Potato green skin disease

(disease diagnosis) occurs mainly on tubers during late growth or storage. In the field, after some potato pieces are arched out of the soil, they are exposed to sunlight, and the surface tissue changes from yellow to green. The green area varies depending on the exposed area. Green tissue can expand into the inside of the tuber and is often accompanied by purple pigment deposition. During storage, the surface of the potato will turn green when exposed to natural light, sometimes even affecting the deep tissue. Usually this greening is not restored by the tuber returning to dark storage.

(etiology) the disease is a physiological disease. The direct cause of its induction is sunlight. When the tuber is exposed to the sun for a period of time in the field or after harvest, the white in the tissue will be transformed into chlorophyll, making the tuber tissue green. Some potato varieties tend to sit close to the soil surface, or potato seedlings grow thinly, or due to soil water erosion, drying to form cracks, or tuber expansive arch soil exposed, which may expose the tubers to the sun in the later stage, resulting in sunburn. When edible potatoes are displayed on the market, exposed to natural light or fluorescence, the surface and sometimes even deep tissue of the tuber will turn green. In the field, less soil cultivation and improper management during the growing period led to the exposure of potato blocks in the later stage, and the green skin was easy to occur. With different potato varieties, the severity and development depth of green skin are different, and green skin disease occurs more frequently in some varieties which are easy to get close to soil surface potato. During storage, the onset of disease in cold conditions is slower than that in warm conditions. Once the green-skinned diseased potatoes occur, put the tubers back in the dark for long-term preservation, and the green can not fade. Rinsing the tuber with a surface activator can reduce the severity of the green skin.

(control measures) (1) strengthening field management, cultivating soil in the later stage of growth, and covering exposed tubers in time can effectively reduce green bark. (2) choose the varieties which are not easy to be unearthed. (3) avoid seeing light and keep the environment dark during storage. At the same time, try to maintain a cool temperature to slow down the development of green skin. (4) when there are conditions, rinse the potato pieces with surface activator to reduce the severity of the green skin.