Table 5.

An assessment of the industrial parameters of potatoes grown with CW-S.

Parameter	Standard Specification	UoM	T1 (Dose0)	T2 (Dose1)	T3 (Dose2)	T4 (Dose3)	T5 (Dose0 + CW-S)	T6 (Dose1 + CW-S)	T7 (Dose2 + CW-S)	T8 (Dose3 + CW-S)
Eyes	Shallow	N/A	Deep	Deep	Deep	Deep	Deep	Deep	Deep	Deep
Tuber shape	Round to oval	N/A	Oval (Long Shaped)	Oval (Long Shaped)	Oval (Long Shaped)	Oval (Long Shaped)	Oval (Long Shaped)	Oval (Long Shaped)	Oval (Long Shaped)	Oval (Long Shaped)
Sp. Gravity %	≥ 1.08	%	1.042 ± 0.049	1.072 ± 0.024	1.052 ± 0.014	1.063 ± 0.009	1.1062 ± 0.06	1.107 ± 0.051	1.065 ± 0.015	1.051 ± 0.006
Dry matter content	≥ 20	%	19.248 ± 0.154	19.968 ± 0.136	19.796 ± 0.099	20.114 ± 0.156	20.31 ± 0.426	20.720 ± 0.343	20.706 ± 0.410	20.758 ± 0.389
Reducing sugar (Glucose)	≤ 15 mg/dL	mg/dl	12.576 ± 0.157	12.634 ± 0.160	12.728 ± 0.221	12.638 ± 0.197	12.586 ± 0.159	12.738 ± 0.194	12.72 ± 0.225	12.756 ± 0.205
Texture	Fairly firm to mealy	N/A	Ok	Ok	Ok	Ok	Ok	Ok	Ok	Ok
Presence of Vascular ring	The vascular ring should not appear dark with diseases	N/A	Ok	Ok	Ok	Ok	Ok	Ok	Ok	Ok
Flesh Color	Pale/ Creamish	N/A	Creamish	Creamish	Creamish	Creamish	Creamish	Creamish	Creamish	Creamish
Defects	Skin/Peel should not be feathering type when supplied from Cold Store	N/A	Ok	Ok	Ok	Ok	Ok	Ok	Ok	Ok
Maturity	Fully matured	N/A	Mature	Mature	Mature	Mature	Mature	Mature	Mature	Mature
Lab fry test	Creamish to light Brown	N/A	Creamish	Creamish	Creamish	Creamish	Creamish	Creamish	Creamish	Creamish
Appearance	Should be free from any type of damage & Sprouts	N/A	Ok	Ok	Ok	Ok	Ok	Ok	Ok	Ok

Tuber Temperature = 27.40 °C = 81.32 °F. Defect = 00%

Test Report (In loading Point): R/S = x mg/dl, DMC = x%; Temp: x °F = x °C; DT = 0:0 pm; RT = 02:00 pm.