Vol. 26 No: 2

Title:
The Internal Blackening of Potatoes Caused by Bruising

Author:
A.E.W. BOYD

pp: 148-327

Abstract:
Many different types of internal blackening and necrosis may be found in potato tubers and it is often rather confusing to try to distinguish the separate symptoms, especially in view of the fact that as yet the cause of some of them is obscure. Excluding the blackening which often occurs after cooking and the internal necroses known as spraing, internal rust spot and net necrosis which are frequently obvious when the tubers are lifted, there are other types which involve blackening of the tissue rather than necrosis and which are often due mainly to conditions during storage. For example, extremes of temperature may cause discoloration of the tubers, chilling often causing a blackening or discoloration of various types, while an excessively high temperature or lack of aeration may produce the condition known as Blackheart.

The condition of blackening of potato tissues known as "bruise" appears to have been described first by Horne (1913) in England, who found that the phenomenon was

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