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Studies in potato storage. II. Influence of the stage of maturity of the tubers and the storage temperature for a brief duration immediately after digging, on physiological losses in weight of potatoes during storage. III. Respiration of potato tubers during storage



Studies in potato storage. II. Influence of the stage of maturity of the tubers and the storage temperature for a brief duration immediately after digging, on physiological losses in weight of potatoes during storage. III. Respiration of potato tubers during storage



Ann Appl Biol 25(1): 68-87



I. Tubers stored for 10-12 days at 18[degree] C lost considerably less weight during subsequent storage than those pre-stored at 7[degree] C previous to permanent storage. This emphasizes the importance of pre-storing potatoes for a short time at a higher temp, preparatory to permanent cold storage. In the adolescent tubers the loss in weight during storage is high and decreases with increasing maturity of the tubers, the value for the total loss being about the same in mature and ripe tubers. Although the magnitude of shrinkage during storage of mature and ripe potatoes is practically the same, the former are superior to the latter in that they keep longer in storage without sprouting. During storage the loss in weight of potatoes due to respiration is very small in comparison with that caused by evaporation of water.[long dash]II. Adolescent, mature and ripe potatoes continue to be distinguished by their respiratory behavior throughout the period of storage. When potatoes are placed in storage there is a progressive increase in the cone, of internal C02 until the termination of the period of dormancy, the % of this gas falling rapidly with the commencement of sprouting. Data concerning the composition of the atmosphere surrounding the tubers show that, in general, there is an accumulation of COi in the surrounding air with increasing periods in storage. There is a negative correlation between R. Q. and the percentage internal CO2 during stages of dormancy and sprouting. Records concerning the composition of samples of air withdrawn from top. middle and bottom layers of potatoes show a slightly higher % of C02 in the bottom layer than in the middle and top ones. Data concerning the permeability of the periderm of the potato to gas during storage indicate that the permeability of the superficial tissues decreases considerably during the dormancy of tubers.

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