Potatoes with added value.

摘要

Potential for cultivation of coloured-flesh potatoes in Germany was studied with regard to potato yields, sensory acceptability, antioxidative activity and concn. of anthocyanins. Analysis of 17 blue- and red-fleshed potato varieties showed good correlation between anthocyanin concn. and colour intensity of potato flesh, with highly coloured varieties such as Red Cardinal or Vitelotte having >100 mg anthocyanins/100 g fresh potato mass. Red- and blue-fleshed varieties were also associated with increased antioxidative activity (based on Trolox equivalent antioxidant capacity of cooked samples) compared with their conventional white- and yellow-fleshed counterparts. Potato variety Hermanns Blaue had the greatest acceptability. Overall findings indicate that blue- and red-fleshed potatoes can offer added value compared with conventional potato varieties, mainly due to their high concn. of antioxidative anthocyanins. [Literature references for this article are available from the editorial offices ofKartoffelbau.]