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The selection of potato samples for the evaluation of culinary quality

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Summary

  1. 1.

    The sizes of samples that must be selected to estimate, within fixed limits, the specific gravity of a population of potato tubers were calculated.

  2. 2.

    A taste panel was able to distinguish between boiled potatoes of the same variety which differed in specific gravity by .0050 or more.

  3. 3.

    A discussion is presented of the application of these findings in increasing the accuracy of selecting potato samples from a population for the evaluation of culinary quality.

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Literature Cited

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Authors
  1. Donald A. Young
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Additional information

Contribution No. 69, Research Station, Canada Department of Agriculture, Fredericton, New Brunswick.

Potato Breeding Section.

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Young, D.A. The selection of potato samples for the evaluation of culinary quality. American Potato Journal 39, 14–18 (1962). https://doi.org/10.1007/BF02912627

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  • DOI: https://doi.org/10.1007/BF02912627

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