The effect of storage environment on the infection of potato tubers byAlternaria solani

Manipulation of storage environment to provide favorable conditions for wound healing immediately after harvest reducedAlternaria solani tuber infection. Prestorage of tubers at 15.6°C for three weeks before final storage at 10°C normally maintained for commercial storage of potato chip stocks resulted in fewer and smaller lesions than constant storage at 10°C or 4.4°C or prestorage for varying periods at these temperatures. Prestorage of potatoes at a low temperature (4.4°C) for 1–3 months resulted in moreA. solani infection suggesting that low temperatures may inhibit the wound healing process more than they reduce rates ofA. solani infection or disease development. Variations in relative humidities above 75% did not have an appreciable effect on the wound healing process nor onA. solani infection.