Susceptibility of Green Mountain and Irish Cobbler commercial strains to stem-end browning

@article{Ross1946SusceptibilityOG,
  title={Susceptibility of Green Mountain and Irish Cobbler commercial strains to stem-end browning},
  author={A. O. F. Ross},
  journal={American Potato Journal},
  year={1946},
  volume={23},
  pages={219-234}
}
SummaryDifferent lots of Green Mountains vary greatly in susceptibility to stem-end browning. It was determined that these differences are inherited and are not due to differences in the way the seed had been handled (date of harvest, storage, etc.) The behavior of each lot is consistent from field to field and from year to year. The data that were obtained indicate that there are two and only two degrees of susceptibility in the Green Mountain. In general, the susceptible type or strain… CONTINUE READING

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