POTATOES.NEWSGlobal potato industry intelligenceकुछ जीवनियाँ और पेशेवर विवरण अभी केवल मूल भाषा में उपलब्ध हैं।
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.Newsकुछ जीवनियाँ और पेशेवर विवरण अभी केवल मूल भाषा में उपलब्ध हैं।
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