Evaluation of the Effect of Biostimulants on Palatability and Flesh Darkening of Raw and Cooked Tubers of Helianthus tuberosus

• Autorzy: Mystkowska Iwona , Dmitrowicz Aleksandra

Identyfikatory

DOI

10.12911/22998993/162783

• Języki publikacji: EN

Abstrakty

EN

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.

Słowa kluczowe

EN

flesh darkening; flavor; abiotic stress; tuber sunflower

• Wydawca: Polskie Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology
• Czasopismo: Journal of Ecological Engineering
• Rocznik: 2023
• Tom: Vol. 24, nr 6
• Strony: 119--128
• Opis fizyczny: Bibliogr. 31 poz., rys., tab.

Twórcy

autor

Mystkowska Iwona

• Department of Dieteties, John Paul II University of Applied Sciences, ul. Sidorska 95/97, 21-500 Biała Podlaska, Poland

• https://orcid.org/0000-0002-8361-5806

autor

Dmitrowicz Aleksandra

• Laboratory of Environmental Analyzes EKO-AGRO-TECH, John Paul II University of Applied Sciences, ul. Sidorska 95/97, 21-500 Biała Podlaska, Poland

Bibliografia

• 1. Caradonia F., Ronga D., Tava A., Francia E. 2022. Plant biostimulants in sustainable potato production: an overview. Potato Research, 65, 83–104.
• 2. Cieślik, E., Filipiak, A., Filipiak-Florkiewicz, A. 2003. Effect of harvesting date on carbohydrate content of Jerusalem artichoke tubers (Helianthus tuberosus L.). Żywienie Człowieka i Metabolizm, 30, 1076–1080. (in Polish)
• 3. Cieslik, E., Kope´c, A., Pražnik, W. 2005. Healthy properties of Jerusalem artichoke flour (Helianthus tuberosus L.). Electron. J. Pol. Agric. Univ. Food Sci. Technol., 8, 2. Available online: http://ejpau.media.pl/volume8/issue2/art-37.html (accessed on 1 May 2021)
• 4. Danilcenko, H. Jarien E., Gajewski, M. Sawicka, B., Kulaitien, J., Cerniauskiene, J. Aleknaviciene, P. 2013. Changes in amino acids content in tubers of Jerusalem artichoke (Helianthus tuberosus L.) Cultivars during storage. Acta Sci. Pol. Hortorum Cultus, 12, 97–105.
• 5. EL-Anany, A.M.A., Anany, T.G. 2020. Effect of some mineral nutrients on productivity, tuber seed quality and storability of Jerusalem artichoke. Middle East J. Agric. Res., 9, 779–790.
• 6. Fang, Y.R., Liu, J.A., Steiberger, Y., Xie, G.H. 2018. Energy use efficiency and economic feasybility of Jerusalem artichoke production on arid and coastal saline lands. Ind. Crops Prod., 117, 131–139.
• 7. Florkiewicz A., Cieślik E., Filipiak-Florkiewicz A. 2007. Influence of varieties and harvesting date on the chemical composition of Jerusalem artichoke tubers (Helianthus tuberosus L.). Żywność, 3(14), 71–81.
• 8. Gao, K., Zhang, Z., Zhu, T., Coulter, J.A. 2020. The influence of flower removal on tuber yield and biomass characteristics of Helianthus tuberosus L. in a semi-arid area. Ind. Crops Prod., 150, 112374.
• 9. Gacek, E. (Ed.) 1998. List of agricultural plant varieties; Pod red.; COBORU: Słupia Wielka, Poland. (in Polish)
• 10. Góral, S. 1998. Morphological variability and yielding of selected clones of Jerusalem artichoke—Jerusalem artichoke (Helianthustuberosus L.). Hodowla Roslin Nasiennictwo, 2, 6–10. (in Polish)
• 11. Hamouz, K., Lachman, J., Dvořak, P., Pivec, V. 2005.The effect of ecological growing on the potatoes yield and quality. Plant Soil Environ., 51(9), 397–402.
• 12. Kołodziejczyk M., Gwóźdź K. 2022. Effect of plant growth regulators on potato tuber yield and quality. Plant Soil Environ, 68, 375–381. DOI: 10.17221/215/2022-PSE
• 13. Koronacki, J. 2009. Statistics, for Students of Technical and Natural Sciences; WNT: Warsaw, Poland, 491.
• 14. Krochmal-Marczak, B., Sawicka, B., Barbaś P. 2022. Chapter 4. Utility meaning of Jerusalem artichoke. In Jerusalem Artichoke Food Science and Technology, 1st ed.; Helianthus Tuberosus; Sawicka, B., Krochmal-Marczak, B., Eds.; Springer Nature: Singapore, 91–138.
• 15. Lakíc, Ž., Balalíc, I., Nožiníc, M. 2018. Genetic variability of yield and yield components in Jerusalem artichoke (Helianthus tuberosus L.). Genetika, 50, 45–57.
• 16. Ma, X.Y., Zhang,L.H., Shao, H.B., Xu, G., Zhang, F., Ni, F.T. 2011. M. BresticJerusalem artichoke (Helianthus tuberosus), a medicinal salt-resistant plant has high adaptability and multiple-use valuesJ. Med. Plants Res., 5Z, 1272–1279.
• 17. Piskier, T. 2009. The energy potential of Jerusalem artichoke. Probl. Agric. Eng., 1, 133–136. (in Polish)
• 18. Puyanda, I.R., Uriyapongson, S., Uriyapongson, J. 2020. Influence of drying method on qualities of Jerusalem artichoke (Helianthus tuberosus L.) tuber harvested in Northeastern Thailand. Songklanakarin Journal of Science & Technology, 42(6).
• 19. Register.arimr.gov.pl. Available online: https://rejestrupraw.arimr.gov.pl/# (accessed on 12 February 2023).
• 20. Sawicka B. 2002. Variability in the chemic composition of Helianthus tuberosus L. tubers under varying nitrogen fertilization. Zesz. Probl. Post. Nauk. Roln., 484, 573–57. (in Polish)
• 21. Sawicka, B. 2016. Jerusalem artichoke (Helianthus tuberosus L.). Biology, Breeding, Useful Meaning; University of Life Sciences: Lublin, Poland, 241. (in Polish)
• 22. Sawicka B., Krochmal-Marczak B. 2007. Fenotypowa zmienność ciemnienia miąższu bulw Ipomoea batatas (L.) Lam. Zesz. Prob. Post. Nauk Roln., 517, 651–660.
• 23. Sawicka B., Skiba D. 2009. Fluctuation of flesh darkening of raw and cooking tubers Helianthus tuberosus L. Annales Universitatis Mariae Curie-Skłodowska, 2, 15–21.
• 24. Skiba, D. 2004. Variability of Yielding and Quality of Selected Features of Several Varieties of Helianthus tuberosus L. in Conditions of Differentiated Mineral Fertilization. Ph.D. Thesis, University of Life Sciences, Lublin, Poland, 224. (in Polish)
• 25. Slimestad, R., Seljaasen, R.K., Meijer, K., Skar, S.L. 2010. Norwegian-grown Jerusalem artichoke (Helianthus tuberosus L.): morphology and content of sugars and fructo-oligosaccharides in stems and tubers. J. Sci. Food Agric., 90, 956–964.
• 26. Trawczyński, C. 2020. The effect of biostimulators on the yield and quality of potato tubers grown in drought and high temperature conditions, 289, 11–19. https://doi.org/10.37317/biul-2020-0017
• 27. Roztropowicz, S. 1999. Methodology of Observation, Measurements and Sampling in Agricultural Experiments with Potatoes; Plant Breeding and Acclimatization Institute: Section Jadwisin, Poland, 1–50. (in Polish)
• 28. Wang-Pruski, G., Nowak, J. 2004. After-cooking darkening of potato. Am. J. Potato Res.,http://www.findarticles.com/p/articles/mi_qa4069/is_200401/ai_n9402757/pg2
• 29. Wichrowska, D., Rogozińska, I. 2010. Consumption value of potato tubers depending on the variety and weed control. W: Quality and health-promoting qualities of foodWojtatowicz M., Kawa-Rygielska J. (red.). Wyd. UP Wrocław, 39–46. (in Polish)
• 30. Wszelaczyńska, E. 2004. Effect of magnesium fertilization on organic acid content and flesh darkening of potato tubers of Mila variety. Acta Sci. Pol., Agricultura, 3(1), 175–186.
• 31. Yang, L., He, Q.S., Corscadden, K., Udenigwe, C.C. 2015. The prospects of Jerusalem artichoke in functional food ingredients and bioenergy production. Biotechnol. Rep., 5, 77–88.