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The influence of curing conditions on weight loss of potatoes during storage

The influence of curing conditions on weight loss of potatoes during storage

American Potato Journal 48(8): 278-286

ISSN/ISBN: 0003-0589

DOI: 10.1007/bf02861728

In 1968-9, tubers of potatoes Katahdin were stored at 5-20 degrees C at low, medium or high r.h. for up to 20 days immediately after harvest, then stored at 5 degrees C and 85% r.h. Tubers stored at 7.5-20 degrees C and 100% r.h. for 2 weeks immediately after harvest lost 4.8-5.0 and 5.6-5.9% of their weight during post-harvest storage in 1968 and '69, respectively.

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