Dietmar.Tietz at agrar.uni-giessen.de
Fri Nov 18 03:35:40 EST 1994
On 16 Nov 1994 sdigby at TIGGER.STCLOUD.MSUS.EDU wrote:
> In article <3aa2f3$gkg at mserv1.dl.ac.uk>, Dietmar Tietz <Dietmar.Tietz at agrar.uni-giessen.de> writes:
> >Dear Bionetters:
> >I have the following question:
> >In the USA, boiled potatoes usually change from yellowish to grayish or
> >brownish colors. In Germany, most of the potatoes retain their nice
> >yellow color even until the next day. What is the reason for this? Does
> >this depend on the potato variety, cultivation (i.e., fertilization, kind
> >of soil), and/or climate?
> >Thanks in advance,
> >Dietmar Tietz
> on checking a plant physiology book - the change in color seems to have
> something to do with the oxidation of chlorogenic acid and chlorogenic acid
> may be involved in protection against pathogens. On the other hand, is
> anything added to the water in which the potatoes are boiled in Germany (e.g.
> vinegar?) This might be why they do not change color.
thanks for the information explaining the physiology of the color change in
boiled potatatoes. In Germany, we do not add anything to the boiling
water other than a little salt. But that did not make a difference when
I cooked my potatoes in the USA.
According to a response I received from Beverly Erlebacher, Toronto
Canada, the loss of yellow color has something to do with the variety.
She wrote: "For some reason, yellow-fleshed varieties of potatoes have
not been popular in North America, although they are common in Europe. Recently
a yellow-fleshed cultivar called Yukon Gold was developed at the University
of Guelph in Ontario and is becoming widely available. It is usually sold
at a somewhat higher prices than 'ordinary' potatoes. I've both grown and
eaten this variety, and they are tasty and productive potatoes with a nice
yellow colour even after cooking. Some farmers in Prince Edward Island
have recently developed and released another yellow-fleshed variety
called Island Sunrise, so yellow potatoes may be taking off on this side
of the Atlantic."
An interesting question is, whether these yellow-fleshed potatoes contain
less chlorogenic acid and are less resistant. Could that be a reason for
North-Americans to prefer other varieties?
More information about the Plantbio