Influence of the weeding control methods potato on quality culinary tubers
Krystyna Zarzecka
Marek Gugała
Abstract
Field experiments were carried out in the years 1999–2001 in the Agricultural Centre of the Experimental Station of Podlasie University in Siedlce. The influence of herbicides and their compounds was studied on the taste, blackening of tubers raw after 4 hours and cooked after 4 in 24 hours in three cultivars of potatoes. The use of herbicides and their mixtures in the experiments caused the decrease of taste and magnified the blackening of raw and cooked tubers in comparison with the control object. The aim of those analyses was to define the influence of seven different cultivation ways of potato on the taste and blackening of raw and cooked tubers.
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