Why is calcium important for potatoes?
In the early 80’s, research showed that an increased calcium level can reduce the severity and incidence of tuber soft rot. Potatoes are stored for several months before they are sold to the processing industry (chips and fries) and in the fresh market. During this time, tubers can be subjected to storage rot. Thus, storage quality is of high importance to the potato industry. Subsequent research in the late 80’s by Dr. J. P. Palta of the University of Wisconsin demonstrated the beneficial effect of tuber calcium on reducing internal defects such as internal brown spot, hollow heart, and brown center. These results have been confirmed in recent studies. Internal defects are a major concern to the processing industry. Growers are paid a bonus for tubers with reduced internal defects.
