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Development of a standardized assay for after cooking darkening by which to support cultivarselection for breeding program and timing from storage for optimum processing
The intern will work with McGill University researchers Dr. Danielle Donnelly and Dr. Stan Kubow to identify
potato cultivars with better processing quality and less inclination to form dark-colored compounds after
they have been cut (enzymatic browning) or cooked (after-cooking darkening or ACD). ACD is related to
content of certain minerals, the polyphenolic chlorogenic acid, and mediated by presence of organic acids
and possibly other antioxidants. Phytonutrients will be examined for 3 cultivars with varying ACD symptoms.
A better understanding of ACD is important to the potato processing industry.
Faculty Supervisor:
Danielle Donnelly
Student:
Partner:
Patates Dolbec Inc;Centre de Research Les Buissons;Fonds de Promotion; Association des Emballeurs de Pommesde Terre du Quebec;Federation des Producteurs de Pommes de Terre du Quebec
Discipline:
Earth science
Sector:
Agriculture
University:
McGill University
Program:
Accelerate
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