Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 6/1/1996
Publication Date: N/A
Technical Abstract: This book chapter discusses the way different varieties of potato react to bruising. Two kinds of bruising can damage the marketability and storage life of potatoes, the external shatter bruise, and the internal blackspot bruise. The important varieties in the United States respond very differently to bruising depending on their size, the amount of starch they normally contain, and other genetically determined aspects of their physiology. This article compares the degree of susceptibility of major North American varieties to both kinds of bruise.