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A study of culinary quality in white potatoes

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Conclusions

A mealy, flaky, white flesh cooked potato is the standard of quality preferred in this country.

The exact degree of quality is rather difficult to measure, but the score card used gave rather consistent differences in quality when taken as the average opinion of several judges. All three quality characteristics are closely related.

The evidence from cooking and chemical tests seems sufficient to conclude that good cooking quality is closely associated with high starch and dry matter content of the tuber, and low nitrogen content.

There probably are a large number of factors which influence potato quality. Some of these are difficult to determine since many growing conditions cannot be controlled. This experiment shows that temperature and variety are the most important factors. Lower temperature, sufficient rainfall, and an adapted variety are essential for best cooking quality tubers if the ordinary cultural factors are properly managed.

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Authors and Affiliations

  1. The Pennsylvania State College, State College, Penna

    J. S. Cobb

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  1. J. S. Cobb
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Additional information

Acknowledgments are due Miss Edith P. Chase, Director of Home Economics at the Pennsylvania State College, for advice and the use of Laboratory and equipment used in making the cooking tests; and to Miss Hatty R. Dahlberg, Assistant Professor of Home Economics for supervising the cooking tests. Credit is also due Dr. D. E. Haley of the Department of Agricultural & Biological Chemistry for directing the chemical analyses—most of which were made by Richard S. Long, a Graduate Assistant in Agronomy.

Authorized for publication on November 19, 1935, as papaer No. 706 in the Journal Series of the Pennsylvania Agricultural Experiment Stration.

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Cobb, J.S. A study of culinary quality in white potatoes. American Potato Journal 12, 335–346 (1935). https://doi.org/10.1007/BF02879180

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  • DOI: https://doi.org/10.1007/BF02879180

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