A study of the factors influencing the improvement of the potato / by Edward M. East.

  • Edward Murray East
Date:
1908
Catalogue details

Licence: In copyright

Credit: A study of the factors influencing the improvement of the potato / by Edward M. East. Source: Wellcome Collection.

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    quality. We found varieties of all colors except the purple types which were of good quality. No purple skinned potatoes were available which were of a size that indicated maturity and this might account for the fact that they were of a poorer quality. 2. Nature of skin.—Those varieties which have a netted skin were found to be generally smooth-skinned when immature. A corky appearance indicated both maturity and a better keeping quality. In some cases one end of the tuber had a corky netted skin while the other end was smooth; these were generally different in internal structure, indicating some obstruction to perfect develop- ment. Very rough-skinned varieties as Russet and Scabproof were in general less susceptible to infection with potato scab, but were neither of better quality nor of higher starch content than other varieties grown under the same conditions; which is in opposition to the conclusions of Krzymowski (63). Lenticels were found to be present in all sizes of potatoes and were well developed in individuals of most varieties. A develop- ment of strong healthy lenticels indicates maturity in the tuber al- though a number of writers have pointed out that possibly scab in- oculation takes place in them. 3. Color of Hcsh.—White fleshed tubers are the only ones at present accepted in the American markets and it may be that yel- low flesh is correlated with a strong flavor and a poor quality. by our standard. A number of varieties with a yellow flesh im- ported from France and considered by the French to be of prime quality were tested and were gummy and hard after boiling. These varieties are considered of good quality for frying and for use in salads. 4. Shape.—Round potatoes as Noroton Beauty, and oblong round potatoes as Rarly Ohio have both been found to be of excel- lent table quality, but the general popularity and prime quality of the round flat (as Irish Cobbler) and short-oval-flat types (as in Carman’s productions), seem to support Fischer’s view that po- tatoes of these types are better. The greater possible percentage of cortical layer in these types seems to be sufficient reason for the conclusion, but there is a further argument iii the fact that salad ])otatoes are usually small round types, or long slender types as the Lady Finger. 5. Depth and frequency of eyes.—Great depth of eyes will be avoided because of the waste in peeling. A number of writers have also stated that extremely deep eyes tend toward coarseness of the variety, and indeed this seems to be the case. The vital-