Skip to main content
ARS Home » Midwest Area » Madison, Wisconsin » Vegetable Crops Research » Research » Publications at this Location » Publication #303712
Title: Amylose content decreases during tuber development in potato

Author
item Jansky, Shelley
item FAJARDO, DIEGO - University Of Wisconsin

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/14/2016
Publication Date: 4/6/2016
Citation: Jansky, S., Fajardo, D. 2016. Amylose content decreases during tuber development in potato. Journal of the Science of Food and Agriculture. 96(13):4560-4564. doi: 10.1002/jsfa.7673.

Interpretive Summary: Potato starch has two components, amylopectin and amylose. Amylose is considered to be nutritionally desirable, so there is interest in finding strategies to increase the amylose content of potatoes. There is also interest in marketing “baby” potatoes, which are harvested when they are physiologically immature. This study was carried out to determine amylose content in potatoes as they mature during the growing season. We determined that amylose content is highest early in the season and it decreases in a linear fashion as the growing season progresses. This study supports the idea that baby potatoes are nutritionally superior to full season tubers.

Technical Abstract: Potato starch is composed of amylopectin and amylose in an approximately three to one ratio. Amylose is considered to be nutritionally desirable, so there is interest in finding strategies to increase the amylose content of potatoes. There is also interest in marketing “baby” potatoes, which are harvested when they are physiologically immature. This study was carried out to determine amylose content in potatoes as they mature during the growing season. We determined that amylose content is highest early in the season and it decreases in a linear fashion as the growing season progresses. The rate of decrease varied across years. This study supports the idea that baby potatoes are nutritionally superior to full season tubers.