How to influence potato starch content
Potatoes are one of the most important sources of starch worldwide. Variety choice is very important and potatoes with greater than 13% starch content are required in countries such as Germany. The higher the starch content, the lower the waste.
Nitrogen excess may reduce starch content
Nitrogen is an essential nutrient to fuel canopy growth, however in temperate climates, an excess supply of nitrogen at later stages of growth will keep the crop growing, delaying maturity and may reduce starch content, reducing processing potato crop quality.
Phosphate influences starch quality
Phosphate fertiliser use can influence starch quality. By increasing the tuber phosphate content, the viscosity of the gelatinised starch is also increased and the gelatinisation temperature decreased.
This data shows the relationship between tuber phosphate content and starch quality, as measured by viscosity.
Related articles
How to influence potato quality
There are three main criteria which define the quality of potato: tuber quality, skin finish and storage and cooking quality. A balanced crop nutrition program is important to help manage all of these criteria.
How to improve potato skin finish
Skin finish is important as consumers increasingly demand potatoes with clean, attractive skins. Tubers with surface infections of skin diseases are less attractive and also likely to have a reduced storage life.
How to reduce potato bruising
Potato tuber bruising is a serious problem in the potato industry. Correct nutrition of the crop prior to harvest can minimise the risk of bruising occurring with potassium, calcium and boron all having effects that reduce bruising.
How to reduce internal spotting in potatoes
Internal spotting of potato is a physiological internal disorder resulting in small brown spots appearing in the tuber. It is usually associated with either poor or interrupted supply of calcium to newly formed and expanding cells.
How to influence potato tuber dry matter content
Potato tubers with high dry matter tend to bruising more easily and disintegrate when boiled but have better fry colour when processed. Nitrogen, potassium and magnesium can all have influences on tuber dry matter content.
How to reduce potato tuber discolouration
Discolouration or internal blackening or browning of potato tubers is responsible for significant post-harvest losses. Potassium, magnesium and boron can all have an influence on discolouration and blackening.
