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American Potato Journal

, Volume 20, Issue 2, pp 28–33 | Cite as

Studies on the association of heat sprouting with rest period and maturing time in Irish potatoes

  • E. L. LeClerg
  • M. T. Henderson
Article

Summary

The studies herein reported were made to determine the degree of association of heat sprouts in Irish potatoes with time of maturing and rest period.

The presence of heat sprouts was found to be in inverse ratio to the relative length of rest period. The greatest prevalence of heat sprouting was associated with a short rest period and the smallest prevalence with a long rest period.

Heat sprouting was most prevalent in late-maturing plants. Plants that were intermediate in maturing were also intermediate in their tendency to produce heat sprouts. Only a very few tubers from the earlymaturing segregates formed heat sprouts.

Keywords

Rest Period Baton Rouge Irish Cobbler Irish Potato Inverse Ratio 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer 1943

Authors and Affiliations

  • E. L. LeClerg
    • 1
  • M. T. Henderson
    • 1
  1. 1.United States Department of AgricultureDivision of Fruit and Vegetable Crops and Diseases, Bureau of Plant IndustryBaton Rouge

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