Abstract
The relationship of steam cooking time with cellular strength of cultivars Chieftain, Kennebec, Russet Burbank and White Rose was compared within and among solids concentrations. Nitrogen fertilization had no discernible effect on cell wall strength. Cell strength of Kennebec and Russet Burbank was similar regardless of solids concentration or cooking time. However, cell strength of Chieftain and White Rose differed with solids concentration and cooking time. Knowledge of cell strength and its characteristics with cooking time appear important for understanding the differences in textural quality that exists between cultivars.
Resumen
La relación entre el lapso de cocimiento y la fuerza celular en los cultivares Chieftain, Kennebec, Russet Burbank y White Rose, fue comparada en y entre concentraciones de sólidos. La fertilización en base a Nitrógeno no tuvo efecto discernible sobre la robustez de la pared celular. La fuerza celular de Kennebec y Russet Burbank resultó similar al margen de las concentraciones de sólidos y el período de cocimiento. Sin embargo, la fuerza celular de Chieftain y White Rose resultó diferente en función al contenido de sólidos y el período de cocimiento. El conocimiento de la fuerza celular y sus características en relación con el período de cocimiento, parecen de importancia para la comprensión de las diferencias de calidad de textura existente entre cultivares.
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Nonaka, M., Timm, H. Textural quality of cooked potatoes: II. Relationship of steam cooking time to cellular strength of cultivars with similar and differing solids. American Potato Journal 60, 685–692 (1983). https://doi.org/10.1007/BF02852839
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DOI: https://doi.org/10.1007/BF02852839