This item is available under a Creative Commons License for non-
commercial use only The potato (Solanumtuberosum) is a major
food crop worldwide with annual production exceeding 321.69
million tonnes1 (Fig.1). Proponents of organic food claim that
it is tastier than conventional produce, however limited
scientific studies have been conducted in this area to support
or refute such claims2. The aim of this study was to examine if
there are differences in the physiochemical and sensory
properties of Irish grown organic and conventional potatoes.
Gilsenan, Clare; Burke, Roisin M.; and Barry Ryan, Catherine,
"Physicochemical and Sensory Studies on Irish Grown Organic and
Conventional Tubers (Solanum tuberosum)" (2009). Conference
papers. Paper 12.