The sensory results of boiled Jerusalem artichoke tubers showed
that Mari developed a lower degree of after-cooking darkening than
the other varieties at both harvest times (Table 1), but Rema had the
highest L⁄ value (more white) at the autumn harvest and both Mari
and Rema had higher L⁄ than Draga at the spring harvest (Table 2).
The content of both phenolic acids and iron was the same at both
harvest times and in all varieties (Table 3). A PCA was performed
in order to elucidate any relations between sensory results, instrumental
colour measurements and chemical composition of boiled
tubers. The PCA biplot is shown in Fig. 2. PC 1 explained 65% of
the variation in the data and PC 2 explained 23%. PC 1 primarily described
the differences between harvest times while PC 2 separated
samples with high scores for sensory evaluated browning from
those with high scores in whiteness (Fig. 2).