Glycoalkaloid content, cooking quality and sensory evaluation of early introductions of potatoes into New Zealand

The indigenous Maori people quickly adopted early introductions of potatoes into New Zealand. These early cultivars known as Maori Potatoes are smaller in size and differently coloured when compared to modern potato cultivars and are thought to have remained unselected. The glycoalkaloid content of...

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Veröffentlicht in:	Potato research 2000-03, Vol.43 (1), p.1-7
Hauptverfasser:	SAVAGE, G. P, SEARLE, B. P, HELLENÄS, K.-E
Format:	Artikel
Sprache:	eng
Schlagworte:	Agronomy. Soil science and plant productions Biological and medical sciences Cultivars Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Genetics and breeding of economic plants Potatoes Sensory perception Taste Varietal selection. Specialized plant breeding, plant breeding aims Vegetables Yield, quality, earliness, varia
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