Effect of Soil Type and Nutrient Management on Potato After-Cooking Darkening

摘要: After-cooking darkening (ACD) is a common undesirable trait of potato tubers, caused by the oxidation chlorogenic acid-iron compound after cooking, which includes boiling, frying and dehydration. The degree known to be cultivar-dependent vary with climatic conditions. However, there limited information on effect different management practices long-term storage ACD. In this study, we used three independent experiments investigate effects soil type, susceptibility Experiment 1 compared two types, planting dates, rates nitrogen (N), phosphorus (P) potassium (K) fertilization in years for ‘Russet Burbank’ potato. 2 seven N Russet Burbank ‘Shepody’ 3 five K general, was reduced when conditions resulted favorable crop growth. ACD generally increased under drier conditions, that more susceptible drought, delayed planting; however, these were not measured all cases. Similarly, deficient did reduce trials, benefit apparent as duration increased. There small 3; had no 1. P Although significant, magnitude type comparison cultivar