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Processing qualities by cropping seasons and cooking quality of ‘Gangseon’.
| Variety | Dry matter (%) | Chip color |
Mealiness |
|||||
|---|---|---|---|---|---|---|---|---|
| Spring | Autumn | Mean | Spring | Autumn | Mean | |||
| Gangseon | 22.1 | 19.8 | 21.0 | 66.5 | 52.7 | 59.6 | 3.5±0.6 | |
| Dejima | 19.8 | 17.7 | 18.8 | 66.4 | 53.2 | 59.8 | 1.5±0.6 | |
zHunter’s L-value : 0(Dark)~100(Bright)
yMealiness: 1 = very sticky, 5 = very mealy, data: Mean±SD (n = 27)