Potato with Colored Flesh Valuable and Attractive to the Consumer

• Autorzy: Zarzecka Krystyna , Ginter Agnieszka , Gugała Marek , Mystkowska Iwona , Rymuza Katarzyna

Identyfikatory

DOI

10.12911/22998993/162775

• Języki publikacji: EN

Abstrakty

EN

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°03’N; 22°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.

Słowa kluczowe

EN

colored potato cultivar; vitamin C; sensory features

• Wydawca: Polskie Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology
• Czasopismo: Journal of Ecological Engineering
• Rocznik: 2023
• Tom: Vol. 24, nr 6
• Strony: 166--172
• Opis fizyczny: Bibliogr. 23 poz., rys., tab.

Twórcy

autor

Zarzecka Krystyna

• Institute of Agriculture and Horticulture, Siedlce University of Natural Sciences and Humanities, ul. Prusa 14, 08-110 Siedlce, Poland

• https://orcid.org/0000-0002-7792-6448

autor

Ginter Agnieszka

• Institute of Agriculture and Horticulture, Siedlce University of Natural Sciences and Humanities, ul. Prusa 14, 08-110 Siedlce, Poland

• https://orcid.org/0000-0003-2635-2867

autor

Gugała Marek

• Institute of Agriculture and Horticulture, Siedlce University of Natural Sciences and Humanities, ul. Prusa 14, 08-110 Siedlce, Poland

• https://orcid.org/0000-0001-5048-3432

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

Rymuza Katarzyna

• Institute of Agriculture and Horticulture, Siedlce University of Natural Sciences and Humanities, ul. Prusa 14, 08-110 Siedlce, Poland

• https://orcid.org/0000-0002-9475-7527

Bibliografia

• 1. Beals, K.A. 2019. Potatoes, nutrition and health. American Journal of Potato Research, 96, 102–110. DOI: 10.1007/s12230-018-09705-4
• 2. Dereje, B., Chibuzo, N. 2021. Nutritional composition and biochemical properties of Solanum tuberosum. In: Solanum tuberosum - a promising crop for starvation problem, Yildiz, M. and Ozgen, Y. (ed.) IntechOpen, 1‒12. DOI: 10.5772/intechopen.98179
• 3. Bienia, B., Sawicka, B., Krochmal-Marczak, B. 2020. Culinary quality of tubers of selected potato varieties depending on the foliar fertilization used. Acta Scientiarum Polonorum Hortorum Cultus, 19(3), 123–136. DOI: 10.37660/aspagr. 2020.19.3.1
• 4. Gawliński, S., Ostrowska, A., Szczubiałka, Z. 1991. Methods of analysing and evaluating soil and plant properties. Instytut Ochrony Środowiska, Warszawa. (in Polish)
• 5. Grudzińska, M., Czerko, Z., Zarzyńska, K., Borowska-Komenda, M. 2016. Bioactive compounds in 869 potato tubers: effects of farming system, cooking method, and flesh color. PLoS ONE, 3, 1–13. DOI: 10.1371/journal.pone.0153980
• 6. Hamouz, K., Lachman, J., Pazderů, K., Tomášek, J., Hejtmánková, K., Pivec, V. 2011. Differences in anthocyanin content and antioxidant activity of potato tubers with different flesh colour. Plant, Soil and Environment, 57(10), 478–485.
• 7. Hamouz, K., Bečka, D., Capouchová, I. 2018. Ascorbic acid content in potato tubers with coloured flesh as affected by genotype, environment and storage. Plant Soil Environ., 64, 605–611. DOI: 10.17221/542/2018-PSE
• 8. Jarienė, E., Danilčenko, H., Vaitkevičienė, N., Juknevičienė, E., Gajewski, M., Juknevičienė, Ž., Chupakhina, N. 2015. Quality changes in great pumpkins and coloured potatoes during storage. Acta Scientiarum Polonorum Hortorum Cultus, 14(5), 121–132.
• 9. Krochmal-Marczak, B., Sawicka, B., Kiełtyka-Dadasiewicz, A., Bienia, B. 2016.The impact of organic production system on the quality of the crop. Fragmenta Agronomica, 33(2), 44–54. (in Polish)
• 10. Krzewińska, A., Michałowska, D. 2014. Potato on a plate – what we know about it? Ziemniak Polski, 2, 54–58. (in Polish)
• 11. Mozolewski, W., Radzymińska, M., Łazicki, T. 2014. The quality of table potato in the opinion of consumers. Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin, 272, 5–16. (in Polish)
• 12. Nowacki, W. 2021. Characteristics of the national register of potato cultivars. Instytut Hodowli i Aklimatyzacji Roślin – Państwowy Instytut Badawczy, Oddział Jadwisin, Jadwisin. (in Polish)
• 13. Pino, M.T., Vergara, C. 2021. Red and purple flesh potatoes a healthy and attractive alternative associated with new market trends. In: Solanum tuberosum - a promising crop for starvation problem, Yildiz, M and Ozgen, Y. (ed.) IntechOpen, 1‒16. DOI: 10.5772/intechopen.99181
• 14. Priedniece, V., Spalvins, K., Iwanows, K., Pubul, J., Blumberga, D. 2017. Bioproducts from potatoes. Environmental and Climate Technologies, 21, 18–27. DOI: 10.1515/rtuect-2017-0013
• 15. Roztropowicz, S., Czerko, Z., Głuska, A., Goliszewski, W., Gruczek, T., Lis, B., Lutomirska, B., Nowacki, W., Wierzejska-Bujakowska, A., Zarzyńska, K., Zgórska, K. 1999. Methodology of observation, measurement and sampling in agrotechnical potato experiments. Instytut Hodowli i Aklimatyzacji Roślin, Jadwisin. (in Polish)
• 16. Silveira, A.C., Falagánc, N., Aguayoc, E., Vilaródand, F., Escalona, V.H. 2017. Compositional changes on colored and light-yellowfleshed potatoes subjected to two cooking processes. Journal of Food, 15(2), 241–248. DOI: 10.1080/19476337.2016.1243155
• 17. Silveira, A.C., Orena, S., Medel-Maraboli, M., Escalona, V.H. 2020. Determination of some functional and sensory attributes and suitability of colored - and noncolored-flesh potatoes for different cooking methods. Food Science and Technology, 40(2), 395–404. DOI: 10.1590/fst.24119
• 18. Trawczyński, C. 2020. The effect of biostimulators on the yield and quality of potato tubers grown in drought and high temperature conditions. Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin, 289, 11–19.
• 19. Vaitkevičienė, N., Jarienė, E., Ingold, R., Peschke, J. 2019. Effect of biodynamic preparations on the soil biological and agrochemical properties and colored potato tubers quality, Open Agriculture, 4, 17–23. DOI: 10.1515opag-2019-0002
• 20. Zarzecka, K. 2009. Potato as a global plant nutritional dietary and medicinal values. Rozprawy Naukowe Państwowej Wyższej Szkoły Zawodowej im. Jan Pawła II, 3, 163–175.
• 21. Zarzecka, K., Gugała, M., Mystkowska, I., Sikorska, A. 2021. Modifications of vitamin C and total protein content in edible potato tubers under the influence of herbicide and biostimulants. Journal of Elementology, 26(4), 861–870. DOI: 10.5601/jelem.2021.26.3.2180
• 22. Zarzecka, K., Ginter, A., Gugała, M., Mystkowska, I. 2022. Colored potato – grown yesterday, today and tomorrow. Herbalism, 1(8), 130–139. (in Polish)
• 23. Zgórska, K. 2013. The use of the potato for food and industrial purposes. Inżynieria Przetwórstwa Spożywczego, 3(7), 5–9. (in Polish)