Trastornos fisiológicos de la papa – Necrosis por calor interno
Los síntomas de necrosis de calor interno en el mercado fresco de papas ‘Red LaSoda’.
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How to Cite

Zotarelli, Lincoln, Joel E. Reyes-Cabrera, Christine M. Worthington, Chad Hutchinson, Seth Byrd, Douglas Gergela, and Diane L. Rowland. 2013. “Trastornos fisiológicos De La Papa – Necrosis Por Calor Interno: HS1221, 5/2013”. EDIS 2013 (6). Gainesville, FL.


La necrosis por calor interno (NCI) es un trastorno fisiológico que causa un pardeamiento inaceptable del tejido del tubérculo y puede causar pérdidas económicas para el productor. Las tres principales causas de la NCI en los tubérculos es la alta temperatura en el suelo, la humedad inadecuada del suelo y la nutrición sub-óptima de la planta, o la combinación de estos factores.

This 4-page fact sheet, the Spanish language version of HS1145, Potato Physiological Disorders: Internal Heat Necrosis was written by L. Zotarelli, J. E. Reyes-Cabrera, C. M. Worthington, C. Hutchinson, S. Byrd, D. Gergela, and D. L. Rowland, and published by the UF Department of Horticultural Sciences, May 2013.
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