Abstract
The aim of this work was to investigate the heat-induced changes in cell wall polysaccharides of potato in relation to texture. Potatoes ( Solanum tuberosum cv. Bintje) were subjected to a time course of steaming (95 °C) with and without a preliminary low-temperature heat treatment (50 °C, 3 h). Cell wall material was prepared and extracted sequentially with water, NaCl, trans -1,2-cyclohexanediamine- N,N,N ‘,N ‘-tetraacetic acid, sodium salt (CDTA), and Na 2 CO 3 to leave a residue. These were analyzed for their carbohydrate compositions, their degree of methyl esterification, and the molecular size of selected soluble polysaccharides. Steaming caused the tissues to soften. This was accompanied by an increase in DMSO- and water-soluble pectic polysaccharides and a concomitant decrease in the CDTA, Na 2 CO 3 -soluble, and residual pectic polysaccharides. In contrast to many vegetables, low-temperature preheating failed to reduce steaming-induced softening, but resulted in a general reduction in the degree of methyl esterification of cell wall pectic polymers and a decrease in the cooking-induced modification to all pectic fractions. Preheating was effective, however, if potato tissues were presoaked in dilute CaCl 2 . The role of Ca 2+ -cross-linked polymers in tissue firmness is discussed. Keywords: Cell walls; texture; potatoes and processing
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Claims 7
Claim · model-written summary
Steaming softened potato tissue.
- Taxon
- Potatoes
Solanum tuberosumt0 - Treatment
- Steaminge0
- Outcome
- tissuese0
- Direction
- softene0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Steaming caused the tissues to soften.”
t0“Potatoes”
Claim · model-written summary
Steaming increased DMSO- and water-soluble pectic polysaccharides.
- Taxon
- PotatoesSolanum tuberosumt0
- Treatment
- Steamingt0
- Outcome
- DMSO- and water-soluble pectic polysaccharidese0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This was accompanied by an increase in DMSO- and water-soluble pectic polysaccharides and a concomitant decrease in the CDTA, Na 2 CO 3 -soluble, and residual pectic polysaccharides.”
t0“Steaming on Cell Wall Chemistry of Potatoes”
Claim · model-written summary
Steaming decreased CDTA-, Na2CO3-soluble and residual pectic polysaccharides.
- Taxon
- PotatoesSolanum tuberosumt0
- Treatment
- Steamingt0
- Outcome
- CDTA, Na 2 CO 3 -soluble, and residual pectic polysaccharidese0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This was accompanied by an increase in DMSO- and water-soluble pectic polysaccharides and a concomitant decrease in the CDTA, Na 2 CO 3 -soluble, and residual pectic polysaccharides.”
t0“Steaming on Cell Wall Chemistry of Potatoes”
Claim · model-written summary
Low-temperature preheating failed to reduce softening induced by steaming.
- Taxon
- PotatoesSolanum tuberosumt0
- Treatment
- low-temperature preheatinge0
- Outcome
- steaming-induced softeninge0
- Direction
- failed to reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In contrast to many vegetables, low-temperature preheating failed to reduce steaming-induced softening, but resulted in a general reduction in the degree of methyl esterification of cell wall pectic polymers and a decrease in the cooking-induced modification to all pectic fractions.”
t0“Potatoes”
Claim · model-written summary
Low-temperature preheating reduced the degree of methyl esterification of cell wall pectic polymers.
- Taxon
- PotatoesSolanum tuberosumt0
- Treatment
- low-temperature preheatinge0
- Outcome
- degree of methyl esterification of cell wall pectic polymerse0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In contrast to many vegetables, low-temperature preheating failed to reduce steaming-induced softening, but resulted in a general reduction in the degree of methyl esterification of cell wall pectic polymers and a decrease in the cooking-induced modification to all pectic fractions.”
t0“Potatoes”
Claim · model-written summary
Low-temperature preheating decreased cooking-induced modification of all pectic fractions.
- Taxon
- PotatoesSolanum tuberosumt0
- Treatment
- low-temperature preheatinge0
- Outcome
- cooking-induced modification to all pectic fractionse0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In contrast to many vegetables, low-temperature preheating failed to reduce steaming-induced softening, but resulted in a general reduction in the degree of methyl esterification of cell wall pectic polymers and a decrease in the cooking-induced modification to all pectic fractions.”
t0“Potatoes”
Claim · model-written summary
Preheating reduced softening when potato tissues were presoaked in dilute CaCl2.
- Taxon
- PotatoesSolanum tuberosumt0
- Treatment
- Preheatinge0
- Outcome
- effectivee0
- Direction
- effectivee0
- Qualifier
- if potato tissues were presoaked in dilute CaCl 2e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Preheating was effective, however, if potato tissues were presoaked in dilute CaCl 2 .”
t0“Potatoes”
The same questions in other papers
cold · quality: postharvest · Solanum tuberosum (potato)Positive and negative results
2 papers in the same direction as this paper · 3 in the opposite direction
- positive
- positive
- positive
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.