Skip to main content
Log in

Potato quality XXIV. Objective measurement of mealiness in potatoes

  • Published:
American Potato Journal Aims and scope Submit manuscript

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Literature Cited

  1. Barmore, M. A. 1937. Potato mealiness on cooking. Food Res. 2: 377–384.

    CAS  Google Scholar 

  2. Barrios, E. P., D. W. Newsom and J. C. Miller. 1961. Some factors influencing; the culinary quality of southern-and-northern-grown Irish potatoes. I. Chemical composition. Am. Potato J. 38: 182–191.

    CAS  Google Scholar 

  3. Bettelheim, F. A. and C. Sterling. 1955. Factors associated with potato texture. I. Specific gravity and starch content. Food Res. 20: 71–78.

    CAS  Google Scholar 

  4. Burton, W. G. 1948. The potato. Chapman and Hall. London 319 p.

    Google Scholar 

  5. Hartman, J. D., F. M. Isenberg and Jan Kee Ang., 1963. New applications of the shear press in measuring texture in vegetables and vegetable products. I. Modifications and attachments to increase the versatility and accuracy of the press. Proc. Am. Soc. Hort. Sci. 82: 465–476.

    Google Scholar 

  6. Heinze, P. H., C. C. Craft, Beatrice M. Mountjoy and Mary E. Kirkpatrick. 1952. Variations in specific gravity of potatoes. Am. Potato J. 29: 31–37.

    Google Scholar 

  7. Kirkpatrick, Mary E., P. H. Heinze, C. C. Craft, B. M. Mountjoy and C.F. Falatko. 1956. French-frying quality of potatoes as influenced by cooking methods, storage conditions, and specific gravity of tubers. U.S.D.A. Tech. Bull. 1142.

  8. Kirkpatrick, Mary E., B. M. Mountjoy, B. C. Albright, and P. H. Heinze. 1951. Cooking quality, specific gravity, and reducing-sugar content of early-crop potatoes. U.S.D.A. Cir. 872.

  9. Nutting, G. C. 1950. Sloughing of potatoes. Am. Potato J. 27: 117–118.

    Google Scholar 

  10. Schark, A. E., C. E. Peterson and F. Carlin. 1956. The influence of variety on the specific gravity-mealiness relationship of potatoes. Am. Potato J. 33: 79–83.

    Google Scholar 

  11. Smith, Ora. 1959. Effect of cultural and environmental conditions on potatoes for processing, Chap. 4, p. 104–109, and Potato Chips, Chap. 10, p. 274–278.In Potato Processing. Talburt, W. F. and Ora Smith, Avi Publ. Co., Westport, Connecticut.

    Google Scholar 

  12. Smith, Ora and C. O. Davis. 1963 Potato quality XV. Improving texture and measuring textural changes in potato flakes. Am. Potato J. 40: 67–80.

    CAS  Google Scholar 

  13. Sweetman, M. D. 1936. Factors affecting the cooking quality of potatoes. Maine Agr. Exp. Sta. Bul. 383: 297–387.

    CAS  Google Scholar 

  14. Unrau, A. M. and R. E. Nylund. 1957. The relation of physical properties and chemical composition to mealiness in the potato. I. Physical properties. Am. Potato J. 34: 245–253.

    Article  CAS  Google Scholar 

  15. Whittenberger, R. T. 1951. Changes in specific gravity, starch content and sloughing of potatoes during storage. Am. Potato J. 28: 738–747.

    Article  Google Scholar 

  16. Young, D. A. 1962. The selection of potato samples for the evaluation of culinary quality. Am. Potato J. 39: 14–18.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Additional information

Paper No. 521, Department of Vegetable Crops, Cornell Univ., Ithaca, N. Y.

Associate Geneticist, on leave from Instituto Colombiano Agropecuario.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Lujan, L., Smith, O. Potato quality XXIV. Objective measurement of mealiness in potatoes. American Potato Journal 41, 244–252 (1964). https://doi.org/10.1007/BF02855154

Download citation

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02855154

Keywords

Navigation