Effect of Magnesium Supply and Storage Time on Anti-Nutritive Compounds in Potato Tubers

Wszelaczyńska, Elżbieta; Pobereżny, Jarosław; Kozera, W.; Knapowski, Tomasz; Pawelzik, Elke; Spychaj-Fabisiak, E.

doi:10.3390/agronomy10030339

Cited by 8 publications

(20 citation statements)

References 44 publications

(75 reference statements)

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“…It has been shown that the highest concentration of glycoalkaloids, on average 94.17 mg/kg of fresh matter, occurred in 2020, when rainfall was the highest, and the lowest in 2019, characterised by low rainfall. Similar results were described by Zarzecka et al (2013), Hamouz et al (2014), Mystkowska (2019), Wszelaczyńska et al (2020). Żołnowski (2001) found that high levels of glycoalkaloids occur in plants when metabolism is very intense.…”

Section: Resultssupporting

confidence: 79%

“…The acceptable limit of total glycoalkaloid content for consumption in tubers is 200 mg/kg of fresh matter. Potatoes with elevated amounts of this compound (above 100 mg/kg) are characterised by a bitter, burning taste, and the content of glycoalkaloids above 200 mg/kg can be harmful to consumers' health (Żołnowski 2001, Beals 2019, Schrenk et al 2020, Wszelaczyńska et al 2020). In the experiment presented in this paper, the concentration of TGA in potato tubers was below 100 mg/kg and such potatoes are suitable for consumption.…”

Section: Resultsmentioning

confidence: 99%

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Glycoalkaloids in leaves and potato tubers depending on herbicide application with biostimulants

Zarzecka¹,

Gugała²,

Mystkowska³

et al. 2022

PLANT SOIL ENVIRON

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The aim of the study was to determine the influence of herbicide application with biostimulants on total glycoalkaloid (TGA) content in potato leaves and tubers. The study was based on a two-factor field experiment established in a split-plot arrangement in three replications. The factors were as follows: factor I – two cultivars of edible potato – Oberon and Malaga; factor II – five methods of using herbicide and biostimulants: 1. control object; 2. herbicide clomazone + metribuzin (Avatar 293 ZC); 3. herbicide clomazone + metribuzin and biostimulant PlonoStart; 4. herbicide clomazone + metribuzin and biostimulant Aminoplant; 5. herbicide clomazone + metribuzin and biostimulant Agro-Sorb Folium. The herbicide clomazone + metribuzin significantly increased the concentration of glycoalkaloids in potato leaves, and the herbicide used together with the biostimulant Aminoplant significantly reduced the content of TGA in potato leaves compared to the control. The herbicide whether applied with the biostimulants (PlonoStart, Aminoplant, Agro-Sorb Folium) contributed to a reduction in the concentration of glycoalkaloids in tubers compared to the control. Leaves and tubers of the cultivar Malaga were characterised by a significantly lower TGA content than the cultivar Oberon.

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Section: Resultssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 99%

Glycoalkaloids in leaves and potato tubers depending on herbicide application with biostimulants

Zarzecka¹,

Gugała²,

Mystkowska³

et al. 2022

PLANT SOIL ENVIRON

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“…Achieving this goal is possible through the introduction of economically viable, ecologically sustainable, and socially acceptable means of cultivation [18]. Measures that meet the aforementioned conditions include magnesium fertilizers and preparations that stimulate plant growth and development (biostimulants) [19,20]. Magnesium, as a major component of chlorophyll, controls many processes related to photosynthesis and assimilate production in plants [21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, potatoes harvested by technology based on mineral fertilization with magnesium and biostimulants should be controlled for the content of harmful nitrogen compounds. In potato tubers, these are mainly anti-nutritive nitrates, the content of which is a basic indicator of the release of edible potatoes for sale [20]. Potato tubers also contain minor amounts of toxic nitrites.…”

Section: Introductionmentioning

confidence: 99%

Influence of Magnesium and Biostimulant on the Consumption Value and Harmful Nitrogen Compounds Content of Potato Tubers after Storage

Pobereżny,

Retmańska,

Wszelaczyńska

et al. 2023

Agriculture

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The primary use of the potato is direct consumption. The classification of potatoes into consumption type is made on the basis of the consumption evaluation of hydrothermally treated tubers. Nutrient deficiency in the soil, including Mg, contributes to the inhibition of potato growth and development and negatively affects the cooking characteristics of the tubers. Magnesium and biostimulants are responsible for plant nitrogen management. Thus, it is necessary to control the content of harmful nitrates and toxic nitrites in tubers. In potato production, it is also important to maintain appropriate conditions during storage. The purpose of this study was to determine the effect of mineral fertilization with magnesium and a biostimulant preparation during the cultivation of edible potato and long-term storage on the traits determining utility-consumption type and the content of harmful nitrogen compounds in tubers. The study was conducted using the early potato variety Satina. In a three-year (2015–2017) three-factor experiment: evaluation date (immediately after harvest and after six months of storage), soil fertilization with mineral magnesium (0, 30, 60, 90 kg MgO ha−1), the application of an amino acid biostimulant (0, 1.5, 3.0 L ha−1). Five consumption traits of tubers after cooking, determining the utility-consumption type of potato, were determined. In addition, the consumer safety of the potato was determined based on the nitrate and nitrite content of the tubers. The tendency to overcook tubers significantly depended on all the factors used during potato cultivation. In contrast, the texture and structure of tuber flesh after cooking depended only on mineral fertilization with magnesium. The flesh of the tubers after cooking was most tender (1.0 pt) and firm (1.4 pt) after the application of 60 and 90 kg MgO ha−1, respectively. The moisture level of the flesh after cooking was significantly influenced by the interaction of magnesium fertilization with the biostimulant preparation. The factors of the experiment did not modify the utility-consumption type (B/A), while there was a change in the type in relation to that specified by the grower—general utility (B). The applied cultivation technology and long-term storage did not deteriorate the consumer safety of tubers (<200 mg kg−1) in terms of NO3− (max. 112.1 mg kg−1) and NO2− (max. 1.08 mg kg−1) contents. Organoleptic traits: mealiness, moisture, and flesh structure were significantly positively related to the nitrate and nitrite content of tubers immediately after harvesting and to nitrite concentration after long-term storage.

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“…Many studies have been conducted on GAs in potatoes during storage. These studies reported on the content, distribution, and changes of glycoalkaloids (Chen et al, 2018; Deng et al, 2021; Dusza et al, 2020; Wszelaczyńska et al, 2020). Efforts have also been made to understand how light manipulation can be used to reduce levels of GAs during the storage of potatoes (Nie et al, 2019; Okamoto et al, 2020; Rymuza et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)

Irungu

Tanga

Ndiritu

et al. 2022

Food Processing Preservation

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This work aimed to assess the suitability of magnetic fields (MF) to reduce glycoalkaloids (GAs) in stored potatoes. The effects of the source of magnetic fields (direct current [DC] and alternating current [AC]), magnetic field intensity (1, 2, and 3 mT), and storage type (dark store—herein referred to as the control store and a commercial store with varying light intensity) on quantities of GAs were investigated. Subjecting tubers to increasing levels of MF intensities and placing them in the control store led to a significant (p < .05) decrease in α‐chaconine and an increase in α‐solanine. However, storage of potatoes in the commercial store after exposure to increasing MF intensities led to a significant (p < .05) decrease in α‐solanine and an increase in α‐chaconine. The use of AC MF with an intensity of 2 mT resulted in a significant (p < .05) reduction in α‐chaconine, α‐solanine, and TG. Novelty impact statement Magnetic fields are an emerging non‐thermal technology that has wide potential in food processing applications. The findings in the current work revealed that magnetic fields can be used to reduce quantities of toxic glycoalkaloids in potatoes during storage, and thus improve their postharvest quality. The results offer practical insights on postharvest management of potatoes to ensure reduction of losses and thus positively impact food and nutritional security.

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Effect of Magnesium Supply and Storage Time on Anti-Nutritive Compounds in Potato Tubers

Cited by 8 publications

References 44 publications

Glycoalkaloids in leaves and potato tubers depending on herbicide application with biostimulants

Glycoalkaloids in leaves and potato tubers depending on herbicide application with biostimulants

Influence of Magnesium and Biostimulant on the Consumption Value and Harmful Nitrogen Compounds Content of Potato Tubers after Storage

Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)

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