. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). A Study of Quality in Potatoes. 221. 175.—Showing the relative size of cooked starch grains at the right and uncooked at the left. perature and moisture. Non-uniformity, with an abundance of small water areas, or branches of the internal medullary area, was usually observed in those tubers which grew very near the surface, or in those which gave evidence of immaturity. As this portion consti- tutes the bulk of the tuber ( per cent, of it according
. Annual report of the Agricultural Experiment Station. Cornell University. Agricultural Experiment Station; Agriculture -- New York (State). A Study of Quality in Potatoes. 221. 175.—Showing the relative size of cooked starch grains at the right and uncooked at the left. perature and moisture. Non-uniformity, with an abundance of small water areas, or branches of the internal medullary area, was usually observed in those tubers which grew very near the surface, or in those which gave evidence of immaturity. As this portion consti- tutes the bulk of the tuber ( per cent, of it according to Coudon and Bussard, Reference cited p. 220), a careful estimate of its appearance and texture is important. 4. Internal medullary area— Large and branching, indicating a large proportion of potato sub- stance which does not contain enough starch grains to break .down the cell walls when the tuber is boiled in water. Instead of -^^^ being full of starch grains, as is the case with the cells of the external medullary area, the cells of this portion are filled for the most part with water, hence the portion has a more translucent appearance when held to the light (Fig. 177). When this portion is branching the starch area is permeated by these water areas and is not uniform. Small, indicating a diminished proportion of watery sub- stance and more uniformity in the starch area. 5. Texture of tuber when cut with a knife—Crisp, when the cut is brittle and snappy, indicating maturity of starch grains and a uniform cellular with thin walls. Leathery, when the cut is soft, smooth and even,indicat- cell wall, and oftentimes an. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Cornell University. Agricultural Experiment Station. Ithaca, N. Y. : The University
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