| Sprout inhibition and light fry colour are important considerations in long-term storage of processing potatoes.; Ethylene was added continuously at 0.4 muL·L-1 , 4 muL·L-1, 40 muL·L -1 and 400 muL·L-1 to the ventilation air of Russet Burbank potatoes stored at 9°C for 25 weeks. 4 muL·L -1 was also applied for 1 day in 2, 1 day in 3, 1 day in 4 and 1 day in 7 Air (control) and CIPC-treated (check) tubers were stored with unamended ventilation. Trials were conducted during December to June storage seasons, 1991--92, 1992--93 and 1993--94. The CIPC, air, continuous 4 muL·L-1 and 40 muL·L-1 treatments were applied in all trials and the remaining treatments during only 1 or 2 trials. Every 5 weeks the number, mass and maximum length of sprouts, fry colour, weight loss, disease incidence and dry matter were evaluated. ANOVA analysis was used within each trial, and REML for the three years together. Differences at p ≤ 0.05 were considered significant. (Abstract shortened by UMI.)... |
