Glycoalkaloid and calystegine levels in table potato cultivars subjected to wounding, light, and heat treatments
Abstract
Potato tubers naturally contain a number of defense substances, some of which are of major concern for food safety. Among these substances are the glycoalkaloids and calystegines. We have here analyzed levels of glycoalkaloids (α-chaconine and α-solanine) and calystegines (A₃, B₂, and B₄) in potato tubers subjected to mechanical wounding, light exposure, or elevated temperature: stress treatments that are known or anticipated to induce glycoalkaloid levels. Basal glycoalkaloid levels in tubers varied between potato cultivars. Wounding and light exposure, but not heat, increased tuber glycoalkaloid levels, and the relative response differed among the cultivars. Also, calystegine levels varied between cultivars, with calystegine B4 showing the most marked variation. However, the total calystegine level was not affected by wounding or light exposure. The results demonstrate a strong variation among potato cultivars with regard to postharvest glycoalkaloid increases, and they suggest that the biosynthesis of glycoalkaloids and calystegines occurs independently of each other.
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The poison alpha-solanine was unintentionally increased to unacceptable levels in certain varieties of potato through plant breeding, resulting in certain cultivars being withdrawn from the United States and Swedish markets.
“α-solanine, a glycoalkaloid, was unintentionally increased to unacceptable levels in certain varieties of potato through plant breeding resulting in certain cultivars being withdrawn from the U.S. and Swedish markets due to frequently exceeding the upper safe limit for total glycoalkaloid content (Petersson et al., 2013).”
From Prevalence and impacts of genetically engineered feedstuffs on livestock populations1 (2014) · cites this paper as Petersson et al., 2013
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Mittau, K., Meyers, C. E., Rawel, H. M., Smit, I., Schmidt, M., & Rohn, S. (2026) · Current Research in Food Science · doi:10.1016/j.crfs.2026.101438 · Cited by 1 · see citing works
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Liu, Y., Merino, I., Potgieter, L., Flöhr, A., Johansson, A. I., Andersson, M., Sitbon, F., & Hofvander, P. (2026) · Plant Physiology and Biochemistry · doi:10.1016/j.plaphy.2026.111561
Self-citation
- Authors
- Petersson, E. V., Arif, U., Schulzova, V., Krtková, V., Hajšlová, J., Meijer, J., Andersson, H. C., Jonsson, L., & Sitbon, F.
- Affiliations
- Swedish University of Agricultural Sciences (SE)
- Institute of Chemical Technology, Department of Food Analysis and Nutrition, Technická 3, 166 28 Prague 6, Czech Republic
- National Food Administration (SE)
- Stockholm University (SE)
- Corresponding author
- Sitbon, Folke
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2013-06-05
- Volume
- 61
- Issue
- 24
- Pages
- 5893-5902
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1987155092
- Cited by
- 74
- References
- 34
- Citations by year
- 2026: 6 · 2025: 4 · 2024: 4 · 2023: 5 · 2022: 7 · 2021: 5 · 2020: 7 · 2019: 7 · 2018: 8 · 2017: 5 · 2016: 8 · 2015: 3 · 2014: 4 · 2013: 1
- FWCI
- 7.94
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Plant biochemistry and biosynthesis
- Keywords
- glycoalkaloids, calystegines, potato tubers, α-chaconine, α-solanine, wounding stress, light exposure, high temperature, cultivar differences, defense compounds, food safety
- MeSH terms
- Food Handling, Glycosylation, Hot Temperature, Light, Nortropanes, Solanum tuberosum, Solanaceous Alkaloids, Solanine, Species Specificity, Stereoisomerism, Sweden, Up-Regulation, Crops, Agricultural, Plant Tubers, Mechanical Phenomena, Food Quality
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