Greening reactions of 144 potato varieties (16 russet, 29 red, 99 white) were evaluated. Three components of greening (external color, internal color, and depth of color) were measured. In general, depth of greening was less in russetted varieties than in white varieties. Red varieties showed less discoloration for all three components. The three greening components appeared to be independent, and might be inherited separately.
You have been invited to join Assessing the socio-economic impact of digitalisation in rural areas Research Community Dashboard as a manager. Fill in the verification code, sent to your email, to accept the invitation request.
We are unable to process the request because the link is invalid, or it has expired.