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.
The LINTUL-Potato-DSS model uses the linear relationship between radiation
intercepted by the crop and radiation-use efficiency (RUE), to calculate dry matter
production. The model was developed into a yield forecasting ...
Muller, Cornelis Hermanus(Historical Association of South Africa, 2010-11)
The year 2009 marked the 50th commemoration of the so-called "Potato Boycott". This celebration, not unlike the boycott itself, was shrouded in controversy. While the Mpumalanga provincial government appeared to initiate ...
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 ...