A study, by the crop survey method of factors influencing the yield of potatoes / Earle V. Hardenburg.

Abstract

Almost from the date of their establishment, practically all state and federal experiment stations in this country, as well as many foreign stations, have tested, by diverse methods, the relative influences of factors affecting the yield of potatoes. A review of the abundant literature of DESCRIPTION OF REGIONS SURVEYED For a better understanding of the environmental conditions under which the potato crop was produced, a brief description of climate, soil, topography, elevation, length of growing season, market facilities, type of farming, land values, and status of potato production, is given for each of the four regions surveyed. Unfortunately, of the regions concerned, only Monroe and Clinton Counties have been soil-surveyed by the United States Department of Agriculture. More detailed knowledge as to these environmental influences may be obtained from figures 126 to 129. FlG. 126. ELEVATIONS OF THE REGIONS SURVEYED

Polyethylene box liners for storage of golden delicious apples /

“…The authors and co-workers (8,9, 10, 11) an<^Workman (30,31,32) experimented with eastern-grown Golden Delicious and showed that it was not necessary to use a sealed liner to prevent shriveling. The top of the film liner could be merely folded over the apples to maintain a high humidity, or perforated liners could be used.…”

“…Hardenburg (8) and Workman (30) showed how a modified atmosphere of increased carbon dioxide and reduced oxygen helped retard ripening of Golden Delicious, but they pointed out the possible dangers of their use due to fruit and film variability.…”

“…It is obvious that different lots of apples produced widely differing concentrations of oxygen surrounding the fruit. Even though the same type of polyethylene film was used, the oxygen level with different lots of apples ranged from 4 to 12 percent after one month's storage and from 8 Effect of Initial Fruit Temperatures . --Golden Delicious apples were stored at several different temperatures for 2 days and then packed and sealed in polyethylene liners before storage at 31°to 32°F .…”