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The effect of phosphorus fertilization on the chemical quality of Katahdin potatoes |
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| Authors: | Lisa B. Klein Subhash Chandra N. I. Mondy |
| Affiliation: | 1. Department of Food Science, Cornell University, 14853, Ithaca, N.Y. 2. Division of Nutritional Sciences and Institute of Food Science, Cornell University, 14853, Ithaca, N.Y. |
| Abstract: | The influence of phosphorus fertilization on the content of ascorbic acid, lipids, total nitrogen, protein, and non-protein nitrogen of Katahdin potatoes was investigated. Phosphorus in the form of mono ammonium phosphate was applied at rates of 0, 56, 112, and 168 Kg/ha (0, 50, 100, and 150 lb/acre). Ascorbic acid, total nitrogen, protein and non-protein nitrogen content were significantly increased (p<.01) and the phospholipid content was significantly reduced (p<.01) by phosphorus application. |
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