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Evaluation of potato texture by taste and by appearance

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Abstract

A description is given of the evaluation of potato texture using taste and appearance of tubers. A high correlation between the results obtained by the two methods indicates that visual ratings alone can provide a relatively precise method of judging mealiness in potato tubers.

Resumen

Se presenta una descripción de la evaluatión de la textura de papas usando el gusto y la apariencia de los tubérculos. Una alta correlatión entre los resultados obtenidos por los dos métodos indica que solo la clasificacion visual puede proveer un método relativamente preciso para evaluar la harinosidad en tubérculos de papas.

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Literature Cited

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Authors and Affiliations

  1. Research Station, Agriculture Canada, Fredericton, New Brunswick, Canada

    H. T. Davies (Research Scientist) & N. C. Dixon (Technician)

Authors
  1. H. T. Davies
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  2. N. C. Dixon
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Davies, H.T., Dixon, N.C. Evaluation of potato texture by taste and by appearance. American Potato Journal 53, 205–210 (1976). https://doi.org/10.1007/BF02852491

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  • DOI: https://doi.org/10.1007/BF02852491

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