About Laboratory Equipment

Any and all disorders and diseases of potato plants and tubers, whether caused by a biological agent (fungus, bacteria, virus, nemetode, insect, etc) or environmental (temperature, mechanical, oxygen availability, herbicide, etc)

The colour of fried potato products is determined by the reducing sugar content in the potatoes. This makes reducing sugar (glucose, fructose) an important parameter in the quality control of potatoes for processing.

The amount of potato dry matter as a fraction of the fresh weight of a potato. Potato dry matter content is directly correlated to the starch content of potatoes and is a very important raw material property for potato processing as it affects processing yield as well as the texture of the produced potato products.