LABORATORY MANUAL IN FIELD CROPS 51 



PRACTICUM NO. 40 



Object. To Become Familiar with Desirable Qualities in 

 Market Potatoes. 



Materials. Several ten-tuber samples for scoring and 

 several different varieties for cooking. 



Method. Score all of the ten-tuber exhibits and place the 

 score according to the score card given. Cook one of each of 

 the varieties to be tested for cooking qualities and test accord- 

 ing to the score card given. 



POTATO SCORE CARD 

 10 tubers 



Uniformity of exhibit ; 20 



Trueness to type 10 



Size of tubers 15 



Eyes : shallowness, etc 5 



Shape of tuber 10 



Texture of the flesh 5 



Skin : smooth, clean, clear 5 



Color of flesh 5 



Soundness of flesh 10 



Freedom from surface blemishes 15 



Total 100 



COOKED POTATOES 



External appearance 20 



Quality and condition of flesh : soggy or mealy ... 20 



Color of flesh : dark or light 15 



Flavor 15 



Time required for cooking 10 



Uniformity of all tubers in cooking 20 



Total 100 



REFERENCE 

 Livingston's Field Crop Production, p. 336. 



