Abstract
Over 20,000 tubers of 6 varieties of potatoes obtained from 10 different states were graded individually for specific gravity. Varietal differences were noted in the specific gravity values. Katahdin showed the greatest variability and Irish Cobbler and Chippewa the least. The variability in specific gravity as shown by the standard deviations indicates that some lots and varieties are more adaptable than others to commercial separation into different specific gravity lots. The moisture content of the air in the storage rooms is an important factor controlling changes in specific gravity during storage. Potatoes stored at relative humidities of approximately 90 per cent showed slight changes in specific gravity during storage but lower humidities caused noticeable changes. Varieties differed materially in shrinkage and in their changes in specific gravity during storage.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
