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Depending on their size, your seed potatoes may require cutting after chitting. Using a sharp, clean knife, cut large seed potatoes into smaller pieces with at least two eyes or sprouts on each piece.
Chitting is a method of preparing potatoes or other tubers for planting. The seed potatoes are placed in a tray (often in egg cartons ) in a light and cool place but shielded from direct sunlight. All but three or four of the "eyes" (sprouting parts) of the potato are removed, leaving the strongest growths only.
When you see the potatoes flowering, that means there are new, tender potatoes that can be dug up. You can harvest a few from each plant, then re-cover the plants with soil to let the rest of the ...
Potatoes need dark storage to keep them from turning green. Once you get your spuds home, you need to store them properly. Potatoes grow in the dark and are fittingly best kept in a similar ...
If healthy seed potatoes are to be cut, they should be first warmed to 12–15 °C (54–59 °F), cut, stored for 2 days at 12–15 °C (54–59 °F) in a humid environment with good air flow. This warming and storing period ensures proper suberization of the tissue, which forms a barrier from P. atrosepticum infestation.
Fusarium dry rot of potato is a devastating post-harvest losses (vegetables) disease affecting both seed potatoes and potatoes for human consumption. [3] Dry rot causes the skin of the tuber to wrinkle. The rotted areas of the potato may be brown, grey, or black and the rot creates depressions in the surface of the tuber.
The speed-peel technique isn't new in the grand scheme of potatoes -- this woman says that the technique can save you one month of your life -- but it may be new to you. And besides, we could all ...
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.