Effect of nitrogen application on selected nutritional components of potato tubers

Authors

  • Diana Hrabovská Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76, Nitra
  • Janette Musilová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76, Nitra
  • Judita Bystrická Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76, Nitra
  • Ján Tomáš Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76, Nitra
  • Daniel Bajčan Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76, Nitra

DOI:

https://doi.org/10.5219/220

Keywords:

potato, starch, vitamin C, nitrogen fertilizer

Abstract

In this work the influence of graduated nitrogene fertilizers doses to the soil on starch and vitamin C formation in potato tubers grown in field conditions in locality Veľká Čalomija was studied. The investigated potato cultivar Solara is medium early potato cultivar. The determined average starch content in potato samples ranged in interval 12,426 % - 15,084 %, while the highest starch content was determined in variant 1 (without nitrogen addition to the soil). The starch content in potato tubers was decreased in order: variant 1 (15,084 %) > variant 2 (14,427 %) > variant 3 (14,378 %) > variant 4 (14,023 %) > variant 5 (12,603 %) > variant 6 (12,426 %). The content of C vitamin was increased with the graduated nitrogen doses to the soil only till variant 4 and after that the content of vitamin C was decreased. The average content of C vitamin ranged in interval 3,786 - 6,225 mg.kg-1 of fresh matter.

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References

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Published

2012-10-11

How to Cite

Hrabovská, D. ., Musilová, J. ., Bystrická, J. ., Tomáš, J. ., & Bajčan, D. . (2012). Effect of nitrogen application on selected nutritional components of potato tubers. Potravinarstvo Slovak Journal of Food Sciences, 6(4), 24–27. https://doi.org/10.5219/220

Issue

Vol. 6 No. 4 (2012): Potravinarstvo

Section

Articles

License

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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