The influence of phosphorus on the growth and physiology of the potato plant

Qualidade de tubérculos frescos de cultivares de batata em função da nutrição fosfatada

“…Besides being essential for the establishment of a greater number of tubers per plant (Rosen & Bierman, 2008), P participates in a number of key enzymes involved in the regulation of starch synthesis (sucrose phosphate synthase, fructose-1,6-bisphosphatase and ADP-glucose pyrophosphorylase) (Taiz & Zeiger, 2013) and is also part of its composition, being connected to the amylopectin fraction of starch, in the form of phosphate ester (Nielsen et al, 1994). Thus, the P plays great importance in starch metabolism and is required in relatively large amounts in the potato plant for the phosphorylation of starch during the filling of the tuber (Houghland, 1960). In this way, as evidenced herein, the availability of P has great influence on starch content in potato tubers.…”

“…Phosphorus has various effects on tuber quality, since it functions in cell division and synthesis and storage of starch in the tubers (Houghland, 1960). Thus, P can increase the size and percentage of dry matter (DM) (indicated by specific gravity) of the tubers (Freeman et al, 1998;Rosen et al, 2014).…”

Effect of Maturity & Storage on Distribution of Phosphorus Among Starch & Other Components of Potato Tuber

“…Working with potato plants grown in nutrient solution, Houghland (3) showed that phosphorus absorbed by the plant during development tended to concentrate in the tubers with increasing maturity. An arithmetical balance of changes in the forms of phosphorus occurring at 0 C storage shows that the disappearance of starch phosphorus (P5t) can largely be accounted for as a gain in Pi and that corresponding loss of phytic acid phosphorus (P.) can be ac-counted for as a gain in P..…”

Qualidade de tubérculos de batata da cultivar 'Atlantic' afetada pela adubação fosfatada

“…Isso demonstra que tanto o P disponível no solo, quanto o seu fornecimento adequado para as plantas de batata via adubação são importantes para o metabolismo do amido e o desenvolvimento dos tubérculos (HOUgHLAND, 1960;ROSEN et al, 2014). Segundo StARK et al (2003), a maior disponibilidade de P tende a aumentar a síntese de amido e acelerar a maturação da planta de batata.…”

“…O fósforo (P) também pode interferir na qualidade dos tubérculos, tendo em vista que ele atua na síntese do amido e no seu armazenamento nos tubérculos (HOUgHLAND, 1960;ROSEN et al, 2014). Assim, é de se esperar que, numa cultura bem fertilizada com P, os teores de amido sejam maiores e os de açúcares redutores menores, o que é interessante porque altos teores de açúcares redutores causam o escurecimento da batata frita (PEREIRA et al, 2007) e teores mais elevados de amido podem melhorar a qualidade do produto final, por apresentarem influência direta sobre a textura da batata processada (FERNANDES et al, 2010).…”