were the maximum in exotic cultivars Lady Rosetta and Kennebec (1458.3, 1431.3 mg/100 g fresh weight). Vitamin C contents ranged between 8.87 (Kufri Chipsona-1) to 15.90 mg/100 g fresh weight (Kufri Sutlej). Mean carotene contents ranged between 23.41 to 110.44 µg/100 g fresh weight with maximum contents recorded in Kufri Pukhraj and Kufri Surya. The processing varieties viz. Kufri Chipsona-1, Lady Rosetta and Kufri Frysona, when grown in North Western plains can be made suitable to meet the needs of the potato industry by harvesting manipulations between 90 to 120 days after planting. However, the table variety, Kufri Surya containing one or more antioxidants can be suitable only for fresh consumption. [ABSTRACT FROM AUTHOR]

Potatoes (Solanum tuberosum) are an important global crop that can be transformed into many products impacting several health dimensions ranging from undernutrition, food security and disease prevention to issues of overnutrition including obesity, diabetes, heart disease. Processed potato products are typically categorized as high fat and sodium foods, as well as being classified as a significant source of carbohydrate, in the form of starch. Conversely, potato products are less known for their contribution of key micronutrients (vitamin C, potassium, magnesium), fiber, and phytochemicals (phenolics and carotenoids). More recent insight into the nutritional value of potatoes and the potential of potato phytochemicals to modulate oxidative and inflammatory stress as well as the potential to alter glycemic response has resulted in increased interest in strategies to improve and leverage the nutritional quality of processed potatoes. This review summarizes critical information on nutritional profiles of potatoes and their processed products and describes the state of the science relative to the influence of in-home and common commercial processing on nutritional quality and potential impacts on human health. [ABSTRACT FROM AUTHOR]

Eating acquired an unprecedented political resonance during the eighteenth century. This article uses the promotion of the potato as an Enlightenment super-food to trace the emergence of new models of political economy and governance, which stressed the importance of a healthy, well-nourished population to the strength and wealth of the state. Integrating the slower history of the potato's conquest of European dietaries with its frenetic promotion in the late eighteenth century illuminates the central role that everyday eating practices came to play in Enlightened models of statecraft. [ABSTRACT FROM AUTHOR]

Recurrent drought and late blight disease are the major factors limiting potato productivity in the northwest Ethiopian highlands. Incorporating drought tolerance and late blight resistance in the same genotypes will enable the development of cultivars with high and stable yield potential under erratic rainfall conditions. The objectives of this study were to assess combining ability effects and gene action for tuber yield and traits related to drought tolerance in the International Potato Centre’s (CIP’s) advanced clones from the late blight resistant breeding population B group ‘B3C2’ and to identify promising parents and families for cultivar development. Sixteen advanced clones from the late blight resistant breeding population were crossed in two sets using the North Carolina Design II. The resulting 32 families were evaluated together with five checks and 12 parental clones in a 7 x 7 lattice design with two water regimes and two replications. The experiment was carried out at Adet, in northwest Ethiopia under well-watered and water stressed conditions with terminal drought imposed from the tuber bulking stage. The results showed highly significant differences between families, checks, and parents for growth, physiological, and tuber yield related traits. Traits including marketable tuber yield, marketable tuber number, average tuber weight and groundcover were positively correlated with total tuber yield under both drought stressed and well-watered conditions. Plant height was correlated with yield only under drought stressed condition. GCA was more important than SCA for total tuber yield, marketable tuber yield, average tuber weight, plant height, groundcover, and chlorophyll content under stress. This study identified the parents with best GCA and the combinations with best SCA effects, for both tuber yield and drought tolerance related traits. The new population is shown to be a valuable genetic resource for variety selection and improvement of potato’s adaptation to the drought prone areas in northwest Ethiopia and similar environments. [ABSTRACT FROM AUTHOR]

The aim of this research was to evaluate the functional properties of the native potato (Solanum phureja Juz. & Bukasov) starch in the food and non-food industry for which a thermal analysis was conducted, including thermogravimetric (TGA) analysis, differential scanning calorimetry (DSC) analysis, X-ray diffraction (XRD) analysis, morphologic analysis via scanning electron microscopy (SEM), and rapid viscoamylograph analysis (RVA). The RVA analysis showed that gelatinization temperature was 63.95 °C, the maximum viscosity was 1087 cP and ease of cooking was 7 min. The thermogravimetric (TGA) analysis revealed three stages: in the first, the product had weight loss of 9.51%; in the second, a weight loss of 53.88%; and in the third, a weight loss of 37.91%. The differential scanning calorimetry (DSC) analysis found that heat flux initiates at 50.97 °C, where the starch gelatinization transition starts, ending at 71.25 °C with enthalpy of 2.11 J.g-1. Evaluation of the native potato starch demonstrated that this product is an excellent alternative in the elaboration of different products which need a thickener in cooking processes, given that its behavior at high temperatures, which have allowed to maintain its structure. [ABSTRACT FROM AUTHOR]

An experimental and numerical study was conducted to investigate the process of potato slices drying. For simulating the moisture transfer in the samples and predict the dehydration curves, a two-dimensional finite element model was developed and programmed in Compaq Visual Fortran, version 6.5. The model solved the Fick's second law for slab in a shrinkage system to calculate the unsteady two-dimensional moisture transmission in rectangular coordinates (x,y). Moisture diffusivity and moisture transfer coefficient were determined by minimizing the sum squares of residuals between experimental and numerical predicted data. Shrinkage kinetics of the potato slices during dehydration was determined experimentally and found to be a linear function of removed moisture. The determined parameters were used in the mathematical model. The predicted moisture content values were compared to the experimental data and the validation results demonstrated that the dynamic drying curves were predicted by the methodology very well. [ABSTRACT FROM AUTHOR]

Vegetation properties can be estimated using optical sensors, acquiring data on board of different platforms. For instance, ground-based and Unmanned Aerial Vehicle (UAV)-borne spectrometers can measure reflectance in narrow spectral bands, while different modelling approaches, like regressions fitted to vegetation indices, can relate spectra with crop traits. Although monitoring frameworks using multiple sensors can be more flexible, they may result in higher inaccuracy due to differences related to the sensors characteristics, which can affect information sampling. Also organic production systems can benefit from continuous monitoring focusing on crop management and stress detection, but few studies have evaluated applications with this objective. In this study, ground-based and UAV spectrometers were compared in the context of organic potato cultivation. Relatively accurate estimates were obtained for leaf chlorophyll (RMSE = 6.07 μg.cm-2), leaf area index (RMSE = 0.67 m².m-2), canopy chlorophyll (RMSE = 0.24 g.m-2) and ground cover (RMSE = 5.5%) using five UAV-based data acquisitions, from 43 to 99 days after planting. These retrievals are slightly better than those derived from ground-based measurements (RMSE = 7.25 μg.cm-2, 0.85 m².m-2, 0.28 g.m-2 and 6.8%, respectively), for the same period. Excluding observations corresponding to the first acquisition increased retrieval accuracy and made outputs more comparable between sensors, due to relatively low vegetation cover on this date. Intercomparison of vegetation indices indicated that indices based on the contrast between spectral bands in the visible and near-infrared, like OSAVI, MCARI2 and CIg provided, at certain extent, robust outputs that could be transferred between sensors. Information sampling at plot level by both sensing solutions resulted in comparable discriminative potential concerning advanced stages of late blight incidence. These results indicate that optical sensors, and their integration, have great potential for monitoring this specific organic cropping system. [ABSTRACT FROM AUTHOR]

200 year ago on Polish territory potato cultivation was widespread enough that, because of their properties, besides use it as food and fodder, it became potential raw material for food processing and technical purposes. In the article there were presented the then ways of potatoes use for fermentative goals, in bakery and for milk purposes or technical - for paint, glues or paper manufacturing. [ABSTRACT FROM AUTHOR]

Potato processing is becoming particularly popular in developing countries and French fries are the main product being developed. This paper describes the South African frozen French fry industry, identifying aspects for improvements for further growth. Although South Africa produces over two million tonnes of potatoes per year, only 17 to 20% are processed, mainly as frozen French fries. While this is a larger production achievement than in the past, trends in consumption show that the frozen French fry industry has potential for further growth. Industry expansion is limited by the shortage of suitable raw potato stock linked to cultivar and potato production capacity constraints for frozen French fry processing. The country relies mainly on two processing cultivars produced in localized areas, for which yields are also threatened by unpredictably detrimental weather conditions. Produce shortages often lead to subsequent importation of products from other countries. The lack of cultivar-specific information on the amount of land used, production tonnages and yield achievements restricts diagnosis of specific factors contributing to this shortage. Based on the overall crop performance, a region-based approach is suggested to improve yield achievements of the few cultivars used for frozen French fry processing in the country. This could be achieved by optimizing natural resource management, particularly irrigation, fertilizer and land use, in the four agro-climatic regions contributing to the processing industry. Furthermore, the number of French fry processing cultivars can be increased by increasing financial investment on local breeding efforts to develop new cultivars and by focusing foreign cultivar adoption on processing needs to increase the genetic diversity and safeguard against the effects of climate change. [ABSTRACT FROM AUTHOR]