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Field experiments were conducted in 2015–2017. The purpose of the study was to assess the impact of application of biostimulators and herbicide on the selected sensory quality feature of table potato tubers (color of tuber flesh, cooking type and darkening of raw and boiled tuber flesh). The experiment was established in three replications, using the randomized split-block system method, with the first factor being three early cultivars of edible potato: (Bellarosa, Owacja, Vineta), and the second one: five methods of use of growth biostimulators: GreenOK – Universal-PRO and Asahi SL, as well as their combination with the herbicide Avatar 293 ZC. On the basis of the obtained results, it was demonstrated that the color of tuber flesh depended substantially on the cultivars being grown. No significant impact of the experiment factors on the cooking type was proven. On the other hand, darkening of raw and boiled tuber flesh depended substantially on the cultivars being grown, methods of application of biostimulators and herbicide, as well as weather conditions during the vegetation period of potato plants.

Sensory quality of potato tubers in conditions of application of biostimulators and herbicide