Liping Hong, Enming He, Wenhui Zhang, Mingqiong Zheng, Jingwen Wu, Wenhua Wang*
Phyton-International Journal of Experimental Botany, Vol.92, No.10, pp. 2785-2805, 2023, DOI:10.32604/phyton.2023.030928
Abstract Potato (Solanum tuberosum L.) is susceptible to enzymatic browning after fresh processing, resulting in color change and potential alteration in the nutritional quality. In this study, a popular potato cultivar, Feiwuruita, was used to profile the metabolites involved in color and nutritional quality changes in fresh shreds stored at 0 and 4 h at 25°C (designated CK and CK4H, respectively). The shreds turned brown within 4 h of storage. In all, 723 metabolites consisting 12 classes of compounds were detected in the samples, largely lipids, phenolic acids, alkaloids, amino acids and derivatives, flavonoids, organic acids, nucleotides and derivatives. Of these,… More >
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