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The utilization of bitter potatoes to improve food production in the high altitude of the tropics [microform] /
Abstract
Thesis--Cornell University. Vita. Includes bibliographical references (leaves 136-142). Microfilm of typescript.
... Los cronistas españoles escribieron que los indios usaban las papas recolectadas, para secarlas al sol, luego golpearlas y prepararse un alimento llamado chuño que se usa como pan (Christiansen, 1977;de Haan et al., 2010). ...
... Existe una variación de color oscuro llamado chuño negro. El chuño es preparado principalmente como complemento de sopa, guiso, guarnición de chicharrón de carne de cerdo, y algunos dulces resultado de la mezcla con frutas o simplemente el famoso postre peruano denominado mazamorra (Christiansen, 1977;de Haan et al., 2010;Werge, 1979). ...
El objetivo fue comprender la importancia de dos tubérculos andinos orgánicos como Oxalis tuberosa Molina y Ullucus tuberosus Caldas, en cuanto a sus componentes benéficos para la salud humana, así como darle un valor agregado mediante una técnica ancestral, llamada comúnmente “chuño”, conocidos como caya y chullce en la región Huancavelica. Se revisaron bases de datos Science direct, Taylor & Francis, Wiley, PubMed, Scielo y Alicia, con una antigüedad de 20 años. Los resultados más relevantes se sistematizaron en tablas y se analizaron para resaltar las cualidades que ambos tubérculos tienen como producto fresco y, las posibilidades que puedan tener al convertirlos en productos agroindustriales que retienen sus propiedades funcionales.
... et Buk. are almost exclusively used for traditional freezedrying (Christiansen 1977;Rea and Vacher 1992). Their high glycoalkaloid content generally restricts their use for fresh consumption. ...
... De Haan et al. (2009) report slightly higher values in the case of boiled white chuño, ranging from 390 to 394 kcal/100 g on a dry weight basis (DWB). According to Christiansen (1978), from 67 to 83% and 18 to 30% of protein is lost during the elaboration of white and black chuño, respectively. Other authors also report the protein content of raw (non-boiled) black chuño to be higher compared to white chuño (Paredes and Gomez 1987;Valdez and Romero 1997;Woolfe 1987). ...
Traditional Processing of Black and White Chuño in the Peruvian Andes: Regional Variants and Effect on the Mineral Content of Native Potato Cultivars. Farmers in the high Andes of central to southern Peru and Bolivia typically freeze-dry potatoes to obtain chuño. Processing of so-called black chuño follows tending, treading, freezing, and drying. The making of white chuño is generally more complex and involves exposure of tubers to water. Regional variants exist for each of these processes, yet their influence on the nutritional composition of native potato cultivars is little known. Tubers belonging to four distinct cultivars and produced in a replicated trial under uniform conditions were processed into four types of chuño following standard traditional procedures (farmer-managed). These regional variants were documented, and the dry matter, iron, zinc, calcium, potassium, phosphorus, magnesium, and sodium content of the four resulting different types of boiled chuño determined at the International Potato Center's Quality and Nutrition Laboratory (Lima, Peru). Content values were compared with those of boiled (unprocessed) tubers from the same experiment. Regional variants of processing are to a large extent determined by tradition, environmental condition, and market demand. The zinc, potassium, phosphorus, and magnesium content of all types of chuño decreases in comparison with unprocessed tubers. Concentrations of these same minerals decrease more drastically for white as compared to black chuño. The effect of the four regional variants of freeze-drying on the dry matter, iron, calcium, and sodium content of chuño differs by process and/or cultivar.
... The product is dry, dark coloured, storable for years and less bulky to transport than fresh tubers. Also, as an advantage over fresh tubers, the concentration of glycoalkaloids is halved (Christiansen 1977). It is eaten, after reconstitution, in stews (Woolfe 1987). ...
The processing potato ontology includes the three domains of growers, processors and cooks producing tubers, products and dishes, respectively. Dishes consist of three subdomains: types of dishes prepared from products, kitchen operations and consumer preferences. Preparing meals with potato as ingredients dates from the time of the domestication of the crop in the Andes region. It involves washing, peeling, partitioning in smaller sections and heating to gelatinize the otherwise, for non-ruminants, indigestible starch. Since the Columbian Exchange, both the crop and processing expanded globally. The history of potato processing starts with the pre-historic pre-Columbian era when drying as a means to preserve and render the tuber less bulky and making flour and alcoholic drinks were common practice. Once the crop was a global food crop, processing established, initially into an array of nourishments for seafaring and military purposes and later for aviation, convenience and to satisfy hedonistic needs. The domains are studied through a four-tier analysis: first a description and delimitation of the domain are made, next allocation of classes with their attributes followed by awarding a value to an attribute as to the degree it applies to the class, yielding a heatmap, and fourthly, a dendrogram is produced that shows clustering of classes and of attributes with similar features.
... Specifically, JUZ and CUR species are called "papas amargas" or "bitter potatoes" and the bitter taste is due to the high concentrations of particular combination of glycoalkaloids (Schmiediche et al. 1980). The JUZ and CUR species are also resistant to some potato cyst-nematode pathotypes (Dunnett 1957;Christiansen 1977), and CUR is also resistant to bacterial wilt (Martin and French 1977). These genomes have similar characteristics and group together, but do not overlap, which is in agreement with both taxonomic treatments (Hawkes 1990;Spooner et al. 2007). ...
... Specifically, JUZ and CUR species are called "papas amargas" or "bitter potatoes" and the bitter taste is due to the high concentrations of particular combination of glycoalkaloids (Schmiediche et al. 1980). The JUZ and CUR species are also resistant to some potato cyst-nematode pathotypes (Dunnett 1957;Christiansen 1977), and CUR is also resistant to bacterial wilt (Martin and French 1977). These genomes have similar characteristics and group together, but do not overlap, which is in agreement with both taxonomic treatments (Hawkes 1990;Spooner et al. 2007). ...
Key message:
Twelve potato accessions were selected to represent two principal views on potato taxonomy. The genomes were sequenced and analyzed for structural variation (copy number variation) against three published potato genomes. The common potato (Solanum tuberosum L.) is an important staple crop with a highly heterozygous and complex tetraploid genome. The other taxa of cultivated potato contain varying ploidy levels (2X-5X), and structural variations are common in the genomes of these species, likely contributing to the diversification or agronomic traits during domestication. Increased understanding of the genomes and genomic variation will aid in the exploration of novel agronomic traits. Thus, sequencing data from twelve potato landraces, representing the four ploidy levels, were used to identify structural genomic variation compared to the two currently available reference genomes, a double monoploid potato genome and a diploid inbred clone of S. chacoense. The results of a copy number variation analysis showed that in the majority of the genomes, while the number of deletions is greater than the number of duplications, the number of duplicated genes is greater than the number of deleted ones. Specific regions in the twelve potato genomes have a high density of CNV events. Further, the auxin-induced SAUR genes (involved in abiotic stress), disease resistance genes and the 2-oxoglutarate/Fe(II)-dependent oxygenase superfamily proteins, among others, had increased copy numbers in these sequenced genomes relative to the references.
... These so-called floury landraces are usually boiled prior to consumption; either as mixtures or single varieties. On the other hand, bitter landraces belonging to S. ajanhuiri, S. juzepczukii and S. curtilobum commonly contain high levels of glycolalkaloids and are almost exclusively used for traditional freeze-drying into so-called chuño prior to consumption (Burgos et al. 2009b;Christiansen 1977). Modern varieties from breeding programs have a wide altitudinal adaptation range and generally have shorter production cycles and higher year round availability compared to most of the landraces grown in the Andes (Devaux et al. 2010;Pradel et al. 2017). ...
Potato is the backbone of agriculture and diets in high-altitude food systems of Peru, where farmers grow diverse varietal portfolios. Here we report on the role of diverse landraces and modern potato varieties in the Andean diet. The dry matter, energy, protein, iron and zinc content of 12 floury and 9 bitter landraces was determined. The contribution of varietal diversity to the dietary intake of energy, protein, iron and zinc was established during two contrasting periods of overall food availability. Results show that the potato and intraspecific diversity make an important contribution to nutrition. Most floury landraces contain higher concentrations of protein and iron compared to the reference value reported in the 2009 Peruvian food composition table for a boiled and peeled floury landrace. Traditional freeze-drying of bitter landraces doesn’t affect energy or iron concentrations, but reduces protein and zinc content considerably. Protein and iron contents in boiled chuño derived from the bitter landraces are lower compared to the mean value reported in the food composition table. The contribution of varietal diversity ideally needs to be taken into account when conducting nutrition studies in diversity hotspots like the Andes where potato is a main staple. The potato adds positively to the nutritional balance and the recommended requirements for energy, protein, iron and zinc of women and children. Floury landraces and modern varieties complement each other in light of seasonality, providing valuable nutrients during contrasting periods of the year. The potato thus contributes positively to food security. However, the overall diversity of the diet was found to be poor, resulting in micronutrient deficiencies. Options to strengthen food based approaches to attend undernutrition are discussed.
... For example, several species of modern endemic tubers, such as bitter varieties of potatoes, contain high levels of alkaloids which are too toxic for consumption without indigenous processing techniques, such as the production of chuño blanco (Woolfe, 1987). The preparation technique utilizes a natural freeze-thaw process followed by trampling to extract the toxins, and can reduce the levels of glycoalkaloids, for example, from 30 mg/100 g in the fresh potato, to about 4 mg/100 g in chuño blanco (Christiansen, 1977). Oral processing techniques such as peeling, sucking, or chewing tubers prior to leaching their toxins could have contributed to cervical wear of the mandibular anterior teeth. ...
Objectives:
The objective of this work is to characterize dental wear in a skeletal sample dating to the Middle/Late Archaic period transition (8,000-6,700 cal. B.P.) from the Lake Titicaca Basin, Peru to better define subsistence behaviors of foragers prior to incipient sedentism and food production.
Materials and methods:
The dental sample consists of 251 teeth from 11 individuals recovered from the site of Soro Mik'aya Patjxa (SMP), the earliest securely dated burial assemblage in the Lake Titicaca Basin and the only burial assemblage in the region from an unequivocal forager context. Occlusal surface wear was quantified according to Smith (1984) and Scott (1979a) to characterize diversity within the site and to facilitate comparison with other foraging groups worldwide. General linear modeling was used to assess observation error and principal axis analysis was used to compare molar wear rates and angles. Teeth were also examined for caries and specialized wear.
Results:
Occlusal surface attrition is generally heavy across the dental arcade and tends to be flat among posterior teeth. Only one carious lesion was observed. Five of the 11 individuals exhibit lingual surface attrition of the maxillary anterior teeth (LSAMAT).
Discussion:
Tooth wear rates, molar wear plane, and caries rates are consistent with terrestrial foraging and a diverse diet. The presence of LSAMAT indicates tuber processing. The results therefore contribute critical new data toward our understanding of forager diet in the Altiplano prior to plant and animal domestication in the south-central Andes.
... Aside from the process of preparing chuño, the particular potato cultivar involved influences the final quality. Cultivars belonging to the bitter species Solanum curtilobum, S. juzepczukii and S. ajanhuiri are almost exclusively used for traditional freeze-drying (Christiansen, 1977). Their high glycoalkaloid content restricts their use for fresh consumption. ...
The potato in its Andean center of origin is commonly freeze-dried to assure long-term storability and consequent availability of food during periods of scarcity. The final product is known as chuño. Depending on the process and cultivars used, different kinds of chuño are prepared: white chuño (moraya, tunta) and black chuño. This paper explores the nutritional value of chuño using data from research in the Peruvian Andes. The paper specifically investigates the effect of regionally different processes on the mineral content of chuño: Zn, Fe, Ca, K, P, Mg and Na. First, the effect of 4 processes (P), resulting in 2 types of white and black chuño respectively, for 4 cultivars (C) belonging to distinct botanical species (P*C interaction). Second, the influence of locality, cultivar and process on nutrient concentrations (L*C*P interaction). Specifically, the effect of 3 contrasting growing environments on the mineral content of 4 cultivars processed into 2 types of white chuño. Results of the first experiment show that the mineral content of chuño, independent of the mineral analyzed, is significantly influenced by P*C interaction. Results of the second experiment show that particularly the dry matter, Ca, Mg and Na content of white chuño is significantly affected by L*C*P interaction. The zinc, potassium, phosphorus and magnesium content of all 'types' of chuño decreases in comparison with boiled (unprocessed) tubers. White chuño generally contains stable to high iron and high calcium concentrations.
... Native bitter landraces are grown by smallholder farmers in central southern Peru and Bolivia. It concerns a group of landraces that are robust and commonly frost resistant (Christiansen, 1977;Condori et al., 2014). They are almost exclusively used to freeze tubers into chuño, moraya, or tunta (de Haan et al., 2010a). ...
The extent of the potato gene pool, with its abundant landrace diversity and numerous wild relatives, offers a wide range of options for prospecting, prebreeding, and niche market development. Landraces are still widely produced by smallholder farmers in the center of origin and are a key component of complex production systems that cover multiple agroecologies and production objectives. Sustainable future conservation and use will require attention to systematic monitoring of potato genetic diversity, gap analysis, screening, and prebreeding. Modern and traditional uses are both main drivers behind the rational use of potato biodiversity. Both offer promise for the scientific advancement of potato chemistry and technology.
... Because native varieties store well, farmers can keep them for home consumption practically year round from one harvest to the next. Night frost and sunny days after harvest provide excellent natural conditions for transforming inedible bitter potatoes into chuño (Werge 1979;Christiansen 1977). Chu?o plays a special role in the typical diet of this zone. ...
... Compte tenu des proprietes de conservation des variétés indigenes, les agriculteurs peuvent les garder pour leur propre consommation presque a longueur d'année, d'une récolte a l'autre. Le gel nocturne et l'ensoleillement de Ia journée après Ia récolte offrent d'excellentes conditions naturelles pour Ia transformation des pommes de terre amères non comestibles en chuno, un produit traditionnel lyophilise qui peut être conserve pendant des années (Werge, 1979;Christiansen, 1977). Le chuno joue un role particulier dans le régime alimentaire des habitants de cette zone. ...
... Debido a que las variedades nativas ofrecen buenas condiciones para su almacenamiento, los agricultores las pueden conservar prácticamente durante todo el año para su propio consumo. Las heladas nocturnas y los dIas soleados después de Ia cosecha ofrecen excelentes condiciones para transformar las incomibles papas amargas en chuno (Werge 1979;Christiansen 1977). El chuño es de especial importancia en La dieta tipica de esta zona. ...
Six potato genotypes were tested to evaluate the effect of K nutrition on frost tolerance by measuring electrolyte leakage from leaves exposed to various freezing temperatures. Potato genotypes were selected through the known range of low temperature survival tolerance within tuber‐bearing Solanum species. An experiment was conducted using a soil high in K; and then nutrient solution experiments were conducted in the open environments of La Molina. Commercial K fertilizers, at different levels, were unable to increase significantly the frost tolerance in a common potato cultivar grown in a soil high in K. In nutrient solutions experiments, with plants grown without any hardening process, we found that there is a genetically related capacity to respond through K nutrition to increase frost tolerance among potatoes. The common commercial potato, S. tuberosum, did not change significantly its freezing sensitivity when K nutrition was varied. But S. curtilobum, which is grown by low income farmers in the Titicaca Lake area of Bolivia and Peru, especially reduced its sensitivity to frost tolerance when submitted to K deficiency by as much as 1.5 to 2°C. Leaf free proline does not accumulate as a result of K deficiency but all the K deficient plants had lower amounts of free proline. The K deficient plants also showed a lower induced nitrate reductase activity.
This study investigated the possibility of recombining anew the genomes of the wild and cultivated progenitors of triploid S. juzepczukii and pentaploid S. curtilobum by following the known evolutionary pathway of these two species. Before starting the actual breeding work, the natural variation of S. juzepczukii, S. curtilobum and their wild progenitor S. acaule was studied from the point of view of morphology, quantitative and qualitative tuber glycoalkaloid content and frost resistance. The morphological study was supplemented by a study of the soluble tuber proteins employing polyacrylamide slab-electrophoresis. From 137 accession of S. juzepczukii only 19 morphotypes were identified, 18 of which were also different in their protein spectra. The only red-tubered S. juzepczukii revealed a protein spectrum identical to that of the largest white-tubered group. On phylogenetic grounds, the occurrence of a red-tubered S. juzepczukii cannot be explained. It is concluded that this red clone is a somatic mutant for tuber colour which arose from a whitetubered clone. S. curtilobum was restricted in its variation to just two morphotypes differing only in tuber colour which are, however, identical chemotypes. This would be the case if one of the clones was a somatic mutant for tuber colour from the other one. The glycoalkaloids -solanine, -chaconine, tomatine, demissine and - and -solamarine are shown to be useful taxonomic characters which confirm earlier hypotheses on the origin of S. juzepczukii and S. curtilobum. Laboratory tests showed the two cultivated species to be resistant to about –3C whereas S. acaule is resistant to temperatures sometimes below–5C. The diploid progenitor of S. juzepczukii, S. stenotomum, also has forms resistant to –3C. The results of this study demonstrate that the proposed breeding scheme is possible.
Solanum juzepczukii Buk. andSolanum curtilobum Juz. et Buk. are two important primitive cultivated species of potato which are planted in the highlands of Peru and Bolivia.
Little natural variation exists within these species. Crosses were made to artificially recreate these species using tetraploid
cultivated potatoes as female parents and triploids derived from acaule-diploid crosses as males. The new hybrids were tetraploid
(2n = 48) with a high degree of heterosis and variability, and several potential cultivated clones possessing valuable characters
such as yield, earliness, frost tolerance and good tuber type were selected.
Solanum juzepczukii Buk. ySolanum curtilobum Juz. et Buk. son dos especies primitivas cultivadas que se siembran actualmente en las regiones altas de Perú y Bolivia.
Existe poca variación natural dentro de estas especies por lo cual se hicieron intentos para obtener artificialmente numerosos
clones, aumentar su variabilidad y dar la oportunidad de seleccionar nuevos fenotipos con mejores características. Los cruzamientos
empleando papas cultivadas tetraploides como progenitores femeninos y triploides derivados de hibridos acaule-diploide como
masculino dieron como resultado nuevos hibridos con 2n = 48 que tuvieron un alto grado de heterosis y variabilidad. Esto dió
la oportunidad para seleccionar clones con caracteristicas valiosas tales como alta producción, precocidad, tolerancia a heladas
y buen tipo de tubérculos.
An artificial, fertile breeding line was obtained by crossingS. acaule, Bitter toS. phureja Juz et Buk. It has 2n = 48 chromosomes and was formed by fertilization ofS. acaule eggs (n = 24) andS. phureja pollen grains (2n = 24). It possesses valuable characters ofS. acaule andS. phureja combined, and is highly male and female fertile, producing abundant seed by selfing or by crossing to tetraploid, cultivated
potato clones. Since it is tetraploid and easy to cross, it is expected to be more efficient for transferring valuable genes
fromS. acaule to cultivars than the natural, well known, hybridogenic speciesS. ×juzepczukii (2n = 36) and S. ×curtilobum (2n = 60).
Se obtuvo mediante el cruzamiento de S.acaule Bitter yS. phureja Juz et Buk una línea hibrida fértil. Su número de cromosomas es 2n = 48 y se formó por la unión de huevos deS. acaule (n = 24) y granos de polen deS. phureja (2n = 24). Esta linea seleccionada posee caracteres valiosos combinados deS. acaule yS. phureja, siendo además altamente fértil como macho o como hembra y también produce abundante semilla al ser autofecundada o al cruzarla
con clones tetraploides cultivados de papa. Debido a que es tetraploide y fácil de cruzar se espera que resuite más eficiente
para transferir genes deS. acaule a los cultivares, que las especies naturales hibridogénicas bien conocidas comoS. ×juzepczukii (2n = 36) yS. ×curtilobum (2n = 60).
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