Effects Of Storage And Cooking Methods On Nutritional Quality And Flavor Of Potato

Potato value is gradually drawing attention to the experts and consumers as potato is becoming staple food. Potato is considered as one of the four main food; storage and processing have a great impact on the its nutritional value and flavor. In this paper, we studied starch, sugar, chlorogenic acid, VC, carotenoids, antioxidant capacity, anthocyanin content change of three colored potatoes and their mutual correlations of five different potatoes based on two different storage methods. We adapt GC-MS to study the influence of four different boiling methods and different varieties on potato flavor compounds. We studied the inflence of different processing methods on potato nutritional q uality and analyzed the antioxidant activity, following are the main results:Two different storage temperatures reduced the nutrition of five potato varieties, but the loss of nutrition at 5℃ is less than that at 20℃.The antioxidant capacity of five potato var ieties gradually reduced as the storage time went by, but the reducing rate of the antioxidant capacity at 5℃ is slower than that at 20℃. More anthocyanin content, more antioxidant capacity. Hang Yin2 Hao has the most anthocyanin content, thus the most antioxidant capacity, but Xiao Huang P i and Zhong Shu3 Hao do not contain anthocyanin, so they have the least antioxidant capacity. From 0d to three months of storage, the nutrition of five potato varieties gradually reduced, and the antioxidant capacity gradually reduced as well, but reducing sugar content gradually increased at 5℃ of storage.Baking can make potato produce more flavor compounds, especially violet produce the most flavor compounds. Microwave cooking produces the least flavor compounds. It is detected that there are more types of hydrocarbons which have more content. The hydrocarbons are generally odorless or smell weak, but to some extent the combination of different contents affects its flavor as well.The loss of potato nutrition after baking is the most while that after microwave cooking is the least. The nutrition of steamed and boiled potato also has a certain loss, microwave cooking potatoes is recommended, as it can preserve a higher nutritional content.