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The effect of oxygen and carbon dioxide concentrations on bacterial soft rot of potatoes. I. King Edward potatoes inoculated withErwinia carotovora var.atroseptica

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Summary

MatureKing Edward potatoes were wounded, inoculated withErwinia carotovora var.atroseptica and stored at +10°C and 100% r.h. in controlled concentrations of oxygen and carbon dioxide for up to 18 days. After incubation in air or in 5% O2 in N2 rots were brown, dry and restricted; more extensive, soft spreading rots were produced in potatoes stored in 5% O2+16% CO2, in 1% O2+20% CO2, in 1% O2 and in N2, the most extensive rots occurring in the anaerobic conditions. In addition toE. carotovora var.atroseptica, pectolytic clostridia could also be recovered from the spreading rots. The experiments demonstrate the extent to which the concentration of oxygen and carbon dioxide in the environment may effect the sensitivity of tubers to bacterial attack.

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Authors and Affiliations

  1. Agricultural Research Council Food Research Institute, Norwich, England

    B. M. Lund & G. M. Wyatt

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  1. B. M. Lund
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  2. G. M. Wyatt
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Lund, B.M., Wyatt, G.M. The effect of oxygen and carbon dioxide concentrations on bacterial soft rot of potatoes. I. King Edward potatoes inoculated withErwinia carotovora var.atroseptica . Potato Res 15, 174–179 (1972). https://doi.org/10.1007/BF02355965

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  • DOI: https://doi.org/10.1007/BF02355965

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