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- Shatter bruising occurs when the skin of the tuber has been broken. The potato then produces a substitute covering known as wound or scar tissue. This is usually a thick unsightly layer that is hard to peel and result in excessive waste. Shatter bruising happens most often when potatoes have been refrigerated.
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Dec 15, 2023 · Bruises darken as part of the process plants use to heal wounds. The dark spots result from the oxidation of chemicals plants produce for their own protection, known as phenolics, to form natural pigments known as melanin.
Shatter bruising happens most often when potatoes have been refrigerated. The inner tissue becomes brittle and susceptible to impact damage. To avoid bruising, potatoes should be handled as little as possible.
There are four major types of potato bruise damage: skinning, blackspot bruise, shatter bruise, and pressure bruise (Fig. 1). The first three result from the potato hitting objects, such as equipment, clods, rocks or other tubers during harvesting and handling operations.
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When you fill your cart with fruits and vegetables at the supermarket, it’s easy to spot bruised apples, bananas or tomatoes. Unfortunately, that’s not the case with potatoes: their thick, dirt-colored skin makes it hard to tell the good ones from the bad. But there are some rules of thumb that you can follow to shop for potatoes without fuss—and w...
Slice a potato and leave the slices out, and they will sooner rather than later brown on the surface. The same reaction between the phenols, enzymes, and oxygen that causes darkening on the inside is what causes the potatoes to brown on the surface. Called “enzymatic browning,” this reaction is common to quite a few plants, including apples, avocad...
Potatoes should be stored at room temperature, in a cool and dark place—such as a root cellar, basement, pantry, or inside a closed cabinet—where they will typically keep for a few weeks. Ideally, the temperature of the storage space should be somewhere from 68°C to 71.6°F (20°C to 22°C), and the space shouldn’t be overly humid or poorly ventilated...
Bruises darken as part of the process plants use to heal wounds. The dark spots result from the oxidation of chemicals plants produce for their own protection, known as phenolics, to form natural pigments known as melanin. Teixeira and his team intend to apply 1MCP to block ethylene action in bruised spuds.
Blackspot is a widespread type of impact damage in potato tubers caused by mechanical stress during harvest and handling. It can significantly reduce tuber quality. Blackspot bruise is difficult to detect in intact tubers without peeling as the skin is not damaged.
Sep 18, 2019 · Similar to blackspot, pressure bruise damages tissue inside the tuber, leading to discoloration within. In this case, bruise is the result of the weight of the potato pile, which bears down on the potatoes at the bottom of the pile. Externally, potatoes appear flattened.
