Potato conventional cultivars

Oruna-Concha, M. J., Bakker, J., Ames, J. M. (2002). Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking. J. Sci. Food Agric., 82, 1080-1087. 

Although studies on potato structure had been carried out previously using conventional SEM, van Marie et al [70] used cryo-SEM to advantage in this high moisture material. The fracture planes of cooked and uncooked samples were used to help characterize cell wall adhesion in the four potato cultivars. In particular, differences in cell wall contact area and surface detail were used to explain the mealy versus firm textural attributes in the cultivars. By determining the parameters which contributed to the texture of potatoes, processing conditions and selection of suitable raw materials could be facilitated. Such information would be difficult to obtain with conventional, chemically fixed material due to the high moisture content and the inability of standard chemical fixation to retain carbohydrate-based structures. 

Kus, J. and J. Stalenga (1999), A Comparison of Yields of Chosen Potato Cultivars Grown in Conventional and Organic Systems , Environmental Aspects of Organic Farming and Quality... 

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