Nutritional Value and Sensory Quality of New Potatoes in Response to Silicon Application

Wanda Wadas ()
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Wanda Wadas: Institute of Agriculture and Horticulture, Siedlce University of Natural Sciences and Humanities, B. Prusa 14, 08-110 Siedlce, Poland

Agriculture, 2023, vol. 13, issue 3, 1-11

Abstract: Since silicon regulates plant physiological and biochemical processes, it was hypothesized that foliar silicon application could contribute to improving the quality of new potatoes. This paper analyzes the effect of silicon (sodium silicate) on the nutritional value and sensory quality of new potatoes. Silicon was applied at the dose of 23.25 g Si·ha −1 or 46.50 g Si·ha −1 once at the leaf development stage (BBCH 14–16) or at the tuber initiation stage (BBCH 40–41) and twice, at the leaf development and tuber initiation stages. Potatoes were harvested 75 days after planting (the end of June). Silicon had no effect on the dry matter, total sugars and monosaccharides, protein, L-ascorbic acid or nitrate content in new potato tubers, but it increased the starch content under water deficit conditions. The most starch was accumulated by tubers following the application of 46.50 g Si·ha −1 at the leaf development stage (BBCH 14–16). Silicon did not affect the color of tuber flesh after cooking.

Keywords: sodium silicate; early crop potato; tuber quality; after-cooking darkening (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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