POTATOES.NEWSGlobal potato industry intelligenceEinige Biografien und berufliche Angaben liegen derzeit nur in der Originalsprache vor.
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.NewsEinige Biografien und berufliche Angaben liegen derzeit nur in der Originalsprache vor.
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