Greening reactions of 144 potato varieties (16 russet, 29 red, 99 white) were evaluated. Three components of greening (external color, internal color, and depth of color) were measured. In general, depth of greening was less in russetted varieties than in white varieties. Red varieties showed less discoloration for all three components. The three greening components appeared to be independent, and might be inherited separately.
Se evaluaron las reacciones de verdeamiento de 144 variedades de papa (16 rosadas, 29 rojas, 99 blancas). Se midieron tres componentes de verdeamiento (color externo), color interno y profundidad del color). En general, la profundidad de verdeamiento fué menor en las variedades rosadas que en las blancas. Las variedades rojas mostraron menor decoloración relacionada con los tres componentes. Los tres componentes parecieron ser independientes y podrían heredarse independientemente.
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Maine Agricultural Experiment Station Publication #1299.
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Reeves, A.F. Varietal differences in potato tuber greening. American Potato Journal 65, 651–658 (1988). https://doi.org/10.1007/BF02854833
Additional key words
- Solanum tuberosum