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Tuber Quality

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Jerusalem Artichoke Food Science and Technology

Part of the book series: Interdisciplinary Biotechnological Advances ((IBA))

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Abstract

The basic quality features of H. tuberosus tubers were discussed, such as regularity of shape, color of flesh and skin, resistance to darkening of raw and cooked tuber flesh, freshness of appearance, smell, and taste. Most of the quality characteristics are related to the genotype. The factors that contribute to the susceptibility of tuber flesh to ACD are not only genetic, but environmental in nature. The interaction of genetic and habitat factors affects the total concentration of CgA, CA, AA, and iron, which in turn determines the degree of dark pigmentation. It has been proven that the CgA content in tubers is under genetic control. The chemical composition of tubers, their biological value and energy value of H. tuberosus were also determined. The biological value is discussed in terms of such properties as: nutritional value, taste, and importance for maintaining consumer health. A special place is devoted to sensory assessment, characterizing a food product in terms similar to the sensations when consuming food, which are the result of a food–human interaction and the reaction of human senses to sensory active ingredients and physical properties of the assessed product.

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Abbreviations

AA:

Amino acids

AC:

After-cooking darkening

ACD:

After-cooking darkening

Arg:

Arginine

Asp:

Asparagine

C4H:

Cinnamic acid 4-hydroxylase

CA:

Citric acid

cDNA:

Amplified fragment length polymorphism

CgA:

Chlorogenic acid

CGH:

p-Coumaroyl-d-glucose hydroxylase

CP:

Crude protein

DM:

Dry mass

DVS:

Daily values

EAA:

Essential amino acids

EST:

Expressed sequence tag

FOS:

Fructo-oligosaccharides

FW:

Fresh weight

GC:

Gas chromatography

Glu:

Glutamine

Gly:

Glycine

HPLC:

High performance liquid chromatography

NEAA:

Non-essential AA

PPO:

Polyphenol oxidase

QHT:

Hydroxycinnamoyl

QTL:

Quantitative trait loci

RFLP:

Restriction fragment length polymorphism

RH:

Relative humidity

SAPP:

Sodium acid pyrophosphate

SNP:

Single nucleotide polymorphism

TAA:

Total AA

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Authors and Affiliations

  1. Department of Plant Production Technology and Commodities Science, University of Life Sciences in Lublin, Lublin, Poland

    Barbara Sawicka & Dominika Skiba

  2. Experimental Station for Cultivar Assessment of Central Crop Research Centre, Uhnin, Poland

    Piotr Pszczółkowski

  3. Department of Food Production and Safety, Carpathian State College in Krosno, Krosno, Poland

    Barbara Krochmal-Marczak

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  1. Barbara Sawicka
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  4. Barbara Krochmal-Marczak
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Correspondence to Barbara Sawicka .

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  1. Department of Plant Production Technology and Commodities, University of Life Science in Lublin, Lublin, Poland

    Barbara Sawicka

  2. Department of Food Production and Safety, Carpathian State College in Krosno, Krosno, Poland

    Barbara Krochmal-Marczak

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Sawicka, B., Skiba, D., Pszczółkowski, P., Krochmal-Marczak, B. (2022). Tuber Quality. In: Sawicka, B., Krochmal-Marczak, B. (eds) Jerusalem Artichoke Food Science and Technology. Interdisciplinary Biotechnological Advances. Springer, Singapore. https://doi.org/10.1007/978-981-19-0805-7_3

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