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Effect of different organic growing conditions on quality of cooked potatoes
Author(s) -
Thybo Anette K,
Mølgaard Jens Peter,
Kidmose Ulla
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1009
Subject(s) - manure , chemistry , organic matter , litter , deep litter , organic acid , chlorogenic acid , slurry , agronomy , food science , organic farming , zoology , biology , agriculture , ecology , biochemistry , organic chemistry , materials science , composite material
In 1997 and 1998 the effect of six different organic treatments on the chemical, rheological and sensory quality of cooked potatoes was investigated. Cattle slurry and cattle deep litter were each applied to sandy soil in three ways. The type of manure applied gave the most distinct effect on sensory quality. Manuring with slurry decreased dry matter, starch and phytic acid and increased N and rheological properties (modulus of deformability, stress, strain) significantly compared with deep litter manuring. Maturity of tubers was assumed to be the main cause of these differences. Regarding the sensory quality of potatoes, minor differences were found among the organic treatments investigated. Potatoes manured with slurry were slightly moister and seemed to have higher discolouration and off‐odour and lower yellowness than potatoes manured with deep litter. Mealiness was highest when composted deep litter was ploughed in and lowest when deep litter and straw were ploughed in. The observed differences in sensory quality are presumably an effect of availability of N in the manure. Chlorogenic acid was the only phenolic acid that was affected by the organic treatments. The variation in phenolic acid and scopoletin contents did not seem to influence the off‐taste of potatoes. As the sensory quality of potatoes produced by different organic treatments had not been addressed previously, this study revealed interesting results. © 2001 Society of Chemical Industry