Investigations into skin strength in potatoes: Factors affecting skin adhesion strength

A standardised test of skin set (scuff meter) has been used to demonstrate the increase in skin adhesion of six varieties following haulm destruction. Increases in skin adhesion were characteristically linear in the six varieties but increased at different rates. At 49 days after haulm destruction, skin adhesion strengths were similar in all varieties except cv. Record which had a much greater skin adhesion strength. Differences in skin adhesion strength were poorly related to skin morphological characteristics such as skin thickness, cell size and suberin content. The method of haulm destruction affected skin adhesion strength with skins adhering more rapidly and more strongly to the tuber following haulm pulling compared with either desiccation with diquat or mechanical flailing. The method of haulm destruction did not influence skin morphological characteristics.