Potato Storage During the Curing Period

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dc.creator.authorButchbaker, A. F.
dc.creator.authorNelson, D. C.
dc.creator.authorPromersberger, W. J.
dc.date.accessioned2014-11-25T19:15:35Z
dc.date.available2014-11-25T19:15:35Z
dc.date.issued1972
dc.descriptionThe subject is potato storage during their curing period. Proper manipulation of air flow, temperature and relative humidity can minimize weight loss, promote wound healing and prevent breakdown of sound potato tubers. There is general agreement on the need for a high relative humidity during this initial storage period, and for rapid cooling to about 50°F. (10°C) with high velocity air circulation if potatoes are diseased or have been frosted. However, temperature and air flow recommendations for the initial storage of sound tubers varies considerably. This paper presents experimental results of the cooling rates of Norgold Russet and Red Pontiac tubers and the weight loss of the tubers stored under different curing conditions.
dc.identifier.urihttps://hdl.handle.net/10365/24423
dc.relation.ispartofFarm Research; 29:4; Mar/Apr 1972
dc.rightsNorth Dakota State Universityen_US
dc.titlePotato Storage During the Curing Perioden_US
dc.typeArticleen_US

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Farm Research; 29:4; Mar/Apr 1972