Co-Authors:
Nadler, A., Institute of Soils and Water, Agricultural Research Organization. The Volcani Center, Bet Dagan, 50250, Israel
Heuer, B., Institute of Soils and Water, Agricultural Research Organization. The Volcani Center, Bet Dagan, 50250, Israel
Abstract:
The effect of salinity and water dificit on the quality of tubers for processing was investigated. Total tuber yield was not affected by the treatments, while the percentage of non-marketable tubers was significantly reduced by high salinity (ECi=6dS m-1) and by water reduction. Accumulation of dry matter in the tubers was increased by all the treatments, that of proline by salinity only and the content of reducing sugars was increased only by water deficit. The colour of the french fries was similar in tubers from the various treatments. © 1995 Kluwer Academic Publishers.
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