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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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