Impact of Abiotic Stress-Reducing Cultivation Technologies and Long-Term Storage on the Oxidative Potential of Edible Potato Tubers ( Solanum tuberosum L.)

Jarosław Pobereżny (), Elżbieta Wszelaczyńska, Jarosław Chmielewski, Barbara Gworek, Wiesław Szulc, Beata Rutkowska and Joanna Korczyk-Szabó
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Jarosław Pobereżny: Department of Agronomy and Food Processing, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Prof. S. Kaliskiego 7, Build. I, 85-796 Bydgoszcz, Poland
Elżbieta Wszelaczyńska: Department of Agronomy and Food Processing, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Prof. S. Kaliskiego 7, Build. I, 85-796 Bydgoszcz, Poland
Jarosław Chmielewski: Department of Public Health, Academy of Medical Sciences of Applied and Holistic Sciences, 01-234 Warsaw, Poland
Barbara Gworek: Department of Environmental Chemistry and Risk Assessment, The Institute of Environmental Protection-National Research Institute, 02-170 Warsaw, Poland
Wiesław Szulc: Division of Agriculture and Environmental Chemistry, Faculty of Agriculture and Biology, Warsaw University of Life Sciences—SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland
Beata Rutkowska: Institute of Agriculture, Faculty of Agriculture and Biology, Warsaw University of Life Sciences—SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland
Joanna Korczyk-Szabó: Institute of Crop Production, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 01 Nitra, Slovakia

Agriculture, 2025, vol. 15, issue 15, 1-24

Abstract: Currently, in the context of the emphasis on introducing a reduction in mineral fertilization and the increase in pressure on sustainable agriculture, magnesium fertilization and the use of biostimulants are becoming an alternative tool to increase the quality of potato tuber yield. This study aimed to assess the impact of potato genotype, cultivation technology, and long-term storage on the susceptibility of tubers to enzymatic browning. Two edible potato varieties were examined: the early ‘Wega’ and the mid-early ‘Soraya’. It was demonstrated that the varieties maintained their characteristic browning susceptibility consistent with their breeding descriptions. The ‘Wega’ variety exhibited decreasing browning susceptibility immediately after harvest; however, after 6 months of storage, its susceptibility significantly increased, exceeding that of the ‘Soraya’ variety. Additionally, the application of magnesium fertilization (90 kg ha −1 ) and biostimulant treatment (3 L ha −1 ) most effectively reduced the oxidative potential of the tubers, thereby decreasing browning susceptibility. This is due to a significant change in the concentration of organic acids responsible for enzymatic browning processes. A decrease in the content of chlorogenic acid by 9.4% and 8.4% and an increase in the content of citric and ascorbic acid by 11.1%, 5.3%, and 13.6% were achieved. Storage significantly affected the chemical composition of the tubers. An increase in chlorogenic (7.3%) and citric (5.8%) acids and a decrease in ascorbic (34%) acid content were observed. These changes correlated with the intensification of browning, with the increase in chlorogenic acid and the decrease in ascorbic acid having the greatest influence. The results indicate that the technology based on supplementary fertilization and biostimulation improves the quality of potato raw material without a significant increase in production costs. Further research on varieties with different vegetation lengths and those intended for food processing and starch production is advised.

Keywords: tubers; discoloration; organic acids; biostimulant application; magnesium; storage (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: 2025
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