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The effect of water stress on the content of monosaccharides in potato tubers
Podhorecká, Klára ; Orsák, Matyáš (advisor) ; Hnilička, František (referee)
Bachelor thesis is focused on monitoring of influence on selected metabolites, especially monosaccharides. The first part is devoted to short characterization of potatoes, therefore the importance of this crop, morphology, cultivation and also are described demands of potatoes on environment and nutrition.
In the next section is detailed discussed problems of the chemical composition of tubers with a focusing on carbohydrates. Potatoes are globally consumed and are popular source of carbohydrates. Potatoes are rich in vitamins also, especially in vitamin C, B3 and B6. Potatoes contain a high content of minerals, especially potassium and magnesium, too. As another substances are in potatoes colorants, antioxidants, phenolic and related substances, proteins, and small amount of lipids. It is noted that proteins of the potato tuber are ranked among nutritionally valuable proteins of vegetable origin. Among this proteins is ranked Patatin, which is considered to be a major reserve protein and it is placed in the vacuoles. Substances, which has a negative effect on the human body are called Glycoalkaloids the opposite. Glykoalkaloids are synthesized by plants of the family Solanaceae. The most significant substances in potatoes are alfa-solanine and alfa-chaconine. Value of tubers is primarily determined by their chemical composition, which forms food and raw materials. The contents of sugars in the tubers are relatively low (0,5 % of the original mass), and even though their contents are important both in aspect of manufacturing and in sensory aspect. The main reducing monosaccharides are ranked glucose and fructose, typically with a concentration of 0,15 - 1,5 %. The sugar content significantly affects internal and external quality characteristics especially fried products. Several studies confirm that the accumulation of carbohydrates might help resist extreme stress conditions, especially low temperatures, salinity and water deficiency.
In the next chapter is created summary of stress conditions effects on plants with focusing on potatoes. In plants we can talk about stress, if variability of negative environmental factors exceeds a certain limit. The main theme and also the most limiting factor is deficiency of water in other words water stress. Also were mentioned other factors abiotic and biotic factors marginally.
By effects of stress reaction is created a specific level of adaptive skills. Temporarily it can lead to acclimatization, which increasing the resistance to abiotic stressors. Most of plants are trying to establish the tolerance to stress. In this Chapter were also described changes during storage and during heat treatments of potato, which leads to an undesirable darkening of the tubers. Excessive levels of reducing sugars cause unacceptable browning of fried products.
In the last chapter is described selected methods of determining carbohydrates. These methods are based on reducing properties of sugars, on their condensing reactions by color, measurement of optical activity, measurement of refractive index, separation methods and others.
The methodic of work clarifies the determination of reducing monosaccharides (glucose, fructose), sucrose by the high performance liquid chromatography (HPLC) in four selected varieties of potatoes from harvest of 2015.
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