Bacterial soft rot of freshly harvested potatoes was associated with the exhaustion of O2 and the accumulation of CO2 in the atmosphere surrounding the tubers. The rates of depletion of O2 and accumulation of CO2 were correlated with the temperature of the respiring potatoes. When potatoes were held at temperatures near 30 C and aerated with humidified air, little decay developed during 3-day test periods. By contrast, when potatoes were placed in sealed containers at the same temperature O2 was depleted, CO2 exceeded 30% and soft rot developed in nearly all potatoes. The rate of CO3 accumulation in trucks being loaded with warm potatoes in consumer packages paralleled that found in experimental containers under controlled conditions. These results suggest that O2 depletion and CO2 accumulation may occur in loads of potatoes during loading and transit and accelerate the development of bacterial soft rot. The rapidity of CO2 accumulation would depend on the temperature of the potatoes and the rapidity of air movement through the load. The experimental results indicate that soft rot can be greatly reduced if the loaded potatoes are cooled to 13-18 C., or the load is so constructed that humid air circulates around warm potatoes. © 1968 Springer.
