According to the sensory results, there were no differences in
the amount of developed enzymatic browning of the raw Jerusalem
artichoke tubers between varieties (Table 1). The results of
the instrumentally measured colour showed raw Mari to have a
lower L⁄ value, than the other varieties in the autumn harvest
and Rema and Draga to have higher L⁄ values in autumn than in
spring (Table 2). As the tubers harvested in autumn had a higher
content of TP than those harvested in spring, a higher degree of
enzymatic browning could be expected (Table 3). In order to elucidate
any relations between sensory evaluated enzymatic browning,
chemical composition and instrumental colour
measurements of raw tubers, a PCA was performed on the data