The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor
Sulfur and phosphorus are important plant nutrients required for potato growth, influencing the synthesis of primary metabolites that serve as the material foundation of potato flavor quality. However, little is known about the effects of sulfur and phosphorus application on potato tuber flavor. Thi...
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| Format: | Article |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/20/3764 |
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| author | Kaifeng Li Maoxing Li Jinhua Zhou Huachun Guo |
| author_facet | Kaifeng Li Maoxing Li Jinhua Zhou Huachun Guo |
| author_sort | Kaifeng Li |
| collection | DOAJ |
| description | Sulfur and phosphorus are important plant nutrients required for potato growth, influencing the synthesis of primary metabolites that serve as the material foundation of potato flavor quality. However, little is known about the effects of sulfur and phosphorus application on potato tuber flavor. This study experimentally compared the effects of the individual and combined application of phosphorus and sulfur fertilizers on the flavor of potato tubers. The research examined the sensory characteristics of flavor under various fertilization methods, investigated changes in the types and contents of volatile flavor compounds, and conducted analyses on flavor precursor compounds. The experimental results showed that the application of phosphorus and sulfur fertilizers, either individually or in combination significantly increased the content of linoleic acid and linolenic acid. After the combined application of phosphorus and sulfur fertilizers, the starch and the reducing sugar content also significantly increased. (E,E)-2,4-Nonadienal and Decanal are closely correlated with fatty acid content. Dimethyl sulfide and Trimethyl sulfide contents are significantly related to methionine content. This also significantly enhances the fatty taste characteristics of the tubers but weakens the potato flavor characteristics. Hence, the application of phosphorus and sulfur can affect the accumulation of primary metabolic products in tubers, thereby affecting flavor quality. Compared with the individual application of phosphorus or sulfur fertilizers, when phosphorus fertilizer is applied at 180 kg·ha<sup>−1</sup> and sulfur fertilizer at 90 kg·ha<sup>−1</sup> in combination, it can further enrich the roasted flavor characteristics of potatoes and maximize the enhancement of potato flavor quality. This provides valuable theoretical support for achieving high-quality agricultural development. |
| first_indexed | 2024-03-10T21:15:22Z |
| format | Article |
| id | doaj.art-20579159cd25445c899189875ef7741e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:15:22Z |
| publishDate | 2023-10-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-20579159cd25445c899189875ef7741e2023-11-19T16:29:27ZengMDPI AGFoods2304-81582023-10-011220376410.3390/foods12203764The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber FlavorKaifeng Li0Maoxing Li1Jinhua Zhou2Huachun Guo3College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, ChinaSulfur and phosphorus are important plant nutrients required for potato growth, influencing the synthesis of primary metabolites that serve as the material foundation of potato flavor quality. However, little is known about the effects of sulfur and phosphorus application on potato tuber flavor. This study experimentally compared the effects of the individual and combined application of phosphorus and sulfur fertilizers on the flavor of potato tubers. The research examined the sensory characteristics of flavor under various fertilization methods, investigated changes in the types and contents of volatile flavor compounds, and conducted analyses on flavor precursor compounds. The experimental results showed that the application of phosphorus and sulfur fertilizers, either individually or in combination significantly increased the content of linoleic acid and linolenic acid. After the combined application of phosphorus and sulfur fertilizers, the starch and the reducing sugar content also significantly increased. (E,E)-2,4-Nonadienal and Decanal are closely correlated with fatty acid content. Dimethyl sulfide and Trimethyl sulfide contents are significantly related to methionine content. This also significantly enhances the fatty taste characteristics of the tubers but weakens the potato flavor characteristics. Hence, the application of phosphorus and sulfur can affect the accumulation of primary metabolic products in tubers, thereby affecting flavor quality. Compared with the individual application of phosphorus or sulfur fertilizers, when phosphorus fertilizer is applied at 180 kg·ha<sup>−1</sup> and sulfur fertilizer at 90 kg·ha<sup>−1</sup> in combination, it can further enrich the roasted flavor characteristics of potatoes and maximize the enhancement of potato flavor quality. This provides valuable theoretical support for achieving high-quality agricultural development.https://www.mdpi.com/2304-8158/12/20/3764phosphorus and sulfur fertilizersvolatile flavor compoundsfatty acidfree amino acid |
| spellingShingle | Kaifeng Li Maoxing Li Jinhua Zhou Huachun Guo The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor Foods phosphorus and sulfur fertilizers volatile flavor compounds fatty acid free amino acid |
| title | The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor |
| title_full | The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor |
| title_fullStr | The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor |
| title_full_unstemmed | The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor |
| title_short | The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor |
| title_sort | impact of the individual and combined application of phosphorus and sulfur fertilizers on potato tuber flavor |
| topic | phosphorus and sulfur fertilizers volatile flavor compounds fatty acid free amino acid |
| url | https://www.mdpi.com/2304-8158/12/20/3764 |
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