A Study op Quality in Potatoes. 



215 



such condition may not depend directly upon starch content. In 

 France, on the other hand, we are led to believe, by observation and 

 experience and by published data, that potatoes which retain their 

 form, are yellowish in color, and are soggy after boiling, are most 

 desired for culinary purposes. This condition is usually found in 

 potatoes low in starch content and high in protein; it may be a 

 condition which is possessed by the particular variety, or it may be 

 due to unripeness or to unfavorable conditions for growth and 

 development. In the preceding table may be observed some analyses 

 by Coudon and Bussard bearing on the quality of potatoes in its 

 relation to starch and protein content. These authors analyzed 



Fig. 172. — Tubers too large for market. They may he of good quality, and are sometimes 

 desirable for show. The largest tuber is 7 7-12 inches in length and weighs 2.301 pounds. 



34 varieties and separated them into four classes as to their quality 

 after cooking.* It will be noticed that those estimated as best in 

 this respect are very low in starch and highest in protein, while the 

 12 varieties estimated poorest from the culinary point of view are 

 comparatively rich in starch and poor in protein. In the same 

 investigations the authors made a cooking test of even a larger 

 number of varieties and their tabulation shows that those varieties 

 considered best for table use are more resistant to boiling, or retain 

 their form and remain solid or soggy after cooking; while those 

 varieties considered poorest from a culinary standpoint broke down 

 and became mealy after a short period of boiling. f From these 



♦ Annales de la Science Agronomique, 2 ser. 1897, p. 276. 



t Annales de la Science Agronomique, 2 ser. 1897, p. 278 et seq. 



