Abstract
Tuber size, shape, appearance, absence of diseases or defects, as well as the flavor, color, and texture of cooked or processed products all contribute to potato tuber quality. Quality may be related to visual appeal, consumer culinary preferences, or the ability to meet market specifications.
Two of the most important quality characteristics of potatoes are starch content, which impacts cooked product texture, and sugar content, which has a direct bearing on fried product color. This chapter will provide basic information on tuber sugar and starch physiology and how they respond to environmental and cultural factors. The impact of diseases and physiological disorders on quality are discussed in Chap. 9 and Chap. 14.
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References
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Stark, J.C., Love, S.L., Knowles, N.R. (2020). Tuber Quality. In: Stark, J., Thornton, M., Nolte, P. (eds) Potato Production Systems. Springer, Cham. https://doi.org/10.1007/978-3-030-39157-7_15
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DOI: https://doi.org/10.1007/978-3-030-39157-7_15
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