Cultivation and analysis of anthocyanin containing types of potatoes in organic farming regarding cultivability and additional health benefits

Summary in the original language of the document

In a two year research project a representative spectrum of blue potato varieties were cultivated and tested in detail regarding disease infestation, yield potential and the influence of production systems (organic). Cultivation recommendations for blue potatoes could be deduced from this. Furthermore the varying anthocyanin content as well as the antioxidant capacity of the varieties used was analysed. Varieties with a particularly high content will undergo further tests to show the influence of the manner of preparation (boiling, steaming, frying) and determine their use for the processing industry. The combination of ecologically produced potatoes with „additional health benefits“ arouses the customers interest. The cultivation of high yield blue types can be an alternative to the cultivation of yellow fleshed high yield varieties in organic operating companies.