Effect of growing conditions and storage on the total anthocyanin content in potatoes with coloured flesh

Karel Hamouz, Jaromír Lachman, David Bečka and Josef Pulkrábek
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Karel Hamouz: Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Jaromír Lachman: Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
David Bečka: Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Josef Pulkrábek: Department of Plant Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic

Plant, Soil and Environment, 2018, vol. 64, issue 9, 435-440

Abstract: The aim of the study was to evaluate the effect of cultivar, flesh colour, location, year and long-term cold storage on the total anthocyanin content (TAC) in the tubers of 12 potato cultivars with coloured flesh. TAC ranged from 17.0 to 750.1 mg cyanidin/kg fresh matter and was significantly affected by the genotype of the cultivar. The highest TAC was achieved in a three-year average in the cv. Vitelotte (371.0 mg/kg FM, 1.15-8.10 times higher than in the other cultivars). The purple or red colour of the flesh had no significant effect on the TAC. A significantly higher TAC (1.24 times) was determined in the Valečov location with a cooler climate in comparison with the Uhříněves location with a warmer climate. The TAC was significantly influenced by year, the highest values were found at both sites in the year with significant water stress. Storage (4°C, 6 months) significantly affected the TAC in seven out of eight cultivars; the TAC increased in four cultivars and decreased in three cultivars. This is probably due to different disposition of cultivars for the accumulation of sugars during cold storage.

Keywords: Solanum tuberosum L.; antioxidants; weather conditions; cold sweetening (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlpse:v:64:y:2018:i:9:id:384-2018-pse

DOI: 10.17221/384/2018-PSE

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