Colored potato-what is that and what is useful
Contents ✓
So - colored potatoes
A new trend in potato breeding - the creation of varieties with red, blue or violet skin and pulp of tubers - is now actively developing in Japan, South America, China, the United States and other countries.
Ukrainian scientists try not to lag behind the new world trends. Given the growing interest of the population in new exotic food products and their importance for health, it is likely that soon the demand for dietary potatoes can significantly exceed supply.
Therefore, the creation of potatoes with colored flesh becomes one of the promising areas of selection work.
Potatoes, like food, technical and fodder crops - one of the most common in the world. According to the planting area, it occupies the fifth place (after wheat, rice, corn, sorghum), and in gross production - the fourth, yielding to the first three.
In Russia, potatoes are very popular, it is traditionally called the "second bread". We love potatoes with oblong tubers with red or pink peel and white flesh.
In the homeland of potatoes in Chile and Peru, the population prefers “yellow meat” varieties. In Europe, consumers' tastes vary: for example, in France and England they prefer potatoes with white, and in Germany, on the contrary, with yellow flesh.
Today, a new direction of breeding is actively developing around the world - the creation of dietary varieties of potatoes, that is, varieties whose consumption in food helps to maintain and improve human health.
The marker of such potatoes is the color of the pulp: pink, red, blue, violet. A number of varieties with colored pulp of tubers have been created - Kongo, Baue, Hindelblank, All Blue, Red Pearl, Purple Peruvian, Alaska. Studies conducted in US clinics have shown that daily consumption of potatoes with multi-colored flesh sharply reduces the development of some oncological diseases, atherosclerosis, strengthens the walls of blood vessels, inhibits the accumulation of cholesterol in the body, and also improves the vision of a person.
The reason for the multicolored coloring are pigments, the content of which is directly related to the content of antioxidants.
It is established that some varieties of potatoes with red pulp can be successfully used as raw material for the production of food colorings. In the last decade, potatoes with purple and red flesh have been proposed as a new source of natural food colors that are non-toxic and do not harm the body.
For example, in the United States there are already factories for the production of colored chips, in South Korea, colored soap and cosmetic products (rejuvenating face masks) are produced from colored potatoes.
Dishes from colored potatoes are prepared the same as from potatoes with white, cream or yellow flesh.
A young, freshly dug multi-colored potato is ideal for cooking, steaming, frying, baking, suitable for making potato pancakes, croquettes and loaves. To prevent the tubers from decoloring, they are boiled 15-20 min in salted water. For salads it is better to boil the colored potatoes in a uniform. Spectacularly look blue or red mashed potatoes, french fries, chips, potato pancakes.
Very original and attractive look different salads, which include colored potatoes.
Potato (Solanum tuberosum) refers to perennial tuberous herbaceous plants from the genus Paslin (Solanum). Its tubers contain starch, carbohydrates, proteins, as well as minerals potassium, phosphorus and other useful substances. Tubers when stored in the light green, which means a high content of solanine, and there is no such potato.
Tender young tubers or large hard potatoes, dug in the fall, have an excellent taste and contain a lot of useful substances. There are early varieties, the ripening period of which is 80-90 days, mid-early ripen in 100 days, and later - the ripening period is 120-135 days.
Colored Paints
Not many gardeners know how many actually there are varieties, subspecies and forms of potatoes. The color of the skin can be red, white, yellow and purple, the color of the tuber itself is blue, yellow, white.
Potato tubers differ in size - the smallest fingers are the thickness of a finger, weigh only a few grams. The tubers of the autumn harvest are large, they can weigh 200 g. In addition, the tubers, depending on the variety, can have a different consistency - dense or loose, some are more suitable for frying, others for cooking.
In the homeland of potatoes, South America, whatever dishes they came up with with it, it has long become an integral part of national cuisine. Everyone knows french fries, dumplings, and in Canada, a popular Quebec national dish consisting of french fries and slices of cheese, sprinkled with sweetened garnish gravy, is popular. Potato tubers are rich in vitamin C, contain pectin, fiber.
Potatoes are grown from sprouting tubers with eyes or from cut pieces of tubers, and each must have at least three eyes. Grades should be planted differently in terms of maturation.
In the notebook gardener
1. Potatoes are planted at a soil temperature of + 6 ... 8 degrees to a depth of about 10 cm, a distance of 25 cm is left between plants.
2. During the growth of young potatoes several times per season hills, pouring mounds around plants.
3. Young potatoes are excavated after flowering of the bush, carefully selecting from the soil small nodules.
4. When digging up autumn potatoes, use forks, gently tampering, try not to damage the tubers.
Popular varieties of colored potatoes
All Blue
A variety of potatoes, differing in purple coloring of the peel and pulp. It is popular in Europe and in North America. The tubers are oval, medium in size, with a white ring under the skin. It is good in boiled form, fried, baked.
Cranberry red
It is distinguished by large tubers with a smooth peel of pink color and pink flesh. The variety is mid-ripening, the vegetation period is 80-85 days. Used for soups, frying.
Elba
It has large tubers with white skin and white flesh. Great for baking, keeps shape well, does not crumble.
Island Sunshine
It has a yellowish-white coloration of the peel and pulp, round, medium-sized, well suited for cooking, frying, cooking French fries.
Onaway
The tubers are round, white in color. A variety of early maturity. It keeps the shape well in cooking, it is used for making soups, salads, stewing.
Reddale
The variety is characterized by a pinkish-red skin and white flesh. Tubers are large, used in boiled form for cooking salads, in soups and for extinguishing.
Rose Gold
The rind is smooth, pink, the flesh is yellowish, the tuber is of medium size,
the content of starch, it is good in boiled form, baked, for preparation of soups-mashed potatoes.
Russian Banana
Finger potatoes of medium-early maturity. Tubers are elongated and long, small and medium. The skin is yellow, the flesh is yellow. Especially good in boiled or baked, in salads.
Swedish Peanut
Finger potato, the variety has a yellowish flesh, is popular in Sweden. Great for baking and mashing.
Yukon Gold
A popular variety, characterized by a yellowish flesh, the tubers are well preserved. Used for cooking any dishes, it has an excellent taste.
Potatoes are easiest to grow from varietal seed tubers or from pieces of a tuber with an eye. Successful growth will require a sunny location and well-drained soil. Plan planting so that in one place do not grow plants from the Solanaceae family for several consecutive years, consider the need for alternating crops, as they are affected by the same diseases and pests.
Hilling
When the green bushes reach a height of 15-20 cm, begin to carry out regular hilling - carefully sprinkle the earth around the stem, it is especially important to do this after intensive watering or rain. In this additional layer of soil, new tubers will begin to develop, and it will protect them from exposure to sunlight. If you notice exposed tubers, immediately cover them with earth, otherwise the toxic substance solanine will form in the tuber under the influence of light.
OUR COUNCIL
The soil should be kept slightly moist, watered on time, but do not allow water to clog or stagnate, which can cause healing.
Apply fertilizing several times per season.
Consider that this culture needs phosphorus and potassium more than in nitrogen.
Possible problems
Potatoes can be prone to various diseases. To avoid them, the choice of resistant varieties will help (in the description of such varieties it is indicated, for example: resistant to late blight, black stem, rhizoctonia).
To prevent damage to the scab soil is recommended to slightly acidify. Use fungicides at the first signs of anthracnose. For numerous pests planting potatoes are very attractive. Inspect beds and destroy beetles, caterpillars, nematodes. Colorado beetles can be collected by shaking plants. If the beetles have fled, use biopreparations against pests of potatoes. Against a potato flies a solution of green soap is used in the initial stages. To combat the nematode, there are special preparations, they are introduced into the soil for 2-3 weeks before planting the plants.
Harvesting
Early potatoes can be harvested as soon as they reach a significant size - about 8 weeks after planting, the peel will be very thin. It can be cooked in its uniform or with young pea pods and beans.
Dig carefully, without damaging the tubers and neighboring planting of potatoes, it is best to use a small garden fork.
If you want to collect large tubers, you need to wait for the tops to wither and begin to dry. It is necessary to store the crop correctly - first it must be dried, in the cellar or basement to mark out the boxes, to spread the tubers and keep it without light at a temperature of + 2 ... 3 degrees.
Colored potatoes: planting varieties and care - reviews of gardeners
Colored potatoes get tired of raw!
There are a lot of potato varieties in our time. I want to talk about colored potatoes, which are terribly popular in America and Europe (color grades came to us from there). We saw it on sale and at first we tried to grow it on a small area. And very successfully!
Only good!
In our country, for some reason, potatoes with pink peels are considered colored. But I will talk about potatoes with colored (blue, purple, pinkish) pulp. This coloration is not the result of genetic modification. Potatoes have such flesh due to the content of natural substances carotenoids and anthocyanins, the amount of which determines the color saturation. These antioxidant substances are very beneficial for the human body. Such potatoes are also considered dietary because they contain very little starch. Potatoes with colored flesh can be cooked as normal.
It looks funny purple puree or olive with blue potato cubes. Our children tried to make purple home chips in the oven. It's original! But all the benefits of consuming this potato you will get only when you eat it raw. Just try it! The taste is unaccustomed, but, having "eaten", you will definitely love it. It can be salad only from raw potatoes with a fragrant sauce and greens, or tubers can be rubbed into other salads.
Varieties of colored potatoes
We planted colored potatoes, as usual, at the same time. We noticed, by the way, that the Colorado beetle did not attack it so much, and no diseases were found. Today, domestic and foreign varieties of colored potatoes can be found on sale. I'll talk about a few.
Grade Lilac has a purple tuber with a flesh of the same color. Tubers on the bush are formed quite a lot, up to 15-18 pcs. We have not received such an amount yet, but we are striving for the declared result. Even more dark flesh is in the variety Miami.
Mesh, with more light impregnated flesh in the medium-early variety Гурман.
Very famous purple potato Vitelotte - This is a late variety that is well kept. The pulp of the tubers is very saturated, dark purple. The brighter, the more useful!
Chips were tested on this potato, and this potato fried in oil "in a country way" looks interesting. True blue flesh in potatoes All Blue - even the student will translate the speaking name, which means "completely blue." Both the peel and pulp of the tubers are blue-violet.
Bright purple-pink peel and light pink flesh from Red Wonder. Still from rozovomyasyh I can name Cranberry Red. Yields for different varieties turned out to be different. We continue to plan to try new varieties, to look at what the best results give us, which are better when preserving color, etc.
© Author: Alena A. Grivets, Kaluga
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Tell me, no one has read the article “The Colorado potato beetle is afraid of Gorbachev” ?. We were very interested in this article, and in the spring we decided to try it. They planted five bushes separately as described in the letter, fed them with ashes ... But in the autumn there was not even anything to dig out - a dozen of some little things of incomprehensible color. Perhaps we did something wrong - most likely, the wrong varieties were chosen. After all, it was necessary to take Adretta and the Kiev scroll, and since we bought planting material, then, probably, unscrupulous sellers gave us completely different varieties. I would like to know if anyone else tried to conduct a similar experiment, and what happened? Indeed, as in that article, as the author describes, the variety is excellent, with a high yield and good taste. And most importantly - the Colorado potato beetle does not touch him!