A Review on Greening and Glycoalkaloids in Potato Tubers: Potential Solutions.

Greening is an undesirable trait that develops in potatoes upon light exposure. This condition lowers market value, increases tuber waste in retail stores, and consequently influences the price of product in the long run. When potatoes are subjected to artificial light, the amyloplast converts into chloroplast. Although the development of total glycoalkaloids (TGA) is independent of light, the greening induced by exposure of potato to artificial light is an indication of probable TGA acceleration, which could be present in a low amount initially. Several research studies on optimum postharvest factors (temperature, lighting condition, relative humidity, pretreatment, storage air composition, and packaging) have been carried out to avoid greening and TGA development. This current review highlights major postharvest factors and summarizes past research regarding cause of greening and TGA development in potatoes in retail stores. Additionally, it also portrays the potential solutions that could help mitigate this problem, ultimately reducing wastage and achieving food security.

Extraction Process Optimization and Anti-inflammatory Activity of the Total Glycoalkaloids in Solanum Tuberosum L / 中国药师

Objective: To establish an optimal extraction process of the total glycoalkaloids in Solanum tuberosum L. and then study the anti-inflammatory activity. Methods:The extraction process of the total glycoalkaloids was optimized by orthogonal design. Compared with that of the total glycoalkaloids in Rhizoma Dioscoreae Melanophymatis and fresh potato pieces, the anti-inflammatory ac-tivity of the total glycoalkaloids in Solanum tuberosum L. was evaluated by mouse ear swelling model induced by xylene, rat paw swell-ing model induced by carrageenan, granuloma model caused by cotton and blood capillary permeability experiments. Results:The opti-mal extraction conditions were as follows:the extraction temperature was 65℃, 10-fold amount of methanol was used for twice extrac-tion with 45 min per time. The total glycoalkaloids from the optimal extraction had obvious anti-inflammatory activity,and the effect was related to the content ofα-chaconine. Conclusion:The results show that the order of different factors affecting the extraction rate is ex-traction temperature> extraction time, and the total glycoalkaloids in Solanum tuberosum L. has good anti-inflammatory effects in mice and rats.