Harnessing Effective Microorganisms in Potato Cultivation: Impact on Flesh Darkening and Textures

The aim of the study was to determine the effect of effective microorganisms (EM) on the quality of raw and cooked potato tubers and to conduct a rheological analysis of selected varieties in terms of their suitability for consumption and processing. The experiment was conducted in Parczew based on a 3-year field experiment using the split-plot method in three replications. The study included two levels of seed potato exposure to the EM Farming solution (10 and 20 minutes) and a control (soaking in distilled water), as well as 14 potato varieties from different earliness groups. The results indicate that EM treatments had a minimal effect on flesh darkening, which depended mainly on the variety - the strongest darkening of raw tubers was recorded for the Oktan variety. In cooked tubers, darkening also varied by variety, but the use of EM did not affect this parameter. Rheological analysis showed that the longer exposure to EM Farming increased the deformation work and the final load of the tubers, which may affect their texture and technological application. Nicola obtained the highest values ​​of these parameters, while Bellarosa was characterized by the lowest. The highest initial pressure required for deformation was shown by the Red Fantasy variety, while the lowest – by Korona. The innovative nature of the research is emphasized by the role of effective microorganisms in modeling the physical and technological properties of potatoes, which may have practical importance for the food industry and consumers. The effect of EM on the texture of cooked tubers opens new perspectives for the optimization of potato storage and processing technologies, contributing to the sustainable production of high-quality food.