Chemical composition of potato tubers: the effect of cultivars and growth conditions

Leonel, Magali; Carmo, Ezequiel Lopes do; Fernandes, Adalton Mazetti; Soratto, Rogério Peres; Ebúrneo, Juliana Aparecida Marques; Garcia, Edivaldo Antônio; Santos, Thaís Paes Rodrigues dos

doi:10.1007/s13197-017-2677-6

Cited by 76 publications

(53 citation statements)

References 34 publications

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“…The results of our present study found that the moisture and carbohydrate content of potato tubers was 80.34±0.59% and 13.39±0.18%. Similar data were observed by Leonel et al (2017), they revealed that the moisture of potato tubers in a range of 78.17 to 88.11%, which is influenced by the combination of soil P availability and cultivars. Puttongsiri et al (2012) reported the potato consisting of 63-83% moisture content, 13-30% carbohydrate.…”

Section: Moisture and Carbohydrate Content Of Potato Carrot Tomatosupporting

confidence: 86%

Development and nutritional analysis of healthy chicken soup supplemented with vegetables in Viet Nam

Thủy¹,

Hằng²,

Triep³

et al. 2019

Food Res.

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The present study was undertaken to formulate nutritious soup mix from chicken and locally available vegetables in Viet Nam. The drying was done by using a cabinet dryer (for vegetables) at a constant air flow rate and temperature or freeze-drier (for chicken) at varying times. The studies were carried out by mixing ingredients into 4 formulas. The chemical and physical characteristics of the product were analysed. The total energy, energy balance in terms of the major sources of energy, i.e. carbohydrate, protein and fat were calculated. In addition, the percentage of daily value (% DV) was calculated and the Nutrition facts of soup were established. Among various recipes, the mixed soup containing 9.2% freeze-dried chicken, 23.7% full cream powder, 28.8% potato starch, 19.8% of vegetables powder (which include 3.2% pumpkin, 3.8% tomato, 3.8% carrot, 9% potato), 2.4% seaweed, 11.4% seasoning and 2.8% sugar was the best among the four mixtures evaluated. During the storage period of 5 months, the moisture content, water activity and color of the dried soup mixture have changed but not significantly. The total colony forming units of soup mix (CFU/g) was below the recommended level (Vietnamese Standard - QCVN 11-4:2012/BYT).

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Section: Moisture and Carbohydrate Content Of Potato Carrot Tomatosupporting

confidence: 86%

Development and nutritional analysis of healthy chicken soup supplemented with vegetables in Viet Nam

Thủy¹,

Hằng²,

Triep³

et al. 2019

Food Res.

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“…High content of phosphorus in tubers can cause an increase in the amylose content and changed thermal and pasting starch properties [62]. In addition, it causes an increase in the dry matter, starch, and proteins contents, but decreases total sugar content [63]. Thus, phosphorus is extremely important in the proper development of potato tubers quality.…”

Section: Phosphorus Content In Tubersmentioning

confidence: 99%

Interaction Effects of Nitrogen Source and Irrigation Regime on Tuber Quality, Yield, and Water Use Efficiency of Solanum tuberosum L.

Eid

Abdel-Salam

Salem

et al. 2020

Plants

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Two field experiments were conducted to investigate the effects of three drip irrigation regimes (G1: 120% crop evapotranspiration (ETc), G2: 100% ETc, and G3: 80% ETc) and four nitrogen (N) source treatments (S0: non-fertilized; S1: urea, S2: ammonium nitrate, and S3: ammonium sulfate on water consumption use, water utilization efficiency, chlorophyll, yield and tubers quality of potato (Solanum tuberosum L.; cv Diamond) under a drip irrigation system during two successive winter seasons (2015/16 and 2016/17)). Nitrogen fertilization was applied at 380 kg ha−1 as standard application for potato in the investigated area. The highest tubers yield was obtained from potato grown with G1 S2 (65.8 Mg ha−1), G1 S3 (63.6 Mg ha−1), G2 S2 (64.1 Mg ha−1), and G2 S3 (62.4 Mg ha−1), while the lowest tubers yield was obtained from potato grown with G3 S0 (10.1 Mg ha−1) and G2S0 (17.4 Mg ha−1). Different treatments of N source resulted in a significant increase for water use efficiency (WUtE) compared with unfertilized treatment. For the interaction effect, the highest WUtE was obtained from potato grown with G3 S2 (18.1 kg m−3), followed by G3 S3 (17.6 kg m−3), while the lowest WUtE was obtained from plants grown with G3S0 (3.0 kg m−3). However, the highest chlorophyll content was obtained from plants grown with G1 and any N source, followed by G2S1-3, while the lowest chlorophyll content was obtained from those grown with G3S0. The highest N, S, protein, and P contents in tubers were obtained from plants grown with G3S3, G3S2, and G2S2, while the highest K content in tubers was obtained from plants grown with G1S1 and G1S2. In concussion, the integrative effects of G1 or G2 with S2 or S3 is recommended for high productivity, while the integrative effects of G3S3 and G3S2 are recommended for high quality tubers.

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“…This in turn leads to higher amylose content and changed thermal and pasting starch properties (Leonel et al 2016). A recent study confirmed that increased P availability in soils resulted in tubers with higher dry matter content, lower total sugar content, and higher contents of both starch and proteins (Leonel et al 2017). Therefore, P is extremely important in the optimal development of quality potato tubers.…”

Section: Phosphorous and Sulfurmentioning

confidence: 99%

The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality

et al. 2019

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The term 'quality' is a complex parameter in the field of potato production, and the desired quality traits depend on the intended use. Important internal quality traits for potatoes are tuber flesh discolouration, dry matter, and starch content. External quality traits include tuber size and shape as well as resistance against mechanical stress during and after harvest. These quality traits are closely interrelated and genetically controlled. It has been demonstrated that all these parameters are also linked to the nutrient status of the plant and/or the tubers. For instance, the susceptibility of tubers for discolouration of both fresh market and processed cultivars is closely related not only to the nutrient supply but also to post-harvest treatment. Besides, the potential to form carcinogenic compounds like acrylamide from precursors during the deep-frying of potato products and the accumulation of toxic substances like glycoalkaloids are important quality criteria in terms of food safety. The influence of the supply of nutrients on potato tuber quality depends initially on their physiological functions, but the ratio to other nutrient needs should also be taken into account.

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Chemical composition of potato tubers: the effect of cultivars and growth conditions

Cited by 76 publications

References 34 publications

Development and nutritional analysis of healthy chicken soup supplemented with vegetables in Viet Nam

Development and nutritional analysis of healthy chicken soup supplemented with vegetables in Viet Nam

Interaction Effects of Nitrogen Source and Irrigation Regime on Tuber Quality, Yield, and Water Use Efficiency of Solanum tuberosum L.

The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality

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