Journal of the Science of Food and Agriculture 2020-Apr
Agronomical traits, phenolic compounds and antioxidant activity in raw and cooked potato tubers growing under saline conditions.
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BACKGROUND
Potatoes yield and tubers compositions are linked to mechanisms adopted by plants to cope with salinity and often can change after cooking. The current study aimed to evaluate the effects of salinity, variety and cooking method in composition of potato tubers. Three potato varieties (Spunta, Bellini and Alaska) grown under distinct salt levels (T1: 2.2 ms cm-1 EC, T2: 8.5 ms cm-1 EC before electromagnetic treatment and 6.3 ms cm-1 EC after electromagnetic treatment, T3: 8.5 ms cm-1 EC) were studied. Yield and tuber quality attributes (starch, dry matter, specific density and tuber size) were evaluated. Carotenoids, total and individual phenolics determined by HPLC, relative antioxidant capacity (RAC) and ions content were analyzed, in both raw and water boiled tubers.