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Effect of storage temperatures, injury and exposure on weight loss and surface discoloration of new potatoes


Effect of storage temperatures, injury and exposure on weight loss and surface discoloration of new potatoes



Amer. Potato 29: 55-61



DOI: 10.1007/bf02885330

Data obtained in experiments with Irish Cobbler show that new potatoes stored at 40 degrees F. lost more weight and browned more severely when transferred to higher temperatures than potatoes kept constantly at higher temperatures.

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Accession: 013694515

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