Effects of micronutrient fertilization on the overall quality of raw and minimally processed potatoes

• Published in: Postharvest biology and technology Vol. 134; pp. 38 - 44
• Main Authors: Ierna, Anita, Pellegrino, Alessandra, Malvuccio, Angelo
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.12.2017; Elsevier BV
• Subjects: Ascorbic acid; Copper; Fertilization; Firmness; Harvest; Manganese; Microbial growth; Microbiology; Micronutrients; Microorganisms; Nutrition; Nutritional quality; Physico-chemical quality; Potatoes; Shelf life; Solanum tuberosum L; Solids; Sugar; Tuber; Tubers; Zinc; Tuber; Microbial growth; Nutritional quality; Shelf life; Solanum tuberosum L; Physico-chemical quality
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2017.08.006

•Influence of micronutrient fertilization was studied.•Raw tubers and minimally processed potatoes were evaluated.•Micronutrient fertilization improved nutritional quality of raw and minimally processed potatoes.•Micronutrient fertilization extended shelf life of minimally processed potatoes. Micronutrient fertilization may affect quality characteristics of potatoes. Here, compared to control (Micro−), the influence of pre-harvest foliar micronutrients fertilization (Micro+) including B, Cu, Fe, Mn, Mo and Zn on both quality of raw potatoes and of minimally processed potato tubers of cv Bellini was investigated. In raw tubers physico-chemical and nutritional parameters were analysed at harvest, in minimally processed potatoes physico-chemical, nutritional and microbiological parameters were analysed after 0, 3, 6, 9 and 12 d of storage at 4°C. Preliminary results showed that micronutrients fertilization improved quality characteristics of raw potatoes, through an increase of firmness (+17%), total solids content (+16%), total soluble solids content (+12%), reducing sugars content (+12%), and ascorbic acid contents (+40%). Improved quality characteristics of Micro+ raw tubers allowed better performance of Micro+ minimally processed potatoes compared to Micro−, through higher firmness (+16%) total solids (+11%), total soluble solids (+21%), reducing sugars content (+20%), ascorbic acid content (+35%), as well as lower microbial growth, that allowed three days longer shelf life. Micronutrient fertilization could be a valuable pre-harvest treatment as it proved effective at improving physico-chemical and nutritional quality both of raw potatoes and of minimally processed potatoes and at extending their shelf-life.