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The effect of soil temperatures on brown center development in potatoes

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Abstract

A study was conducted to determine the effect of different soil temperatures on the development of brown center in potatoes,Solanum tuberosum L. cv Russet Burbank. Plants were grown in 19 liter (5-gal) nursery pots under warm conditions, previously shown to be non-inductive to brown center development, until shortly after tuber formation. They were then moved to a cool growth room and grown in 4 soil temperature regimes until harvest. Soil temperatures of 10°C (50°F) and 15°C (60°F) produced greater development of brown center than either 4°C (40°F) or 21°C (70°F).

Resumen

Una investigatión se llevó a cabo para determinar el efecto de las diferentes temperaturas del suelo en el desarrollo del centro pardo en papa,Solanum tuberosum L. cv Russet Burbank. Las plantas crecieron en macetas de un volumen de 19 litros bajo condiciones temperadas, que previamente habían mostrado una no-inducción en el desarrollo del centro pardo. Las plantas fueron transferidas del suelo hasta la cosecha. Temperatura del suelo de 10°C (50°F) y 15°C (60°F) produjeron un mayor desarrollo del centro pardo que a temperatura a 4°C (40°F) ó 21°C (70°F).

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Authors and Affiliations

  1. Department of Horticulture and Landscape Architecture, Washington State University, 99164, Pullman, WA

    Roy W. Van Denburgh (Post-Doctoral Research Associate), L. K. Hiller (Associate Professor) & D. C. Koller (Agricultural Research Technologist)

Authors
  1. Roy W. Van Denburgh
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  2. L. K. Hiller
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  3. D. C. Koller
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Additional information

Scientific Paper No. 5480. College of Agriculture Research Center, Washington State University, Pullman, WA 99164. Project No. 1984. This study supported in part by a grant from the Washington State Potato Commission.

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Van Denburgh, R.W., Hiller, L.K. & Koller, D.C. The effect of soil temperatures on brown center development in potatoes. American Potato Journal 57, 371–375 (1980). https://doi.org/10.1007/BF02854328

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  • DOI: https://doi.org/10.1007/BF02854328

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