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European Food Research and Technology

, Volume 244, Issue 5, pp 851–860 | Cite as

A new potato variety grown in China suitable for raw eating

  • Dan Xu
  • Hong Liu
  • Cheng-yu Jin
  • Chun-mei Cao
  • Wen-gang Li
  • Fan-kui Zeng
  • Yu-ci Zhao
  • Gang Liu
Original Paper
  • 186 Downloads

Abstract

Hongmei is a new potato variety developed in recent year, which is suitable for raw eating as a kind of fruit. In this study, sensory evaluations, nutritional components, morphology characteristics of starch granules, phenolic compounds, sugars, glycoalkaloids, and amino acid composition of potato Hongmei were investigated. The results show that Hongmei be suitable for raw eating mainly based on three reasons: (1) possess a juicy characteristic and lower earthy smell, with a distinctive fruity flavor of fresh cucumber; (2) the average particle size of starch from Hongmei is 18.31 ± 7.71 μm, which is smaller than the commercial potato starch significant (p < 0.01); (3) with a content of 653.64 ± 83.25 mg/100 g of fructose, which is similar to the sweet potato be suitable for raw eating. The results also show that Hongmei had high concentrations of crude protein, total ascorbic acid, but lower starch content. The total glycoalkaloids content in the flesh is only 5.52 mg/kg, which implied that it is safe for raw eating. However, due to the total glycoalkaloids in the Hongmei peel is 358.88 mg/kg, which is higher than the safe standard of 200 mg/kg, it is recommended to peel when eating raw.

Keywords

Potato Hongmei Sensory evaluations Glycoalkaloids Phenolic compounds Fructose 

Notes

Acknowledgements

This work was financially supported by the China Agriculture Research System (Grant Number: CARS-10), the National Key Research and Development Plan (Grant Number: 2016YFD0401302-02), the Science and Technology Major Project of Gansu Province (Grant Number: 1602NKDJ022-1) and the Science and Technology Planing Project of Lanzhou (Grant Number: 2016-3-123).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Human and animal rights statement

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2017

Authors and Affiliations

  • Dan Xu
    • 1
    • 2
  • Hong Liu
    • 3
  • Cheng-yu Jin
    • 1
    • 2
  • Chun-mei Cao
    • 4
  • Wen-gang Li
    • 5
  • Fan-kui Zeng
    • 1
  • Yu-ci Zhao
    • 1
    • 2
  • Gang Liu
    • 1
  1. 1.Research and Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical PhysicsChinese Academy of SciencesLanzhouChina
  2. 2.University of Chinese Academy of SciencesBeijingChina
  3. 3.CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical PhysicsChinese Academy of SciencesLanzhouChina
  4. 4.Inner Mongolia Academy of Agricultural and Animal Husbandry SciencesHohhotChina
  5. 5.Inner Mongolia Lingtian Biotechnology Co., LtdHohhotChina

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