EVALUATION OF ENZYMATIC BROWNING DEGREE OF EDIBLE POTATO TUBERS INDUCED BY HERBICIDES, MECHANICAL DAMAGES AND STORAGE BY MEANS OF INSTRUMENTAL AND SENSORY METHODS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):163–166
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ABSTRACT
The aim of this study was to compare two research methods (visual and homogenization- colorimetrically) in the evaluation of the degree of discoloration of potato tubers. Three cultivars of potato tubers (Victoria, Asterix, Dorota) were selected for analyses. They originated from a plantation at which the following agricultural practices were applied in the vegetative season: herbicides, constant fertilization (N : P2O5 : K2O - 100 : 100 : 150 kg/ha) and 6-month storage (temperature: 4-6oC, relative air humidity: 90-95%). After the harvest, correlation coefficients for both methods were: -0.84 for non-bruised tubers and -0.69 for bruised ones. However, after the storage period, the correlation coefficients accounted for -0.54 and -0.73, respectively. The high correlation coefficient obtained between the two methods used to evaluate the enzymatic browning indicates that both the methods can be used interchangeably. The period of storage and mechanical damage of potato tubers have contributed to increased blackspot susceptibility of raw parenchyma. In contrast, the application of herbicides significantly differentiated darkening of the parenchyma of raw tubers only in the case of evaluation made with the colorimetric method.
ISSN:1230-0322