Einfluß steigender Stickstoff- und Kalidüngung auf qualitätsbestimmende Parameter von Speisekartoffeln vor und nach Mietenlagerung

Rogozińska, I.; Pińska, M.

doi:10.1007/bf02358035

Cited by 7 publications

(4 citation statements)

References 5 publications

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“…High DM concentrations result in higher yields of crisps and reduced crisp oil concentration (Lulai and Orr 1979). In the present study, mineral K application reduced DM concentrations in tubers (Table 6a) which was also observed in other studies (Schippers 1968;Rogozínska and Pinska 1991, Westermann et al 1994a, Allison et al 2001Veerman 2001) and may be explained by the increased K uptake and concentration of tubers (Haase et al 2007a).…”

Section: Discussionsupporting

confidence: 85%

“…In contrast, Rogozínska and Pinska (1991) reported that high levels of N or K both reduced crisp and French fry quality scores. The fertilization trial implies that the largest impact on colour, texture, taste and quality score of French fries may be exerted by storage.…”

Section: Discussionmentioning

confidence: 85%

“…Preceding crop affected crisp lightness (Table 5b), as winter wheat consistently caused higher L-values than the other preceding crops (Table 9b). The reduction of L-values caused by the leguminous preceding crops, especially alfalfa-grass/clover, was probably due to the increased N supply (Rogozínska and Pinska 1991). However, average L-values were still so high that the preceding crop seems not to have any relevance to marketability of crisps.…”

Section: Discussionmentioning

confidence: 98%

“…Potassium (K) nutrition of potato crops may also have an effect on processing attributes, such as dry matter (Rogozínska and Pinska 1991;Westermann et al 1994a;Allison et al 2001) and reducing sugar concentration. Stanley and Jewell (1989) observed no significant relation between reducing sugars and rate of K. Others observed that increasing applications of K decreased reducing sugars concentrations and lightened crisp colour (Wilcox 1961;Murphy and Goven 1966;Herlihy and Carroll 1969;Sharma and Arora 1988;Chapman et al 1992).…”

Section: Introductionmentioning

confidence: 99%

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Suitability of Organic Potatoes for Industrial Processing: Effect of Agronomical Measures on Selected Quality Parameters at Harvest and after Storage

et al. 2007

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Three factorial field experiments were conducted in two consecutive years (2003 and 2004) on two sites in order to examine the impact of preceding crop, presprouting, N and K fertilization and cultivar on quality attributes of organically grown potatoes destined for processing into French fries or crisps. Tuber dry matter (DM) concentration, glucose and fructose concentrations, as well as the colour of crisps and the quality score of French fries, were assessed at harvest and after a 4-month storage period. Results suggest that tubers from organic potato cropping may be expected to have sufficiently high tuber DM concentrations (>19%) for processing into French fries without impairing the texture of the fries when concentrations exceed 23%. DM concentrations of tubers for crips (cv. Marlen) fell short of the required minimum of 22% when a combined N and K fertilizer was applied. The tuber DM concentration was significantly lower following peas than following a legume-grass/clover ley or cereals (oats or winter wheat), but only in one of two seasons. Pre-sprouting increased tuber DM concentration considerably, especially in the growing season with a high incidence of Phytophthora infestans (+1.2% absolute increase). Tuber DM concentration was significantly higher after storage in two of three experiments (+0.4 and 0.5% absolute increase). Cultivars belonging to the very early and early maturity type showed the largest relative increase in reducing sugars concentrations due to storage, ranging between 300 and 1,100%. The medium-early cv. Agria and medium-late cv. Marena proved to be best suited for processing into French fries under conditions of organic farming, as only minor deviations from the highest quality standards were established at harvest (quality index at 4.3 and 4.1, respectively). A consistently high crisp quality was achieved by the medium-early cv. Marlen, with L-values of 70.8 and 66.7 at harvest and after storage, respectively.Overall, results show that the quality variables were mainly affected by cultivar, season, storage and their interaction. The effect of agronomical measures, such as fertilization, preceding crop and pre-sprouting of seed-tubers, was rather small and their effect on internal tuber quality and quality of fried products may hardly be predictable. The quality standards for tuber raw stock can be accomplished best when adequate cultivars are chosen.

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