Abstract
The effect of two different sources of magnesium fertilization, Epsom salt (MgSO4·7H2O) or dolomite (MgCO3·CaCO3), on enzymatic discoloration, phenolic, crude lipid, phospholipid and Mg content, of Katahdin potatoes was studied over a 3 yr. period. Tubers grown in soils receiving either Epsom salt, or dolomite, were compared with control tubers receiving no added magnesium. Tubers from plants receiving Epsom salt discolored the least, were lowest in phenols and highest in crude lipid, phospholipid and Mg contents. However, when dolomite was the source of Mg the tubers discolored more, were higher in phenols, and were lower in Mg content than control tubers. The source of Mg fertilizer was very important in determining the quality of tubers.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
