Abstract
Early storage conditions impact the development of wound periderm and influence long term storability and quality of potatoes. Proper wound healing in storage is critical to minimize shrinkage and disease development. Three curing temperatures (7.2, 12.8, 18.3°C; 14 days) were chosen to evaluate the effect of temperature on wound healing, processing quality and weight loss in Russet Burbank, Ranger Russet and Clearwater Russet potatoes. In addition, the application of accumulated heat units in potato storage management was introduced and discussed. Warm curing temperatures favored wound healing as well as maintained processing quality through long term storage, but increased weight loss. Cooler curing temperatures of 7.2°C dramatically delayed wound healing and negatively impact processing quality. Cultivars appeared to respond differently to curing temperatures, implicating the necessity for cultivar specific wound healing recommendations in the potato industry.