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Quality and storability of potato tubers harvested for storage are affected by their chemical, physiological and physical maturity. The sucrose concentration in potato tubers is indicative of the chemical maturity of the crop and of the potential processing quality of the crop after storage. High reducing sugar concentrations result in undesirable(More)
A densely compacted soil layer has been a prevalent feature of the vegetable crop production region of Central Wisconsin, resulting in poor water drainage, increased susceptibility to tuber disease, and reduced yield and quality in potatoes. Subsoil tillage has been implemented on a wide-scale for management of problems associated with compacted soil(More)
Maleic hydrazide has been reported to increase the proportion of US #1 (> 113 g) potatoes and lower the concentration of reducing sugars of potato tubers in storage, thus improving fry color. We tested the effect of three different application timings of maleic hydrazide on total and US #1 yields, average tuber weight, “b” and cull yields, and tuber glucose(More)
One of the most serious tuber quality concerns of US chip potato growers is stem-end chip defect, which is defined as a localized post-fry discoloration in and adjacent to the vasculature on the stem end portion of potato chips. The severity and incidence of stem-end chip defect vary with growing location and variety, but quantitative data describing this(More)
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