Vegetables Product List

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Red Potatoes

Type of Product:
Tuber

Type of Package:
10/5 lb Poly Bags, 50 masters/pallet
50 lb ct. 50 cases/pallet

Shelf life and Storage conditions:

USDA recommended storage:
Early crop table 50° to 60°F
Early crop chipping 65° to 70°F
Late crop table 40° to 50°F
Late crop chipping 50° to 60°F
Approximate freezing point 30.9°F

Since the recommended transit temperatures for potatoes, according to USDA Handbook #669, are 50° to 60°F for early crop and 40° to 50°F. for late crop potatoes, most frozen or freeze injured potatoes are from improper storage or transport conditions. The late crop potatoes are shipped from storage in the fall, winter and early spring and are, therefore, subjected to shipment through areas with sub-freezing temperatures. Potatoes which are improperly stacked or make contact with walls and floor of the trailer during transport will oftentimes show freezing damage. Padding material on the floor of the trailer and bottom sidewalls are essential to protect the product during freezing weather. Care should be taken not to use any padding material that may fill the floor grooves as this will block the circulation of warm air provided by the heating unit.

Extra care should be used in transporting these late crop potatoes which are being used for chipping. Potatoes which are to be chipped should always be loaded and transported at the same or slightly warmer temperatures than the storage temperatures. Improper handling or improper temperatures may cause chemical reactions which increase the sugar content of the potatoes. This higher sugar content results in dark colored chips. In winter months, propane heaters are preferred during transit. However, since all heaters produce some extra CO2, it is important to allow some ventilation through the trailer since the build up of CO2 may result in off colored chips.

Labeling Instructions:
10/5 UPC: 33383 90101
50 lb PLU: 94073

Grade Standard Tolerances:
(The following pertains to U.S. No. 1 unless otherwise noted)

Quality:

Quality Defects:
1) Maturity
2) Cleanness
3) Brightness
4) Shape
5) Cuts & Bruises
6) Pitted Scab
7) Rhizoctonia
8) Russet Scab
9) Second Growth
10) Growth Cracks
11) Grass & Wireworm injury

Condition Defects:
1) Firmness
2) Blackheart
3) Bruising
4) Enlarged Lenticels
5) External Discoloration
6) Freezing injury, Frozen or wet Breakdown
7) Internal Black Rot
8) Internal Sprouts
9) Sprouts
10) Bacterial soft Rots
11) Ring Rot
12) Fusarium Tuber Rots
13) Blackheart
14) Hollowheart

Some factors may be classed as either Quality or Condition defects depending on the circumstances. Fusarium tuber rot and net necrosis are Condition defects once quoted as damage, but Quality defects once quoted as serious damage. Freezing injury may be scored as a Quality defect if it is shown to have occurred before packing. Vascular browning is a Quality defect except when found in fresh shipments at harvest. Advanced stages of mahogany browning are scored under Quality while minor cases will be scored under the Condition heading.

Comments:
The quality requirements for potatoes are very complex and the U.S. Grade Standards include separate tolerances for internal versus external damage, with restricted tolerances for freezing. Soft rot, wt break down, late, blight and other specific maladies. The tightest and most restrictive tolerances on potatoes are for freeze, soft rot or wet breakdown. The U.S. No. 1 Grade allows for a maximum of 1% for frozen, soft rot or wet breakdown. Because this tolerance is so tight many of the problems seen at receiving point result from these areas.