The relationship between a type of cooking quality (culinary) and morphological features of potato tubers
Leszek Styszko
kancelaria.uczelni@tu.koszalin.plPolitechnika Koszalińska, Katedra Biologii Środowiskowej, Koszalin (Poland)
Tomasz Modzelewski
Politechnika Koszalińska, Katedra Biologii Środowiskowej, Koszalin (Poland)
Juliusz Kamasa
Centralny Ośrodek Badania Odmian Roślin Uprawnych, Słupia Wielka (Poland)
Adam Majewski
Flora Frey Polska Sp. z o.o. Wrocław (Poland)
Abstract
The relationships between a type of cooking quality and both morphological features of potato tubers (size of tubers, flesh colour, tuber shape, regularity of tuber shape, depth of eyes, skin quality and general appearance of tubers) and starch content of tubers were analyzed for 120 potato cultivars from COBORU basic trials in 1995–2000. Regression analysis showed negative correlation between a type of cooking quality and morphological features of potato tubers. The relationship between starch content in tubers and a type of cooking quality was positive and very significant.
Keywords:
morphological features of tuber, type of cooking quality, potatoReferences
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Authors
Leszek Styszkokancelaria.uczelni@tu.koszalin.pl
Politechnika Koszalińska, Katedra Biologii Środowiskowej, Koszalin Poland
Authors
Tomasz ModzelewskiPolitechnika Koszalińska, Katedra Biologii Środowiskowej, Koszalin Poland
Authors
Juliusz KamasaCentralny Ośrodek Badania Odmian Roślin Uprawnych, Słupia Wielka Poland
Authors
Adam MajewskiFlora Frey Polska Sp. z o.o. Wrocław Poland
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Copyright (c) 2003 Leszek Styszko, Tomasz Modzelewski, Juliusz Kamasa, Adam Majewski
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