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DOI: 10.5593/SGEM2016/HB63/S08.042

QUALITY PARAMETERS AND BIOLOGICALLY ACTIVE COMPOUNDS FOR PURPLE-FLESHED POTATOES CV. SALAD BLUE INFLUENCED BY FERTILIZATION

R. M. Madjar, G. V. Scaeteanu, S. V. Croitoru
Friday 11 November 2016

References: 16th International Multidisciplinary Scientific GeoConference SGEM 2016, SGEM Vienna GREEN Extended Scientific Sessions, www.sgemviennagreen.org, SGEM2016 Conference Proceedings, ISBN 978-619-7105-79-7 / ISSN 1314-2704, 2 - 5 November, 2016, Book 6 Vol. 3, 325-322pp, DOI: 10.5593/SGEM2016/HB63/S08.042

ABSTRACT
Although colored fleshed potatoes are known for a long time, lately they have attracted the attention to researchers and consumers equally, due to great taste and to the potential of representing a rich source of antioxidants in human diet. The effect of fertilization on dry matter, protein accumulation, starch content, on total polyphenolic content and antioxidant capacity of purple potato cv. Salad Blue was investigated. It was developed an experiment composed from 4 variants (in 4 replicates each), as it follows: V1 - N0P0K0 (control), V2 - N60P30K60, V3 - N90P60K90 and V4 - N120P90K120. Dry matter accumulation reached the highest value (26.91 g 100 g-1 FW) for V4 variant, similar behavior being encountered in the case of protein content (2.83 g 100 g-1 FW). Starch content of Salad Blue potatoes decreased as fertilization level increased, this indicating that fertilization contribute to high quality potato crops recommended for diabetics. Polyphenolic compounds are reported to present beneficial effects on human health and on cooking properties, their presence in red and purple fleshed potatoes being evidenced by many studies. Fertilization increased the content of total polyphenols (TP) (for V4 - 348 mg gallic acid 100 g-1 DW) that is directly related to antioxidant activity (TAA) of tested potatoes.

Keywords: antioxidant, fertilization, polyphenols, potato, protein, starch.

PAPER DOI: 10.5593/SGEM2016/HB63/S08.042, QUALITY PARAMETERS AND BIOLOGICALLY ACTIVE COMPOUNDS FOR PURPLE-FLESHED POTATOES CV. SALAD BLUE INFLUENCED BY FERTILIZATION

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