Chipping ability, specific gravity and resistance to Pectobacterium carotovorum in advanced potato selections

The availability of potato varieties combining good tuber quality and resistance traits is very important for both processors and supermarkets. In the present study, post-harvest quality traits as well as resistance to tuber bacterial soft rot were evaluated in 42 advanced potato clones belonging to seven hybrid families. Differences in specific gravity were found among families and among clones, with about 30% of clones showing a high specific gravity (>1.080). Clones and varieties were assayed also for a comprehensive chipping profile. Overall, 43% of clones presented an acceptable chipping score (≤4.5) at harvest. In addition, following cold storage with and without reconditioning, various clones performed acceptably. Five clones from three families (Bolestra X MC 329, Spunta X Victoria and Majestic X Alcmaria) were classified as resistant to bacterial soft rot. An evaluation index is proposed to help identify clones with interesting combinations of traits

Microstructure and tuber properties of potato varieties with different genetic profiles

The objectives of this research were to study tuber starch characteristics and chemical - thermal properties of 21 potato varieties, and to determine their genetic diversity through SSR markers. Starch granular size varied among samples, with a wide diameter distribution (5–85 μm), while granule shapes were similar. Differential Scanning Calorimeter analysis showed that the transition temperatures (69 °C–74 °C) and enthalpies of gelatinization (0.9 J/g–3.8 J/g) of tubers were also variety dependent. SSR analysis allowed the detection of 157 alleles across all varieties, with an average value of 6.8 alleles per locus. Variety-specific alleles were also identified. SSR-based cluster analysis revealed that varieties with interesting quality attributes were distributed among all clusters and sub-clusters, suggesting that the genetic basis of traits analyzed may differ among our varieties. The information obtained in this study may be useful to identify and develop varieties with slowly digestible starch

Relationships between composition, microstructure and cooking performances of six potato varieties

Potatoes tubers are the raw materials of many processed food, such as cooked potatoes in hot water, baked potatoes and the most popular fried potatoes. The objective of this work was to study the impact of boiling, baking and frying on microstructure and properties of six potato varieties (Agata, Agria, Innovator, Lady Rosetta, Musica and Spunta) with different origin. Scanning Electron Microscopy revealed significant differences between varieties and tuber microstructure changes following all cooking processes. Differential Scanning Calorimeter analysis showed that the transition temperatures (ranging between 60 °C and 85 °C) and enthalpies of gelatinization (2.1 J/g – 3.9 J/g) of tubers were also variety dependent. In addition, the elasticity modulus of cooked samples depended on process type and followed the order: baked potatoes > boiled >fried potatoes. In particular, baked Lady Rosetta (224.3 kPa) showed the least decrease in rigidity between thermal processes. Fried Agria and Spunta, (56.3 and 61 kPa, respectively) had the smallest value of Young’s modulus. Molecular marker analyses provided a genetic fingerprinting of our varieties, allowing the identification of diagnostic markers. Innovator revealed an important genetic distance from the other varieties. Such distance corresponded to its exclusive phenotypic traits, that are known to affect thermochemical properties. The information obtained in this work may be useful to further study and associate genetic sequences with appreciable food technological traits

Basophil activation test for staphylococcus enterotoxins in severe asthmatic patients

Recent studies suggest that IgE to Staphylococcus aureus (SA) enterotoxins represent a risk factor for severe asthma even in asthmatic patients considered non atopic. SA enterotoxins can stimulate specific IgE responses but, acting as superantigens, they can promote a polyclonal IgE response, airway inflammation, and bronchial hyperresponsiveness. In comparison with the measurement of serum specific IgE, Basophil Activation Test (BAT) can give more relevant results because it measures only functional IgE capable of activating basophils. BAT for SA enterotoxins has never been performed until to now.METHODS:We recruited 35 patients with severe asthma treated according to GINA guidelines. They were tested for skin prick test to common aeroallergens. Total and specific IgE to SA enterotoxins (ImmunoCAP) were measured. Nasal swabs and sputum cultures were obtained. Basophil activation tests (BAT) using CD203c expression was done after stimulation with different concentrations of enterotoxins A, B, and toxic shock syndrome toxin (Sigma).RESULTSBAT for at least one of SA enterotoxin was positive in 13 among 35 severe asthmatic patients (37%), higher in non atopic than in atopic asthmatic patients (41% vs 33%). Specific IgE to SA enterotoxins were detected in 19 patients ( 54%). No relationship was observed between SA nasal colonization and the presence of IgE or the positivity of basophil activation test for SA enterotoxins.CONCLUSIONS:In this study we demonstrate the involvement of specific IgE mechanisms in severe asthmatic patients sensitised to staphylococcus enterotoxins. The potential benefit of anti-IgE therapy in this subgroup of severe asthmatic patients has to be investigated

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes that, due to the presence of anthocyanins, may be considered as natural powerful functional food. The aim of this study was to evaluate the characteristics of pigmented varieties, the types of anthocyanins accumulated and the level of both beneficial phytochemicals (vitamin C and chlorogenic acids, CGAs) and anti-nutritional compounds (glycoalkaloids) following various cooking methods. The analyses described the presence of a mix of several acylated anthocyanins in pigmented tubers along with high level of CGA. The amount of antioxidants was differently affected by heat treatments according to the type of molecule and the cooking methods used. In some cases, the beneficial compounds were made more available by heat treatments for the analytical detection as compared to raw materials. Data reported here describe both the agronomic properties of these pigmented varieties and the effects of food processing methods on bioactive molecules contained in this natural functional food. They may provide useful information for breeders aiming to develop new varieties that could include desirable agronomical and industrial processing traits