Effect of cultivar, location and method of cultivation on the content of chlorogenic acid in potatoes with different flesh colour
2013
Hamouz, K., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Plant Production | Lachman, J., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Chemistry | Pazderu, K., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Plant Production | Hejtmankova, K., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Plant Production | Cimr, J., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Plant Production | Musilova, J., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Chemistry | Pivec, V., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Chemistry | Orsak, M., Czech University of Life Sciences, Prague (Czech Republic). Dept. of Chemistry | Svobodova, A., Potato Research Institute, Havlickuv Brod (Czech Republic)
In precise field trials in the years 2010 and 2011 the effect of genotype and location in cultivars with yellow, white, purple or red flesh on the content of chlorogenic acid (CA) and in 2011 and 2012 the effect of organic cultivation were evaluated. The results show a statistically significant effect of genotype to CA content, which ranged from 74.0 mg/kg fresh matter (FM) (Agria) to 825 mg/kg FM (Vitelotte). Demonstrable effect of flesh colour on CA content between cultivars with coloured flesh was found (430 mg/kg FM) in comparison with cultivars with yellow or white flesh (71.1 mg/kg FM). For cultivars with coloured flesh rather the genotype specific cultivar ruled than the purple or red flesh colour. In terms of the influence of location, higher CA levels were found on warm locations with frequent periods of drought in comparison with locations of high altitude climatic conditions which are favourable for potato cultivation. In the organically grown potatoes significantly higher levels of CA were found as compared with conventional treatment.
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