Cieslik, E

Hygiene and Nutrition in Foodservice and Catering [HYG. NUTR. FOODSERV. CATER.], vol. 1, no. 4, pp. 225-230, 1997

In the tubers of 4 new strains of potatoes cultivated in the Experimental Station of Varieties Appraisal at Wegrzce near Cracow, total nitrogen, protein nitrogen, nitrates and nitrites were determined. In addition, some selected consumption traits (taste, discoloration of raw tubers and after-cooking darkening of tubers) were evaluated. Mean levels of nitrates and nitrites in the studied potatoes were 151.6 mg Na NO sub(3)/kg and 1.6 mg NaN0 sub(2)/kg, respectively. The highest sensory scores (taste and discoloration) of the investigated strains were given to the tubers of strain PLA 1187 (Arkadia) which were characterised by the lowest levels of nitrates and nitrites. Statistical analysis has shown a significant relationship between sensory and quality and the contents of nitrates and protein nitrogen.