Abstract:
Blackheart (BH) is a non-pathogenic internal physiological disorder induced in potato
tubers during storage. It is usually associated with oxygen (O2) depletion and/or carbon
dioxide (CO2) accumulation. BH symptoms are characterized by a dark brown to black
discoloration in the central portion of the tuber tissues. It is believed that phenolic compounds
are related to tuber tissue discoloration and development of BH. In recent years, this disorder
has been a particular problem for the UK fresh and packed potato industry and to date there is
still no true understanding of the causal factors that govern BH susceptibility in stored potato
tubers. Accordingly, the aim of this project was to elucidate the physiological and
metabolomic mechanisms involved in potato blackheart disorder and to have a better
understanding of the factors which contribute to BH development in order to alleviate this
problem for the UK fresh potato industry.
...[cont.]
