Evaluation of the Effect of Biostimulants on Palatability and Flesh Darkening of Raw and Cooked Tubers of <i>Helianthus tuberosus</i>

Abstract

The purpose of the conducted research was to evaluate the effect of four biostimulants on the palatability and darkening of the flesh of raw and cooked tubers according to a 9-degree scale of two varieties of 'Albik' and 'Rubik' of Jerusalem artichoke -JA (Helianthus tuberosus L.). Field trials were conducted in 2021-2022 with biostimulants on an individual farm in Międzyrzec Podlaski, Poland. The experiment was established using the randomized sub-block (split-plot) method. The effect of two factors was studied. The first-order factor was two varieties of Helianthus tuberosus: Albik and Rubik, and the second-order variants of biostimulant application: Kaishi, Maral, Nutrigreen AD, Vanadoo. The effectiveness of the application of individual biostimulants in the cultivation of two varieties of Jerusalem artichoke was compared with the control object (without the application of biostimulants). The methods of applying biostimulants did not change the palatability and darkening of the flesh of cooked tubers, and raw tubers after 1 hour, but had a significant effect on the darkening of the flesh of raw tubers 10 minutes after cutting. The raw and cooked flesh of the 'Albik' variety darkened the least, and this variety proved to be the most palatable on a scale of 1-9.

Influencia de bioestimulantes y aguas contaminadas en la morfología del girasol ornamental Helianthus annuus L.

“…Por otro lado, el uso de Flizz y agua de canal puede tener un impacto menos favorable en la producción de hojas. Es importante destacar que el número de hojas es un indicador importante del vigor y la salud de las plantas (Mystkowska & Dmitrowicz, 2023). Un mayor número de hojas generalmente se asocia con un mejor crecimiento y una mayor capacidad fotosintética.…”