14 The Colorado Experiment Station. 
Where there is a shortage of starch in the cells the cell walls 
retain their structure and the water contained in the potato is not 
all taken up by the starch with a result that the potato is soggy, and 
not mealy. 
A Microscopic Examination of different potatoes shows that 
the starch granules differ in size with the different varieties. In 
comparing Snowflake with Pearl it is found that while the Snow- 
flake has a large quantity of starch granules the average is much 
smaller than in the Pearl. The greater number apparently makes 
up in this case for the size of the granules so that ordinarily com¬ 
paratively little difference is found in the mealiness of these two 
varieties when each is properly grown. In general, it may be said 
that the Snowflake is finer grained when cooked than the Pearl and 
very much finer than the Peachblow, probably owing to the differ¬ 
ence in the size of the starch granules. 
The Degree of Ripeness of the tuber has much to do with its 
chemical constituents. The unripe potato is usually richer in nitro¬ 
gen but decidedly deficient in starch content. A high starch con¬ 
tent does not necessarily mean a good flavored potato. The German 
potatoes that are grown for alcohol and starch making, are richer 
in starch than the better varieties that are used for culinary purposes, 
but are decidedly deficient in flavor. 
What Causes Flavor in a potato is not known. There is ap¬ 
parently the same difference in varieties of potatoes in regard to 
flavor as with fruits, only to a lesser degree. . Freedom from dis¬ 
ease of any kind, absence from exposure to light, and mechanical 
texture, are known to be large factors in potato flavor. 
Market Standards are largely set by size and appearance of the 
tubers. It has been found that a tuber weighing from eight to 
twelve ounces is the most desirable both from the standpoint of 
economy in handling and cooking and from the standpoint of 
quality. Very large tubers are apt to be coarse in texture and 
frequently hollow in the center as the result of the breaking down 
of the pith cells. This tendency toward being hollow is a varietal 
characteristic, but all potatoes are more or less subject to it when 
overgrown. The large potato is also more apt to be deep eyed than 
the medium sized tuber. 
Loss in Paring. —Few people realize the loss of food material 
in paring the small, rough or deep eyed potato. The following 
Original weight 
Pared weight 
L,oss 
l,oss $ 
Smooth . 
Smooth . 
Smooth . 
Rough . 
10% oz. 
6% oz. 
3 % oz. 
7 % oz. 
8% oz. 
5 oz. 
2 7 / a oz. 
5% oz. 
1% oz. 
1% oz. 
% OZ. 
2 oz. 
n% 
20% 
24% 
26%* 
loss in paring often unavoidable; and In extreme cases this loss may run 
to 75%. 
