MISCELLANEOUS 397 



Table 44. Effect of CO2 upon the Cane Sugar Content of Potato Tubers 

 Stored for Different Lengths of Time at Different Temperatures 



Note: The cane sugar values at the start were: 0.3, 3.0, 0.1 for Irish Cobbler, Green 

 Mountain, and Katahdin, respectively. 



27° C (81° F), good chips can be made even after seven or eight months of 

 storage. This is at least a partial solution of the practical problem and the 

 study has taught much about the effect of temperature and CO2 on the 

 carbohydrate metabolism of the potato tuber. 



Use of a Bud Inhibitor 



In the discussion above, there has been an attempt to steer between two 

 evils in potato tuber storage, especially for chip making, merely by manip- 

 ulating the storage temperature with a side glance at CO2 effects: the evil 

 of the accumulation of reducing sugar and the evil of sprouting. Storage 

 temperatures that are low enough to prevent sprouting are not quite high 

 enough to prevent the accumulation of reducing sugar. In the last chapter 

 the fact was mentioned that the methyl ester of a-naphthaleneacetic 

 acid, a harmless chemical, Avill prevent sprouting of potatoes when the 

 chemical is used in very low dosage. Treatment with this chemical will 

 prevent the evil of sprouting for any period desired. We have already 

 described the talc powder method of treatment. The treatment should 

 be made at a relatively high temperature, such as room temperature, so 

 the chemical will have sufficient vapor pressure to reach the eyes in inhibit- 

 ing amounts. After the inhibitor is applied, the tubers can be stored at a 

 temperature that will prevent accumulation of reducing sugar in practically 

 any variety of potatoes studied, with the possible exception of Bhss 

 Triumph. A storage temperature of 55° F (13° C) or higher should be 

 suitable. We have already mentioned the probable great economic signifi- 



