Bruising is one of the most persistent challenges for potato growers and processors, reducing yield, quality, and storage life. Bruising isn’t just cosmetic, it increases water loss and disease risk, making careful management essential. Read about Professor Nora Olsen's key strategies to reduce bruising, improve the crop’s natural resistance and minimising mechanical injury in this PotatoLink magazine article.

Harvest is where all the effort and expense that has gone into growing the crop finally comes to ‘tuberition’. It is where money can be made or lost, and where the grower finally, conclusively, finds out what has been happening under their feet. Read about how to get the most out of your harvest and how to correctly store potatoes in this PotatoLink magazine article.

Bruises develop due to impacts that either break the cells apart (shatter bruise) or rupture the cell membranes (blackspot). The risk of bruises can be reduced. This factsheet covers factors influencing potato bruising and how to manage them.

In Issue 04 of PotatoLink magazine, the Spud GP answers the question: Why are the insides of some of my tubers brown and soft? The helpful response includes a list of some of the common conditions that illustrate similarities between some tuber physiological disorders and diseases.

This webinar presented by Dr Jenny Ekman from Applied Horticultural Research (AHR), and the WA Potato Growers Association’s Simon Moltoni will provide valuable insight into bruising of potatoes during and after harvest.