title: Exogenous methyl jasmonate diminishes the formation of lipid-derived compounds in boiled potato (Solanum tuberosum L.).
abstract: BACKGROUND
  During potato storage the tubers tend to develop off-flavours, mainly due to lipid-derived aldehydes, whose formation is increased after boiling or processing. This may become a problem when boiled or precooked potatoes are used. Methyl jasmonate (MJ) is a phytohormone capable of modifying plant and food composition. The aim of this work was to control the formation of off-flavours in different cultivars of raw potato during storage by MJ treatment.
  
  
  RESULTS
  The use of Carbowax 20M as support in MJ emulsion resulted in significantly (P < 0.05) lower levels of lipid-derived compounds than the use of lanolin. Levels of the lipid-derived aldehydes propanal, hep-2-enal, nonanal, oct-2-enal and hexanal, although dependent on variety, generally decreased significantly (P < 0.05) after treatment with MJ/Carbowax 20M emulsion. Sugar-derived compounds such as pyridine and furfural, however, were not affected by this treatment.
  
  
  CONCLUSIONS
  Treatment with MJ/Carbowax 20M can be used to diminish the formation of off-flavours in boiled potato. However, this treatment is not useful to avoid the sweetening caused by sugar-derived products. Additional advantages of exogenous MJ are a delay in the appearance of sprouting and aging and hence prolongation of the storage life of potato tubers.
authors.affiliation: Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, E-28006 Madrid, Spain. mruiz@ifi.csic.es
authors.forename: Maria Luisa
authors.initials: ML
authors.lastname: Ruiz del Castillo
authors.forename: Gema
authors.initials: G
authors.lastname: Flores
authors.forename: Gracia Patricia
authors.initials: GP
authors.lastname: Blanch
mesh_terms: D000085:Acetates / Q000737:chemistry*; D000447:Aldehydes / Q000032:analysis* / Q000737:chemistry; D003517:Cyclopentanes / Q000737:chemistry*; D045703:Emulsifying Agents; D005511:Food Handling; D005520:Food Preservatives / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D008055:Lipids / Q000737:chemistry*; D010084:Oxidation-Reduction; D054883:Oxylipins / Q000737:chemistry*; D010937:Plant Growth Regulators / Q000737:chemistry; D035281:Plant Tubers / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D013045:Species Specificity; D055549:Volatile Organic Compounds / Q000032:analysis / Q000737:chemistry
chemical_list: D000085:Acetates; D000447:Aldehydes; D003517:Cyclopentanes; D045703:Emulsifying Agents; D005520:Food Preservatives; D008055:Lipids; D054883:Oxylipins; D010937:Plant Growth Regulators; D055549:Volatile Organic Compounds; C072239:methyl jasmonate