Abstract
Thirty-three Maine-grown varieties of potatoes were studied to determine their comparative suitability for use in chip-making. In this study the varieties that proved to be unsuitable for chip-making, since they did not make a salable product even when stored at 55° F. or could not be satisfactorily conditioned (desugared) at 70° following storage at 40°, were Earlaine 2, Green Mountain, Menominee, Mohawk, Pontiac, Potomac, Red Warba, Sequoia, Triumph, Warba, White Rose, and Seedling 24642.
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