What are the factors that Influence Dry Matter Content of potatoes grown for processing?
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What are the factors that Influence Dry Matter Content of potatoes grown for processing?

What are the factors that Influence Dry Matter Content of potatoes grown for processing?

Processing high dry matter content is required to achieve a good fry colour and often 20-25% is specified. Nitrogen, potassium and magnesium can all have an influence on tuber dry matter content.

– Low levels of magnesium will reduce the starch content of tubers and trials have confirmed the positive benefits of magnesium on tuber dry matter and specific gravity.

– Nitrogen is an essential nutrient to fuel canopy growth.

– Late harvesting can cause cracks with many ‘oversize’ potatoes

Other factors include:

1. Selecting the right variety to meet dry matter production needs (Fianna, Markies, Moonlight)

2. Planting certified seed such that there is a much lower risk of diseases.

3. Avoiding fields with adverse factors such as poor drainage or low water-holding capacity.

4. Ensuring spray programs are effective .e.g. against early and late blight.

5. Scheduling irrigation to maximise quality characteristics printing stunned growth (under-watering) or growth cracks (inconsistent watering).

6. Harvesting early, thereby minimising late disease attack or tuber deterioration

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