• Journal of Plant Biotechnology
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• v.39 no.4
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• pp.295-299
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• 2012

We performed in vitro assay and field trials to assess levels of changes in intrinsic properties and resistance against soft rot of the potato cv. Dejima upon the introduction of a soybean calmodulin 4 gene (SCaM4). Field trials with four lines overexpressing SCaM4 gene were conducted over two seasons, and harvested tubers were evaluated in bioassay for resistance to Pectobacterium carotovorum ssp. carotovorum. The SCaM4 transgenic potato lines inoculated with $10^8$ CFU/ml of P. carotovorum ssp. carotovorum showed enhanced resistance compared to control. Among the SCaM4 transgenic lines, the transgenic line SCaM4-4 exhibited the highest tolerance to soft rot in vitro assays, so did in field trials. In the field trial, the soft rot resistance of SCaM4-4 line was more than 5 times higher compared to that of control cultivar, Dejima. The major agronomic characteristics of the SCaM4 transgenic lines were not different from those of the nontransgenic 'Dejima'. The result demonstrated that the transformation of a calmodulin 4 gene was a successful strategy in development of potato cultivar enhanced to soft rot.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.117-123
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• 2008

The protein profiles of domestic potato cultivars were evaluated for total protein determination, amino acid composition, SDS-PAGE analysis and scanning densitometry. There were statistically significant differences in the levels of amino acids among potato cultivars. Total nitrogen amount was also significantly different among cultivars, ranging from 1.27 to 1.64%. SDS-PAGE analysis showed that there were significant differences in the content of major potato proteins such as papatin (40 kDa), trypsin inhibitor (20 kDa) and protease inhibitor (15 kDa) among cultivars (p<0.05). The amount of papatin among cultivars with a range of 22.16 to 25.81 mg/g d.w. was higher in Jopung, Shepody and Superior, whereas the amount of protease inhibitors including 15 kDa and 20 kDa was the highest in Jopung (37.0%). The Shepody contains the highest amount of papatin (25.8%) and the lowest of trypsin inhibitor (5.22%). Thus, it is suggested that Shepody is the most desirable cultivar for better nutrition based on the protein profile.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.834-842
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• 2000

In order to investigate the characteristics of various sweet potato starches, gelatinization temperatures, solution viscosity of starch separated from two cultivars of the dry type sweet potatoes(Yulmi and Gunmi), one cultivar of moist type sweet potato(Jinmi), and one cultivar of purple colored variety(Jami) were compared, and properties of the edible films prepared with the starches were determined. Under a differential scanning colorimetry(DSC), initial temperatures for starch gelatinization of the dry type sweet potatoes (Yulmi and Gunmi) were higher than that of the moist type sweet potato (Jinmi), and that of Jami was close to those of the dry type ones. The sweet potato starch solutions tested by a cone and plate viscometer, showed peudoplastic characteristics. The moist type sweet potato was the most viscous followed by Jami, Yulmi, and Gunmi among the tested starch solutions. Total color difference of the edible films prepared with different cultivars of sweet potatoes showed appreciable differences between cultivars, caused by differences in Hunterb values. Water Vapor Permeability (WVP) of sweet potato starch films also showed significant differences between cultivars. Films prepared with the dry type sweet potato, Gunmi, showed the lowest WVP value of $0.83{\times}10^{-9}\;g\;{\cdot}\;m/m^{2}\;{\cdot}\;s\;{\cdot}\;Pa$, followed by Jami, Yulmi, and Jinmi. Water solubility of the films did not show any significant differences between cultivars. Tensile strength of the dry type sweet potato and Jami, which ranged 14.18-18.75 MPa, were higher than that of the moist type sweet potato, which was 4.66 MPa. Elongation values of the films, which were 5-6%, indicated that sweet potato starch films were not so elastic.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.517-523
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• 2016

Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.744-750
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• 2017

Acrylamide is a probable human carcinogen and can be formed during frying of starchy foods. The objective of this study was to investigate the effects of acrylamide reduction in storage potato chips by fermentation of Bacillus subtilis and compare its usefulness with four different cultivars of storage potatoes (Goeun, Atlantic, Saebong, and Jinsun). Potato slices were fermented by B. subtilis at $37^{\circ}C$ for 0, 2, and 4 h and fried at $180^{\circ}C$ for 115 s. The total sugar contents of the fermented potato slices did not change compared to the control. However, reducing sugar contents increased in the fermentation solution containing potato slices. Asparagine contents of Saebong and Jinsun potato slices decreased with fermentation time. Color values of the fermented potato chips were improved compared to those of non-fermented potato chips. The highest $L^*$ value was found in Saebong (57.4), followed by Goeun (56.7), Jinsun (52.5), and Atlantic (48.8) after 4 h of fermentation. Potatoes stored for 240 days generated considerable amounts of acrylamide, ranging from 4.99 to 10.38 ppm, after frying. Four hours of fermentation reduced acrylamide formation in all potato chips. The lowest acrylamide content was found in Saebong (0.77 ppm), followed by Jinsun (1.21 ppm), Goeun (1.76 ppm), and Atlantic (4.09 ppm). In conclusion, fermentation of storage potatoes by B. subtilis can effectively lower acrylamide formation during frying of potato chips.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.37-46
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• 2011

Polyphenolic content and antimutagenicity of the methanol extracts prepared from 22 cultivars of sweet potato with different flesh colors were investigated using Folin-Ciocalteu's phenol reagent method and Ames test, respectively. There was a remarkable cultivar difference in the polyphenolic content of sweet potato. Su, Hayanmi and Shinhwangmi among 17 cultivars of non-purple sweet potato had higher polyphenolic contents of 21.4, 21.5 and $20.3{\mu}g$ (GAE/g dried sweet potato), respectively, whereas Manami and Yeonhwangmi were very much lower at 4.6 and $4.8{\mu}g$. Mokpo No.62, Borami, Sinjami, Jami and Ayamurasaki had much higher polyphenolic contents of 67.7, 76.9, 44.9, 128.3 and $93.2{\mu}g$, respectively, than non-purple sweet potato. The methanol extract from the sweet potato effectively inhibited the reverse mutation induced by 1-NP, daunomycin, Trp-P-1, Trp-P-2 and 2-AA on S. Typhimurium TA 98, and by 1-NP on S. Typhimurium TA 100. These results suggest that the antimutagencity properties may be influenced by the tested mutagen and strain rather than the polyphenolic content of non-purple and purple sweet potato. However, in the purple sweet potatoes, a high polyphenolic content may influence the antimutagencity properties.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.360-368
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• 2017

The objective of this research was to elucidate the physicochemical, structural, pasting and rheological properties of potato starch isolated from a foreign potato cultivar ('Atlantic') and new domestic potato cultivars ('Goun', 'Sebong', and 'Jinsun'). Scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and one-dimensional nuclear magnetic resonance (1D NMR) showed that the structural properties of potato starch did not vary significantly with cultivars. RVA analysis demonstrated that the 'Atlantic' starch had the highest breakdown viscosity among all potato starches. In steady shear rheological analysis, all potato starch dispersions showed shear-thinning behaviors (n =0.63-0.72) at $25^{\circ}C$. The highest apparent viscosity (${\eta}_{a,5}$), consistency index (K), and yield stress (${\sigma}_{oc}$) were observed in the 'Goun' starch dispersion. In dynamic shear rheological analysis, storage modulus (G') and loss modulus (G") values of new domestic potato starch dispersions were higher than those of the 'Atlantic' starch dispersion.

• Korean Journal of Agricultural and Forest Meteorology
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• v.24 no.3
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• pp.145-154
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• 2022

Due to abnormal weather conditions caused by climate change, natural disasters and damages are gradually increasing around the world. Global climate change as accompanied by warming is projected to exert adverse impact on production of potato, which is known as cool season crop. Even though, role of potato as a food security crop is expected to increase in the future, the climate change impacts on potato and adaption strategies are not sufficiently established. Therefore, this study was conducted to analyze the damage pattern of potatoes due to high temperature treatment and to evaluate the response of cultivars. T he high temperature treatment (35~38℃) induced heat stress by sealing the plastic house in midsummer (July), and the quantity and quality characteristics of potatoes were compared with the control group. T otal yield, marketable yield (>80 g) and the number of tubers per plants decreased when heat treatment was performed, and statistical significance was evident. In the heat treatment, 'Jayoung' cultivar suffered a high heat damage with an 84% reduction in yield of >80 g compared to the control group. However, in Jopung cultivar, the decrease was relatively small at 26%. Tuber physiological disturbances (Secondary growth, Tuber cracking, Malformation) tended to increase in the heat stress. Under heat conditions, the tubers were elongated overall, which means that the marketability of potatoes was lowered. T he tuber firmness and dry matter content tended to decrease significantly in the heat-treated group. T herefore, the yield and quality of tubers were damaged when growing potatoes in heat conditions. T he cultivar with high heat adaptability was 'Jopung'. T his result can be used as basic data for potato growers and breeding of heat-resistant cultivars.

• Korean Journal of Plant Resources
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• v.14 no.2
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• pp.89-93
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• 2001

To obtain the basic information for varietal improvement and cultural practice, source and sink relationship in the diallel grafting was analyzed among five sweet potato cultivars, Yulmi, Shinyulmi, Gunmi, Hongmi and Seonmi, whose source and sink capacities are different one another. General grafting effect(GGE), specific grafting effect(SGE) and reciprocal grafting effect(RGE) of top weight, tuberous root weight and total weight showed considerable differences. Grafting decreased total dry weight but its effect was different among grafting combinations. Growth and dry matter production of top were affected more by scion, while those of underground were influenced more by stock. Shinyulmi which has great potential source and sink capacities resulted the highest total dry weight, while Hongmi and Yulmi which have low potential source capacity resulted the lowest total dry weight.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.3
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• pp.176-179
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• 2001

To obtain the basic information of high yielding ability for varietal improvement and cultural practice, reciprocal grafts were made analyzed among five sweet potato cultivars. Five cultivars were characterized with the different in whose source and sink capacities. Grafting decreased main vine length, number of tuberous roots per plant, but its effects were different among grafting combinations. The growth of vines was affected more by scion, while growth and yield of under-ground were influenced more by stock. Grafting effects, interactions between stock and scion for main vine length and number of tuberous roots were highly significant in diallel grafting. The percentage of marketable tuberous roots was higher in the order of stem cutting＞self grafting＞reciprocal grafting.