Preps influence on minerals and starch in coloured potatoes

Research publications concerning biodynamics
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Preps influence on minerals and starch in coloured potatoes

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Effect of Biodynamic Preparations on the Content of Some Mineral Elements and Starch in Tubers of Three Coloured Potatoe Cultivars

*Vaitkevičienė, N., Jariene, E., Danilcenko, H., & Sawicka, B. (2016). Journal of Elementology, 21(3), 927–935.

The study aims “to evaluate the influence of biodynamic preparations 500 and 501 on the chemical composition of potato tubers: amounts of dry matter, starch and mineral elements”. The amount of dry matter as well as the mineral elements of colored potatoes was neither significantly influences by the biodynamic preparation 500 nor by the combination of the biodynamic preparation 500 and 501. The starch content rose significantly through the combined application of preparation 500 and 501. Furthermore, “it was found that the quality indicators of potato tubers depended on the genetic characteristics of a cultivar.” …

Biodynamic (BD) preparations 500 and 501 are plant strengthening agents of the biodynamic
agriculture method, prepared from cow manure and powdered quartz. The resulting products
are highly diluted and sprayed on soil and plants. The main purpose of these preparations is to
promote the processes of energy and nutrient cycling as well as to improve plant and soil quality
parameters. This study was carried out in 2013-2014, in order to evaluate the influence of
biodynamic preparations 500 and 501 on the chemical composition of potato tubers: amounts
of dry matter, starch and mineral elements (potassium, magnesium, phosphorus and nitrogen).
The experiment included two factors: I – three coloured potato (Solanum tuberosum L) cultivars
(Vitelotte, Blue Congo – purple flesh and Red Emmalie – red flesh), II – treatment with BD
preparations as field sprays (four treatments: 1 – control sample (without BD preparations);
2 – BD preparation 500; 3 – BD preparation 501; 4 – a blend of two preparations (BD preparation
500 and BD preparation 501). The research revealed that BD preparations 500 and 501 had
no significant effect on the content of dry matter and mineral element in coloured potato tubers
in any of the experimental variants. However, BP preparation 501, as well as a combination of
both 500 and 501 BP preparations, increased the starch content in potato tubers significantly
(p < 0.05). It was found that the quality indicators of potato tubers depended on the genetic
characteristics of a cultivar. According to the two-year mean data, the significantly largest
amounts of potassium (29.51 g kg-1 d.m.) and magnesium (1.475 g kg-1 d.m.) were accumulated
in potato tubers of the cultivar Red Emmalie. Tubers of cv. Vitelotte accumulated the biggest
amounts of dry matter (27.03%) and starch (18.17%).