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Effect of potato variety, soil type and storage on the quality and yield of potato crisps. (Report on the results of the potato processing investigation 1962/63.).



Effect of potato variety, soil type and storage on the quality and yield of potato crisps. (Report on the results of the potato processing investigation 1962/63.).



J. aarb. Inst. Bewar. Verwerk. LandbProd, 88-102. bibl. 3



Crisping quality was investigated at various times between harvesting and the following June in 20 potato varieties grown on 4 soil types in 1962 and stored at about 10 degrees C with 2 kg chlorpropham/ton tubers to inhibit sprouting. The tubers were removed from storage 3 weeks before processing and kept at 20 degrees C until required. Under-water weight and DM content were higher on clay than on sandy soil, and yield of crisps was consequently higher.

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