KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation of Quality Characteristics and Definition of Utilization Category in Korean Potato (Solanum tuberosum L.) Cultivars

국내산 감자(Solanum tuberosum L.)의 품종별 품질특성 평가 및 용도구분

  • Lee, Yeh-Jin (Highland Agriculture Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Jeong, Jin-Cheol (Highland Agriculture Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Yoon, Young-Ho (Highland Agriculture Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Hong, Su-Young (Highland Agriculture Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Su-Jeong (Highland Agriculture Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Jin, Yong-Ik (Highland Agriculture Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Nam, Jeong-Hwan (Highland Agriculture Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Kwon, Oh-Keun (Highland Agriculture Research Center, National Institute of Crop Science, Rural Development Administration)
  • 이예진 (국립식량과학원 고령지농업연구센터) ;
  • 정진철 (국립식량과학원 고령지농업연구센터) ;
  • 윤영호 (국립식량과학원 고령지농업연구센터) ;
  • 홍수영 (국립식량과학원 고령지농업연구센터) ;
  • 김수정 (국립식량과학원 고령지농업연구센터) ;
  • 진용익 (국립식량과학원 고령지농업연구센터) ;
  • 남정환 (국립식량과학원 고령지농업연구센터) ;
  • 권오근 (국립식량과학원 고령지농업연구센터)
  • Received : 2012.07.10
  • Accepted : 2012.09.11
  • Published : 2012.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Total twenty cultivars of potato (Solanum tuberosum L.) were grown at Gangneung where is located in low land of Korea. Their tubers were harvested from 100 to 120 days after planting, and over 150 g of tubers were selected for quality evaluation. Dry matter, starch, amylose in starch, ascorbic acid, protein, individual sugars and mineral were analyzed and mealiness of cooked potatoes were also evaluated by panel test. Dry mater content was the highest in 'Haryeong', 'Jayoung' and 'Shepody', and the biggest starch granules were observed in 'Jayoung' and 'Sinnamjak'. In addition, the content of amylose was highest in 'Haryeong', 'Chudong' and 'Goun'. Mineral content showed the slight difference between cultivars, but it's tendency was not clear. Vitamin C content was highest in 'Jayoung' as 62.5 $mg{\cdot}100g^{-1}$ FW, and 'Chugang' exhibited the highest content of protein. Sugar content was lower in cultivars for single one than double cropping. The lowest sugar content was observed in 'Atlantic' and 'Namseo' among cultivars for single cropping, and in 'Goun' for double cropping. As a result of analysis for quality factors, we could select nine cultivars ('Atlantic', 'Gahwang', 'Gawon', 'Goun', 'Hareong', 'Irish Cobbler', 'Jasim', 'Jayoung' and 'Shepody') with high dry matter content and low reducing sugar as a cultivar group for processing. Additionally, seven cultivars ('Chugang', 'Gawon', 'Goun', 'Hareong', 'Irish Cobbler', 'Jasim' and 'Seohong') with high mealiness and amylose content and five cultivars ('Atlantic', 'Chudong', 'Gahwang', 'Jopung' and 'Jowon') with low mealiness and amylose content were classified as groups for boiled or steam cooking and for soup or pot dishes, respectively.

본 실험에는 1기작 품종 15개 및 2기작 품종 5개 등 총 20개 품종을 실험재료로 이용하였다. 이들 품종을 농촌진흥청 고령지농업연구센터 포장(강원 강릉)에 파종하였고, 관행적인 방법으로 100~120일간 재배한 후 수확하였다. 수확한 괴경 중 중간크기의 괴경만을 선별하여 주요 성분들을 분석하였다. 이와 동시에 관능검사를 통해 찐 감자의 분질도를 조사하였으며, 각 조사결과를 기준으로 한국산 감자의 용도를 구분하였다. 실험결과 건물율은 '하령', '자영' 및 '세풍' 등의 품종이 높았고, 전분입자는 '자영'과 '신남작'이 가장 큰 것으로 나타났다. 또한 amylose 함량은 '하령', '추동' 및 '고운'이 가장 높았다. 무기물 함량은 뚜렷한 경향 없이 성분별 품종별 차이를 보였다. 비타민 C 함량은 '자영'이 62.5 $mg{\cdot}100g^{-1}$ FW로 월등히 높았고, 단백질 함량은 '추강'이 가장 높았으나 품종간 큰 차이를 보이지는 않았다. 당 함량은 1기작 품종에 비해 2기작 품종이 매우 높게 나타났으며, 1기작 품종 중에서는 '대서'와 '남서'의 함량이 낮았고, 2기작 품종 중에서는 '고운'의 함량이 가장 낮은 결과를 보였다. 이상의 분석결과를 기준으로 건물율이 높고 환원당 함량이 낮은 9개 품종('대서', '가황', '가원', '고운', '하령', '남작', '자심', '자영' 및 '세풍')이 가공용으로 적합한 것으로 확인 되었다. 또한 분질도가 높고 amylose 함량이 높은 7개 품종 ('추강', '가원', '고운', '하령', '남작', '자심', '서홍')은 찜용으로 적당하였으며, 분질도가 낮고 amylose 함량이 낮은 5개 품종('대서', '추동', '가황', '조풍', '조원')은 찌개용으로 적당하였다.

Keywords

References

  1. Barrios, E. P., D. W. Newson, and J. C. Miller. 1963. Some factors influencing the culinary quality of irish potatoes. II. Physical characters. Amer. Potato J. 40 : 200-207. https://doi.org/10.1007/BF02849340
  2. Bradford, M. M. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the binding, principles of protein binding. Anal. Biochem. 72 : 248-254. https://doi.org/10.1016/0003-2697(76)90527-3
  3. Chang, D. C., C. S. Park, Y. H. Yoon, J. K. Lee, and J.C. Jeong. 2004. Optimum cultivars for winter potato production under plastic house. Kor. Res. Soc. Protected Hort. 17 : 8-13.
  4. Cho, H. M., Y. E. Park, J. H. Cho, and S. Y. Kim. 2003. Historical review of land race potatoes in Korea. J. Kor. Soc. Hort. Sci. 44 : 838-845.
  5. Choi, O. J., M. S. Shin, and S.H. Cho. 2000. Viscocity properties of corn, potato and sweet potato starch according to pH. Kor. J. of Human Eco. 3 : 88-99.
  6. Collier, G. F., D. C. E. Wurr, and V. C. Huntington. 1978. The effect of calcium nutrition on the incidence of internal rust spot in the potato. Journal of Agricultural Science 91 : 240-243.
  7. Davies, H. V. and P. Millard. 1985. Fractionation and distribution of calcium in sprouting and non-sprouting potato tubers. Annals of Botany 56 : 745-754.
  8. Hong, S. Y., Y. K. Kang, and Y. I. Hahm. 2004. On Selection of Resistant Potato Cultivars to Common Scab(S. scabies). Res. Plant Dis. 10 : 135-137. https://doi.org/10.5423/RPD.2004.10.2.135
  9. Iiyama, K., T. B. Lam, and B. A. Stone. 1994. Covalent crosslinks in the cell wall. Plant Physiology 104 : 315-320.
  10. Jeong, J. C., K. W. Park, and S. Y. Kim. 1996. Processing quality of potato(Solanum tuberosum L.) tubers as influenced by cultivars and harvesting dates. J. Kor. Soc. Hort. Sci. 37 : 511-515.
  11. Juliano, B. O. and C. M. Perez. 1985. Kinetic studies on cooking of tropical milled rice. Food Chem. 20 : 97-105.
  12. Kaaber, L., E. Brathen, B. K. Martinsen, and I. Shomer. 2001. The effect of storage conditions on chemical content of raw potatoes and texture of cooked potatoes. Potato Res. 22 : 153-163.
  13. Kim, K. A., S. M. Kim, and L. H. Jung. 1989. Comparison of physicochemical properties of several Korean potato starches. Kor. J. Soc. Food Sci. 5 : 53-62.
  14. Kim, K. A. and L. H. Jung. 1990. Determination of degree of gelatini-zation of various potato starches. Kor. J. Soc. Food Sci. 6 : 15-19.
  15. Kim, S. Y. 2002. Prospects and status on quality of potato. Kor. J. Crop Sci. 47 : 135-139.
  16. Kim, S. Y., O. H. Ryu, B. H. Hahn, and J. C. Chae. 1985. Effect of potassium sources and levels on the yield and quality of potato (Solanum tuberosum L.). J. Kor. Soc. Hort. Sci. 26 : 246-253.
  17. Kwon, O. Y. H. J. Kim, S. H. Oh, J. H. Lee, H. C. Kim, W. K. Yoon, H. M. Kim, C. S. Park, and M. R. Kim. 2006. Nutrient composition of domestic potato cultivars. J. East Asian Soc. Dietary Life 16 : 740-746.
  18. Kwon, O. Y., M. Y. Kim, C. W. Son, X. W. Liu, H. C. Kim, W. K. Yoon, H. M. Kim, and M. R. Kim. 2008. Protein and amino aicd composition of domestic potato cultivars. J. Kor. Soc. Food Sci. Nutr. 37 : 117-123. https://doi.org/10.3746/jkfn.2008.37.1.117
  19. Lee, J. S and Y. J. Hwang. 2003. A study of rheology with cooking methods of potato. Kor. J. Culinary Res. 9 : 85-97.
  20. Lewis C., J. Walker and J. Lancaster, K. Sutton. 1998. Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solanum tuberosum L. J. Sci. Food Agric. 77 : 45-57. https://doi.org/10.1002/(SICI)1097-0010(199805)77:1<45::AID-JSFA1>3.0.CO;2-S
  21. Love, S. L., T. Salaiz, B. Shafii, W. J. Price, A. R. Mosley, and R. E. Thornton. 2003. Accorbic acid concentration and stability in North American potato germplasm. Acta Hort. 619 : 87-93.
  22. Murakami, N., K. Asama, J. Itoh, and T. Itoch. 1981. Studies on starch in potato breeding. II. Variation indiameter of starch granules and inorganic constituents among various potato varieties and Solanum species. J. Jap. Soc. Starch Sci. 28 : 160-164. https://doi.org/10.5458/jag1972.28.160
  23. Na, H. S., J. H. Park, K. J. kang, S. K. Kim, and K. Kim. 1996. Molecular structural properties of various potato starches. Agri. Chem. and Biotech. 39 : 212-217.
  24. Navarre, D. A., R. Shakya, J. Holden, and S. Kumar. 2010. The effect of different cooking methods on phenolics and vitamin C in developmentally young potato tubers. Am. J. Pot. Res. 87 : 350-359. https://doi.org/10.1007/s12230-010-9141-8
  25. NIAST. 2000. Methods of soil chemical analysis. National Institute of Agricultural Science and Technology, RDA, Suwon, Korea.
  26. Olsen, N. L., L. K. Hiller, and L. J. Mikitzel. 1996. The dependence of internal brown spot development upon calcium fertility in potato tubers. Potato Research 39 : 165-178. https://doi.org/10.1007/BF02358216
  27. Painter, C. G. and J. Augustin. 1976. The effect of soil moisture and nitrogen on yield and quality of the Russet Burbank potato. Am. Potato J. 53 : 275-281. https://doi.org/10.1007/BF02855025
  28. Park, Y. E., H. Y. Cho, J. H. Cho, S. Y. Kim, and H.T. Lim. 2004. Effect of cultural conditions and maturity on processing characteristics of potato. Kor. J. Breeding 36 : 276-282.
  29. Park, Y. E., J. C. Jeong, H. M. Cho, and J. H. Cho. 2008. Evaluation of the potential for environment-friendly cultivation of potato cv. 'Haryeong'. Kor. J. Breed. Sci. 40 : 258-262.
  30. Ryu, K. Y., H. J. Jee, C. K. Shim, B. M. Lee, J. H. Park, D. H. Choi, G. H. Ryu, and Y. E. Park. 2006. Evaluation of Phytophthora Late Blight Resistance of Potato Variety in Korea. Res. Plant Dis. 12 : 235-239. https://doi.org/10.5423/RPD.2006.12.3.235
  31. Seog, H. M., Y. K. Park, Y. J. Nam, and B. Y. Min. 1987. Phycochemical properties of several potato starches. J. Kor. Agri. Chem. Soc. 30 : 133-140.
  32. Van Es, A. and K. J. Hartmans. 1981. Structure and chemical composition of the potato. In Rastovski et al., Storage of potatoes, Cent. Agri. Pub. Doc., Wageningen. pp. 17-81.
  33. Yang, Y. J., K. W. Park, and J. C. Jeong. 1991. The influence of pre- and post-harvest factors on the shelf life and quality of leaf lettuce. Kor. J. Food Sci. Technol. 23 : 133-140.

Cited by

  1. Tuber growth and quality of potato (Solanum tuberosum L.) as affected by foliar or soil application of fulvic and humic acids vol.55, pp.3, 2014, https://doi.org/10.1007/s13580-014-0005-x
  2. Food Composition of Raw and Boiled Potatoes vol.32, pp.4, 2016, https://doi.org/10.9724/kfcs.2016.32.4.517
  3. Expression pattern of low-temperature-related genes by the treatment of AFP in the cryopreservation of potato shoot tips vol.44, pp.4, 2017, https://doi.org/10.5010/JPB.2017.44.4.478
  4. 감자의 세척유무 및 저장온도에 따른 녹화 및 상품성 유지 기간 구명 vol.62, pp.1, 2012, https://doi.org/10.7740/kjcs.2016.62.1.066
  5. 품종별 감자전분의 이화학적, 구조적, 페이스팅 및 유변학적 특성 vol.49, pp.4, 2012, https://doi.org/10.9721/kjfst.2017.49.4.360