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Chemical composition of potato tubers: the effect of cultivars and growth conditions

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Abstract

The aim of the study involved evaluating the chemical composition of tubers of five potato cultivars that were grown under the same cultural practices in soils with low, medium, and high availability of phosphorus. The experimental designs corresponded to a randomized block with four replicates. Tuber samples were analyzed in terms of moisture, ash, protein, lipid, total sugar, fiber, starch, and phosphorus contents. The results suggested that increased availability of phosphorus in soil allowed the production of tubers with higher dry matter content, lower total sugar content, and a higher percentage of starch and protein. Hence, the aforementioned parameters constitute important factors corresponding to the nutritional and industrial quality of potatoes. Increased phosphorus availability in soil can promote significant changes in the composition of potato tubers, and thereby in potential uses of tubers.

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Authors and Affiliations

  1. Tropical Root and Starches Center (CERAT), São Paulo State University (UNESP), Botucatu, São Paulo, 18610-307, Brazil

    Magali Leonel, Adalton Mazetti Fernandes, Juliana Aparecida Marques Ebúrneo, Émerson Loli Garcia & Thaís Paes Rodrigues dos Santos

  2. Federal Institute of Mato Grosso, Campo Novo Do Parecis, Brazil

    Ezequiel Lopes do Carmo

  3. School of Agriculture (FCA), São Paulo State University (UNESP), Botucatu, São Paulo, 18610-307, Brazil

    Rogério Peres Soratto

Authors
  1. Magali Leonel
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  2. Ezequiel Lopes do Carmo
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  3. Adalton Mazetti Fernandes
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  4. Rogério Peres Soratto
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  5. Juliana Aparecida Marques Ebúrneo
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  6. Émerson Loli Garcia
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  7. Thaís Paes Rodrigues dos Santos
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Correspondence to Magali Leonel.

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Leonel, M., do Carmo, E.L., Fernandes, A.M. et al. Chemical composition of potato tubers: the effect of cultivars and growth conditions. J Food Sci Technol 54, 2372–2378 (2017). https://doi.org/10.1007/s13197-017-2677-6

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  • DOI: https://doi.org/10.1007/s13197-017-2677-6

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