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Quality of potatoes in relation to soil and season; III. Time of lifting and the colour of the cooked potato

Published online by Cambridge University Press:  27 March 2009

H. G. Wager
H. G. Wager
Affiliation:
Low Temperature Station for Research in Biochemistry and Biophysics, University of Cambridge, and Department of Scientific and Industrial Research
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Extract

An account of the agricultural conditions which influence the development of stem-end blackening in cooked potatoes has recently been given (Wager, 1946). The evidence given by Smith, Nash & Dittman (1942) shows that the average air temperature for the three weeks preceding the lifting of the tubers, or the death of the tops, controls the development of stem-end blackening in the tubers and the authors claim that this is an overriding factor. In their experiments, extending over several years, little or no blackening developed when the average air temperature was between 70 and 80° F., when between 60 and 70° F. there was a medium development of blackening and when between 50 and 60° F. there was much blackening.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 37 , Issue 4 , October 1947 , pp. 270 - 274
Copyright
Copyright © Cambridge University Press 1947

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References

REFERENCES

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