The term ‘quality’ is a complex parameter in the field of potato production, and the desired quality traits depend on the intended use. Important internal quality traits for potatoes are tuber flesh discolouration, dry matter, and starch content. External quality traits include tuber size and shape as well as resistance against mechanical stress during and after harvest. These quality traits are closely interrelated and genetically controlled. It has been demonstrated that all these parameters are also linked to the nutrient status of the plant and/or the tubers. For instance, the susceptibility of tubers for discolouration of both fresh market and processed cultivars is closely related not only to the nutrient supply but also to post-harvest treatment. Besides, the potential to form carcinogenic compounds like acrylamide from precursors during the deep-frying of potato products and the accumulation of toxic substances like glycoalkaloids are important quality criteria in terms of food safety. The influence of the supply of nutrients on potato tuber quality depends initially on their physiological functions, but the ratio to other nutrient needs should also be taken into account.

中文翻译：

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马铃薯生产营养管理的重要性第二部分：植物营养和块茎质量

术语“质量”是马铃薯生产领域的一个复杂参数，所需的质量特性取决于预期用途。马铃薯重要的内在品质特征是块茎肉变色、干物质和淀粉含量。外部质量特征包括块茎大小和形状以及收获期间和收获后对机械应力的抵抗力。这些品质性状密切相关并受遗传控制。已经证明，所有这些参数也与植物和/或块茎的营养状况有关。例如，块茎对新鲜市场和加工品种的变色的敏感性不仅与营养供应密切相关，而且与收获后处理密切相关。除了，马铃薯产品在油炸过程中可能会从前体中形成丙烯酰胺等致癌化合物，以及配糖生物碱等有毒物质的积累是食品安全方面的重要质量标准。营养供给对马铃薯块茎品质的影响最初取决于它们的生理功能，但也应考虑与其他营养需求的比例。