Effect of herbicides on qualitative characters and storage losses of potato tubers

Publikacja dotyczy wpływu herbicydów na zachwaszczenie plantacji ziemniaka, plon i strukturę bulw oraz na cechy jakościowe bulw po zbiorze i po przechowywaniu. Przedstawiono materiał i metody badań, warunki glebowe i agrotechniczne, a także wyniki dotyczące składu chemicznego, wartości konsumpcyjnej i technologicznej bulw. Omówiono również zmiany jakościowe zachodzące podczas przechowywania.

Spis Treści

1. Introduction . . . . . . . . . . str. 5
2. Literature review . . . . . . . . . . str. 7
3. Material and methods . . . . . . . . . . str. 18
3.1. Research material and methods . . . . . . . . . . str. 18
3.2. Soil, climatic and agrotechnical conditions . . . . . . . . . . str. 23
3.3. More essential development stages of potato plants . . . . . . . . . . str. 25
4. Results . . . . . . . . . . str. 27
4.1. Interaction between the degree of weed infestation of potato plantation and the yield size . . . . . . . . . . str. 27
4.1.1. Effect of herbicides on the weed infestation of potato plantation . . . . . . . . . . str. 27
4.1.1.1. Number and species composition of weeds prior to potato row closing . . . . . . . . . . str. 27
4.1.1.2. Number and species composition of weeds prior to potato tuber harvest . . . . . . . . . . str. 28
4.1.2. Effect of weed control with the use of herbicides on the yield and structure of potato tubers . . . . . . . . . . str. 31
4.1.2.1. Total tuber yield . . . . . . . . . . str. 31
4.1.2.2. Potato tuber yield structure . . . . . . . . . . str. 32
4.1.2.3. Dependence of yielding on weed infestation . . . . . . . . . . str. 32
4.2. Effect of herbicides on qualitative characters of the potato tubers researched after harvest . . . . . . . . . . str. 33
4.2.1. Chemical composition of potato tubers . . . . . . . . . . str. 33
4.2.1.1. Content of dry matter . . . . . . . . . . str. 33
4.2.1.2. Starch content . . . . . . . . . . str. 34
4.2.1.3. Content of total protein . . . . . . . . . . str. 35
4.2.1.4. Content of total and reducing sugars . . . . . . . . . . str. 36
4.2.1.5. Content of vitamin C and chlorogenic acid . . . . . . . . . . str. 38
4.2.2. Effect of herbicides on the consumption value of potato tubers . . . . . . . . . . str. 40
4.2.2.1. Tastefulness . . . . . . . . . . str. 40
4.2.2.2. Tuber flesh color . . . . . . . . . . str. 41
4.2.2.3. Culinary and functional type . . . . . . . . . . str. 41
4.2.2.4. Flesh blackening of raw and cooked tubers . . . . . . . . . . str. 42
4.2.3. Effect of herbicides on the enriched products quality . . . . . . . . . . str. 43
4.2.3.1. Quality of french fries . . . . . . . . . . str. 43
4.2.3.2. Chips quality . . . . . . . . . . str. 44
4.3. Effect of the storage time on the qualitative changes of tubers conditioning their functional value . . . . . . . . . . str. 45
4.3.1. Fresh weight losses of potato tubers . . . . . . . . . . str. 45
4.3.2. Chemical composition of potato tubers after storage . . . . . . . . . . str. 47
4.3.2.1. Content of dry matter and starch. . . . . . . . . . str. 47
4.3.2.2. Content of total protein. . . . . . . . . . str. 51
4.3.2.3. Content of total and reducing sugars. . . . . . . . . . str. 54
4.3.2.4. Content of vitamin C. . . . . . . . . . str. 58
4.3.2.5. Content of chlorogenic acid. . . . . . . . . . str. 60
4.4. Functional value of potato tubers after 6 months of storage. . . . . . . . . . str. 62
4.4.1. Consumption value of potato tubers stored at the temperature of +4°C. . . . . . . . . . str. 62
4.4.1.1. Tastefulness. . . . . . . . . . str. 62
4.4.1.2. Tuber flesh color. . . . . . . . . . str. 62
4.4.1.3. Culinary and functional type. . . . . . . . . . str. 63
4.4.1.4. Blackening of raw and cooked potato tuber flesh. . . . . . . . . . str. 63
4.4.2. Technological value of potato tubers stored at the temperature of +8°C. . . . . . . . . . str. 66
4.4.2.1. French fries quality. . . . . . . . . . str. 66
4.4.2.2. Chips quality. . . . . . . . . . str. 66
5. Discussion. . . . . . . . . . str. 68
6. Conclusions. . . . . . . . . . str. 81
References. . . . . . . . . . str. 83