Abstract
Significant differences occurred in the greening of potato tubers among six varieties tested. The degree of greening was influenced by maturity, storage temperature, and length of time in storage. The response to greening of all clones tested was in the same direction but the degree of greening differed. Tubers which were harvested early greened less than those harvested at maturity. However, tubers held at 70 F for one month after harvest greened less than on the normal harvest date. Tubers stored at low temperature, 40 F, greened more than those stored at 55 F or 70 F. Tubers greened less after 4 months' storage than those stored for 2 months.
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