Prerpints.org logo
Preprint
Article

Effect of Magnesium and Biostimulant Fertilization on the Consumption Value and Safety of Potato Tubers after Long-Term Storage

Altmetrics

Downloads

140

Views

43

Comments

0

A peer-reviewed article of this preprint also exists.

Submitted:

03 October 2023

Posted:

04 October 2023

You are already at the latest version

Alerts
Abstract
: The primary use of the potato is direct consumption. The classification of potatoes into consumption type is made on the basis of consumption evaluation of hydrothermally treated tubers. Nutrient deficiency in the soil, including Mg, contributes to the inhibition of potato growth and development and negatively affects the cooking characteristics of the tubers. Magnesium and biostimulants are responsible for plant nitrogen management. Thus, it is necessary to control the content of harmful nitrates and toxic nitrites in tubers. In potato production, it is also important to maintain appropriate conditions during storage. The purpose of this study was to determine the effect of mineral fertilization with magnesium and a biostimulant preparation during cultivation of edible potato and long-term storage on the traits determining utility-consumption type and the content of harmful nitrogen compounds in tubers. The study was conducted using the early potato variety Satina. In a three-year (2015-2017) three-factor experiment: evaluation date (immediately after harvest and after six months of storage), soil fertilization with mineral magnesium (0, 30, 60, 90 kg MgO ha-1), application of an amino acid biostimulant (0, 1.5, 3.0 l ha-1), five consumption traits of tubers after cooking determining the utility-consumption type of potato were determined. In addition, the consumer safety of the potato was determined based on the nitrate and nitrite content of the tubers. The tendency to overcook tubers significantly depended on all the factors used during potato cultivation. In contrast, the texture and structure of tuber flesh after cooking depended only on mineral fertilization with magnesium. The flesh of the tubers after cooking was most tender (1.0 pt) and firm (1.4 pt) after the application of 60 and 90 kg MgO ha-1, respectively. The moisture level of the flesh after cooking was significantly influenced by the interaction of magnesium fertilization with the biostimulant preparation. The factors of the experiment did not modify the utility-consumption type (B/A), while there was a change in the type in relation to that specified by the grower - general utility (B). The applied cultivation technology and long-term storage did not deteriorate the consumer safety of tubers (<200 mg kg-1) in terms of NO3 (max. 112.1 mg kg-1) and NO2 (max. 1.08 mg kg-1) contents. Organoleptic traits: mealiness, moisture and flesh structure were significantly positively related to nitrate and nitrite content of tubers immediately after harvesting and to nitrite concentration after long-term storage.
Keywords: 
Subject: Biology and Life Sciences  -   Plant Sciences

1. Introduction

Potato, being one of the world's major crops, is a staple food for many people [1,2,3,4,5]. It provides the body with many valuable substances, such as protein, fiber, vitamins and minerals. It is also a rich source of compounds that exhibit antioxidant activity [6,7,8,9]. The primary use of the potato is direct consumption. Potato is also used in processing to produce refined products, starch and alcohol [9,10,11,12].
The intended use of the edible potato depends mainly on the variety, whose tubers differ in shape, flesh and skin color, mesh depth, culinary type and chemical composition. The classification of potatoes into a particular type of use is made on the basis of consumption evaluation, carried out on hydrothermally treated tubers [13,14,15,16,17].
Potato quality is determined by environmental conditions and cultivation technology [18,19,20,21,22]. An increase in the quality of potato tubers should go hand in hand with maximizing production per unit area while maintaining applicable environmental standards [23,24]. Achieving this goal is possible through the introduction of economically viable, ecologically sustainable and socially acceptable means of cultivation [25]. Measures that meet the aforementioned conditions include magnesium fertilizers and preparations that stimulate plant growth and development (biostimulants) [26,27]. Magnesium, as a major component of chlorophyll, controls many processes related to photosynthesis and assimilate production in plants [28,29,30]. Its absence contributes to the stunting of potato growth and development and negatively affects the tubers' culinary characteristics [31]. On the other hand, biostimulants are compounds responsible for the activation and control of many biochemical processes [32]. In addition, magnesium similarly to biostimulants increases plant resistance to stress, influences their nitrogen management and enhances nitrogen uptake by plants [33,34]. Therefore, potatoes harvested by technology based on mineral fertilization with magnesium and biostimulants should be controlled for the content of harmful nitrogen compounds. In potato tubers, these are mainly anti-nutritive nitrates, the content of which is a basic indicator of the release of edible potatoes for sale [27]. Potato tubers also contain minor amounts of toxic nitrites. The occurrence of nitrates in exceeded amounts is hazardous, because they are precursors of highly toxic nitrites, which result in methemoglobinemia or vitamin A deficiency. When nitrites enter the blood, they bind hemoglobin, forming methemoglobin, which can result in serious poisoning, even leading to death, if consumed excessively [35]. According to Commission Regulation (EC) No. 1822/2005 of November 8, 2005, the nitrate content of potatoes should not exceed 200 mg kg-1 in tubers (food). Meanwhile, the FAO/WHO Expert Committee has set the maximum acceptable daily intake (ADI) for nitrate at 0-3.7 mg and for nitrite at 0-0.7 mg per kilogram of human body weight.
Genetic factors and storage time and conditions are also important for tuber quality [9,36,37,38]. Regardless of the destination of tubers from the total weight of potatoes, every year more than half of the harvest is stored for up to 9 months. It is therefore extremely important to maintain appropriate conditions throughout the storage period, which should be adapted to the direction of use of the potato. Varieties intended for consumption should be stored at a constant temperature of +4°C and 95% relative humidity. Failure to maintain the required storage parameters may result in deterioration of tuber quality [3,39,40,41].
The purpose of this study was to determine the effect of mineral fertilization with magnesium and a biostimulant preparation during cultivation of edible potato and long-term storage on traits determining utility-consumption type of potato and the content of harmful nitrogen compounds in tubers.

2. Materials and Methods

The research material was a very popular early potato variety on the European market - Satina, classified as utility-consumption type B. A three-factor field experiment (2015 -2017) was carried out using the randomized sub-block method at the Research Station in Mochełek (Kujawsko-Pomorskie Voivodeship) belonging to the Bydgoszcz University of Science and Technology (53° 13'N, 17° 51'E).
Experimental factors:
- Evaluation date (A); (immediately after harvest, after 6 months of storage)
- Magnesium fertilization (B); MgO doses (0, 30, 60, 90 kg ha- 1)
- Application of biostimulant (C); (0, 1.5, 3.0 l ha- 1)
Mineral magnesium was applied in soil before planting potatoes in the form of 16% magnesium sulfate (MgSO4) along with fertilization with nitrogen, phosphorus and potassium at rates of: 100 kg N ha-1 (ammonium nitrate - 34%); 120 kg K2O ha-1 (potassium sulfate - 50%); 80 kg P2O5 ha-1 (triple superphosphate - 46%). Biostimulant (Protifert LMW) was applied three times during the potato growing season: at plant growth of 15 cm, immediately after flowering and 2 weeks after flowering. Protifert LMW contains in its composition an organic peptide and amino acids. It improves plant nutrition, which is due to the complexing (chelating) properties of amino acids with micro- and macroelements. It exhibits anti-stress effects by strengthening plant resistance to diseases and pests and improving water balance. In addition, it increases the effectiveness of protective measures and improves soil structure.
Potatoes were planted at the end of April using a mechanical planter. The experiment was set up in plots of 33.6m2 with a row spacing of 0.75 x 0.35 m. 22.4m2 was used for harvesting. The forecrop was cereals. In the fall, manure was applied at 25Mg ha-1.
Plant protection and agrotechnology included treatments in accordance with the principles of optimal potato cultivation. The tubers were harvested when they reached full maturity (September/October). During harvest, tuber samples were taken for direct post-harvest evaluation (10 kg) and samples for the storage experiment (10 kg) from each combination of field experiments. Before the samples were placed in the climate chamber, they were weighed. Tuber samples of each variety were subjected to the ripening process. For this purpose, edible potato samples were put in a climate chamber where the air temperature was 18 °C and humidity was 95% for the first 10 days. After that, the air temperature was progressively lowered to 4 °C. The storage process was carried out in a 2x2x3.8m polypropylene panel storage chamber (Thermolux Refrigeration Air Conditioning, Raszyn, Poland) in the Institute of Agri-Foodstuff Commodity of Bydgoszcz University of Science and Technology. In order to stimulate the temperature of the environment and reduce heat loss, the experimental chamber uses 20mm thick foam insulation material. Above that, the chamber is equipped with an automatic humidity maintenance system.
Table 1 shows the properties of the soil immediately before the establishment of the field experiment. The pH value in 1 M KCl was determined by potentiometric method [42]. Organic carbon content was determined by the Tiurin method in mineral soil samples [43]. The content of total nitrogen in the dried samples was determined by the Kjeldahl distillation-titration method according to test procedure (PB) 37 ed. 3 dated 15.10.2009 [44]. The content in the soil of bioavailable P [45] and K [46] (both measured by the Egner-Riehm method) and Mg (determined by the Schatschabel method [47]) was marked according to the standards.
The average monthly air temperature and total precipitation for the years of the study (2015-2017) and from a multi-year period (1996-2014) are shown in Table 2.
Throughout the 2015 growing season, except for August and September, air temperature was lower than in the multi-year period. There were also slight deviations in precipitation totals from the multi-year totals throughout the 2015 growing season. In contrast, in each month of the growing season of 2016 and 2017, air temperatures were very similar to the multi-year period. Excessive precipitation was recorded in June as well as July in both 2016 and 2017.
The sensory assessment of potato tubers was performed in the Institute of Agri-Foodstuff Commodity of Bydgoszcz University of Science and Technology based on the methodology adopted by the European Association for Potato Research (EAPR) in the form of guidelines of the Institute of Plant Breeding and Acclimatization in Jadwisin [48]. The cooking procedures were designed to be similar to how consumers handle potatoes. Assessment of cooked tubers was carried out directly after they were peeled and rinsed with water. Clean tubers were placed in a pot of boiling, unsalted water. They were then cooked covered until tender (their softness was checked by pricking them with a fork). After cooking tubers were placed on a tray, each of the ten members of the committee examined them for sensory predisposition according to the ISO standard [49]. In cooked tubers the following features were assessed according to Zgórska et al. [50]:
-
tendency to overcook (1pt - unchanged surface, 4 pts - overcooked surface)
-
texture (1pt - firm, 4pts - soft)
-
mealiness (1pt - not floury, 4pts - loose)
-
moisture (1pt - moist, 4pts - dry)
-
flesh structure (1pt - tender, 4pts – rough)
In addition, the utility-consumption type was determined by comparing the scores obtained with the requirements according to the table 3.
The cooked tubers were cut and frozen. The frozen potato samples were kept at -18 °C. The samples were then lyophilized (using CHRIST ALPHA 1-4 LSC, Osterode am Harz, Germany) and ground (particle size 0.3-0.5 mm) using an Ultra-Centrifuge Retsch ZM 100 laboratory grinder (Retsch, Germany). The milled samples were placed in sealed bags and stored in the dark until laboratory testing. In the material prepared in this way, the content of nitrates and nitrites was determined.
Two grams of freeze-dried potatoes were mixed with 50 ml of a 1% solution of KAl(SO4)2 (Merck, Germany) and extracted well. The extraction was conducted for 1 hour with a shaker (IKA KS, Model 130 Basic - Staufen, Germany). Samples were filtered over Whatman filter paper No. 4. Ten milliliters of a 60% solution of Al2(SO4)3 (Acros Organics, USA) was added to the filtrate and mixed directly before determination. Nitrate content was determined using KNO3 standard curves (Merck, Germany). Deionized water was used at each stage of analytical testing. The CX-721 multifunctional computerized apparatus (Elmetron, Poland) was used for the determination of nitrate content by the ion-selective potentiometric method. The measurement principle is based on the linear dependence of the electrode potential on the logarithm of ion activity in solution. The device was provided with a nitrate electrode, a double-junction reference electrode (fill the outer chamber with 0.02 M solution of (NH4)2SO4 (Merck, Germany)), a specific ion meter and a pH/milovolt (mV) meter with a reading accuracy of 0.1 mV. The limit of determination was set at 30 mg kg-1, and the measurement error was about 15%, according to the matrix of the sample being measured. NO2− ions were determined after oxidation to NO3− in a previously prepared sample of this extract according to the method described above. For this purpose, one ml of 30% H2O2 (Merck, Darmstadt, Germany) was added and the ionometric potential was measured after five minutes. Nitrate and nitrite contents were expressed in FW (mg kg-1 f. m.).
The results obtained from the three-year study were subjected to statistical calculations and significant differences were assessed using Tukey's multiple confidence intervals for a significance level of α = 0.05. Analysis of variance of the data was calculated using Statistica® software. To obtain a synthetic picture of the overlapping relationships between the studied characteristics, a simple correlation analysis (Pearson's) was performed. Tests were carried out with three (field) and two (laboratory) replications. Averages of results as well as standard deviation are shown in tables.

3. Results and Discussion

As can be seen from the data in Table 4, the tendency of the tubers of the Satina variety to be overcooked significantly depended only on the factors used in the cultivation technology - fertilization with magnesium and biostimulant. Potato tubers from control objects were characterized by a slightly cracked surface, with an average of 2.0 points. On the other hand, each of the applied doses of magnesium and biostimulant reduced the tendency of the tuber flesh to be overcooked compared to the control. Significantly positive influence on this distinguishing feature of the consumption value was exerted by magnesium in the amount of 90 kg MgO ha-1 and Protfert in the amount of 3 l ha-1. The tendency to overcook the flesh surface is related to the saturation of cell walls with pectic substances - protopectin and water-soluble pectin, which confirms the influence of the chemical composition of tubers on flesh overcooking [51,52]. The overcooked surface of cooked potatoes is inextricably linked to another characteristic of culinary value - mealiness. The results of our own study did not confirm such a tendency, as no correlation was shown between the tendency to overcook and mealiness regardless of the test date (Table 5 and Table 6). There was also no effect of the experimental factors on the level of mealiness of the flesh of the tubers of the studied variety (Table 4 and Table 7).
The texture of cooked tubers is one of the most important characteristics affecting consumer acceptance of a variety. The tested Satina is a variety with slightly firm flesh. Tests conducted confirmed its genetic predisposition in this regard and of the experimental factors used, only magnesium fertilization modified this trait (Table 4). It should be noted that each of the applied doses of magnesium changed the texture of the tuber flesh to more compact. The most compact flesh was characterized by tubers after the application of a dose of 60 kg MgO ha-1 (average 1.4 pt). According to Pyryt and Kolenda [53], the texture of tuber flesh depends mainly on genetic conditions. However, Grudzińska and Czerko [51] report that the consistency of potato tubers, regardless of variety, ranging from firm to spreading, is closely related to the chemical properties of the raw material and technological parameters in its production process. The texture of potatoes after cooking depends on the content of: cellulose, pectin, hemicellulose and lignin in raw tubers. The content of these substances varies depending on the length of the growing season. The longer the growing season, the higher the content of cellulose, hemicellulose and lignin in potatoes [54]. In addition, the texture of potatoes depends largely on the heat treatment, that is, the temperature and cooking time [53].
The timing of the tests had no significant effect on the tubers' cooking characteristics: tendency to overcook, texture and mealiness (Table 4 and Table 7).
Moisture content of tuber flesh after cooking is a consumption trait that largely depends on the weather conditions prevailing during the potato growing season [55,56,57] and storage conditions and time [37]. According to Pardo et al. [58], potatoes with higher moisture content have lower firmness, which negatively affects the taste of cooked tubers. Our study showed a significant change in the value of this trait under the interaction of the evaluation date and the dose of magnesium fertilization (Table 4 and Table 7). Potato tubers evaluated immediately after harvest from objects fertilized with doses of 60 and 90 kg MgO ha-1 showed higher moisture content - 1.1pt compared to tubers from the control object (without Mg application) after six-month storage - 1.6pt. According to Hunjek et al. [37], the long-term storage period significantly affects the tested sensory characteristics of cooked tubers, including moisture content. According to the authors, the longer the storage period, the wetter the flesh of the tubers, with a slight change in the first storage period.
In our study, the flesh structure of tubers after cooking significantly depended only on mineral magnesium fertilization (Table 4). Each of the applied doses of magnesium clearly affected the change in flesh structure. Regardless of the date of the study, the dose of 90 kg MgO ha-1 had significantly the greatest effect in this regard (Table 4 and Table 7). This is confirmed by the studies of many authors [59,60,61] according to whom the distinguishing features of the cooking value depend largely on agrotechnical treatments. They also emphasize the influence of genetic conditions and weather conditions during potato vegetation. Our study also showed a highly significant relationship between flesh structure and the other analyzed tuber consumption value traits evaluated immediately after harvesting (p<0.01) (Table 5). In contrast, after storage, there was no relationship between structure and mealiness (Table 6).
Determined and described sensory characteristics of tuber flesh determine the type of utility-consumption edible potato. The values of 5 quality characteristics obtained in our own research indicate that the Satina variety was classified as a general utility/salad type (B/A) (Table 8). On the other hand, according to the breeder Solana Polska Sp. z o .o, the Satina variety is classified as general utility type (B). Long-term storage did not change the utility-consumption type of the tested Satina variety (Table 8). This indicates that the consumption-utility type is most influenced by the conditions during potato cultivation [62].
The obtained values of consumption quality indicators in our study show that the applied cultivation technology and long-term storage period did not change the culinary type of the studied variety (Table 8). Similar results were obtained by Zarzecka et al. [63], who showed no effect of using biostimulants on the culinary type of three potato varieties. Of a different opinion are Zarzecka et al. [62] in their study, whose utility-consumption type changed after the application of a biostimulant preparation to the soil. However, it should be remembered that consumer preferences for the utility-consumption type of potato are closely related to the region of residence [13]. Therefore, it is necessary to cultivate varieties in a given region in accordance with consumer preferences, using such a system of cultivation technology that there is no change in functional type under its influence [64,65,66].
Regardless of the factors used in the experiment, tubers of the Satina variety did not exceed the set standard (<200 mg kg-1 f. m.) of nitrate content (Figure 1A,B). The permissible daily standard of nitrite intake of 42 mg at an average consumer weight of 60 kg was also not exceeded. This confirms the genetically low propensity of the tested variety to accumulate nitrates and nitrites. It should be noted that the nitrate content of tubers depends on the genetic conditions of the potato [67]. On the other hand, the applied magnesium fertilization and the spraying of plants with a biostimulant preparation during potato cultivation caused a significant reduction in the content of both antinutritional nitrates and toxic nitrites in tubers compared to tubers from the control object. In this regard, the highest doses of magnesium - 90 kg MgO ha-1 (98.0 mg kg f.m. NO3−, 0.94 mg kg f.m. NO2−) and biostimulant preparation - 3 l ha-1 (93.8 mg kg f.m. NO3−, 0.91 mg kg f.m. NO2−) had the best effect (Figure 1A and Figure 2A).
The positive effect of magnesium-containing fertilizers and biostimulants on nitrate concentration in potato tubers has been reported by many authors [27,32,68]. It was also noted that magnesium fertilization and biostimulant application had similar effects on nitrite accumulation in tubers. The application of Mg fertilizers is often neglected in the management of plant chemical components. Magnesium plays an important role in controlling the biological use and distribution of nitrogen in crops and the environment. Mg deficiency, on the other hand, reduces the activity of nitrate reductase and glutamine synthetase, thereby reducing the absorption and utilization of nitrogen by plants [69]. In addition, amino acid preparations do not nourish plants directly, but their action is based on stimulation of specific physiological processes in the plant, so their importance and role in plant growth and development is important [70]. By supplying the plant with amino acids from outside, the plant does not have to waste energy on their production. This allows the plant to use the energy for faster and better growth. This allows the plant to increase productivity and improve quality [71].
Moreover, potato tubers that contained higher amounts of nitrates also contained higher amounts of nitrites, which was confirmed by positive high correlation coefficients between the studied compounds both after harvest and after storage: r=0.838; r=0.818 respectively (Table 5 and Table 6). A study by other authors [27] also found a positive correlation between nitrate and nitrite contents in edible potato tubers.
It is known that the chemical composition of potato tubers changes during storage. The changes involve both nutrient content and harmful compounds [27,37,72,73]. In our study, the content of harmful compounds (nitrates and nitrites) in tubers did not change after long-term storage (Figure 1B and Figure 2B). In order for there to be no transformation in the chemical composition of tubers during storage, storage conditions should be adjusted to the requirements in accordance with the potato's functional qualities [27,40,74]. The own tests confirmed such a relationship, which testifies to well-chosen thermal and humidity conditions throughout the storage period. It should be noted that constant conditions were used throughout the storage cycle: T - 4°C and RH - 95%. The obtained correlation coefficients (P>0.01 and P>0.05) between the organoleptic characteristics of cooked tubers and the content of harmful compounds (NO3− and NO2−) in potatoes indicate a strong influence of the chemical composition of the flesh on its consumption quality [72,75,76,77]. It was shown that all of the post-storage consumption value discriminators analysed in the study depended on nitrate content (Table 6). On the other hand, organoleptic traits: mealiness, moisture content and flesh texture significantly positively depended on nitrate and nitrite content of tubers immediately after harvesting and on nitrite concentration after long-term storage (Table 5 and Table 6). Changes in sensory characteristics of tubers after cooking show a significant evolution not only from the cooking method but also from potato production technology and the content of chemical components [38,75,78,79,80].

4. Conclusions

The tendency to overcook tubers significantly depended on all applied factors during potato cultivation. In contrast, the texture and the structure of the tuber flesh after cooking depended only on mineral fertilization with magnesium. After the application of a dose of 90 kg MgO ha-1, the flesh of tubers after cooking was more firm and after the application of 60 kg MgO ha-1 it was perfectly tender. There was no effect of the experimental factors on the level of mealiness. The level of moisture content of the flesh after cooking was significantly affected by the interaction of magnesium fertilization with the biostimulant applied together. The factors of the experiment did not modify the utility-consumption type (B/A), while there was a change in the type in relation to that specified by the breeder - general utility (B). Regardless of the factors used in potato cultivation, the tubers after cooking of the Satina variety were safe for the consumer, both after harvest and after storage. The standards for NO3- and NO2- in potato tubers were not exceeded. The application of magnesium fertilization and the application of a biostimulant containing amino acids in the composition caused a significant reduction in the content of both anti-nutritive nitrates and toxic nitrites in the cooked tubers. Organoleptic traits: mealiness, moisture and flesh structure were significantly positively related to the content of nitrates and nitrites in tubers immediately after harvesting and to the concentration of nitrites after long-term storage.

Author Contributions

Conceptualisation, E.W., J.P., K.R.; methodology, E.W., J.P., K.R.; validation E.W., J.P., K.R.; formal analysis, E.W., J.P., K.R.; investigation, E.W., J.P., K.R.; writing—original draft preparation, E.W., J.P., K.R., A.N.; writing—review and editing, E.W., J.P., K.R., A.N.; visualisation, E.W., J.P., K.R., A.N.; project administration, E.W., J.P., K.R., A.N.; All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Not applicable.

Acknowledgments

The authors would like to thank the Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology for their support in this research work.

Conflicts of Interest

The authors declare no conflict of interest.

References

  1. Devaux, A.; Kromann, P.; Ortiz, O. Potatoes for Sustainable Global Food Security. Potato Res. 2014, 57, 185–199. [Google Scholar] [CrossRef]
  2. Bienia, B.; Sawicka, B.; Krochmal-Marczak, B.; Betlej, I.; Skiba, D. Herbal plants, natural cosmetics and functional foods. PWSZ Krosno - UP Wrocław Poland, Editors: J. Chrzanowska, H. Różański 2015.
  3. Alamar, M.C.; Tosetti, R.; Landahl, S.; Bermejo, A.; Terry, L.A. Assuring potato tuber quality during storage: a future perspective. Front. Plant Sci. 2017, 8, 2034. [Google Scholar] [CrossRef] [PubMed]
  4. Flis, B.; Tatarowska, B.; Milczarek, D.; Plich, J. Effect of location on starch content and tuber texture characteristics in potato breeding lines and cultivars. Acta Agric. Scand. Soil&Plant Science 2017, 67, 453–461. [Google Scholar] [CrossRef]
  5. Zhang, H.; Xu, F.; Wu, Y.; Hu, H.; Dai, X. Progress of potato staple food research and industry development in China. J. Integr. Agric. 2017, 16, 2924–2932. [Google Scholar] [CrossRef]
  6. Zarzecka, K.; Gugała, M.; Mystkowska, I.; Zarzecka, M. Estimation of morphological and culinary quality of table potato tubers from the region central-eastern Poland. PECO 2014, 8, 325–330. [Google Scholar] [CrossRef]
  7. Sawicka, B.; Noaema, A.H.; Krochmal-Marczak, B. Potato (Solanum tuberosum L.) as a plant with high nutritional values and medicinal properties. Red. Moniki Maciąg i Kamila Maciąg Lublin 2018, Scientific Publishing TYGIEL Sp. z o.o. 2018.
  8. Dederko-Kantowicz, P.; Przewodowski, W. Health-promoting properties of potatoes. Ziemniak Polski 2021, 31, 47–53. [Google Scholar]
  9. Tkaczyńska, A.; Rytel, E. Effect of red and purple flesh potato varieties on enzymatic darkening of tubers and antioxidant properties. Food.Science Technology.Quality 2022, 29, 85–99. [Google Scholar] [CrossRef]
  10. Zgórska, K. Use of potatoes for food and industrial purposes. Inż. Przetw.Spoż. 2013, 3, 5–9. [Google Scholar]
  11. Tian, J. , Chen, J., Ye, X., & Chen, S. Health benefits of the potato affected by domestic cooking: A review. Food Chem. 2016, 202, 165–175. [Google Scholar] [CrossRef]
  12. Stańko, S.; Mikuła, A. Changes in production, foreign trade and domestic consumption of potatoes in Poland in 2001-2019. Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie - Problemy Rolnictwa Światowego 2021, 1, 33–51. [Google Scholar] [CrossRef]
  13. Zarzecka, K.; Gugała, M. Selected Qualitative Characteristics Of Edible Potato Tubers From The Podlasie Region. Brom. Chem. Toksykol. 2011, 44, 38–42. [Google Scholar]
  14. Stypa, I. Potato a food product important in the fight against obesity. Ziemniak Polski 2015, 3, 38–41. [Google Scholar]
  15. Singh, J.; Kaur, L.; Rao, M. A. Textural characteristics of raw and cooked potatoes. In J. Singh, & L. Kaur (Eds.) Advances in potato chemistry and technology 2016, 475–501. Elsevier Inc. [CrossRef]
  16. Lenartowicz, T.; Grudzińska, M.; Erlichowski, T. New potato varieties 2020. Ziemniak Polski 2020, 1. [Google Scholar]
  17. Moens, L.; Van Wambekea, J.; De Laeta, E.; Van Ceunebroeckb, J.C.; Goosc, P.; Van Loeya, A.M.; Hendrickxa, M. Effect of postharvest storage on potato (Solanum tuberosum L.) texture after pulsed electric field and thermal treatments. IFSET 2021, 74. [Google Scholar] [CrossRef]
  18. Zgórska, K.; Grudzińska, M. Changes in selected quality parameters of potato tubers during storage. Acta Agrophys. 2012, 19, 203–214. [Google Scholar]
  19. Liszka-Skoczylas, M. Effect of potato plants (Solanum tuberosum L.) fertilization on content and quality of starch in tubers. Food.Science Technology.Quality 2020, 27, 31–46. [Google Scholar] [CrossRef]
  20. Belenkov, A.; Peliy, P.; Vasyukova, A.; Burlutskiy, V.; Borodina, E.; Diop, A.; Moskin, A. Impact of various cultivation technologies on productivity of potato (Solanum tuberosum) in central non-Cenozoic zone of Russia. Res. Crop. 2020, 21, 512–519. [Google Scholar] [CrossRef]
  21. Nasir, M.W.; Toth, Z. Effect of Drought Stress on Potato Production: A Review. Agronomy 2022, 12, 635. [Google Scholar] [CrossRef]
  22. Torabian, S.; Farhangi-Abriz, S.; Qin, R.; Noulas, C.; Sathuvalli, V.; Charlton, B.; Loka, D.A. Potassium: A Vital Macronutrient in Potato Production-A Review. Agronomy 2021, 11, 543. [Google Scholar] [CrossRef]
  23. Abou Chehade, L.; Al Chami, Z.; De Pascali, S. A.; Cavoski, I.; Fanizzi, F.P. Biostimulants from food processing by-products: agronomic, quality and metabolic impacts on organic tomato (Solanum lycopersicumL.). J. Sci. Food Agric. 2018, 98, 1426–1436. [Google Scholar] [CrossRef]
  24. Rouphael, Y.; Giordano, M.; Cardarelli, M.; Cozzolino, E.; Mori, M.; Kyriacou, M.; Colla, G. Plant-and seaweed-based extracts increase yield but differentially modulate nutritional quality of greenhouse spinach through biostimulant action. Agronomy 2018, 8, 126. [Google Scholar] [CrossRef]
  25. Selladurai, R.; Purakayastha, T. J. Effect of humic acid multinutrient fertilizers on yield and nutrient use efficiency of potato. J. Plant Nutr. 2016, 39, 949–956. [Google Scholar] [CrossRef]
  26. Szczepanek, M.; Pobereżny, J.; Wszelaczyńska, E.; Gościnna, K. Effect of Biostimulants and Storage on Discoloration Potential of Carrot. Agronomy 2020, 10, 1894. [Google Scholar] [CrossRef]
  27. Wszelaczyńska, E.; Pobereżny, J.; Kozera, W.; Knapowski, T.; Pawelzik, E. , Spychaj-Fabisiak, E. Effect of Magnesium Supply and Storage Time on Anti-Nutritive Compounds in Potato Tubers. Agronomy 2020, 10, 339. [Google Scholar] [CrossRef]
  28. Cakmak, I.; Yazici, A.M. Magnesium: A forgotten element in crop production. Better Crops 2010, 94, 23–25. [Google Scholar]
  29. Pawelzik, E.; Möller, K. Sustainable potato production worldwide: The challenge to assess conventional and organic production systems. Potato Res. 2014, 57, 273–290. [Google Scholar] [CrossRef]
  30. Senbayram, M.; Gransee, A.; Wahle, V.; Thiel, H. Role of magnesium fertilisers in agriculture: Plant–soil continuum. Crop Pasture Sc. 2015, 66, 1219–1229. [Google Scholar] [CrossRef]
  31. Gerendás, J.; Führs, H. The significance of magnesium for crop quality. Plant Soil 2013, 368, 101–128. [Google Scholar] [CrossRef]
  32. Wierzbowska, J.; Cwalina-Ambroziak, B.; Glosek, M.; Sienkiewicz, S. Effect of biostimulators on yield and selected chemical properties of potato tubers. J. Elem. 2015, 20, 3. [Google Scholar] [CrossRef]
  33. Černý, I.; Pacuta, V.; Feckova, J.; Golian, J. Effect of year and Atonik application on the selected sugar beet production and quality parameters. J. Central Eur. Agric. 2002, 3, 15–22. [Google Scholar]
  34. Sawicka, B.; Michałek, W.; Pszczółkowski, P. Uwarunkowania potencjału plonowania średnio późnych i późnych odmian ziemniaka w warunkach środkowo – wschodniej Polski. Biul. IHAR 2011, 259, 219–228. [Google Scholar] [CrossRef]
  35. Wszelaczyńska, E.; Pobereżny, J.; Keutgen, A.J.; Keutgen, N.; Gościnna, K.; Milczarek, D.; Tatarowska, B.; Flis, B. Antinutritional Nitrogen Compounds Content in Potato (Solanum tuberosum L.) Tubers Depending on the Genotype and Production System. Agronomy 2022, 12, 2415. [Google Scholar] [CrossRef]
  36. Voronov, E.V.; Terekhova, O.B; Shashkarov, L.G.; Mefodiev, G.A.; Eliseeva, L.V.; Filippova, S.V.; Samarkin, A. Formation of yield and commodity qualities of potatoes, depending on the varietal characteristics. IOP Conference Series: Earth and Environmental Science 2019. [CrossRef]
  37. Hunjek, D.D.; Pranjić, T.; Repajić, M.; Levaj, B. Fresh-cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage. J. Food Sci. 2020, 85. [Google Scholar] [CrossRef] [PubMed]
  38. Retmańska, K.; Pobereżny, J.; Wszelaczyńska, E.; Gościnna, K.; Ropińska, P. Organoleptic characteristics and the total glycoalkaloid content of edible potato tubers depending on a cultivation technology and storage. J. Elem. 2023, 28, 7–25. [Google Scholar] [CrossRef]
  39. Czerko, Z.; Grudzińska, M. Influence of weather and storage conditions on sprouting of potato tubers. Biul. IHAR 2014, 271, 119–127. [Google Scholar] [CrossRef]
  40. Krochmal-Marczak, B.; Sawicka, B.; Krzysztofik, B.; Danilcenko, H.; Jariene, E. The Effects of Temperature on the Quality and Storage Stalibity of Sweet Potato (Ipomoea batatas L. [Lam]) Grown in Central Europe. Agronomy 2020, 10, 1665. [Google Scholar] [CrossRef]
  41. Osowski, J. Leading causes of emergence lack and plant loss on potato plantations. Ziemniak Polski 2020, 1. [Google Scholar]
  42. PN-ISO 10390; Chemical and agricultural analysis: Determining soil pH. Polish Standards Committee: Warszawa, Poland, 1997.
  43. Pietrzak, S.; Hołaj-Krzak, J. T. The content and stock of organic carbon in the soils of grasslands in Poland and the possibility of increasing its sequestration. J. Water Land Dev. 2022, 54, 68–76. [Google Scholar] [CrossRef]
  44. Trawczyński, C. Balance of nitrogen, phosphorus and potassium of the second rotation of crop rotation in organic production system on light soil. Fragmenta Agronomica 2015, 32, 87–96. [Google Scholar]
  45. Chemical and Agricultural Analysis-Determination of the Content of Available Phosphorus in Mineral Soils; PN-R-04023; Polish Standards Committee: Warsaw, Poland, 1996. W: and Agricultural Analysis-Determination of the Content of Available Phosphorus in Mineral Soils; PN-R-04023; Polish Standards Committee.
  46. Chemical and Agricultural Analysis-Determination of the Content Available Potassium in Mineral Soils; PN-R-04022; Polish Standards Committee: Warsaw, Poland, 1996.
  47. Chemical and Agricultural Analysis. Determination of the Content Available Magnesium; PN-R-04020; Polish Standards Committee: Warsaw, Poland, 1994. W: Determination of the Content Available Magnesium; PN-R-04020; Polish Standards Committee.
  48. Roztropowicz, S.; Czerko, Z.; Głuska, A.; Goliszewski, W.; Gruczek, T.; Lis, B.; Lutomirska, B.; Nowacki, W.; Wierzejska-Bujakowska, A.; Zarzyńska , K.; Zgórska, K.. Methodology of observation, measurement and sampling in agrotechnical potato experiments. Wyd. IHAR, Jadwisin Poland 1999, 1–50.
  49. Sensory analysis- General guidelines for selection, training and monitoring of selected evaluators and sensory evaluation experts: PN-ES ISO 8586:2014-03; Polish Standards Committee: Warsaw, Poland, 2014.
  50. Zgórska, K.; Czerko, Z.; Grudzińska, M. Effect of storage conditions on some culinary and technological characteristics of tubers of selected potato varieties. Zeszyty Problemowe Postępów Nauk Rolniczych 2006, 511, 567–578. [Google Scholar]
  51. Grudzińska, M.; Czerko, Z. Essential oilsof peppermintand caraway asnaturalsprout inhibitors in potato tubers during storage and theireffect on sensoryquality after cooking. Annales Umcs Sectio E: Agricultura 2016, 71. [Google Scholar] [CrossRef]
  52. Komolka, P.; Górecka, D. Effect of heat treatment on structure of selected vegetables and fruit. Inż. Żywności 2017, 2, 67–73. [Google Scholar]
  53. Pyryt, B.; Kolenda, H. Characteristics of sensory quality of cooked tubers depending on potato variety and cooking method. Bromatol. Chem. Toksykol. 2009, 3, 386–390. [Google Scholar]
  54. Rytel, A.; Tajner-Czopek, A.; Kita, A.; Lisinska, G. Consistency of cooked potatoes and fried products depending on polysaccharide content. Zeszyty Problemowe Postępów Nauk Rolniczych, 2006, 511, 601–609. [Google Scholar]
  55. Płaza, A.; Makarewicz, A.; Gąsiorowska, B.; Cybulska, A. The effect of weather conditions and fertilization with under sown catch crop on edible potato tuber yield and chemical composition. Acta Agrophys. 2016, 33, 87–96. [Google Scholar]
  56. Escuredo, O.; Seijo-Rodriguez, A.; Rodríguez-Flores, M.S.; Míguez, M.; Seijo, M.C. Influence of weather conditions on the physicochemical characteristics of potato tubers. Plant Soil Environ 2018, 64, 317–323. [Google Scholar] [CrossRef]
  57. Trawczyński, C. Assessment of storage losses of tubers of new potato varieties depending on different weather conditions during vegetation. Agronomy Science 2021, 76. [Google Scholar] [CrossRef]
  58. Pardo, J.E.; Alvarruiz, A.; Perez, J.I.; Gomez, R.; Varon, R. Physical-chemical and sensory quality evaluation of potato varieties (Solanum tuberosum l. ) Journal of Food Quality 2000, 23, 149–160. [Google Scholar] [CrossRef]
  59. Pandey, SK.; Singh, S.; Marwaha, RS.; Pattanayak, D. Indian potato processing varieties and future priorities. Am. Potato J. 2009, 36, 95–114. [Google Scholar]
  60. Felenji, H.; Aharizad, S.; Afsharmanesh, GR.; Ahmadizadeh, M. Evaluating correlation and factor analysis of morphological traits in potato cultivars in fall cultivation of Jiroft Area. AEJAES 2011, 11, 679–684. [Google Scholar]
  61. Lopes, EC.; Jadoski, SO.; Saitos, LR.; Ramos, MS. Plant morphological characteristics and yield of potato cv. Ágata in function to fungicides application. Rev. Bras. Cienc. Agrar. 2013, 6, 37–46. [Google Scholar] [CrossRef]
  62. Zarzecka, K.; Gugała, M.; Mystkowska, I.; Baranowska, A.; Sikorska, A. Sensory quality of potato tubers depending on ugmax application. Fragm. Agronom. 2017, 34, 117–125. [Google Scholar]
  63. Zarzecka, K.; Gugala, M.; Dolega, H.; Mystkowska, I.; Baranowska, A.; Zarzecka, M. Effects of biostimulants and herbicides on palatability and flesh darkening of potato tubers. Zeszyty Problemowe Postępów Nauk Rolniczych 2016, 585. [Google Scholar]
  64. Knowles, N.R.; Driskill, E.P. (J).; Knowles, L.O. Sweetening responses of potato tubers of different maturity to conventional and non- conventional storage temperature regimes. Postharvest Biol. Technol. 2009, 52, 49–61. [Google Scholar] [CrossRef]
  65. Wszelaczyńska, E.; Pobereżny, J. Effect of bioelements (N, K, Mg) and long-term storage of potato tubers on quantitative and qualitative losses part 1. Natural losses J. Elem. 2011, 16, 135–142. [Google Scholar] [CrossRef]
  66. Keutgen, A.J.; Pobereżny, J.; Wszelaczyńska, E.; Murawska, B.; Spychaj-Fabisiak, E. Effect of storage on darkening processes of potato (Solanumtuberosum L.) tubers and their health-promoting properties. Inż. Ap Chem. 2014, 53, 86–88. [Google Scholar]
  67. Lachman, J.; Hamouz, K.; Dvořák, P.; Orsák, M. The effect of selected factors on the content of protein and nitrates in potato tubers. Plant Soil Environ. 2005, 51, 431–438. [Google Scholar] [CrossRef]
  68. Karooki, A. K.; Yavarzadeh, M.; Akbarian, M.; Askari, A. A. Effects of Nanofertilizers (Mg and Fe) and Planting Data on Productivity and Quality of Potato Tubers in Cold Desert Climate. Revista Agrogeoambiental, 2021, 13. [Google Scholar] [CrossRef]
  69. He, D.; Chen, X.; Zhang, Y.; Huang, Z.; Yin, J.; Weng, X.; Wu, L. Magnesium is a nutritional tool for the yield and quality of oolong tea (Camellia sinensis L.) and reduces reactive nitrogen loss. Sci. Hortic., 2023, 308, 111590. [Google Scholar] [CrossRef]
  70. Bienia, B.; Sawicka, B.; Krochmal-Marczak, B. Culinary quality of tubers of selected potato varieties depending on the foliar fertilization used. Acta Scientiarum Polonorum. Agricultura, 2020, 19, 123–236. [Google Scholar] [CrossRef]
  71. Gouda, A.E.A.I.; Gahwash, M.N.M.A.; Abdel-Kader, A.E. Response of potato growth and yield to some stimulating compounds. J. Plant Production, Mansoura Univ., 2015, 6, 1293–1302. [Google Scholar] [CrossRef]
  72. Naumann, M.; Koch, M.; Thiel, H. The Importance of Nutrient Management for Potato Production Part II: Plant Nutrition and Tuber Quality. Potato Res 2020, 63, 121–137. [Google Scholar] [CrossRef]
  73. Wszelaczyńska, E.; Pobereżny, J.; Gościnna, K. Determination of the effect of abiotic stress on the oxidative potential of edible potato tubers. Sci Rep 2023, 13, 9999. [Google Scholar] [CrossRef]
  74. Krzysztofik, B.; Sułkowski, K. Changes of the chemical composition of potato tubers during storage and their impact on the selected properties of crisps. Inżynieria Rolnicza, 2013, 17. [Google Scholar]
  75. Yang, Y.; Achaerandio, I.; Pujolà, M. Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers. Food Chem. 2016, 197, 1301–1310. [Google Scholar] [CrossRef] [PubMed]
  76. Wadas, W. Nutritional Value and Sensory Quality of New Potatoes in Response to Silicon Application. Agriculture. 2023, 13, 542. [Google Scholar] [CrossRef]
  77. Liang, S.; Li, Y.; Zhang, M.; Gao, X.; Feng, S.; Wang, Z. Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes. CYTA J Food, 2023, 21, 141–150. [Google Scholar] [CrossRef]
  78. Buratti, S.; Cappa, C.; Benedetti, S.; Giovanelli, G. Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables. Foods. 2020, 9, 607. [Google Scholar] [CrossRef]
  79. Jayanty, S.S.; Diganta, K.; Raven, B. Effects of Cooking Methods on Nutritional Content in Potato Tubers. Am. J. Potato Res. 2019, 96, 183–19. [Google Scholar] [CrossRef]
  80. Haverkort, A.J.; Linnemann, A.R.; Struik, P.C.; Wiskerke, J. S. C. On Processing Potato. 4. Survey of the Nutritional and Sensory Value of Products and Dishes. Potato Res. 2023, 66, 429–468. [Google Scholar] [CrossRef]
Preprints 86847 g001
Figure 1. Study of nitrate content in cooked tubers: (A) directly after harvesting potatoes, (B) after long-term storage of potatoes.
Figure 1. Study of nitrate content in cooked tubers: (A) directly after harvesting potatoes, (B) after long-term storage of potatoes.
Preprints 86847 g001
Preprints 86847 g002
Figure 1. Study of nitrite content in cooked tubers: (A) directly after harvesting potatoes, (B) after long-term storage of potatoes.
Figure 1. Study of nitrite content in cooked tubers: (A) directly after harvesting potatoes, (B) after long-term storage of potatoes.
Preprints 86847 g002
Table 1. Soil parameters before the field experiment (2015-2017 average).
Table 1. Soil parameters before the field experiment (2015-2017 average).
Parameter Unit Amount Abundance
pH H2O - 6.6 Slightly acidic
pH KCl - 6.1 Slightly acidic
Organic carbon [g kg-1] 8.75 -
Total nitrogen [g kg-1] 0.78 -
Absorbable forms of phosphor [mg kg- 1] 27.0 Poor
Absorbable forms of potassium [mg kg- 1] 49.0 Very poor
Absorbable forms of magnesium [mg kg- 1] 23.0 Very poor
Table 2. Average monthly air temperature and total precipitation in 2015-2017 and in the multi-year period 1996- 2014.
Table 2. Average monthly air temperature and total precipitation in 2015-2017 and in the multi-year period 1996- 2014.
Month Air temperature (°C) Rainfall (mm)
2015 2016 2017 1996-2014 2015 2016 2017 1996-2014
April 7.5 8.3 6.8 8.1 15.6 28.7 40.8 28.7
May 12.4 14.7 13.4 13.2 21.6 51.4 56.3 61.1
June 15.6 17.7 16.8 16.3 33.0 98.1 54.3 53.1
July 18.5 18.3 17.7 18.7 50.4 133.8 118.9 87.1
August 20.9 16.4 14.3 17.8 20.3 55.3 19.4 67.0
September 13.8 14.3 13.0 13.0 52.4 19.4 78.4 66.5
Average 14.8 15.0 13.7 14.5 32.2 64.5 61.4 60.6
Table 3. Requirements defining utility-consumption type of potato according to Zgórska et al. [50].
Table 3. Requirements defining utility-consumption type of potato according to Zgórska et al. [50].
Utility-
consumption type		 Tendency to overcook Texture Mealiness Moisture Flesh
structure
A 1 1 1-2 1-2 1
B 1-2 1-2 2 2 1-2
C 3 2-3 3 3 2-3
D 4 3-4 4 4 3-4
Table 4. Average values for quality traits determining the utility-consumption type of tubers of Satina variety directly after harvest.
Table 4. Average values for quality traits determining the utility-consumption type of tubers of Satina variety directly after harvest.
MgO
fertilization doses
(kg ha-1) (B)		 Potato tuber evaluation date (A)
Tendency to overcook Texture Mealiness Moisture Flesh structure
Without biostimulant application - control (C)
0 2.0±0.50 1.9±0.10 1.1±0.12 1.5±0.00 1.5±0.00
30 1.8±0.25 1.7±0.29 1.1±0.12 1.5±0.00 1.5±0.00
60 1.5±0.50 1.6±0.17 1.2±0.17 1.3±0.25 1.5±0.25
90 1.3±0.25 1.6±0.15 1.1±0.12 1.3±0.25 1.1±0.17
Average 1.6±0.00 1.7±0.10 1.1±0.00 1.4±0.10 1.4±0.06
Biostimulant application - 1.5 l ha-1 (C)
0 1.9±0.40 1.8±0.25 1.1±0.10 1.5±0.50 1.5±0.50
30 1.8±0.25 1.6±0.15 1.0±0.00 1.5±0.50 1.2±0.29
60 1.8±0.25 1.3±0.25 1.0±0.00 1.0±0.00 1.0±0.00
90 1.5±0.00 1.8±0.25 1.0±0.00 1.0±0.00 1.0±0.00
Average 1.7±0.10 1.6±0.20 1.0±0.06 1.3±0.25 1.2±0.17
Biostimulant application - 3.0 l ha-1 (C)
0 2.3±0.25 2.0±0.00 1.2±0.12 1.5±0.00 1.5±0.50
30 2.0±0.00 1.7±0.00 1.0±0.00 1.5±0.15 1.3±0.15
60 1.8±0.25 1.5±0.50 1.0±0.00 1.0±0.00 1.3±0.00
90 1.3±0.25 1.5±0.50 1.0±0.00 1.0±0.00 1.0±0.00
Average 1.8±0.20 1.7±0.25 1.0±0.06 1.3±0.06 1.3±0.10
Average
0 2.0±0.35 1.9±0.10 1.1±0.06 1.5±0.20 1.5±0.00
30 1.8±0.15 1.7±0.12 1.0±0.06 1.5±0.20 1.3±0.10
60 1.7±0.00 1.4±0.25 1.1±0.06 1.1±0.10 1.3±0.10
90 1.3±0.15 1.6±0.30 1.0±0.06 1.1±0.10 1.0±0.06
Average 1.7±0.10 1.7±0.21 1.1±0.00 1.3±0.10 1.3±0.01
NIR0.05 (Tukey test)
Tendency to overcook :
A - ns1 B - 0.31 C - 0.16 B/A - ns A/B - ns B/C - ns A/C - ns C/B - ns B/C - ns
Texture :
A - ns B - 0.23 C - ns B/A - ns A/B - ns B/C - ns A/C - ns C/B - ns B/C - ns
Mealiness :
A - ns B - ns C - ns B/A - ns A/B - ns B/C - ns A/C - ns C/B - ns B/C - ns
Moisture :
A - ns B - ns C - ns B/A - 0.22 A/B - 0.49 B/C - ns A/C - ns C/B - ns B/C - ns
Flesh structure:
A - ns B - 0.13 C - ns B/A - ns A/B - ns B/C - ns A/C - ns C/B - ns B/C - ns
1ns – non-significant
Table 5. Linear correlation analysis (Pearson) of the studied characteristics of the Satina potato variety after harvest.
Table 5. Linear correlation analysis (Pearson) of the studied characteristics of the Satina potato variety after harvest.
Tendency to overcook Texture Mealiness Moisture Flesh structure NO3−
Texture 0.526
Mealiness ns 0.429
Moisture ns 0.673 0.412
Flesh structure 0.379 0.576 0.510 0.729
NO3− ns ns 0.492 0.569 0.562
NO2− ns ns 0.555 0.545 0.602 0.838
indicates that the correlation is significant at the 0.05 probability level >0.334; indicates that the correlation is significant at the 0.01 probability level >0.235
Table 6. Linear correlation analysis (Pearson) of the studied characteristics of the Satina potato variety after long term storage.
Table 6. Linear correlation analysis (Pearson) of the studied characteristics of the Satina potato variety after long term storage.
Tendency to overcook Texture Mealiness Moisture Flesh structure NO3−
Texture 0.446
Mealiness ns 0.473
Moisture ns 0.339 ns
Flesh structure 0.586 0.566 ns 0.707
NO3− 0.430 0.390 0.342 0.588 0.472
NO2− ns ns 0.318 0.639 0.387 0.818
indicates that the correlation is significant at the 0.05 probability level >0.334; indicates that the correlation is significant at the 0.05 probability level >0.235
Table 7. Average values for quality traits determining the utility-consumption type of tubers of Satina variety after long-term storage.
Table 7. Average values for quality traits determining the utility-consumption type of tubers of Satina variety after long-term storage.
MgO
fertilization doses
(kg ha-1) (B)		 Potato tuber evaluation date (A)
Tendency to overcook Texture Mealiness Moisture Flesh structure
Without biostimulant application - control (C)
0 1.9±0.10 2.1±0.10 1.2±0.06 1.8±0.00 1.8±0.00
30 1.8±0.12 1.8±0.12 1.1±0.06 1.8±0.25 1.4±0.12
60 1.6±0.06 1.6±0.17 1.3±0.00 1.6±0.15 1.4±0.10
90 1.5±0.15 1.6±0.15 1.2±0.20 1.4±0.10 1.2±0.10
Average 1.7±0.06 1.8±0.00 1.2±0.10 1.6±0.12 1.4±0.06
Biostimulant application - 1.5 l ha-1 (C)
0 2.3±0.29 2.0±0.06 1.2±0.15 1.8±0.25 1.8±0.25
30 1.8±0.10 1.8±0.12 1.1±0.12 1.5±0.10 1.5±0.15
60 1.9±0.12 1.8±0.17 1.2±0.15 1.2±0.10 1.2±0.00
90 1.5±0.00 1.3±0.12 1.1±0.17 1.3±0.25 1.2±0.21
Average 1.9±0.10 1.7±0.06 1.1±0.06 1.4±0.06 1.4±0.17
Biostimulant application - 3.0 l ha-1 (C)
0 2.0±0.00 2.3±0.12 1.3±0.06 1.3±0.25 1.5±0.20
30 1.8±0.25 1.8±0.12 1.1±0.12 1.4±0.12 1.5±0.00
60 1.7±0.15 1.8±0.12 1.1±0.23 1.7±0.20 1.5±0.06
90 1.5±0.50 1.5±0.29 1.1±0.15 1.4±0.12 1.3±0.25
Average 1.7±0.15 1.8±0.06 1.2±0.06 1.4±0.10 1.4±0.00
Average
0 2.1±0.06 2.1±0.06 1.2±0.06 1.6±0.20 1.7±0.00
30 1.8±0.15 1.8±0.25 1.1±0.10 1.5±0.06 1.5±0.06
60 1.7±0.00 1.7±0.10 1.2±0.00 1.5±0.06 1.4±0.06
90 1.5±0.20 1.4±0.06 1.1±0.12 1.4±0.06 1.2±0.15
Average 1.8±0.06 1.8±0.06 1.2±0.06 1.5±0.00 1.4±0.06

NIR0.05 (test Tukey'a)
According to the Table 4
Table 8. Values of distinctive features of consumption quality of potato tubers of Satina variety directly after harvest and after long term storage.
Table 8. Values of distinctive features of consumption quality of potato tubers of Satina variety directly after harvest and after long term storage.
Tendency to overcook Texture Mealiness Moisture Flesh
structure		 Utility-consumption type
a/h a/s a/h a/s a/h a/s a/h a/s a/h a/s a/h a/s
1.7 1.8 1.7 1.8 1.1 1.2 1.3 1.5 1.3 1.4 B/A B/A
*a/h – after harvest; *a/s – after long term storage
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.
Copyright: This open access article is published under a Creative Commons CC BY 4.0 license, which permit the free download, distribution, and reuse, provided that the author and preprint are cited in any reuse.
Prerpints.org logo

Preprints.org is a free preprint server supported by MDPI in Basel, Switzerland.

facebook logotwitter logolinkedin logo
MDPI Initiatives
Important Links
Subscribe

Disclaimer

Terms of Use

Privacy Policy

© 2024 MDPI (Basel, Switzerland) unless otherwise stated