The effects of fertilizers, irrigation and storage on the properties of potato tubers and their constituent starches

Abstract

During 2011–2014 the effects of fertigation and storage on certain quality attributes of potato tubers (Courage variety) and their extracted starches were assessed. The effect of those factors on the FFQ was also evaluated. When processed, potato tubers are exposed to high temperatures (frying) and this can cause unfavorable physico‐chemical changes in the starch quality. The highest content of AM and Ptot in starch, as well as the starch lightest in color, were obtained from the tubers of potatoes irrigated and fertigated with a soil fertilizer. The use of a soil fertilizer increased the Ptot content in starch and the share of starch grains in the desired fractions (20–40 µm). All experimental factors had an unfavorable effect on starch pasting temperature and a positive effect on the DM and starch contents in the tubers of the studied cultivar. A highly significant positive effect, i.e., a decreased water content after defrosting, was recorded after irrigation with fertigation. The most favorable FFQ was found immediately after the harvest of potatoes grown with the application of all the factors, while the process of storage decreased FFQ by 4.3%.