Impact of Cooking on Tuber Color, Texture, and Metabolites in Different Potato Varieties

作者：Jun Hu, Jinxue Hu, Shaoguang Duan, Fankui Zeng, Shuqing Zhang, Guangcun Li · 发表于：Foods · 年份：2024 · DOI：10.3390/foods13233786 · 被引用次数：5 · 研究领域：Potato Plant Research、Food composition and properties

Potatoes are a globally important crop with high nutritional value. Different potato varieties display notable variations in color, texture, and nutrient composition. However, the influence of cooking on tuber color, texture, and metabolites has not been comprehensively explored. This study evaluated the color and texture of five potato varieties before and after cooking. Cooking significantly altered tuber color, decreased hardness and adhesiveness, and increased springiness, particularly after steaming. The metabolomic analysis of Zhongshu 49 (ZS49) and Shishu 3 (SH3) tubers was conducted using gas chromatography-mass spectrometry (GC-MS) and ultra-high performance liquid chromatography (UHPLC)-MS/MS. GC-MS identified 122 volatile metabolites, with 42 significantly varying between cooking treatments, while UHPLC-MS/MS detected 755 nonvolatile metabolites, 445 of which showed significant differences. Compared to ZS49, SH3 exhibited a marked increase in umami- and flavor-related metabolites, especially after cooking. This study provides new insights into how cooking affects the quality, texture, and metabolite profiles of potato tubers.