Įvairių veislių bulvių gumbų su spalvotu minkštimu kokybės palyginimas

Abstract

In 2013–2015 was done a laboratoric experiment in order to compare the quality parameters of different colorful flesh potatoes cultivars in Aleksandras Stulginskis university. All assays were performed in Agronomy faculty Agriculture and food science institute‘s Plant materials quality laboratories. In these laboratories were evaluated parameters of dry matter, soluble solids, potassium and ascorbic acid in potato tubers of ′Red Emmalie′, ′Blue Congo′ and ′Vitelotte′ cultivars. These cultivars differ from the common potatoes because they have a colorful flesh. ′Red Emmalie′ has a red colored skin and tuber, ′Blue Congo′ has a dark skin and a bright violet colored tuber and ′Vitelotte′ has a dark skin and dark violet colored tuber. The biggest amount of dry matter, soluble solids, potassium and ascorbic acid was determined in ′Vitelotte′ potatoes tubers