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Show jvmjfffiim New Product Keeps Potato Sproutless Problem of Storage Nov Aided by New Methods Tlx; Bprouting, i:hrlvc!lng rind sog-Kincns sog-Kincns of potatoes when kept at room temperatures now can be prevented pre-vented Willi use id b.'iriiproiit. The Irc.'iled potatoes remain firm, practically prac-tically farm-fresh, and not only cook but ul:.o taste better. The product Is equally effective on certain cer-tain other root crops such as beets, carrots, turnips and rutabagas. The active Ingredient Is methyl ester of naphthaleneacetlc acid. When applied to the potatoes as a dust, it vaporizes and literally "(jets Into their eyes," keeping thern from sprouting. Feeding tests Ii ' mi iiiij injjjjiu., ii .... ,..mm im f d ' ' : f 2'-v I I i t ' ... 1 y f f i J Potatoes at right treated with barsprout, left, untreated potatoes; pota-toes; both held under the same conditions. have shown that the chemical Imparts Im-parts no harmful effect. Tests have been conducted for the past five years at leading agricultural experiment exper-iment stations. Ey this treatment the potatoes may be kept at ordinary room temperatures tem-peratures without sprouting and without formation of reducing sugar. Ordinarily potatoes are held below 45 degrees and shrink 5 per cent in weight, developing reducing sugars which affect color and taste. |