Physiological and biochemical changes in potato stocks with different susceptibility to blackheart disorder

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.]