Physicochemical and Sensory Studies on Irish Grown Organic and Conventional Tubers (Solanum tuberosum)

Clare Gilsenan, Dublin Institute of Technology
Roisin Burke, Dublin Institute of Technology
Catherine Barry Ryan, Dublin Institute of Technology

Document Type Presentation

Published in the Research Chefs Association Magazine 2009


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.