Table 3. Total solid content and hardness of raw tissues of potatoes

Category	Potato cultivar	Total solid content1) (%, d.b)	Hardness1) (kN/m2)
General potato	Atlantic	22.4±2.8ab	312.7±5.3fghijk
	Bangul	19.8±1.0abcd	278.2±10.4l
	Chuback	16.7±0.8cde	310.3±6.6efghijk
	Chudong	17.7±0.7bcde	288.8±9.3kl
	Chugang	21.8±0.5ab	315.1±15.2fghijk
	Chuyoung	19.0±1.2abcde	303.5±5.0ghijkl
	Dejima	22.9±0.2a	287.6±6.4kl
	Gahwang	16.8±0.7cde	339.9±20.1defghi
	Gawon	18.6±0.6abcde	310.3±32.2ijk
	Goun	22.7±0.2a	336.5±9.2defghi
	Irish cobbler	19.3±0.4abcde	307.6±17.0hijk
	Jopung	14.8±0.1e	323.6±12.2efghij
	Jowon	16.0±0.4de	293.3±2.6jkl
	Namseo	18.6±0.8abcde	298.2±5.9jkl
	Sebong	18.6±0.6abcde	401.7±16.4abc
	Shepody	23.0±1.1a	345.5±12.7de
	Sinnamjak	16.9±0.2cde	407.2±9.7ab
	Superior	20.6±1.6abcd	323.6±3.0efghij
Colored potato	Haryeong	20.8±1.4abc	340.2±4.1defghi
	Hongyoung	19.1±0.5abcde	325.4±6.5efghij
	Jaseo	16.9±0.2cde	427.7±2.4a
	Jasim	21.2±1.2abc	393.6±8.2abc
	Jayoung	21.6±3.2ab	378.7±9.5bc
	Seohong	17.9±0.5bcde	369.8±0.8cd

Mean value of three measurements; values sharing the same lowercase letter within a column are not significantly different (p<0.05).