Changes in anthocyanin, flavonoid and phenolic acid concentrations during development and storage of coloured potato (Solanum tuberosum L) tubers

• Published in: Journal of the science of food and agriculture 1999-02, Vol.79 (2), p.311-316
• Main Authors: Lewis, Christine E, Walker, John R L, Lancaster, Jane E
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; anthocyanins; Biological and medical sciences; cold storage; development; Economic plant physiology; flavonoids; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Nutrition. Photosynthesis. Respiration. Metabolism; phenolic acids; potato; Reserves and secretions. Pigments. Phytochromes; Solanum tuberosum
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(199902)79:2<311::AID-JSFA199>3.0.CO;2-Q

Changes in the anthocyanin concentration of coloured potato tubers have been investigated in cultivars with coloured skin and coloured or white flesh. The biosynthesis of anthocyanins coincided with tuber initiation in cultivars with intensely coloured mature tubers and, after a slight increase as the smaller tubers increased in size, anthocyanin concentrations remained relatively constant. Thus, because tubers were increasing in weight, anthocyanin was being synthesised to maintain a more or less constant concentration. In cultivars with less coloured tubers, the developing tubers remained white for a longer time, with anthocyanin concentrations increasing gradually up to a maximum at a certain tuber weight depending on the cultivar. The concentration of flavonoids was lower than that of anthocyanins but followed a similar pattern. Phenolic acid levels were about twice those of the anthocyanins and reached their maximum at a slightly lower tuber weight than anthocyanins and flavonoids. During cold storage (4°C) the anthocyanin concentration in coloured tubers increased, whereas tubers stored at higher temperatures did not show this increase. The increased colour in cold‐stored tubers is discussed in terms of its relationship to ‘cold sweetening’ and the increased concentration of sugars in cold‐stored tubers. The distribution of anthocyanins altered during tuber development and also during cold storage. In very small developing tubers the anthocyanins appeared first at the stem end of the tuber whilst the bud end remained white. As the anthocyanin concentration increased during tuber development, it increased over the whole tuber, but the concentration at the stem end was always higher than that at the bud end, until the tuber reached maturity, when the concentration became approximately equal at both ends. After cold storage, tubers had a higher concentration of anthocyanin in the bud end than the stem end; the opposite to that found in developing tubers. © 1999 Society of Chemical Industry