THE POTATO 



13. Trueness to type. It is essential that the seed 

 be as represented. As none but an expert can 



tell the different 

 varieties apart, 

 seed should be 

 obtained from a 

 reliable grower 

 or a responsible 

 seedsman, 

 i. Cooking quality 

 and flavor are two of 

 the factors which 

 determine culinary 

 value. They are 

 distinct. Cooking 

 quality is recognized 

 in a boiled potato by 

 mealiness or soggi- 



FIG. 18 SECTION OF A POTATO OF ^* . 



POOR COOKING QUALITY ness. us appears 



P Envelope, or Periderm, consisting of an to depend UpOll the 

 inner and outer layer. P.L- Pigment layer, physiological StrUC- 

 where coloring-matter of the skin is found. r i t_ 



.E.C-External Cortical, or Cambium layer, ture OI the tuber, and 

 usually poor in starch. /.C-Internal Cor- is not necessarily COn- 

 tical, or Cambium layer, rich in starch. E.M . 



External Medullary layer, rich in starch, nected With chemical 



/.Af-Internal Medullary layer, or pith, or composition (FigS. 



water-core, poor in starch. 



The objectionable features of this tuber are I&i I9/' " PtatO 

 large pith area and lack of uniformity in showing Uniformity 

 cellular structure. Each layer is readily rec- . ... 



ognized, and each one varies in the amount of 1H the distribution OI 



time required for cooking; hence, it is of poor stardl ill the VarioUS 

 cooking quality. (Compare with Fig. 19.) 



layers may be con- 

 sidered to be of better quality than one not showing 

 this uniformity. Immature potatoes tend to be soggy 



