Effects of handling procedures and temperature on potato cracking … forced-air warming reduces cracking
AuthorsR. F. Kasmire
R. E. Voss
K. G. Baghott
Authors AffiliationsR. F. Kasmire is Extension Vegetable Marketing Technologist, University of California, Davis; R. E. Voss is Extension Vegetable Specialist, University of California, Davis; K. G. Baghott is Farm Advisor, Tulelake Field Station, Tulelake.
Hilgardia 26(7):3-4. DOI:10.3733/ca.v026n07p3. July 1972.
Potato cracking results from poor handling procedures during harvest, while loading into storage cellars, and during removal from storage. The percentage of marketable tubers (and profits) decreases while the potential infection of tubers increases. Levels of tuber damage caused at various stops during handling of Russet Bur-bank potatoes were determined during 1971-72 at Tulelake. Pre-warming, by forced air heating before removal of potatoes from storage and lowering them through a vertical deceleration chute resulted in a marked reduction in the amount of tuber cracking.
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