BACKGROUND : Limited scientific information is available on the eating quality of potato cultivars in South Africa. This study
aimed to determine, describe and compare the eating quality of three potato cultivars from two production regions (dry land
and irrigated land) in SouthAfrica, through sensory and physical evaluation. Sensory descriptorswere identified for the sensory
attributes and a lexicon was developed. A category scale was used to rate the sensory attributes and physical measurements of
specific gravity, shear force resistance and scanning electronmicroscopy were performed.
RESULTS : It became evident that both sensory evaluation and physical measurements need to be performed in order to
determine the eating quality of potato cultivars, as one evaluation supports the other. A partial least squares regression
modellingmethod was used to relate the sensory attributes and physical measurements. The intensity of the sensory attributes
of the specific cultivars varied between the two production regions.
CONCLUSION : The eating quality of potatoes obtained from two production regions differed from another due to climatic
conditions and other production characteristics that exist (dry land vs. irrigation). The study confirms the valuable contribution
of determining the eating quality of potato cultivars.
In 1994, LINTUL-POTATO was published, a comprehensive model of
potato development and growth. The mechanistic model simulated early crop processes
(emergence and leaf expansion) and light interception until extinction, ...
Schroder, Michelle L.; Kruger, Kerstin(Entomological Society of Southern Africa, 2014-03)
Aphid landing rates, species composition and abundance on lucerne (Medicago sativa), maize
(Zea mays), soybean (Glycine max), wheat (Triticum aestivum) and potato (Solanum tuberosum)
were determined in a small-scale field ...
Ndungu, Eric Kimondo(University of Pretoria, 2011-04-12)
Studies generally agree on the critical influence of physico-chemical characteristics of raw potatoes on the physico-chemical and sensory characteristics of potato chips. However, the actual magnitude of differences in ...