Potato with Colored Flesh Valuable and Attractive to the Consumer

Abstract

The purpose of this paper was to determine the vitamin C content and the selected consumption features (tastiness and cooking type) in edible potato tubers with colored flesh. The research material consisted of tubers of eight edible potato cultivars collected from a field experiment conducted in 2021 and 2022 at the Agricultural Experimental Station in Zawady of Siedlce University of Natural Sciences and Humanities (52 o 03'N; 22 o 33'E). The following cultivars were grown: two cultivars with red flesh -Rote Emma and Herbie 26, five cultivars with purple flesh -Blaue Annelise, Provita, Salad Blue, Vitelotte and Bora Valley, as well as one traditional cultivar, light yellow fleshed -Eurostar. The cultivar features of the potato tubers significantly modified the content of vitamin C and they determined cooking properties of the potato. The cultivars with red and purple flesh accumulated more vitamin C than the traditional cultivar. The cultivar Rote Emma and Salad Blue had the best tastiness, while the cultivar Herbie 26 and Bora Valley proved to be the least tasty. The red and purple-fleshed cultivars were dominated by the salad cooking type A and they differed significantly from the traditional cultivar Eurostar. Potato tubers with colored flesh are a valuable and attractive offer to the consumer.

Starch and Dry Matter Content in Coloured Flesh Table Potato Tubers

“…Coloured potato crisps and other snacks prepared from red and purple esh potato cultivars are an innovative alternative to conventional potato crisps due to their higher content of phenolic compounds which might make them healthier compared to conventional crisps 26, [29][30] . Purple esh potatoes are an option which adds colour to the menu, and enrich human diet in additional nutritional components 4,31 . The purpose of the study reported here was to compare contents of basic components, that is starch and dry matter, of table potato tubers to coloured esh cultivars.…”