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Influencing potato dry matter content

Dry matter content is important for both fresh market potatoes and potatoes destined for processing. Tubers with a dry matter above 18-20% tend to be more susceptible to bruising and tubers disintegrate more readily when cooked. However, for processing high dry matter content is required to achieve a good fry color and often 20-25% is specified. Nitrogen, potassium and magnesium[Read More...]

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