Project Leader - Culinary Evaluation of Baked Potatoes

Conducts sensory evaluations on new potato varieties out of the field (late October) and after 5 months of storage (early March). Trains panelists to evaluate potatoes. Provides quality data on: flavor, color, texture and overall quality.
 

References for Recent Publications

Love. S.L., R. Novy, D. Corsini, P. Bain, T. Salaiz, L. Later, J. Stimpson, and A. Mosley. 2003. Idaho. Nat. Potato Germplasm Eval. Rept., 2001, 72:96-110.

Love, S., R. Novy, D. Corsini, P. Bain, T. Salaiz, L. Later, J. Stimpson, and A. Mosley. 2001. Idaho. Nat. Potato Germplasm Eval. Rept., 2000, 71: 126-143.

Bain, P. and S.L. Love. 2001. Tri-state potato variety trials - 2000. Idaho Agric. Exp. Stat. Progress Rep. No. 345.

Bain, P. and S.L. Love. 2000. Tri-state potato variety trials -1999. Idaho Agric. Exp. Stat. Progress Rep. No. 338.