Textural quality of cooked potatoes: II. Relationship of steam cooking time to cellular strength of cultivars with similar and differing solids

Abstract

The relationship of steam cooking time with cellular strength of cultivars Chieftain, Kennebec, Russet Burbank and White Rose was compared within and among solids concentrations. Nitrogen fertilization had no discernible effect on cell wall strength. Cell strength of Kennebec and Russet Burbank was similar regardless of solids concentration or cooking time. However, cell strength of Chieftain and White Rose differed with solids concentration and cooking time. Knowledge of cell strength and its characteristics with cooking time appear important for understanding the differences in textural quality that exists between cultivars.