ArticleFoods (Basel, Switzerland)2024
Impact of Cooking on Tuber Color, Texture, and Metabolites in Different Potato Varieties.
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.
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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.
- Predicting End-Use Quality in Russet Potatoes Through Biochemical and Starch Analysis.Journal of food science · 2026Article
- Revealing the Impact of Starch-Pectin Interactions on the Textural Properties of Different Potato Varieties During Boiling.Foods (Basel, Switzerland) · 2026Article
- Integrative Analysis of Nutritional Components, Differential Metabolites, and Endophytic Microbiota Reveals Flavor Determinants of Lushan Russet Potato.Foods (Basel, Switzerland) · 2025Article
- Identification of Metabolic Changes and Comparison of Antioxidant Activities in Two Pimpinella Species.ACS omega · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
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.
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Registered trials
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