Nav view search

Navigation

Search

Culinary properties of selected potato cultivars in relation to storage

 

 

 

Key words:

flesh darkening, taste, odour, cooking type

Summary

Culinary properties were assessed in 3 cultivars of potatoes: American, Lord and Denar, grown in the organic farm, after harvest and after long-term storage. Research material consisted of edible potato tubers grown in an organic farm in Solina, Podkarpackie voivodeship, Poland, in the period from 2010–2012. The experiment was carried out by a method of randomized blocks in three replications. Tuber culinary properties were evaluated in two periods: a) directly after the harvesting and b) after the end of the 8-month storage period. The American tuber had the brightest flesh and the best culinary properties. Tuber storage contributed to the deterioration of taste, odour, and colour, overcooking, and the flesh darkening in raw (after 4 hours) and boiled tubers (after 24 hours). Potatoes grown in organic farm system were characterized by a very good palatability, odour, colour and resistance to darkening in raw and boiled tubers. However, long-term storage deteriorated their taste, odour, tendency to overcooking and darkening of raw (after 4 hours) and boiled (after 24 hours) tubers flesh. Worse taste was a characteristic of tubers with a greater darkening tendency. The odour of tuber flesh after harvest was negatively correlated with flesh structure and moisture, and the taste with flesh colour. The overcooking tendency proved to be mostly related to flesh structure.

dr inż. Barbara KROCHMAL-MARCZAK

State Higher Vocational School in Krosno Dmochowskiego Str. 12, 38-400 Krosno, Poland, e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

prof. dr hab. inż. Barbara SAWICKA

dr inż. Anna KIEŁTYKA-DADASIEWICZ

University of Life Science in Lublin Department of Plant Production Technology and Commodities Akademicka Str. 15, 20-954 Lublin, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

Additional information