Effects of polyphenol content, polyphenol oxidase activity and pH on blackspot bruise of Japanese potato varieties

Kazunori HIRONAKA; Ken-ichi ISHIBASHI; Hiroshi KOAZE; Hiroshi SHIRASAKA; Kiyoaki MATSUDA; Tadatoshi SATO; Michiyuki KOJIMA; Motoyuki MORI; Shogo TSUDA; Akiko TAKADA

doi:10.5891/jafps.32.67

Kazunori HIRONAKA, Ken-ichi ISHIBASHI, Hiroshi KOAZE, Hiroshi SHIRASAKA, Kiyoaki MATSUDA, Tadatoshi SATO, Michiyuki KOJIMA, Motoyuki MORI, Shogo TSUDA, Akiko TAKADA

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JOURNAL FREE ACCESS

2006 Volume 32 Issue 2 Pages 67-72

DOI https://doi.org/10.5891/jafps.32.67

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Abstract

The polyphenol content, polyphenol oxidase (PPO) activity and pH of Norin No. 1 and Toyoshiro potatoes, representative processing potato varieties in Japan, were measured, and their effects on blackspot bruise were evaluated using multiple regression analysis. The analysis showed that among these biochemical factors, PPO activity most predominantly affects blackspot bruise. This result is useful for developing new blackspot-bruise-resistant varieties.

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