The effect of different ecological conditions of growing on cooking quality of potato tubers
2000
Vokal, B. | Cepl, J. (Vyzkumny Ustav Bramborarsky, Havlickuv Brod (Czech Republic)) | Hamouz, K.
In the study, there was investigated cooking quality and its components in potato tubers grown in various soil climatic conditions of traditional potato-growing production region (higher regions) and in warmer, more yielding, mainly beet-growing production region. Averaged over workplaces and years, annual mean temperature was higher by 1.8 deg C (26.5 %), during vegetation by 2.1 deg C (16.2percent) in lower regions. As regard to annual rainfalls, difference was 111 mm (19.6 %), during vegetation 70 mm (16.2%) in favour of higher regions. Decisive influence of year was proved, which significantly affected total cooking quality, raw and cooked potato appearance, odour and flavour. Influence of variety was not unambiguous. Expectation was not fulfilled that in growing of table potatoes in lower regions with lower rainfalls and particularly in warmer regions, final cooking quality would be worse. This expectation is probably associated with the presupposition that tubers in these regions will have higher starch (dry matter) content and it could be expected worsening of cooking quality.
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