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. 2023 Oct 29;12(21):3951.
doi: 10.3390/foods12213951.

The Impact of the Foliar Application of Amino Acid Aqueous Fertilizer on the Flavor of Potato Tubers

Songhe Hu  1   2   3 , Kaifeng Li  1   2   3 , Xing Zhang  1   2   3 , Changwei Yang  1   2   3 , Rui Zhang  1   2   3 , Huachun Guo  1   2   3
Affiliations

The Impact of the Foliar Application of Amino Acid Aqueous Fertilizer on the Flavor of Potato Tubers

Songhe Hu et al. Foods. .

Abstract

The quality of the flavor of potatoes is a crucial determinant in the commercial success of a potato variety. Plant nutrition promotes the synthesis of amino acids, and the application of exogenous amino acids has the potential to enhance the flavor quality of potatoes. In this experiment, Dian Shu 1418 and Dian Shu 23 were used as the materials, and different amino acid foliar spray trials were designed. The free amino acid content in potato tubers is determined based on high-performance liquid chromatography, and volatile tuber flavor compounds are detected using gas chromatography-mass spectrometry. The results showed that the amino acid foliar spray effectively increased the content of glycine, methionine, and phenylalanine in the tubers, subsequently increasing the levels of 2,3-dimethyl-pyrazine and 2-ethyl-3-methyl-pyrazine, enhancing the roasted fragrance characteristics of the potatoes. The experimental results provide a reference for cultivating flavor enhancement in potato tubers.

Keywords: amino acid aqueous fertilizer; free amino acids; potato; tuber; volatile flavor compounds.

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Conflict of interest statement

All of the authors declare that they have no known competing financial interest or personal relationships that could have appeared to affect the work illustrated in this study.

Figures

Figure 1
Figure 1
Comparison of free amino acid content in tubers of different potato varieties under amino acid water-soluble fertilizer treatment.
Figure 2
Figure 2
Comparison of volatile substances in potato tuber treated with amino acid concentration. (Note: ‘*’ means significant different at p < 0.05 among treatments).
Figure 3
Figure 3
Correlation network diagram between volatile flavor components and free amino acids.
Figure 4
Figure 4
The effect of amino acid water-soluble fertilizer treatment on the amino acid content in the tubers of different potato varieties (lines). (Note: The significant difference among treatments indicated by different lowercase letters (p < 0.05)).
Figure 5
Figure 5
Principal component analysis of main volatile compounds and free amino acids under amino acid foliar fertilizer treatment. We have marked the different levels of processing represented by symbols of different colors.
See this image and copyright information in PMC

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