Changes in dry weight and starch content in potato under the effect of herbicides and biostimulants
Krystyna Zarzecka, Marek Gugałą, Iwona Mystkowska, Anna Sikorska
Abstract
The content of dry matter and starch in potatoes are among the most important technological features determining the suitability of tubers for direct consumption, for food and non-food processing. Starch is the main ingredient in potato tubers and is closely correlated with the amount of dry matter The starch and dry matter content of edible potato cultivars registered in Poland is 11.0-20. 4% and 17.1-27.3%, respectively (Nowacki 2017). The concentration of these components is determined by cultivar factors (Mareek et al.
Topics & Concepts
MetribuzinClomazoneDry matterStarchChemistryAgronomyDry weightCultivarHorticultureBiologyWeed controlFood sciencePlant Growth Enhancement TechniquesPotato Plant ResearchPhosphorus and nutrient management