Potato varieties and bruising susceptibility

Potato, patata, papa, postharvest, bruising, machucado, poscosecha, postcosechaBruising is a significant factor of quality deterioration in potatoes. The Potato Council, Great Britain, indicates that the National Bruising Survey in January 2004 estimated that bruising is costing them ?200/ha, aprox. 230 ? / ha, that is ?26 million to growers alone each year. ThePotato Council led a cross industry campaign to help minimise bruising and cut losses to the industry by helping everyone involved in the production and handling of potatoes increase their awareness and understanding of bruising and how by team effort they can help reduce this costly problem. Factors involved in bruising include Variety, Site selection, Soil type, Field layout, Soil preparation, Planting, Crop nutrition, Irrigation, Crop maturity and dry matter, Haulm destruction, Soil moisture at burnoff, Soil moisture at harvest, Temperature, and Grading. The Potato Council web site includes an advice sheet (see link below) for those bruise factors. Varieties differ in their susceptibility to bruising. BPC Independent Variety Trials score varieties for their susceptibility to bruising on a 1 to 9 scale (1 = susceptible, 9 = resistant). The Bruising risk assessment advice sheet includes information about Cara, Charlote, Desiree, Estima, Fianna, Hermes, King Edward, Lady Rosetta, Marfona, Maris Peer, Maris Piper, Nadine, Nicola, Pentland Dell, sset Burbank, Sante, Saxon, Shepody. Source of the information and the picture:Potato Council ? ? ? ? ? ? ? ? ? ? ?