How to reduce potato bruising
Potato bruising is a serious problem in the potato industry and is a major cause of consumer complaint and an economic drain on the industry. Correct nutrition of the crop prior to harvest can minimise the risk of bruising occurring. Potassium, calcium and boron all have effects that reduce tuber bruising.
Calcium strengthens tubers and reduces bruising
High levels of calcium in the tuber reduce bruising risks at harvest and subsequent transportation. Varieties vary in their calcium uptake, however, using calcium nitrate rather than ammonium nitrate minimises bruising damage and in some varieties, damage can be halved.
This trial from the USA shows that the use of calcium nitrate rather than ammonium nitrate resulted in higher levels of calcium in tubers over a range of different varieties.
Boron increases the effectiveness of calcium
Boron helps stabilise calcium in the cell walls and also affects calcium absorption, so supplies are important to ensure a balanced nutrition and to maximizes the benefits of applied calcium.
This trial shows how boron influences the calcium content of tubers and so also the incidence of tuber bruising.
Potassium reduces risk of tuber bruising
Potassium affects bruising, increased levels of potassium can reduce the level of tuber bruising.
This trial from England shows the relationship between potassium content and the incidence of tuber bruising over a range of varieties.
Other crop management practices influencing potato tuber bruising
- Selecting the right variety to meet dry matter production needs
- Harvesting in good conditions to avoid physical damage
- Taking care during harvest and grading to reduce physical damage and bruising
- Scheduling irrigation to maximize quality characteristics
- Controlling temperatures and humidity in storage
Recommended Yara fertilisers for potatoes
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Internal spotting of potato is a physiological internal disorder resulting in small brown spots appearing in the tuber. It is usually associated with either poor or interrupted supply of calcium to newly formed and expanding cells.
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Potato tubers with high dry matter tend to bruising more easily and disintegrate when boiled but have better fry colour when processed. Nitrogen, potassium and magnesium can all have influences on tuber dry matter content.
How to reduce potato tuber discolouration
Discolouration or internal blackening or browning of potato tubers is responsible for significant post-harvest losses. Potassium, magnesium and boron can all have an influence on discolouration and blackening.
Identify and diagnose potato nutrient deficiencies
Identify and diagnose if your potatoes are suffering from nutrient deficiencies and learn more about the symptoms and causes and how to control or correct the deficiency
Potato agronomy advice
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