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.
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The investigations herein reported were conducted by the Division of Fruit and Vegetable Crops and Diseases, Bureau of Plant Industry, Agricultural Research Administration, United States Department of Agriculture in cooperation with the Department of Horticulture of the Louisiana Agricultural Experiment Station.
Pathologist and formerly agent, respectively, of the Division of Fruit and Vegetable Crops and Diseases, Bureau of Plant Industry, Agricultural Research Administration, United States Department of Agriculture; stationed at Baton Rouge, Louisiana.
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LeClerg, E.L., Henderson, M.T. Studies on the association of heat sprouting with rest period and maturing time in Irish potatoes. American Potato Journal 20, 28–33 (1943). https://doi.org/10.1007/BF02886309
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DOI: https://doi.org/10.1007/BF02886309