POTATOES.NEWSGlobal potato industry intelligenceAlgunas biografías y descripciones profesionales siguen disponibles solo en el idioma original.
Potatoes are sensitive not only to freezing but also to chilling. Chilling injury occurs if tubers are exposed to temperatures between 0° and 3°C. Chilled tissue willdiscolour, turning grey or black, even though ice crystals have not…
Potatoes.NewsAlgunas biografías y descripciones profesionales siguen disponibles solo en el idioma original.
Potatoes are sensitive not only to freezing but also to chilling. Chilling injury occurs if tubers are exposed to temperatures between 0° and 3°C. Chilled tissue will
discolour, turning grey or black, even though ice crystals have not formed. If the tissue turns reddish-brown after chilling, the injury is called mahogany browning.
Published report and original attribution: Potatoes.News ↗
Potatoes.News