Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2002
Volume 5
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Sawicka B. , Mikos-Bielak M. 2002. QUALITY OF FRENCH-FRIES OF 37 POTATO CULTIVARS IN CONDITIONS OF APPLICATION OF GROWTH REGULATORS MIVAL AND POTEITIN, EJPAU 5(2), #06.
Available Online: http://www.ejpau.media.pl/volume5/issue2/food/abs-06.html

QUALITY OF FRENCH-FRIES OF 37 POTATO CULTIVARS IN CONDITIONS OF APPLICATION OF GROWTH REGULATORS MIVAL AND POTEITIN

Barbara Sawicka, Maria Mikos-Bielak

 

ABSTRACT



Use of growth regulators at potato cultivation and its effect on subsequent french-fries quality. The qualitative analyses of french-fries were based on tuber samples from a field experiment carried out on sandy-loamy soil in 1990-1992 in Parczew, Bia│a Podlaska Province. The experiment was set up with randomized subblocks in three replications. The subblocks of 1st row were made by the growth regulators: a) Mival concentration 500 mg × l-1 water; b) Poteitin concentration 10 mg × l-1 water; c) the control with distilled water. The growth regulators were applied onto the tubers in a spray form just before the planting. A factor of 2nd row was made by 37 potato cultivars out of all the earliness groups. Regulator Mival contributed to french-fries taste and flavour improvement in the years of a warm and dry potato vegetative period and Poteitin preparation has contributed significantly to improve french-fries consistency. Both growth regulators concurred to i

Key words: french-fries, potato, quality, growth regulators.