MISCELLANEOUS 



393 



the highest. The results on the 1940 ^^ crop showed that the longer periods 

 of room-temperature storage previous to low-temperature storage reduced 

 the rate of reducing sugar accumulation at 5° C (41° F) to the greatest 

 degree. Although the two years' work differs in this respect there is no 

 doubt that two or three months of room temperature storage just after 



50 60 70 80 



DAYS OF STORAGE 



100 



no 



120 



130 



Figure 154. Changes in reducing sugar content of potato tubers during storage at 

 5° C (41° F) when the storage was started at different intervals after harvest (which 

 was Aug. 12-15). Storage was at room temperature from harvest until dates shown. 



harvest and previous to cold storage cuts down the rate of reducing sugar 

 formation at the low temperature. Since the buds are dormant for about 

 three months after harvest, one can gain three months with no danger of 

 sprouting or sugar accumulation by storing the tubers at room temperature 

 for this period immediately after harvest. To these two advantages is 

 added that of lower sugaring power after the tubers are put at the low 

 temperature. 



The accumulation of cane sugar in cold storage was affected quite differ- 

 ently by various periods of room-temperature storage previous to the 

 cold storage. The longer the tubers were held at room temperature before 

 storage at 5° C the more rapid and more extensive was the accumulation 

 of cane sugar in cold storage. 



