Correlation of physicochemical and nutritional properties of dry matter and starch in potatoes grown in different locations

The physicochemical and nutritional properties of dry matter and starches were studied from 13 potato varieties grown in different locations in Canada. Pearson correlation and principal component analysis were employed to examine relationships amongst variables. Phosphorus content in starch was negatively correlated to rapidly and slowly digestible starch content, while positively correlated to resistant starch content (RS) in raw dry matter and raw starch (p < 0.001). RS content of cooked starch was positively correlated to phosphorus content (0.48, p < 0.01), enthalpy of retrograded starch (0.48, p < 0.01), peak viscosity (0.52, p < 0.001) and breakdown of starch (0.43, p < 0.01). The principal component analysis grouped the 13 potato varieties by growing location, where phosphorus content in starch was the major difference. The results would imply that phosphorus content of starch was a key factor affecting physicochemical and nutritional properties of dry matter and starch in potatoes.