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American Potato Journal

, Volume 65, Issue 6, pp 341–351 | Cite as

A decision making scheme for potato quality

  • Joseph M. Russo
  • Kathleen B. Evensen
  • Harriet L. Braun
Article

Abstract

A decision making scheme is proposed for integrating and evaluating variables important for judging tuber quality in the potato industry. Within the scheme, variables affecting potato quality are grouped into categories according to their mutual association in a decision, and their values are rated according to a common linear scale. Expert opinions, as to which range of variable values ensure “commercially acceptable” and “ideal” potato quality, were superimposed as shaded areas over the numerical ratings. Observations of variables used in a decision can be compared to values delineated by experts to judge whether sampled potatoes would be acceptable for commercial use. The scheme is designed to be utilized at various points in the life cycle of a potato from field to market. It is demonstrated for one variety of sampled tubers that were being stored for chip processing.

Additional Key Words

Potato storage grading 

Compendio

Se propone un modelo de toma de decisiones que permita integrar y evaluar variables importantes para juzgar la calidad de los tubérculos en la industralización de la papa. Dentro del modelo, las variables que afectan la calidad de la papa son agrupadas en categorías de acuerdo a su asociación mutua en una decisión, y sus valores son ordenados de acuerdo a una escala lineal común. Las opiniones de los expertos, sobre qué rango de valores de las variables asegura calidades de papa “acceptable comercialmente” e “ideal”, fueron sobreimpuestas como zonas sombreadas sobre las calificaciones numéricas. Las observaciones de las variables utilizadas en una decisión pueden ser comparadas con valores delineados por expertos, papa juzgar si las papas muestreadas serían aceptables para uso comercial. El model está diseñado para ser utilizado en varios estados del ciclo de vida de la papa, del campo al mercado. Se ha demostrado para una variedad de tubérculos muestreados que fueron almacenados para ser procesados como papas a la francesa.

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Copyright information

© Springer 1988

Authors and Affiliations

  • Joseph M. Russo
    • 1
  • Kathleen B. Evensen
    • 1
  • Harriet L. Braun
    • 1
  1. 1.Department of HorticultureThe Pennsylvania State UniversityUniversity Park

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