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Effect of initial storage temperature on weight loss, decay, and surface browning of new potatoes


Effect of initial storage temperature on weight loss, decay, and surface browning of new potatoes



Phytopath 41(6): 565



One wk. at 40 or 50[degree]F followed by a wk. at 70[degree]F resulted in greater loss of wt. and surface browning than 2 wks. storage at 70[degree]F.

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