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The Effect of Biostimulators on the Tastiness and Darkening of the Pulp of Raw and Cooked Potato Tubers

Mystkowska I., Baranowska A., Zarzecka K., Gugała M., Sikorska A.

Journal of Ecological Engineering

2018

Vol. 19, nr 5

116--121

Field experiments were carried out in 2015–2017 with the use of bio-stimulators on an individual farm in Międzyrzec Podlaski. The experiment was based on a random split-plot method. The influence of two first factors was examined. The primary factor included three varieties of edible potato: Honorata, Jelly, Tajfun, and the secondary factor involved five ways of using bio-stimulators: Kelpak SL, Titanit, Green Ok, Brunatne Bio Złoto Cytokinin. The aim of the study was to evaluate the effect of bio-stimulators on the tastiness and darkening of the pulp of raw and cooked tubers after 10 minutes. The effectiveness of the application of individual bio-stimulators in the cultivation of edible potato varieties: Honorata, Jelly and Tajfun was compared with the control object (without using bio-stimulators) sprayed with water. The methods of using bio-stimulators did not change the tastiness and darkening of the pulp of raw tubers, but they had a significant impact on the darkening of the pulp of the cooked tubers. The raw and cooked pulp of the Honorata variety darkened the least, and the Jelly variety turned out to be the tastiest, scoring 8.0 points on a scale of 1–9 compared to the remaining varieties.