How irrigation water saving strategy can affect tuber growth and nutritional composition of potato

Water regimes in selected fodder radish (Raphanus sativus) genotypes: Effects on nutritional value and in vitro ruminal dry matter degradability

“…On the 8 h and 16 h incubation periods Endurance and Line 2 under moderate stress and only 48 h withdrawal period did not show significant difference. The high concentration of readily fermentable carbohydrates and digestibility is known for forage brassica [ 52 ], this could be the same trend as our study results for tuber high degradation rate due to high total non-structural carbohydrates possessed by water-stressed treatments. However, Line 2 had high CP under well-watered but low ADL value and high NSC under water-stressed treatments.…”

“…Our study results concur with the study results of Wang et al [ 51 ] who found a decrease in total minerals in tubers under well-watered. One possible reason for this could be that more water applied to crops resulted in more soil moisture content which favors the nutrient uptake by the crop [ 52 ]. In general, micro-elements of tubers for both genotypes were high under water stressed treatments.…”

How physicochemical and nutritional traits of potatoes may vary under field conditions over long periods

“…7 Early potato tubers contain high amounts of soluble sugars, mainly sucrose, glucose and fructose (reducing sugars), which makes them very popular in some culinary preparations but unsuitable for processing, 8 due to their well-known reaction with free amino acids during frying to form browning in a non-enzymatic Maillard reaction. 9 Potatoes are also considered a major source of minerals and antioxidants such as ascorbic acid and phenolics, which play important roles in human health and nutrition as they act as free radical scavengers of reactive oxygen species. 10,11 Potatoes are not particularly rich in ascorbic acid and phenolics; however, due to their high consumption, they are the main source of these antioxidant compounds among fruits and vegetables in the European diet.…”

“…When harvested, potatoes contain about 75–84% water and 16–25% dry matter, the content of which is very important as it determines nutritional value, taste, consistency and resistance to mechanical damage 7 . Early potato tubers contain high amounts of soluble sugars, mainly sucrose, glucose and fructose (reducing sugars), which makes them very popular in some culinary preparations but unsuitable for processing, 8 due to their well‐known reaction with free amino acids during frying to form browning in a non‐enzymatic Maillard reaction 9 . Potatoes are also considered a major source of minerals and antioxidants such as ascorbic acid and phenolics, which play important roles in human health and nutrition as they act as free radical scavengers of reactive oxygen species 10,11 .…”

Influence of climatic parameters on potatoe yield under irrigated conditions of the steppe zone of the Southern Urals

“…In different regions of Russia, including Orenburg region, the availability of irrigation water is becoming a very expensive way to get good potato yields. Therefore, it is crucial to adopt optimal economic strategies for irrigating potatoes [5,[8][9][10][11][12].…”