Über den Einfluß von Düngung und Boden auf den Vitamin‐C‐Gehalt verschiedener Kartoffelsorten. 2. Mitteilung.

Wachholder, Kurt; Nehring, K.

doi:10.1002/jpln.19400160502

Cited by 12 publications

(3 citation statements)

References 2 publications

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“…Contradictory data have also been reported between the organically grown and conventionally grown potato with respect to vitamin C content [4,239,240]. Warman and Havard [4] found that there was no significant difference in vitamin C content of the potato tubers grown under organic and conventional practices.…”

Section: Mineral and Vitamin Contentsmentioning

confidence: 97%

Characteristics of Organically Grown Compared to Conventionally Grown Potato and the Processed Products: A Review

et al. 2021

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Interest in organic foods is increasing at a moment when humanity is facing a range of health challenges including the concern that some conventionally produced foods may pose possible adverse effects on human and livestock health. With the increasing human population, intensive production is increasingly trending towards high-input systems that aim to close yield gaps, increase crop yields, and develop new crop varieties with higher yield potential and tolerance to biotic and abiotic stresses, all within the context of incorporating specific traits to satisfy consumer demand. Potato (Solanum tuberosum L.) is one of the most consumed foods under different cultural diets; however, its production faces some challenges related to soilborne diseases, marketable yield and quality, sugars and dry matter content of the produced tubers, tuber content in terms of nitrate, minerals, vitamins, bioactive compounds, and antioxidants, and consumer appreciation regarding the sensory characteristics of tubers and processed products. Different studies have been investigating some of these challenges, with sometimes straightforward and sometimes conflicting results. This variability in research results indicates the general non-transferability of the results from one location to another under the same management practices in addition to differences in plant material. This review compares some characteristics of raw or boiled potato and processed products from potato tubers grown organically and conventionally. Ideally, such information may be of benefit in decision making by consumers in their dietary choices, by potato growers in their selection of crop management practices, and by scientists looking at potential areas for future research on potatoes.

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Section: Mineral and Vitamin Contentsmentioning

confidence: 97%

Characteristics of Organically Grown Compared to Conventionally Grown Potato and the Processed Products: A Review

et al. 2021

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“…Some authors 3 , 17 have reported that tuber dry matter content is higher in organically grown potatoes than in conventionally grown ones, but Pither and Hall 18 claimed that the opposite was true. Contradictory data have also been published with respect to both vitamin C 10 , 19 , 20 and total protein content 5 , 9 , 17 . A recent review by Lairon 21 concluded that the nitrate content of organically grown foodstuffs (including potato) is in general lower than in conventionally grown produce.…”

Section: Introductionmentioning

confidence: 99%

The phenology, yield and tuber composition of ‘early’ crop potatoes: A comparison between organic and conventional cultivation systems

Lombardo

Monaco

Pandino

et al. 2012

Renew. Agric. Food Syst.

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Potato production in several Mediterranean countries is focused on the ‘early’ crop type, and is generally associated with intensive applications of farming inputs. Here we report, for the first time, a comparison of crop performance between organic and conventional cultivation systems. Three cultivars were tested over two seasons (2007 and 2008) to record their phenology, yield and tuber chemical composition. The organic cultivation system was less productive than the conventional one across both years with respect to total yield, but in the season (2008) when late blight infection was not severe the difference was narrowed from 7% (Ditta) to 20% (MN 2-1577 S1). The Italian breeding clones (MN 1404 O5 and MN 2-1577 S1) deserve specific consideration due to their higher total yield and nutritional value (in terms of total protein and vitamin C content) under organic cultivation system than the cultivar Ditta. In addition, the organic farming produced tubers with a lower nitrate content, an important benefit in the context of human health. In conclusion, our results indicate that organic cultivation of ‘early’ potatoes can deliver acceptable agronomic and qualitative performances. However, the response of the ‘early’ crop potato to organic farming depends upon both seasonal conditions and cultivar choice. In particular, the selection of appropriate cultivars is one of the key aspects to optimize this environmentally friendly production system.

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“…Contradictory data have also been reported between the organically grown and conventional grown potato with respect to vitamin C content (Asami et al, 2003;Warman et al, 1998;Wacholder and Nehring, 1940). Warman and Havard (1998) found that there was no significant difference in vitamin C content of the potato tubers grown under organic and conventional practices.…”

Section: Mineral and Vitamin Contentsmentioning

confidence: 94%

Characteristics of Organically Grown Compared to Conventionally Grown Potato and the Processed Products: A Review

Djaman¹,

Sanogo²,

Koudahe³

et al. 2021

Preprint

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Interest in organic foods is increasing at a moment when humanity is facing a range of health challenges including the concern that some conventionally produced foods may pose possible adverse effects on human and livestock health. With the increasing human population, intensive production is increasingly trending towards high-input systems that aim to close yield gaps, increase crop yields, and develop new crop varieties with higher yield potential and tolerance to biotic and abiotic stresses, all within the context of incorporating specific traits to satisfy consumer demand. Potato (Solanum tuberosum L.) is one of the most consumed foods under different cultural diets, however its production faces some challenges related to soilborne diseases, marketable yield and quality, sugars and dry matter content of the produced tubers, tuber content in terms of nitrate, minerals, vitamins, bioactive compounds and antioxidants, and consumer appreciation regarding the sensory characteristics of tubers and processed products. Different studies have been investigating some of these challenges, with sometimes straightforward and sometimes connflicting results. This variability in research results indicates the general non-transferability of the results from one location to another under the same management practices in addition to differences in plant material. This review compares some characteristics of raw or boiled potato and processed products from potato tubers grown organically and conventionally. Ideally, such information may be of benefit in decision making by consumers in their dietary choices, by potato growers in their selection of crop management practices, and by scientists looking at potential areas for future research on potatoes.

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Über den Einfluß von Düngung und Boden auf den Vitamin‐C‐Gehalt verschiedener Kartoffelsorten. 2. Mitteilung.

Cited by 12 publications

References 2 publications

Characteristics of Organically Grown Compared to Conventionally Grown Potato and the Processed Products: A Review

Characteristics of Organically Grown Compared to Conventionally Grown Potato and the Processed Products: A Review

The phenology, yield and tuber composition of ‘early’ crop potatoes: A comparison between organic and conventional cultivation systems

Characteristics of Organically Grown Compared to Conventionally Grown Potato and the Processed Products: A Review

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