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Sensory quality and mineral and glycoalkaloid concentrations in organically and conventionally grown redskin potatoes (Solanum tuberosum)

Authors

  • Annette L Wszelaki,

    1. Department of Horticulture and Crop Science, The Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Ave, Wooster, OH 44691, USA
    Current affiliation:
    1. Department of Horticulture, University of Puerto Rico, PO Box 9030, Mayaguez, PR 00681-9030, Puerto Rico
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  • Jeannine F Delwiche,

    1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, USA
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  • Sonia D Walker,

    1. Department of Horticulture and Crop Science, The Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Ave, Wooster, OH 44691, USA
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  • Rachel E Liggett,

    1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, USA
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  • Joseph C Scheerens,

    1. Department of Horticulture and Crop Science, The Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Ave, Wooster, OH 44691, USA
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  • Matthew D Kleinhenz

    Corresponding author
    1. Department of Horticulture and Crop Science, The Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Ave, Wooster, OH 44691, USA
    • Department of Horticulture and Crop Science, The Ohio State University, Ohio Agricultural Research and Development Center, 1680 Madison Ave, Wooster, OH 44691, USA
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Abstract

Triangle tests were used to determine if panellists could distinguish (by tasting) cooked wedges of potatoes grown organically, either with (+) or without (−) compost, and conventionally. Mineral and glycoalkaloid analyses of tuber skin and flesh were also completed. When the skin remained on the potatoes, panellists detected differences between conventional potatoes and organic potatoes, regardless of soil treatment. However, they did not distinguish between organic treatments (± compost) when samples contained skin, or between any treatments if wedges were peeled prior to preparation and presentation. Glycoalkaloid levels tended to be higher in organic potatoes. In tuber skin and flesh, potassium, magnesium, phosphorus, sulfur and copper concentrations were also significantly higher in the organic treatments, while iron and manganese concentrations were higher in the skin of conventionally grown potatoes. Copyright © 2005 Society of Chemical Industry

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