Influence of curing conditions on potato weight loss and decay
1993
Al-Jebori, M.K. (Baghdad Univ. (Iraq). Coll. of Agric. Dept. Hort.)
During the first day after harvest, potato tubers cv. clauster were divided into five lots and held at 4 deg C "control" and 80-94 RH, 10 deg C and 75-85 RH, 15 deg C and 70-82 RH, 20 deg C and 60-78 RH and at an ambient temperature 19-35 deg C and 48-75 RH for durations of 7, 14 and 21 days. Subsequently all five lots were stored at 4 deg C and 80-93 RH for four months. Tubers stored at 15 deg C for 21 days or at 20 deg C for 7 days after harvest had significantly lower weight loss and decay with longer shelf life whereas, holding tubers at 4 deg C "hat cured" or at an ambient temperature resulted in significantly greater decay and shrinkage with shorter shelf life
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