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The relationship of the specific gravity of six varieties of potatoes to their mealiness as assessed by sensory methods

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Literature cited

  1. Campbell, J. C. 1951. 1950 potato variety trials. Hints to Potato Growers, 31: No. 11.

  2. Greenwood, Mary L., Margaret H. McKenrick, and C. I. Bliss. 1952. A comparison of scoring methods for taste tests. (To be published)

  3. Hawkins, Arthur. 1952. Yield and specific gravity of potato varieties in Connecticut trials, 1948–1950. Amer. Potato Jour. 29: (In press)

  4. Kirkpatrick, Mary E., Beatrice M. Mountjoy, Linda C. Albright, and P. H. Heinze. 1951. Cooking quality, specific gravity, and reducing-sugar content of early-crop potatoes. U. S. Dept. Agr. Circ. 872.

  5. Merchant, Charles H., Jeanne E. Mayberry, and William E. Schrumpf. 1951. Seven-year summary of grade quality of U. S. No. 1 Maine Potatoes. Maine Agr. Exp. Sta., Mimeo. Report 21.

  6. Owen, Marian E. 1949. The study of various methods of sampling and the effect of variety upon the palatability of potatoes. (Unpub. Report), School of Home Economics, University of Connecticut, Storrs, Conn.

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  7. Smith, Ora. 1950. Growing, shipping, storing, and handling potatoes for the chipping industry. Hints to Potato Growers, 31: No. 4.

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Authors and Affiliations

  1. School of Home Economics, USA

    Mary L. Greenwood & Margaret Harvey McKendrick

  2. Department of Plant Science, Storrs Agricultural Experiment Station, University of Connecticut, Storrs, Conn.

    Mary L. Greenwood, Margaret Harvey McKendrick & Arthur Hawkins

Authors
  1. Mary L. Greenwood
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  2. Margaret Harvey McKendrick
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  3. Arthur Hawkins
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Greenwood, M.L., McKendrick, M.H. & Hawkins, A. The relationship of the specific gravity of six varieties of potatoes to their mealiness as assessed by sensory methods. American Potato Journal 29, 192–196 (1952). https://doi.org/10.1007/BF02885340

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  • DOI: https://doi.org/10.1007/BF02885340

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