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New potato dryer: Wash water completely removed in 2–5 minutes without damage to potatoes

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Authors

J. R. Tavernetti, University of California, Davis.
S. M. Henderson, University of California, Davis.

Publication Information

California Agriculture 13(11):14-16.

Published November 01, 1959

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Abstract

Losses from bacterial soft rot are most prevalent in winter, when atmospheric conditions are such that potatoes remain wet or damp after washing and packaging. Experiments have shown that the disease develops rapidly when relative humidity is 90% or higher and temperature is 60 °F or warmer, and that it can be prevented by drying potatoes after washing.

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Author notes

James B. Kendrick, Jr., Associate Plant Pathologist, University of California, Riverside, determined the conditions for development of bacterial soft rot. Charles Sill Co., Shafter, and Summit Farms Co., Tehachapi, cooperated in testing the dryer in their packing houses.

Development of the dryer was requested and funds provided by the Research Committee of the California Long White Potato Advisory Board.

The above progress report is based on Research Project No. 947.

New potato dryer: Wash water completely removed in 2–5 minutes without damage to potatoes

J. R. Tavernetti, S. M. Henderson
Webmaster Email: bjnoel@ucanr.edu

New potato dryer: Wash water completely removed in 2–5 minutes without damage to potatoes

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

J. R. Tavernetti, University of California, Davis.
S. M. Henderson, University of California, Davis.

Publication Information

California Agriculture 13(11):14-16.

Published November 01, 1959

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

Losses from bacterial soft rot are most prevalent in winter, when atmospheric conditions are such that potatoes remain wet or damp after washing and packaging. Experiments have shown that the disease develops rapidly when relative humidity is 90% or higher and temperature is 60 °F or warmer, and that it can be prevented by drying potatoes after washing.

Full text

Full text is available in PDF.

Author notes

James B. Kendrick, Jr., Associate Plant Pathologist, University of California, Riverside, determined the conditions for development of bacterial soft rot. Charles Sill Co., Shafter, and Summit Farms Co., Tehachapi, cooperated in testing the dryer in their packing houses.

Development of the dryer was requested and funds provided by the Research Committee of the California Long White Potato Advisory Board.

The above progress report is based on Research Project No. 947.


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