Abstract ▼ AI-Helper

This study was conducted to evaluate effect of soil pH on anthocyanin contents in colored potato (Solanum tuberosum L.) in which sandy loam soil. To do this, pH of the soil was controled at 5 levels between pH 5 and pH 7. The yield and anthocyanin contents were determined during cultivation of color...

This study was conducted to evaluate effect of soil pH on anthocyanin contents in colored potato (Solanum tuberosum L.) in which sandy loam soil. To do this, pH of the soil was controled at 5 levels between pH 5 and pH 7. The yield and anthocyanin contents were determined during cultivation of colored potato. The results from experiment were same as follows; 1. With the addition of 1M H2SO4 to control soil pH levels. The soil pH stabilized after 10 days, and maintained throughout the experimental duration. 2. EC was increased due to increase of sulfuric acid application with the decrease of soil pH levels to be controlled. High EC in the soil reduced yield of colored potato. 3. The yield of colored potato was highest at pH 5.5 of the soil. 4. Anthocyanin content after harvest was highest as 14.9 mg 100g-1 in fresh weight basis at pH 5.0 level and increased with decrease of soil pH. 5. The production of anthocyanin contents was highest at pH 5.5 level of the soil. In conclusion, optimum pH level in soil was around pH 5.5 to increase yield of colored potato together with anthocyanin.