Comprehensive evaluation of potato cooking quality of advanced lines based on the genotype-by-storage environment interaction

• Published in: Food science & technology 2024-07, Vol.203, p.116313, Article 116313
• Main Authors: Yuan, Jianlong, Cheng, Lixiang, Liang, Yanchao, Wang, Yuping, Zhang, Feng
• Format: Article
• Language: English
• Subjects: Cooking quality; Genotype-by-environment interaction; Grey correlation analysis; Potato; Storage conditions
• ISSN: 0023-6438
• DOI: 10.1016/j.lwt.2024.116313

Potato cooking quality directly affects consumers' willingness to purchase potato products. The influence of storage environment on cooking quality is often ignored. In this study, the cooking qualities of ten potato lines stored at 25 °C and 4 °C for 0, 30, 60 and 90 days were investigated, respectively. The ratio of chlorogenic acid to citric acid content of raw potatoes stored at 25 °C remained stable, whereas significantly increased after 60 days of 4 °C storage. The lightness of cooked potatoes was significantly decreased after 90 days of 4 °C storage, whereas the ACD (after-cooking darkening) degree was generally increased at 4 °C storage. The hardness of cooked potatoes was generally decreased at 25 °C storage, whereas significantly decreased until 60 days of 4 °C storage. The sensory evaluation score of cooked potatoes was still higher after 90 days of 4 °C storage compared to 25 °C. Combined with the genotype-by-storage environment interaction and grey correlation analysis, potato line G1 was screened as an ideal material with excellent and stable performance in cooking quality under different storage conditions. This study established a comprehensive evaluation method to evaluate the impact of genotype-by-storage environment interaction on potato cooking quality, which would help develop strategies for breeding potato cooking processing-type cultivars. •Postharvest storage condition affected potato cooking quality.•The after cooking darkening degree of potatoes stored at 4 °C was increased.•The texture characteristics of cooked potatoes were more stable after stored at 4 °C.•Sensory score was negatively related with chlorogenic acid content of raw potatoes.•Genotype-by-storage environment interaction can well evaluate potato cooking quality.