Quality of organically and conventionally grown potatoes: Four-year study of micronutrients, metals, secondary metabolites, enzymic browning and organoleptic properties

Hajšlová, Jana; Schulzová, Věra; Slanina, Premysl; Janné, K; Hellenäs, Karl-Erik; Andersson, C Staffan

doi:10.1080/02652030500137827

Cited by 163 publications

(132 citation statements)

References 27 publications

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“…Reyes et al has observed that TPC in tubers decreased with tubers growth and maturity [52]. The TPC may be affected during the development of the flesh colour (purple, violet, yellow) of potato tubers [53], due to the environmental conditions, such as longer days and cooler temperatures or fertilization [52], [54], [55]. The effect of the cultivar and the differences between yellow and purple-fleshed cultivars in TPC has been found significant.…”

Section: Resultsmentioning

confidence: 99%

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

Mūrniece¹,

Krūma²,

Skrabule³

et al. 2013

IJCEA

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Abstract-Many of the compounds present in potato are important because of their beneficial effects on health, therefore, are highly desirable in the human diet. The orange and yellow colour of the tuber flesh is due to carotenoids. The aim of this research was to determine the content of total phenolic content and carotenoids in relationship with the colour of organically and conventionally cultivated potato varieties before and after period of storage. In the research 31 potato samples of 12 potato varieties were analyzed on total carotenoid, total phenolic content and colour. Obtained results show that there was significant influence on carotenoid content between different cultivation environments (p<0.05) and between varieties (p<0.05). Total phenolic content significantly varies both per variety (p<0.001) and storage conditions (p<0.001).

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Section: Resultsmentioning

confidence: 99%

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

Mūrniece¹,

Krūma²,

Skrabule³

et al. 2013

IJCEA

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“…For example, according to Hajšlová et al (2005), conventional and organic ecological way of cultivation caused differences in the content of chlorogenic acid, and this content is higher for potatoes grown organically without the use of fertilizer. In our field experiments, in terms of influence on the content of the TP, control treatment 2 with normal doses of nutrients N, P, K, Mg was compared with treatments without fertilization with mineral fertilizers (var.…”

Section: Effect Of Fertilizationmentioning

confidence: 99%

Effect of natural and growing conditions on the contentof phenolics in potatoes with different flesh colour

Hamouz¹,

Lachman²,

Hejtmánková³

et al. 2010

Plant Soil Environ.

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In precise field trials in the Czech Republic from 2004-2008 the impact of location conditions, varieties with yellow, purple and red flesh and mineral fertilization on the content of total polyphenols (TP) and chlorogenic acid was investigated. The highest TP contents were reported at two locations with extreme climatic conditions; in those under stress due to low temperatures in the vegetation period at the mountainous area Stachy (5.89 mg TP/g DM) and those under drought stress in the warm lowland location Přerov nad Labem with light sandy soil (5.81 mg TP/g DM). The five-year experiment with the purple-fleshed Valfi variety (13.29 mg TP/g DM) reached 2.46 to 3.18 times higher content of TP in comparison with eight yellow-fleshed varieties. The yellow-fleshed Karin variety (5.39 mg TP/g DM) outperformed TP content of other yellow-fleshed varieties by 3.1 to 29.1%. In another experiment conclusive differences between the eight varieties with purple and red flesh were found; the highest TP content was detected in cv. Violette (25.9 mg TP/g DM) with the darkest purple flesh. As to the chlorogenic acid content similar relationships between varieties were found as in the case of TP. High linear correlation (r = 0.8536) was found between the content of chlorogenic acid and the content of TP. Among the treatments of mineral N, P, K and Mg fertilization, the content of TP was only affected by a treatment with a higher dose of K and Mg, causing a decrease in TP content.

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“…Content of total polyphenolic compounds and anthocyanins is dissimilar at different stages of tuber maturity; it is affected by different environmental conditions, e.g. longer days and lower temperatures (Reyes et al 2004), way and doses of fertilization (Kumar et al 2004, Hajšlová et al 2005 or ecological way of cultivation .…”

mentioning

confidence: 99%

The effect of site conditions, variety and fertilization on the content of polyphenolsin potato tubers

Hamouz¹,

Lachman²,

Dvořák³

et al. 2006

PLANT SOIL ENVIRON

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In precise field trials in the CR in the years 2004 and 2005 the effect of site conditions, yellow-and purple-fleshed varieties and fertilization on the content of total polyphenols (TP) in potato tubers was investigated. Comparing four localities, significantly highest TP content (by 5.7 to 13.4% higher than in other localities) was determined in the locality Stachy in both years, which we ascribe to apparently lower temperatures in the vegetation period in this locality of high altitude. In comparison to yellow flesh varieties, in the case of purple flesh Valfi variety TP content higher by 52 to 153% was recorded as the average of both years. As for the group of eight yellow flesh varieties, Karin variety had the highest TP content and showed a significant increase in comparison to Agria, Saturna and Asterix varieties by 67, 60 and 37%, respectively. TP content was not demonstrably affected by fertilization with mineral fertilizers, but we recorded a tendency to lesser TP content (by 3 to 9.9%) in the variant with higher potassium and magnesium fertilization (166 kg K/ha and 60 kg Mg/ha).

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Quality of organically and conventionally grown potatoes: Four-year study of micronutrients, metals, secondary metabolites, enzymic browning and organoleptic properties

Cited by 163 publications

References 27 publications

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

Effect of natural and growing conditions on the contentof phenolics in potatoes with different flesh colour

The effect of site conditions, variety and fertilization on the content of polyphenolsin potato tubers

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