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Some effects of maleic hydrazide on stored potatoes

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Summary

Katahdin potatoes of different maturities were sprayed with three concentrations of MH and stored under four environments for six months. In the field there were no visible effects on foliage or tubers from any application of MH.

Analysis of variance before storage revealed no significant differences in yields, specific gravities, cooked color ratings, and flavor scores.

After storage for six months, sprout growth was inversely proportional to the concentration of MH, but proportional to the maturity of the tubers and the storage temperature.

The total weight loss of the stored tubers increased with increasing concentration of MH. The weight losses were greatly influenced by the vapor pressure deficits of the storage, and were inversely proportional to the maturity of the tubers.

Higher specific gravities resulted from zero and 5000 ppm. concentrations of MH, from immaturity, and from relatively large vapor pressure deficits in the storage atmosphere. Neither the cooked color nor the flavor of the potatoes was affected by MH. Potatoes stored at 32° F. cooked dark and had a sweet flavor.

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Literature Cited

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Authors and Affiliations

  1. Ontario Agricultural College, Ontario, Canada

    E. W. Franklin (Assistant Professor of Horticulture)

  2. Co-operative Potato Investigations, Ontario Agricultural College, Department of Horticulture, Guelph, Canada

    N. R. Thompson (Horticulturist)

Authors
  1. E. W. Franklin
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  2. N. R. Thompson
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Franklin, E.W., Thompson, N.R. Some effects of maleic hydrazide on stored potatoes. American Potato Journal 30, 289–295 (1953). https://doi.org/10.1007/BF02860356

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  • DOI: https://doi.org/10.1007/BF02860356

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