Summary
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1.
The color of a core of a raw tuber immersed in 95 per cent ethyl alcohol was used as a rapid test to indicate the color of that particular potato when cooked.
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2.
A total of 1,693 tubers, comprising 10 varieties and 73 seedlings, was tested.
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3.
At the end of two hours the cores were scored for discoloration. The potatoes used to provide the raw cores were also cooked and scored for color. A core remaining white in alcohol indicated that the potato would cook white.
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4.
Between the color of the core in alcohol and the color of the cooked potato coefficients of correlation r=0.623 for the 1,620 tubers of the named varieties and r=0.646 for the 73 seedling tubers showed a close relationship. Therefore, the rapid method of determining color by cores in alcohol was indicative of the color of the potato when cooked.
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5.
The rapid method did not destroy the tuber.
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Literature Cited
Wheeler, E. J. 1939. A quick method of predetermining the culinary, quality of potatoes with special reference to color. Mich. Agr. Exp. Sta. Quart. Bull. 21 (3): 213–215.
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Accepted for publication April 1, 1953, as Journal Article 1456 from the Michigan Agricultural Experiment Station.
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Thompson, N.R., Wheeler, E.J. A rapid test for the prediction of color in the cooked potato. American Potato Journal 30, 119–123 (1953). https://doi.org/10.1007/BF02859905
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DOI: https://doi.org/10.1007/BF02859905