Skip to main content
SpringerLink
Log in

Selection for freedom from after cooking darkening in a potato breeding program

  • Published:
American Potato Journal Aims and scope Submit manuscript

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

Literature Cited

  1. Brandemer, S. L., P. J. Schaible and E. J. Wheeler. 1947. Discoloration of potatoes after cooking as related to their composition. Amer. Potato J. 24: 1–6.

    Article  Google Scholar 

  2. Clagget, C. O. and W. E. Tottingham. 1941. The reducing substance and phenolic compound content of the potato tuber in relation to discoloration after cooking. J. Agr. Res. 62: 249–358.

    Google Scholar 

  3. Muneta, P. 1959. Studies in after-cooking-darkening in potatoes. Ph.D. thesis. Cornell University.

  4. Nash, L. B. 1941. Potato quality IV. relation of variety and environmental conditions to partial composition and cooking quality. Amer. Potato J. 18: 91–99.

    Article  CAS  Google Scholar 

  5. Parker, W. E. 1932. Quality in potatoes. Chem. and Indus. 51: 94–95.

    CAS  Google Scholar 

  6. Pollard, A., M. E. Kieser, A. Crang and T. Wallace. 1945. Factors affecting quality in potatoes. Ann. Rep. Agr. and Hort. Research Station. Long Ashton, Bristol. 209–221.

  7. Rieman, G. H., W. E. Tottingham and J. S. McFarlane. 1944. Potato varieties in relation to blackening after cooking. J. Agr. Res. 69: 21–31.

    Google Scholar 

  8. Smith, O. and L. B. Nash. 1940a. Potato Quality III. Relation of soil reaction, irrigation and mineral nutrition to cooking quality. Proc. Amer. Soc. Hort. Sci. 38: 507–512.

    Google Scholar 

  9. Smith, O. and L. B. Nash. 1940b. Potato quality I. Relation of fertilizers and rotation systems to specific gravity and cooking quality. Amer. Potato J. 17: 163–169.

    Article  CAS  Google Scholar 

  10. Smith, O., L. V. Nash and A. L. Dittman. 1942. Potato quality VI. Relation of temperature and other factors to blackening of boiled potatoes. Amer. Potato J. 19: 229–254.

    Article  CAS  Google Scholar 

  11. Tottingham, W. E., R. Nagy and A. F. Ross. 1936. The problem of cause of blackening in cooked potatoes. Amer. Potato J. 13: 297–309.

    Article  CAS  Google Scholar 

  12. Tottingham, W. E., R. Nagy, A. F. Ross, J. W. Marek and C. O. Clagget. 1943. A primary cause of darkening in boiled potatoes as revealed by greenhouse cultures. J. Agr. Res. 67: 177–193.

    CAS  Google Scholar 

  13. Tottingham, W. E., R. Nagt, A. F. Ross, J. W. Marek and C. O. Clogget. 1947. Blackening indices of potatoes grown under various conditions in field culture. J. Agr. Res. 74: 145–164.

    Google Scholar 

  14. Wager, H. G. 1945. The effect of pH on stem end blackening of potatoes. Biochem. J. 39: 482–485.

    PubMed  CAS  Google Scholar 

  15. Wallace, T. and R. L. Wain. 1943. The blackening of cooked potatoes. Agriculture (Engl.) 50: 425–428.

    CAS  Google Scholar 

Download references

Authors
  1. Constantine D. Dalianis
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Robert L. Plaisted
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. L. C. Peterson
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Paper No. 499 of Plant Breeding Department, Cornell University, Ithaca, New York.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Dalianis, C.D., Plaisted, R.L. & Peterson, L.C. Selection for freedom from after cooking darkening in a potato breeding program. American Potato Journal 43, 207–215 (1966). https://doi.org/10.1007/BF02860975

Download citation

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02860975

Keywords

Search

Navigation