Abstract
Bruising costs the U.S. potato industry hundreds of millions of dollars annually and penalizes growers via lower prices, reduced demand and increased storage loss. This training guide helps producers, packers and shippers avoid these shortfalls by identifying the types of bruising (skinning, blackspot, shatter bruise and pressure bruise); by detailing bruise prevention best practices before/after harvest, in potato piling and in the warehouse; by discussing bruise reduction during storage; and briefly reviewing bruise-detection methods. Numerous photographs and illustrations further clarify all the basic concepts and steps, increasing the chances that your next crop will be healthier and less compromised.