Summary
The effect of two sources and three levels of potash and two levels of phosphorus, at a constant rate of application of nitrogen, on specific gravity and after-cooking darkening of Katahdin potatoes was studied.
Both KCl and K2SO4 decreased the specific gravity of tubers. At the same level of potash, KCl lowered specific gravity of tubers more than did K2SO4. Some rates of phosphorus may have a decreasing effect on specific gravity of tubers.
Source and level of potash may have some detrimental effect on after-cooking darkening of potatoes. Application of KCl appears to cause more discoloration than K2SO4 and its effect is directly related to the increasing rates of application. Increased rates of phosphorus may have some negative relation with tuber discoloration.
The specific gravity and after-cooking darkening of potatoes are positively correlated.
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Paper No. 522, Department of Vegetable Crops, Cornell Univ., Ithaca, N. Y.
Associate Geneticist, on leave from Instituto Colombiano Agropecuario
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Lujan, L., Smith, O. Potato quality XXV. Specific gravity and after-cooking darkening of Katahdin potatoes as influenced by fertilizers. American Potato Journal 41, 274–278 (1964). https://doi.org/10.1007/BF02854864
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DOI: https://doi.org/10.1007/BF02854864