Variations in cooking quality of potatoes as influenced by fertilizers

Blood, P. T.; Haddock, Jay L.

doi:10.1007/bf02862617

American Potato Journal

1939

DOI: 10.1007/bf02862617

|View full text |Cite

Variations in cooking quality of potatoes as influenced by fertilizers

P. T. Blood

Jay L. Haddock

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

1945

1978

Publication Types

Select...

Article6

Relationship

Self Cite0

Independent6

Authors

Journals

Cited by 12 publications

(1 citation statement)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…I n fact, striking individual differences have been observed among potatoes taken from the same hill (9,26) ; and different parts of a single potato will even vary in mealiness or sogginess (30). Texture or so-called "cooking quality'' has been shown in numerous investigations to be influenced by fertilizers (3,23), by maturity, by growing conditions generally (such \as seasonal climate, region of growth, and physical condition of the soil), and by handling and storage conditions, etc. (8,9,10,29).…”

mentioning

confidence: 99%

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT^a

Bettelheim

Sterling

1955

Journal of Food Science

View full text Add to dashboard Cite

Among the various problems of potato technology, the texture of the cooked product has been accorded a considerable proportion of research effort. It is well-recognized that some varieties, after cooking, are glistening in appearance and feel more or less dry and granular on the tongue. These are characterized as mealy. On the other hand, other varieties have a translucent appearance when cooked and feel wet and pasty on the tongue.These are characterized as soggy or waxy.There is often a considerable variation in texture within a given variety. I n fact, striking individual differences have been observed among potatoes taken from the same hill (9, 26) ; and different parts of a single potato will even vary in mealiness or sogginess (30). Texture or so-called "cooking quality'' has been shown in numerous investigations to be influenced by fertilizers (3, 23), by maturity, by growing conditions generally (such \as seasonal climate, region of growth, and physical condition of the soil), and by handling and storage conditions, etc. (8,9,10,29). Interest in the effect of these various growing and handling conditions, however, points up the fact that an understanding of textural differences must be based upon statistically established correlations between the chemical composition of a given sample and organoleptic and other aspects of texture. Thus, it has been found that a relatively high correlation exists between the degree of mealiness and the starch content of the raw tuber and between the degree of mealiness and specific gravityb (5, 11, 12, 20, 25, 26, 31). Bewell (2) has even stated categorically that potatoes with less than 20% dry material will be of poor quality ( i e . , soggy) and those with more than 26% dry material will always be mealy.Gilmore (8) and East (7) in attempting to explain the role of starch interpret mealiness as attendant upon the swelling and bursting of cells by the gelatinized starch within them. According to Whittenberger (29) and Whittenberger and Nutting (30), textural variatious are due to differences in internal pressure developed within cells by the swelling starch during cooking and to differences in the capacity of the individual cells to resist that pressure.The regression coefficient of the starch-texture relationship has been found to be of the order of 0.3-0.6. This suggests that the relatise amount of starch is not the sole factor in explaining texture and that an amplification of the concept is needed. Whittenberger (29) maintains that the relative amount of starch in individual cells has a greater influence on texture than Specific gravity is a good index of starch content and has been useful as a non-1, 1954. destructive measurement of potato ' 'quality." 71

show abstract

mentioning

confidence: 99%

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT^a

Bettelheim

Sterling

1955

Journal of Food Science

View full text Add to dashboard Cite

show abstract

The composition and cooking quality of potatoes from fertilizer trials in the east riding of yorkshire

Baker¹,

Lampitt²,

Money³

et al. 1950

J Sci Food Agric

View full text Add to dashboard Cite

Potatoes from experimental plots on a potash‐deficient soil, which had been given different fertilizer treatments, showed only small differences in composition and cooking quality, except where muriate of potash was omitted from the fertilizer mixture. Potatoes from these plots had higher total solids and nitrogen but lower ash contents, and in 1948 were decidedly inferior in cooking qualities compaxed with potatoes from the other plots. Vitamin C assays showed only small differences between the treatments. Inclusion of potash in the fertilizer resulted in a marked increase in the yield of potatoes and in the yields of solid matter and nitrogen per acre, in spite of the tendency for the percentages of total solids and nitrogen in the tubers to fall.

show abstract

Influence of low fertility and vine killing on sugar development in apical and basal portions of Russet Burbank potatoes

Iritani¹,

Weller²

1978

American Potato Journal

View full text Add to dashboard Cite

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Variations in cooking quality of potatoes as influenced by fertilizers

Cited by 12 publications

References 8 publications

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT^a

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT^a

The composition and cooking quality of potatoes from fertilizer trials in the east riding of yorkshire

Influence of low fertility and vine killing on sugar development in apical and basal portions of Russet Burbank potatoes

Contact Info

Product

Resources

About

Variations in cooking quality of potatoes as influenced by fertilizers

Cited by 12 publications

References 8 publications

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENTa

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENTa

The composition and cooking quality of potatoes from fertilizer trials in the east riding of yorkshire

Influence of low fertility and vine killing on sugar development in apical and basal portions of Russet Burbank potatoes

Contact Info

Product

Resources

About

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT^a

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT^a