Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (Solanum tuberosum)

Autor:	R.E. Liggett, Matthew D. Kleinhenz, Annette Wszelaki, Jeannine F. Delwiche, Joseph C. Scheerens, Sonia Walker
Rok vydání:	2005
Předmět:	Nutrition and Dietetics integumentary system Compost Chemistry Tubercle Potassium Flesh Phosphorus fungi food and beverages chemistry.chemical_element engineering.material Sensory analysis Horticulture Glycoalkaloid Agronomy engineering Agronomy and Crop Science Legume Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 85:720-726
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2051
Popis:	Triangle tests were used to determine if panellists could distinguish (by tasting) cooked wedges of potatoes grown organically, either with (+) or without (−) compost, and conventionally. Mineral and glycoalkaloid analyses of tuber skin and fl esh were also completed. When the skin remained on the potatoes, panellists detected differences between conventional potatoes and organic potatoes, regardless of soil treatment. However, they did not distinguish between organic treatments (± compost) when samples contained skin, or between any treatments if wedges were peeled prior to preparation and presentation. Glycoalkaloid levels tended to be higher in organic potatoes. In tuber skin and flesh, potassium, magnesium, phosphorus, sulfur and copper concentrations were also significantly higher in the organic treatments, while iron and manganese concentrations were higher in the skin of conventionally grown potatoes.  2005 Society of Chemical Industry
Databáze:	OpenAIRE
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