Summary
Specific gravity and dry-matter content determinations were made on 50 tubers of both varieties of Irish potatoes grown at Baton Rouge, Louisiana, and at Crossville, Tennessee.
The degree of relation between specific gravity and dry matter was indicated by a linear correlation coefficient of +0.81 to +0.85.
Soil and climatic conditions for plant growth did not materially influence the relationship between specific gravity and dry matter. The relationship was practically the same for each of the 2 varieties tested.
Neither specific gravity nor dry-matter content was significantly correlated with weight of tuber. This was true for both varieties in the two locations.
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Literature Cited
Bewell, E. R. 1937. The determination of the cooking quality of potatoes. Amer. Potato Jour. 14: 235–242.
Clark, C. F., P. M. Lombard, and E. F. Whiteman. 1940. Cooking quality of the potato as measured by specific gravity. Amer. Potato Jour. 14: 235–242.
Dunn, L. E., and R. E. Nylund. 1945. The influence of fertilizers on the specific gravity of potatoes grown in Minnesota. Amer. Potato Jour. 22: 275–288.
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Cooperative investigations by the Division of Fruit and Vegetable Crops and Diseases, Bureau of Plant Industry, Soils, and Agricultural Engineering, Agricultural Research Administration, United States Department of Agriculture, and the Louisiana Agricultural Experiment Station.
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LeClerg, E.L. Association of specific gravity with dry-matter content and weight of Irish potato tubers. American Potato Journal 24, 6–9 (1947). https://doi.org/10.1007/BF02894368
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DOI: https://doi.org/10.1007/BF02894368