The influence of variety and data of planting on the relative cooking quality of potatoes graded according to specific gravity

Abstract

1. Tests were conducted to obtain the relative cooking qualities of (a) tubers of one variety graded into three specific gravity classes, (b) tubers of one variety but from three plantings graded into one specific gravity class, and (c) tubers of three varieties graded into one specific gravity class. 2. Limited consumer cooking tests were conducted with tubers from groups (a) and (c) above. 3. Within Irish Cobbler potatoes from a planting made on May 17, tubers having specific, gravity of 1.090 were rated higher for most quality characters than tubers having specific gravities of 1.080 or 1.070 when prepared as boiled or as mashed potatoes. 4. Within Irish Cobbler potatoes having a specific gravity of 1.080, tubers from a crop planted on June 4 were rated higher for most quality characters than those from May 17 or June 27 plantings when prepared as boiled potatoes. When prepared as mashed potatoes, tubers from the two early plantings were rated higher in cooking quality than those from the late planting. 5. Within potatoes having specific gravity of 1.080 from plantings made May 17–24, tubers of Waseca rated higher in dryness than those of Pontiac and higher in mealiness than both Pontiac and Cobbler when prepared as boiled potatoes. When prepared as mashed potatoes the three varieties did not differ in mealiness, but Cobblers rated higher in dryness and flavor than Pontiac and Waseca. 6. In limited consumer tests, Irish Cobbler tubers having a specific gravity of 1.090 were preferred for boiling, mashing, and baking over Cobblers, Wasecas, and Pontiacs of lower specific gravity. Of the three variety lots having the, same specific gravity, Cobbler and Waseca rated higher in mealiness than Pontiac when prepared as baked or mashed potatoes. For baking, consumers preferred Cobblers to either Pontiacs or Wasecas of the same specific gravity.