title: UV-C treatment on physiological response of potato (Solanum tuberosumL.) during low temperature storage.
abstract: The storage of potato tuber (Solanum tuberosumL.) at low temperatures minimizes sprouting and disease but can cause cold-induced sweetening (CIS), which leads to the production of the cancerogenic substance acrylamide during the frying processing. The aim of this research was to investigate the effects of UV-C treatment on CIS in cold stored potato tuber. 'Atlantic' potatoes were treated with UV-C for an hour and then stored at 4 °C up to 28 days. The UV-C treatment significantly prevented the increase of malondialdehyde content (an indicator of the prevention of oxidative injury) in potato cells during storage. The accumulation of reducing sugars, particularly fructose and glucose, was significantly reduced by UV-C treatment possibly due to the regulation of the gene cascade,sucrose phosphate synthase,invertase inhibitor 1/3, andinvertase 1in potato tuber, which were observed to be differently expressed between treated and untreated potatoes during low temperature storage. In summary, UV-C treatment prevented the existence of oxidative injury in potato cells, thus, lowered the amount of reducing sugar accumulation during low temperature storage of potato tubers.
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Opening Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Qiong
authors.initials: Q
authors.lastname: Lin
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Opening Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Yajing
authors.initials: Y
authors.lastname: Xie
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Opening Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Wei
authors.initials: W
authors.lastname: Liu
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Opening Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Jie
authors.initials: J
authors.lastname: Zhang
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Opening Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Shuzhen
authors.initials: S
authors.lastname: Cheng
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Opening Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Xinfang
authors.initials: X
authors.lastname: Xie
authors.affiliation: Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300134 China.
authors.forename: Wenqiang
authors.initials: W
authors.lastname: Guan
authors.affiliation: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Opening Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Beijing, 100193 China.
authors.forename: Zhidong
authors.initials: Z
authors.lastname: Wang
keywords: Cold-induced sweetening; Gene expression; Potato tuber; Storage; UV-C