Chemical and physical properties of potatoes differing in bruise susceptibility

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Chemical and physical properties of five cultivar potatoes were measured in order to explain the varietal differences in blackspot susceptibility. Bruise-resistant potatoes had lower polyphenol content and polyphenol oxidase activity, and higher failure stresses of both skin and underlying tissues than susceptible ones. In addition, there was a significant (p<0.05) relationship between bruise scores and skin failure stresses and it directly implied that the measurement of skin failure stress using a plunger is a useful method for screening potato varieties for blackspot susceptibility because of the ease of measurement.