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The effect of nitrogen, phosphorus and potassium on the specific gravity, ascorbic acid content and chipping quality of potato tubers

✍ Scribed by A. H. Teich; J. A. Menzies

Book ID
112914251
Publisher
Springer-Verlag
Year
1964
Tongue
English
Weight
246 KB
Volume
41
Category
Article
ISSN
1099-209X

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## Abstract Tubers of 20 varieties of potato grown in New Zealand have been analysed for ascorbic acid content at harvest and at monthly intervals during storage in a commercial‐type clamp, in two successive years. Variety was a significant factor in causing differences in the ascorbic acid content