An approach of using different curing temperature based on potato cv. Innovator periderm differentiation, sugar metabolism, and industrial quality

Ariana Mota Pereira; Edgard Augusto de Toledo  Picoli; Kharen Priscilla de Oliveira Salomão  Petrucci; Mateus de Paula  Gomes; Renata Ranielly  Pedroza  Cruz; Luciana Gomes  Soares; Dreice Nascimento  Gonçalves; Fernando Luiz Finger

doi:10.4025/actasciagron.v44i1.55426

Ariana Mota Pereira Universidade Federal de Viçosa
Edgard Augusto de Toledo Picoli Universidade Federal de Viçosa https://orcid.org/0000-0002-6275-2684
Kharen Priscilla de Oliveira Salomão Petrucci Universidade Federal de Viçosa
Mateus de Paula Gomes Universidade Federal de Viçosa https://orcid.org/0000-0001-7783-0799
Renata Ranielly Pedroza Cruz Universidade Federal de Viçosa
Luciana Gomes Soares Universidade Federal de Viçosa
Dreice Nascimento Gonçalves Universidade Federal de Viçosa https://orcid.org/0000-0003-3896-6890
Fernando Luiz Finger Universidade Federal de Viçosa

DOI: https://doi.org/10.4025/actasciagron.v44i1.55426

Palavras-chave: plant histology; peroxidase activity; plant anatomy; reducing sugars; traumatic phellogen; periderm.

Resumo

Excoriation damage is among the major causes of postharvest potato losses. Curing is known to increase the resistance of tubers to excoriation injury, with the temperature influencing the traumatic phellogen and periderm regeneration, as well as tuber processing quality. This study aimed to evaluate the effects of excoriation procedure and curing temperature on the industrial quality, histological characteristics, carbohydrate metabolism, and oxidative enzyme activity of potato tuber. Tubers with or without excoriation were cured at 8, 14, and 20°C for 15 days. Excoriation did not influence the levels of reducing sugars (RS), as well as polyphenoloxidase (PPO) and peroxidase (POD) activities. The concentrations of total soluble sugars (TSS) and non-reducing sugars (NRS) were higher in injured tubers, while reduction in curing temperature increased the concentrations of TSS, NRS, and RS. However, the sugar content was adequate as per the criteria of the pre-fried potato industry and potatoes classified in category 2 (USDA/fast-food industry color grading). The reduction in curing temperature also increased the activity of POD, despite the activity of PPO remaining unchanged. Formation of a closure layer from the outer parenchyma cells of the tuber that prevents desiccation and death of superficial cells, was observed. This protection was completed with the formation of the damage periderm. Periderm regeneration is faster at higher temperatures, 15 and 20°C, leading to a lower fresh mass loss and no enzymatic or non-enzymatic browning. The excoriation carried out at 14/20^oC for 15 days was sufficient for curing, and for maintaining suitable post-fry quality of potatoes.

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