Vine Desiccation Timing Strategies for Enhanced Harvest and Storage Quality of Early-Maturing Potato Cultivars
Author:
Funder
Florida Department of Agriculture and Consumer Services
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11540-022-09550-3.pdf
Reference56 articles.
1. Adams M (1975) Potato tuber lenticels: development and structure. Ann Appl Biol 79:265–273. https://doi.org/10.1111/j.1744-7348.1975.tb01582.x
2. Bethke PC, Busse JS (2010) Vine-kill treatment and harvest date have persistent effects on tuber physiology. Am J Potato Res 87:299–309. https://doi.org/10.1007/s12230-010-9137-4
3. Bettelheim FA, Sterling C (1955) Factors associated with potato texture. I. Specific gravity and starch content. Food Research 20:71–80
4. Blenkinsop RW, Copp LJ, Yada RY, Marangoni AG (2002) Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality. J Agric Food Chem 50:4545–4553. https://doi.org/10.1021/jf0255984
5. Bowen SA, Muir AY, Dewar CT (1996) Investigations into skin strength in potatoes: factors affecting skin adhesion strength. Potato Res 39:313–321. https://doi.org/10.1007/BF02360923
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