ArticleFoods (Basel, Switzerland)2024
Metabolomics Reveals the Response Mechanisms of Potato Tubers to Light Exposure and Wounding during Storage and Cooking Processes.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 4 citations in OpenAlex.
- Multi-Omics Reveals the Effects of Processing on Chemical Composition of Different Vegetable Oils.Foods (Basel, Switzerland) · 2026Article
- Phytochemical-mediated variation in growth, feeding, and life table parameters of Phthorimaea operculella (Lepidoptera: Gelechiidae).Scientific reports · 2026Article
- Impact of Cooking on Tuber Color, Texture, and Metabolites in Different Potato Varieties.Foods (Basel, Switzerland) · 2024Article
- Potato Berries as a Valuable Source of Compounds Potentially Applicable in Crop Protection and Pharmaceutical Sectors: A Review.Journal of agricultural and food chemistry · 2024Review
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
Abstract
Potato is susceptible to light exposure and wounding during harvesting and transportation. However, the metabolite profile changes in these potato tubers are unclear. The potato cultivars in this study included Hezuo88 (HZ88), Shida6 (SD6), and Jianchuanhong (JCH); the effects of light exposure (L), wounding (W), and the cooking process on potato metabolites were determined. In total, 973 metabolites were identified, with differential metabolites (mainly alkaloids, flavonoids, and phenolic acids) accumulated on days 0 and 2 (0 d and 2 d) in the 0dHZ88 vs. 0dJCH (189), 0dHZ88 vs. 0dSD6 (147), 0dSD6 vs. 0dJCH (91), 0dJCH vs. 2dIJCH (151), 0dJCH vs. 2dWDJCH (250), 0dJCH vs. 2dWLJCH (255), 2dIJCH vs. 2dWDJCH (234), and 2dIJCH vs. 2dWLJCH (292) groups. The flavonoid content in the light exposure group was higher than that in the dark group. The alkaloid content in the wounded group was higher than that in the uninjured potato tuber group, but the lipid content in the wounded group was lower. Importantly, only 5.54% of the metabolites changed after potato tuber steaming. These results provide valuable information for the breeding and consumption of potato tubers.
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