Suberin and wound periderm formation and decay of potato slices as affected by duration of tuber storage at 40° F

Abstract

Eight varieties of potatoes were stored at 40° F. for various periods. Slices from these tubers shortly after harvest and after 3i/2, 5i/2 and 8 months were held in moist chambers at 70° for 1, 2, 3 or 4 days and then examined for the presence of suberin and wound periderm. Rather rapid formation of suberin and wound periderm formation occurred after all storage periods but the greatest development of both barriers usually took place shortly after harvest. Formation of these barriers decreased after 3i/2 months’ storage and did not change appreciably with longer storage. Inoculation of the slices with Erwinia atroseptica after the slices had been held for different periods at 70° showed that bacterial decay and barrier formation were negatively correlated.