What determines the taste of potatoes
Surely you are not always satisfied with the quality of the purchased potatoes: tubers that have a bright yellow color, it is hard, then mashed it turns a dark color, then quickly fall apart, but the taste of the potato is always different. So from what depends on the taste of the potato?
Sometimes the people themselves are to blame for the degraded quality of potatoes, and all due to improper cultivation techniques. Preparation of tubers for planting (fertilization, soil treatment, care, planting dates, harvest, disease and even storage of tubers) has a great influence on the quality. potato taste depends not only on objective parameters, but also on the chemical composition. The content of protein, starch, vitamins, amino acids, micro and macro elements, together with resistance to diseases are genetically determined and are laid already in the selection of new varieties. The perception of flavor - rather subjective, unstable and volatile indicator. Many suggest that the matter of taste in starch. Indeed, the potato varieties with a high content of starch is much tastier. They are suitable for baking, mashing and boiling in their jackets. But there are varieties (such as "Nikita") in which the tubers have excellent palatability at low levels of starch. It appears that the flavor is formed through the chemical compounds contained in the potato. Especially delicious it makes aspartic and glutamic acid. As a rule, the most delicious potato fruit contains large amounts of amino acids and nucleotides. High flavor quality potatoes can be prepared using a landing compost or humus (300 kgs per sq.m.) in combination with a balanced and moderate application of mineral fertilizers (phosphorus, nitrogen and potassium) and micronutrients (zinc, manganese, boron and molybdenum). An excellent result gives application to the soil ash (three to four kilograms per one hundred square meters of land).