Dry matter content of apical and basal portions of Russet Burbank potatoes
Studies were made over a 4-year period of some factors affecting the dry matter content of the apical and basal portions of growing Russet Burbank potatoes. The greatest difference between portions was obtained from tubers of the normally irrigated plots of 1969. The amounts in the two portions in 1970 were nearly equal throughout the growing season. The major differences between the 2 years was a slightly cooler June and warmer maximum temperatures in July of the 1970 growing season. Moisture stress, particularly, early in the stage of tuber development (1972 season) caused a switch in amount of dry matter in the apical and; basal portions. Stress later in the development stage (1969 season) did not cause a switch. Fertility level was not as influential as moisture stress in affecting the ratio of dry matter in the two ends, whether under stress or normal moisture conditions.
CHAPTER 13 E : A REVIEW OF AGROMETEOROLOGY AND POTATO PRODUCTION By
I Importance of the crop in various climates The potato (Solanum tuberosum L.) is a member of the nightshade family (Solanaceae) and is a major world food crop and by far the most important vegetable crop in terms of quantities produced and consumed worldwide (FAO, 2005). Potato is exceeded only by wheat (Triticum aestivum L.), rice (Oryza sativa L.), and maize (Zea mays L.) in world production for human consumption (Bowen, 2003). Potato tubers give an exceptionally high yield per acre and are used in a wide variety of table, processed, nutritious food in a diversity of environments. Potato can be an important food for the increasing world population, and has the potential for increased vitamin C and protein content.
The determination of the cooking quality of potatoes
ConclusionsIn this discussion on the cooking quality of potatoes, we have shown that although potatoes are an important article in our diet, their quality is not taken into consideration in the potato grades. Quality in potatoes has been associated with dry matter content, therefore, a high dry matter content of 30 per cent is associated with “good quality” and a low dry matter content of 15 per cent with “poor quality.” A practical way of getting at the dry matter content is to determine the specific gravity and secure the dry matter content from tables prepared from many tests. This method is rapid and practical, and its application for determining quality in potatoes is recommended. When the quality of the potatoes sold, as indicated by the dry matter content, is given on the grade tag the consumer will have a better idea of what he or she is going to have for dinner.