Kartoffeln mit Zusatznutzen – Antioxidative Kapazität und Erträge ausgewählter blau- und rotfleischiger Kartoffelsorten im ökologischen und integrierten Landbau

Summary

In a three year research project a representative spectrum of coloured potato varieties
were cultivated and tested in detail regarding yield potential and the influence of production
systems (organic/integrated). The varying anthocyanin content as well as the
antioxidant capacity of the types used were analysed to determine their potential
health benefits. Types with a particularly high content undergo further tests to show
the influence of the manner of preparation (boiling, steaming, frying) and determine
their use for the processing industry. The cultivation of high yield blue types can be an
alternative to the cultivation of yellow fleshed high yield types in organic or integrated
operating farm companies.