Perfect Potatoes? Physically? Biochemically?

Chip-Samples-stem-end-color-300x227A stressful summer of excessive heat and drought cause certain varieties to not mature properly.  This leads to a biochemical problem.  High concentrations of sugars in the stem end of the tuber (where the tuber is attached to the mother plant by a stolon) causes the subsequent chips to be brown at the stem end.  Those potatoes cannot be used for chips.  How do we solve the problem and get chips like the one on the left in the picture which shows no sugar accumulation?

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