Carbohydrate metabolism dynamic in chlorpropham- and 1,4-dimethylnaphthalene-treated potatoes and its effect on the browning of French fries

• Published in: Food chemistry 2023-12, Vol.429, p.136718-136718, Article 136718
• Main Authors: Krause, Marcelo Rodrigo, Ferreira de Araujo, Fernanda, Ferreira Moreira, Karoliny, Oliveira de Araújo, Nícolas, Paulo de Jesus Tello, Jean, Nayana de Sousa Santos, Mirelle, Luiz Finger, Fernando
• Format: Article
• Language: English
• Subjects: Maillard reaction; Reducing sugars; Solanum tuberosum L; Sprouting
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136718

•1,4-DMN is efficient in controlling sprouting similar to CIPC.•1,4-DMN and CIPC reduces starch remobilization in cold storage.•1,4-DMN and CIPC reduces browning of French fries.•1,4-DMN is an efficient alternative sprouting inhibitor to CIPC. The use of a sprout suppressor is crucial for the use of potatoes beyond their natural dormancy period. The main sprout inhibitor used on a commercial scale, chlorpropham (CIPC), is becoming increasingly limited owing to its toxicity. Therefore, we evaluated the effectiveness of 1,4-dimethylnaphthalene (1,4-DMN) compared to CIPC in controlling sprouting and maintaining the quality of potato, Solanum tuberosum ‘Asterix’, during cold storage. Treatment with 1,4-DMN reduced fresh weight loss and controlled the number and length of sprouts comparable to CIPC. Compared to the control, both sprouting inhibitors led to higher starch and lower reducing sugar contents, and the tubers retained the recommended quality for industrial processing. After frying, less browning was observed in French fries obtained from 1,4-DMN- or CIPC-treated tubers. We ascertain that 1,4-DMN besides being an efficient sprouting inhibitor and alternative to CIPC, it contributes to maintaining the quality of French fries after cold storage.