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Kennebec is a medium- to late-maturing white potato. It was bred by the USDA and selected by Presque Isle Station, Maine, in 1941. Kennebec is not under plant variety protection. This fast-growing variety has high yields. It maintains good quality in storage [1] and is grown for both fresh market use and for potato chip manufacturing.
Liu Shiping's team at Yangzhou University created rice varieties that can be grown in salt water, and achieve yields of 6.5 to 9.3 tons per hectare. [ 13 ] [ 14 ] As of 2021, seawater rice had been planted on 400,000 ha (990,000 acres) in soils with up to 4 grams of salt per kilogram, with yields averaging 8.8 tons per hectare, according to ...
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.
Golden Wonder is a late maincrop russet skinned variety of potato. It is very dry and floury and is ideal for baking, roasting, and frying, [1] but needs close attention paid when boiling, as it will disintegrate in the boiling water if left too long. Despite common misconceptions, the Golden Wonder is unrelated to the better known King Edward ...
It is also known as available water content (AWC), profile available water (PAW) [2] or total available water (TAW). The concept, put forward by Frank Veihmeyer and Arthur Hendrickson, [ 3 ] assumed that the water readily available to plants is the difference between the soil water content at field capacity ( θ fc ) and permanent wilting point ...
Middle: 1 kg matter, 49 kg water (98% water). If the potatoes are 99% water, the dry mass is 1%. This means that the 100 kg of potatoes contains 1 kg of dry mass, which does not change, as only the water evaporates. In order to make the potatoes be 98% water, the dry mass must become 2% of the total weight—double what it was before.
The variety has the advantage of producing a good crop of potatoes, with a longer than average harvest time. [4] It was the winner in the Fresh Produce category at the Q Food and Drink awards in 2006 and won gold at The Grocer Own Label Awards in 2011, where the judges said that there was no need to add butter to improve the taste.
By the 2010s, Russet Burbank accounted for 70% of the ultra-processed potato market in North America, and over 40% of the potato growing area in the US. [1] Restaurants such as McDonald's favor russet potatoes for their size, which produce long pieces suitable for french fries. As of 2009, "McDonald's top tuber is the Russet Burbank."
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