Effect of Storage Temperature on Carbohydrate Metabolism and Development of Cold-Induced Sweetening in Indian Potato (S olanum Tuberosum L.) Varieties

Anthocyanin profiling of genetically diverse pigmented potato (Solanum tuberosum L.) clonal accessions from north-eastern sub-Himalayan plateau of India

White-fleshed potatoes have health concerns due to high glycemic index. Native and unexplored pigmented potato landraces may offer adequate and future smart alternatives with a balanced nutritional profile. Twenty-five pigmented potato clonal accessions across the eastern sub-Himalayan plateau of India were collected, purified and categorized into 'Badami' (UBAC) and 'Deshi' (UDAC) types. Evaluation of different nutritional attributes revealed that pigmented UBAC accessions are boosted with, high total dietary fibre, and total anthocyanin content and have remarkably low reducing sugar and glycemic index. Non-targeted LC-MS analysis identified caffeoyl and coumaroyl derivatives of delphinidin and petunidin glycosides, as major classes of anthocyanin compounds in pigmented potato accessions. HPLC-mediated quantification revealed high contents of delphinidin in the majority of accessions along with the selective presence of other anthocyanins. Selected accession was found to have polyphenolic compounds like gallic acid, vanillic acid, cinnamic acid and quercetin. The genetic cluster analysis of clonal accessions divided these genotypes into five major clusters. An ISSR repeat motif (AGG)6 was tightly linked with the total anthocyanin content of the accessions in Single Marker Analysis. Altogether, these native pigmented potato accessions offer a nutritious and healthy alternative to the conventional white-fleshed potato genotypes.

The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time

This study aimed to evaluate the differences in physicochemical properties, antioxidant properties, and rheology between guava nectar with sucrose and guava nectar with neotame and stevia addition (0.01% and 0.05%). All parameters were investigated during refrigerated storage at 4 °C for 15 days. The result showed that all sweetened guava juice samples led to the juice with the greatest presence of overall appearance and antioxidant property. The flow behavior of sweetened guava juice was shear-thinning which was not different from guava juice without sweetener. However, the major volatile flavor compounds identified in all guava juice samples were β-caryophyllene, α-caryophyllene, bisabolene, aromadendrene, α-humulene, and nerolidol, which is not different from guava juice without sweeteners during storage. It indicated that stevia and neotame are good alternative sweeteners to produce low caloric juice production.