Differences in suberin content and composition between two varieties of potatoes (Solanum tuberosum) and effect of post-harvest storage to the composition

Riikka Järvinen (Corresponding Author), Henna Rauhala, Ulla Holopainen, Heikki Kallio

Research output: Contribution to journalArticleScientificpeer-review

5 Citations (Scopus)

Abstract

The waterproof defence barrier of the potato (Solanum tuberosum) tuber periderm consists of the suberized cells of phellem. The distinct polyaliphatic and polyaromatic domains of suberin have separate roles in the development of resistance to infections. The aliphatic suberin composition and changes in the amounts of peel and extractive free suberized membrane i.e. raw suberin were studied in two potato varieties, Nikola and Asterix, during post-harvest storage for one year. The amount of peel increased from 2.33 to 4.80 g/kg in yellow-skinned Nikola and from 3.50 to 5.54 g/kg in red-skinned Asterix. The raw suberin fraction accounted for 258.1 ± 16.6 mg/g in the peel of Nikola and 250.7 ± 36.3 mg/g in the peel of Asterix on average during the storage period. In addition to increase in suberin up to 6 months, the microscopic images of the peel and raw suberin indicated that the other components contributed to the peel mass increase. The CHCl3-soluble suberin monomer fraction after methanolysis accounted for about 20% of the raw suberin in both varieties, indicating a constant ratio of suberin polyaliphatic and polyaromatic domain over the storage period. α,ω-Diacids, fatty acids and aromatic compounds were more abundant in Asterix, while ω-hydroxyacids and fatty alcohols were more abundant in Nikola (all p = 0.000). Small changes in the aliphatic monomer composition within each variety were seen during storage.
Original languageEnglish
Pages (from-to)1355-1361
Number of pages7
JournalLWT - Food Science and Technology
Volume44
Issue number6
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Fingerprint

suberin
Solanum tuberosum
potatoes
periderm
storage time
Fatty Alcohols
methanolysis
fatty alcohols
aromatic compounds
tubers
Fatty Acids
fatty acids
Membranes

Keywords

  • Gas chromatography
  • Post-harvest storage
  • Potato
  • Solanum tuberosum
  • Suberin

Cite this

@article{9c56f65694a64c3586d1b31520a945ed,
title = "Differences in suberin content and composition between two varieties of potatoes (Solanum tuberosum) and effect of post-harvest storage to the composition",
abstract = "The waterproof defence barrier of the potato (Solanum tuberosum) tuber periderm consists of the suberized cells of phellem. The distinct polyaliphatic and polyaromatic domains of suberin have separate roles in the development of resistance to infections. The aliphatic suberin composition and changes in the amounts of peel and extractive free suberized membrane i.e. raw suberin were studied in two potato varieties, Nikola and Asterix, during post-harvest storage for one year. The amount of peel increased from 2.33 to 4.80 g/kg in yellow-skinned Nikola and from 3.50 to 5.54 g/kg in red-skinned Asterix. The raw suberin fraction accounted for 258.1 ± 16.6 mg/g in the peel of Nikola and 250.7 ± 36.3 mg/g in the peel of Asterix on average during the storage period. In addition to increase in suberin up to 6 months, the microscopic images of the peel and raw suberin indicated that the other components contributed to the peel mass increase. The CHCl3-soluble suberin monomer fraction after methanolysis accounted for about 20{\%} of the raw suberin in both varieties, indicating a constant ratio of suberin polyaliphatic and polyaromatic domain over the storage period. α,ω-Diacids, fatty acids and aromatic compounds were more abundant in Asterix, while ω-hydroxyacids and fatty alcohols were more abundant in Nikola (all p = 0.000). Small changes in the aliphatic monomer composition within each variety were seen during storage.",
keywords = "Gas chromatography, Post-harvest storage, Potato, Solanum tuberosum, Suberin",
author = "Riikka J{\"a}rvinen and Henna Rauhala and Ulla Holopainen and Heikki Kallio",
year = "2011",
doi = "10.1016/j.lwt.2011.02.005",
language = "English",
volume = "44",
pages = "1355--1361",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press",
number = "6",

}

Differences in suberin content and composition between two varieties of potatoes (Solanum tuberosum) and effect of post-harvest storage to the composition. / Järvinen, Riikka (Corresponding Author); Rauhala, Henna; Holopainen, Ulla; Kallio, Heikki.

In: LWT - Food Science and Technology, Vol. 44, No. 6, 2011, p. 1355-1361.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Differences in suberin content and composition between two varieties of potatoes (Solanum tuberosum) and effect of post-harvest storage to the composition

AU - Järvinen, Riikka

AU - Rauhala, Henna

AU - Holopainen, Ulla

AU - Kallio, Heikki

PY - 2011

Y1 - 2011

N2 - The waterproof defence barrier of the potato (Solanum tuberosum) tuber periderm consists of the suberized cells of phellem. The distinct polyaliphatic and polyaromatic domains of suberin have separate roles in the development of resistance to infections. The aliphatic suberin composition and changes in the amounts of peel and extractive free suberized membrane i.e. raw suberin were studied in two potato varieties, Nikola and Asterix, during post-harvest storage for one year. The amount of peel increased from 2.33 to 4.80 g/kg in yellow-skinned Nikola and from 3.50 to 5.54 g/kg in red-skinned Asterix. The raw suberin fraction accounted for 258.1 ± 16.6 mg/g in the peel of Nikola and 250.7 ± 36.3 mg/g in the peel of Asterix on average during the storage period. In addition to increase in suberin up to 6 months, the microscopic images of the peel and raw suberin indicated that the other components contributed to the peel mass increase. The CHCl3-soluble suberin monomer fraction after methanolysis accounted for about 20% of the raw suberin in both varieties, indicating a constant ratio of suberin polyaliphatic and polyaromatic domain over the storage period. α,ω-Diacids, fatty acids and aromatic compounds were more abundant in Asterix, while ω-hydroxyacids and fatty alcohols were more abundant in Nikola (all p = 0.000). Small changes in the aliphatic monomer composition within each variety were seen during storage.

AB - The waterproof defence barrier of the potato (Solanum tuberosum) tuber periderm consists of the suberized cells of phellem. The distinct polyaliphatic and polyaromatic domains of suberin have separate roles in the development of resistance to infections. The aliphatic suberin composition and changes in the amounts of peel and extractive free suberized membrane i.e. raw suberin were studied in two potato varieties, Nikola and Asterix, during post-harvest storage for one year. The amount of peel increased from 2.33 to 4.80 g/kg in yellow-skinned Nikola and from 3.50 to 5.54 g/kg in red-skinned Asterix. The raw suberin fraction accounted for 258.1 ± 16.6 mg/g in the peel of Nikola and 250.7 ± 36.3 mg/g in the peel of Asterix on average during the storage period. In addition to increase in suberin up to 6 months, the microscopic images of the peel and raw suberin indicated that the other components contributed to the peel mass increase. The CHCl3-soluble suberin monomer fraction after methanolysis accounted for about 20% of the raw suberin in both varieties, indicating a constant ratio of suberin polyaliphatic and polyaromatic domain over the storage period. α,ω-Diacids, fatty acids and aromatic compounds were more abundant in Asterix, while ω-hydroxyacids and fatty alcohols were more abundant in Nikola (all p = 0.000). Small changes in the aliphatic monomer composition within each variety were seen during storage.

KW - Gas chromatography

KW - Post-harvest storage

KW - Potato

KW - Solanum tuberosum

KW - Suberin

U2 - 10.1016/j.lwt.2011.02.005

DO - 10.1016/j.lwt.2011.02.005

M3 - Article

VL - 44

SP - 1355

EP - 1361

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 6

ER -