Skip to main content
SpringerLink
Log in

Chipping tests of potato varieties and selections grown in North Dakota

  • Published:
American Potato Journal Aims and scope Submit manuscript

Summary

Potato varieties and selections grown in North Dakota were tested for chipping quality at North Dakota State University.

In the 1957 through 1959 tests, the varieties Irish Cobbler, Kennebec, and selection ND 3324-2 produced light-colored chips after reconditioning four weeks. ND 3324-2 was superior to Irish Cobbler in shape and type, higher in specific gravity than Kennebec, and earlier in maturity than either variety. The variety Irish Cobbler and selections ND 3324-2, ND 4122-2, and ND 3676-20 had the highest chip yields.

The varieties Kennebec, Norland, Irish Cobbler, and ND 3324-2 grown under non-irrigation produced light-colored salable chips after four weeks reconditioning. In the irrigated trial, Norland and ND 3324-2 had to be reconditioned six weeks to achieve good salable color.

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

Access this article

Log in via an institution

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

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Literature Cited

  1. Akeley, R. V., F. J. Stevenson, and D. Merriam. 1955. Effect of planting dates on yield, total solids, and frying and chipping qualities of potato varieties. Am. Potato J. 32: 441–447.

    Article  Google Scholar 

  2. Findlen H. 1960. Effect of fertilizer on the chipping quality of freshly harvested and stored Red River Valley potatoes. Am. Potato J. 37: 85–89.

    Article  Google Scholar 

  3. Shallenberger, R. S. and O. Smith. 1955. Browning reaction in potato chips. Am. Potato J. 32: 428.

    Google Scholar 

  4. Schwimmer, S., C. E. Hendel, W. O. Harrington, and R. L. Olson. 1957. Interrelation among measurements of browning of processed potatoes and sugar components. Am. Potato J. 34: 119–132.

    Article  CAS  Google Scholar 

  5. Smith, O. and W. F. Talburt. 1959. Potato processing. The Avi Publishing Co. Westport, Connecticut.

    Google Scholar 

  6. Smith, O. 1955. How to grow and store potatoes for the chip industry. Am. Potato J. 33: 265–271.

    Article  Google Scholar 

  7. Smith, O. 1957. Potatoes and NPCI research. Nat'l. Potato Chip Inst. Proc. Prod. and Tech. Div. meeting. 1956, 3–5.

  8. Watada, A. E. and R. Kunkel. 1955. The variation in reducing sugar content in different varieties of potatoes. Am. Potato J. 32: 132–140.

    Article  CAS  Google Scholar 

  9. Wright, C. R. and T. M. Whiteman. 1954. Chipping quality of eight potato varieties as affected by source and storage temperature. Circ. No. 936. U. S. Dept. of Agriculture.

Download references

Author information

Authors and Affiliations

  1. Horticultural Department, North Dakota State University, Fargo, North Dakota

    J. C. Hansen

Authors
  1. R. H. Johansen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. C. Hansen
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Johansen, R.H., Hansen, J.C. Chipping tests of potato varieties and selections grown in North Dakota. American Potato Journal 38, 396–406 (1961). https://doi.org/10.1007/BF02862380

Download citation

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02862380

Keywords

Search

Navigation