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Black spot of potatoes

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Summary

  1. 1.

    Black spot was produced in the laboratory in a reversible reaction by manipulating cell turgor.

  2. 2.

    The amount of air used in cooling potatoes affected black spot.

  3. 3.

    The addition of moisture to the ventilating air used in cooling potatoes lowered the incidence of black spot.

  4. 4.

    Skin characteristics such as lenticel and periderm structure indicate an explanation for varietal susceptibility.

  5. 5.

    The evidence presented in this paper indicates that tuber firmness is a physical factor important to the chemical reaction which gives black spot.

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Literature Cited

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Authors
  1. R. L. Sawyer
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  2. G. H. Collin
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Additional information

Paper No. 427, Department of Vegetable Crops, Cornell University, Ithaca, N. Y., Long Island Vegetable Research Farm, Cornell University, Riverhead, N. Y.

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Sawyer, R.L., Collin, G.H. Black spot of potatoes. American Potato Journal 37, 115–126 (1960). https://doi.org/10.1007/BF02855949

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  • DOI: https://doi.org/10.1007/BF02855949

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