Improved Curing for Improved Shelf-life
| dc.creator | International Potato Center | |
| dc.date | 2014-08 | |
| dc.date | 2024-07-02T16:01:06Z | |
| dc.date | 2024-07-02T16:01:06Z | |
| dc.date.accessioned | 2026-06-27T17:58:30Z | |
| dc.description | In-ground curing for 3-5 days prior to harvest has been shown to extend shelf-life of harvested sweetpotato roots in good condition for about 40 days after harvesting. | |
| dc.format | application/pdf | |
| dc.identifier | https://hdl.handle.net/10568/148846 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/151168 | |
| dc.language | en | |
| dc.rights | Open Access | |
| dc.source | International Potato Center. 2014. Improved Curing for Improved Shelf-life. CIP. 2 p | |
| dc.subject | sweet potatoes | |
| dc.title | Improved Curing for Improved Shelf-life | |
| dc.type | Brief |