Summary and Conclusions
As a result of the numerous tests which have been conducted at the University of New Hampshire on the cooking quality of potatoes as influenced by fertilizers, we feel justified in concluding that:
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1.
The fertilizer ratio has a pronounced influence on the cooking quality (mealiness) of potatoes.
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2.
The fertilizer ratio can be varied so as to maintain high quality and high yields.
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3.
Under conditions of these experiments fertilizers with relatively high potash ratios decrease cooking quality of potatoes.
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4.
Extra phosphoric acid under the conditions of these experiments increases potato quality and yields slightly.
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5.
A small amount of boron in the fertilizer seems to improve the general external appearance of the tubers but does not increase the cooking quality.
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6.
Climatic factors may be as important as fertilizer ratios in determining quality.
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Blood, P.T., Haddock, J.L. Variations in cooking quality of potatoes as influenced by fertilizers. American Potato Journal 16, 329–335 (1939). https://doi.org/10.1007/BF02862617
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DOI: https://doi.org/10.1007/BF02862617