Plant Soil Environ., 2015, 61(9):417-421 | DOI: 10.17221/416/2015-PSE

Yield potential and antioxidant activity of potatoes with coloured fleshOriginal Paper

K. Pazderů1, K. Hamouz1, J. Lachman2, P. Kasal3
1 Department of Crop Production, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
2 Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
3 Potato Research Institute, Havlíčkův Brod, Czech Republic

In the experiment yield potential and antioxidant activity (AOA) of 13 potato cultivars with different flesh colour (purple (p); red (r); yellow (y) and white (w)) were evaluated at two localities with different environmental conditions in three years 2009-2011. Yield potential was evaluated at harvest time in physiological maturity of crop stand. The results confirm that total yield and yield of tubers > 40 mm of coloured potatoes cvs. Red Emmalie/r (68.98 t/ha), Blaue Elise/p (59.96 t/ha), Valfi/p (53.72 t/ha) were comparable with control cvs. Agria/y, Lady Balfour/w and Russet Burbank/w. Some cultivars with lower yield had share of tubers above 40 mm comparable with control cultivars (94.45% and 93.48% in case of cvs. Valfi/p and Blue Congo/p), respectively. Antioxidant activity was determined as ascorbic acid equivalent by ABTS (2,2´-azinobis (3-ethylbenzothiazoline-6-sulfonate) method. The lowest antioxidant activity was observed in the control cvs. Lady Balfour/w (ascorbic acid equivalent (AAE) 74.1 mg/kg fresh mattter (FM)), Agria/y (AAE 84.4 mg/kg FM) and Russet Burbank (AAE 93.9 mg/kg FM). In the group of cultivars with red flesh AOA was 3.2 to 5.1 times higher and in a group of purple-fleshed cultivars it was from 3.7 to 7.0 times higher.

Keywords: Solanum tuberosum; tuberous crop; anthocyanins; conventional cultivation; varieties of potatoes

Published: September 30, 2015  Show citation

ACS AIP APA ASA Harvard Chicago IEEE ISO690 MLA NLM Turabian Vancouver
Pazderů K, Hamouz K, Lachman J, Kasal P. Yield potential and antioxidant activity of potatoes with coloured flesh. Plant Soil Environ.. 2015;61(9):417-421. doi: 10.17221/416/2015-PSE.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Affleck I., Sullivan J.A., Tarn R., Falk D.E. (2008): Genotype by environment interaction effect on yield and quality of potatoes. Canadian Journal of Plant Science, 88: 1099-1107. Go to original source...
    2. Andre C.M., Legay S., Iammarino C., Ziebel J., Guignard C., Larondelle Y., Hausman J.-F., Evers D., Miranda M.L. (2014): The potato in the human diet: A complex matrix with potential health benefits. Potato Research, 57: 201-214. Go to original source...
    3. Brown C.R. (2005): Antioxidants in potato. American Journal of Potato Research, 82: 163-172. Go to original source...
    4. Govindakrishnan P.M., Haverkort A.J. (2006): Ecophysiology and agronomic management. In: Gopal J., Khurana S.M.P. (eds.): Handbook of Potato Production, Improvement, and Postharvest Management. Binghamton, Haworth Press, 179-230.
    5. Hamouz K., Pazderů K., Lachman J., Orsák M., Pivec V., Hejtmánková K., Tomášek J., Čížek M. (2014): Effect of cultivar, flesh colour, location and year of cultivation on the glycoalkaloid content in potato tubers. Plant, Soil and Environment, 60: 512-517. Go to original source...
    6. Hecht K. (2015): Editorial healthy snacks: Recent trends and innovative developments to meet current needs. LWT - Food Science and Technology, 62: 373-375. Go to original source...
    7. Kita A., Bakowska-Barczak A., Lisiňska G., Hamouz K., Kulakowska K. (2015): Antioxidant activity and quality of red and purple flesh potato chips. LWT - Food Science and Technology, 62: 525-531. Go to original source...
    8. Kosieradzka I., Borucki W., Matysiak-Kata I., Szopa J., Sawosz E. (2004): Transgenic potato tubers as a source of phenolic compounds. Localization of anthocyanins in the peridermis. Journal of Animal and Feed Sciences, 13: 87-92. Go to original source...
    9. Lachman J., Hamouz K., Šulc M., Orsák M., Pivec V., Hejtmánková A., Dvořák P., Čepl J. (2009): Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity. Food Chemistry, 114: 836-843. Go to original source...
    10. Lachman J., Hamouz K., Orsák M., Pivec V., Hejtmánková K., Pazderů K., Dvořák P., Čepl J. (2012): Impact of selected factors - Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes. Food Chemistry, 133: 1107-1116. Go to original source...
    11. Lange F.D., Kawchuk L.M. (2014): Growth strategies for a declining market - The German fresh potato market. American Journal of Potato Research, 91: 440-446. Go to original source...
    12. Lange M.C., Lemay D.G., German J.B. (2007): A multi-ontology framework to guide agriculture and food towards diet and health. Journal of the Science of Food and Agriculture, 87: 1427-1434. Go to original source...
    13. Pennycooke J.C., Cox S., Stushnoff C. (2005): Relationship of cold acclimation, total phenolic content and antioxidant capacity with chilling tolerance in petunia (Petunia × hybrida). Environmental and Experimental Botany, 53: 225-232. Go to original source...
    14. Reddivari L., Hale A.L., Miller J.C.Jr. (2007): Determination of phenolic content, composition and their contribution to antioxidant activity in specialty potato selections. American Journal of Potato Research, 84: 275-282. Go to original source...
    15. Roginsky V., Lissi E.A. (2005): Review of methods to determine chain-breaking antioxidant activity in food. Food Chemistry, 92: 235-254. Go to original source...
    16. Stark J.C., Love S.L., King B.A., Marshall J.M., Bohl W.H., Salaiz T. (2013): Potato cultivar response to seasonal drought patterns. American Journal of Potato Research, 90: 207-216. Go to original source...
    17. Vales M.I., Brown C.R., Yilma S., Hane D.C., James S.R., Shock C.C., Charlton B.A., Karaagac E., Mosley A.R., Culp D., Feibert E., Stark J.C., Pavek M.J., Knowles N.R., Novy R.G., Whitworth J.L. (2012): Purple pelisse: A specialty 'fingerling' potato with purple skin and flesh and medium specific gravity. American Journal of Potato Research, 89: 306-314. Go to original source...
    18. Wegener C.B., Jansen G., Jürgens H.-U., Schütze W. (2009): Special quality traits of coloured potato breeding clones: Anthocyanins, soluble phenols and antioxidant capacity. Journal of the Science of Food and Agriculture, 89: 206-215. Go to original source...
    19. Whitworth J.L., Novy R.G., Stark J.C., Love S.L., Thornton M.K., Charlton B.A., Yilma S., Knowles N.R., Pavek M.J., Wang X., Pavek J.J. (2014): Huckleberry gold: A specialty market potato cultivar with purple-skin, yellow-flesh, high tuber antioxidants, and resistance to potato cyst nematode (H1) and potato virus X (Nb and Rx1). American Journal of Potato Research, 91: 447-458. Go to original source...
    20. Zarzecka K., Gugala M., Sikorska A. (2015): The effect of herbicides on the content of glycoalcaloids in the leaves and tubers of potato. Plant, Soil and Environment, 61: 328-331. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content