The influence of potassium fertilization, at different N and P levels, on the culinary features of potato tubers
Zbigniew Ciećko
kacherol@uwm.edu.plKatedra Chemii Środowiska, Uniwersytet Warmińsko-Mazurski w Olsztynie (Poland)
Ilona Rogozińska
Zakład Przechowalnictwa i Przetwórstwa Produktów Roślinnych, Akademia Techniczno-Rolnicza w Bydgoszczy (Poland)
Andrzej C. Żołnowski
Katedra Chemii Środowiska, Uniwersytet Warmińsko-Mazurski w Olsztynie (Poland)
Mirosław Wyszkowski
Katedra Chemii Środowiska, Uniwersytet Warmińsko-Mazurski w Olsztynie (Poland)
Abstract
The aim of the presented investigation was to evaluate the influence of potassium fertilization on the culinary features of potato tubers. The field trial involved three potato varieties: Muza, Oda and Orłan, which were cultivated on the three mineral fertilization levels: N40P17, N80P34, N120P51. Potassium rates were applied proportionally to N and P in the quantitative relation: 0, 1, 2, 3. The following culinary features were evaluated: color, taste, flavor, tubers performance during boiling, flesh consistency, flesh mealiness, flesh moisture, flesh structure, and raw flesh and post cooking flesh darkening. The Muza variety was characterized by the best estimated parameters. At the 4 degree scale (4 — the worst), the taste of boiled tubers was graded as 2.0; flavor 1.2; consistency 1.9; mealiness 1.7 and flesh moisture 1.9. The Muza variety showed a high tuber performance during boiling. The darkening of raw tuber flesh, estimated on 9 degree scale was measured as 8.7 after 10 minutes and 8.2 after 4 hours, and for boiled tubers as 8.8 after 10 minutes and 8.3 after 24 hours. The Oda variety features were a bit worse (all features were scored approximately 0.4° lower) than the Muza variety. The lowest estimated variety was Orłan. Only the taste of this variety was a little better than for the Oda tubers. NP fertilization had no vital influence on most of the estimated features. Increased doses of NP improved taste, moisture, and decreased raw flesh tubers darkening after 4 hours. Increased doses of potassium improved flesh consistency, mealiness and improved tubers performance during boiling.
Keywords:
Solanum tuberosum L., culinary features, mineral fertilization, potassium, potatoReferences
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Authors
Zbigniew Ciećkokacherol@uwm.edu.pl
Katedra Chemii Środowiska, Uniwersytet Warmińsko-Mazurski w Olsztynie Poland
Authors
Ilona RogozińskaZakład Przechowalnictwa i Przetwórstwa Produktów Roślinnych, Akademia Techniczno-Rolnicza w Bydgoszczy Poland
Authors
Andrzej C. ŻołnowskiKatedra Chemii Środowiska, Uniwersytet Warmińsko-Mazurski w Olsztynie Poland
Authors
Mirosław WyszkowskiKatedra Chemii Środowiska, Uniwersytet Warmińsko-Mazurski w Olsztynie Poland
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