The effects of fertilizers, irrigation and storage on the properties of potato tubers and their constituent starches

Abstract

During 2011-2014 the effects of fertigation and storage on certain quality attributes of potato tubers (Courage variety) and their extracted starches were assessed. The effect of those factors on the FFQ was also evaluated. When processed, potato tubers are exposed to high temperatures (frying) and this can cause unfavorable physico-chemical changes in the starch quality. The highest content of AM and P tot in starch, as well as the starch lightest in color, were obtained from the tubers of potatoes irrigated and fertigated with a soil fertilizer. The use of a soil fertilizer increased the P tot content in starch and the share of starch grains in the desired fractions (20-40 mm). All experimental factors had an unfavorable effect on starch pasting temperature and a positive effect on the DM and starch contents in the tubers of the studied cultivar. A highly significant positive effect, i.e., a decreased water content after defrosting, was recorded after irrigation with fertigation. The most favorable FFQ was found immediately after the harvest of potatoes grown with the application of all the factors, while the process of storage decreased FFQ by 4.3%.

Effect of Potato Storage and Reconditioning Parameters on Physico–Chemical Characteristics of Isolated Starch

“…Large diameter starch grains absorb more water, which may result in increased clamminess of fried potato batons. [ 14 ]…”

“…Potato ST can cause undesirable changes not only in the quality of tubers, but also in the quality of starch. [ 8,12–14 ] The ST changes are mainly caused by processes like respiration, sprouting, evaporation of water from the tubers, spread of diseases, changes in the chemical composition and physical properties of the tuber, and damage by extreme temperatures. [ 10 ] During ST, starch is converted into sugar and this conversion is more or less (at lower temperatures of, e.g., 4 °C the conversion is more extensive) resulting in quantitative loss of starch in ST potatoes.…”

“…[ 16 ]) The ST temperature affects not only the quantity but also the quality of potato starch. [ 14,15,17 ] The extent of those changes depends on the cultivar, tuber maturity, and the time of ST. [ 8,16,18,19 ]…”

“…The degree of destruction of the starch grain structure can determine the quality of fried products. [ 6–8,14 ]…”

Drip Irrigation as a Factor Mitigating Drought Impact In Corn Cultivation in Central Poland

“…As reported by numerous researchers, it ensures the right rhythm of plant growth and development as well as intensifies physiological processes. Consequently, it results in a yield increase and its stability as well as enhances the yield quality (Rolbieckiet al, 2000, Rolbiecki et al, 2015, Wszelaczyńska et al, 2015, Żarski et al, 2013). An increase in the irrigated acreage in Poland, despite the growth observed, has been still a solution for the future and it is a serious agricultural production reserve.…”