The incidence of Alfalfa mosaic virus (AMV), Potato leafroll virus (PLRV), and Potato virus Y (PVY) in potato crops derived from various types of seed potatoes was assessed visually and confirmed by direct tissue blot immunoassay, over two winter growing seasons (

The effect of temperature on seedstalk development, seed yield and quality in carrot (Daucus carota L.) was investigated in growth chambers at constant day/night temperatures of 33/28, 28/23, 25/20, 23/18, 20/15, and 17/12 °C. Days to flowering, seedstalk height, number of umbels, and seed yield decreased linearly with increasing temperature from 17/12 to 33/28 °C. Continuous high temperature (33/28 °C) had a detrimental effect on germination as measured by a standard germination test and an accelerated aging test. Optimum germination of the progeny occurred at 20/15 °C; however, germination rate was faster when seeds matured at 23/18 °C. Seeds that developed at 33/28 °C produced seedlings with the lowest vigor, while those which developed at 20/15 °C produced seedlings with the highest vigor. Brief exposure of plants to 33/28 °C during anthesis or early seed development was as detrimental to seed yield as continuous exposure to 33/28 °C. Exposure to high temperature (33/28 °C) during late seed development had less effect on seed yield, and seed quality was improved. Progeny vigor was reduced greatly by seed development at continuous high temperature (33/28 °C), but was unaffected by brief exposure to 33/28 °C at anthesis, early, or late in seed development. These results suggest that high (33/28 °C) day/night temperatures during pollination, fertilization, or early stages of seed development can greatly reduce carrot seed yield and seed quality.

The effect of pre-cooling and waxing of three ‘Galia’ cultivarswas evaluated with regard to fruit quality and shelf-life at 18 ± 1°C and85%- 90% relative humidity. Pre-cooling and/or waxing reduced moistureloss, delayed fruit ripening, maintained quality and extended shelf-life ofthe three cultivars. Pre-cooling and/or waxing delayed the onset of theclimacteric peak, rind color development, fruit softening and TSSaccumulation by one to four days. Weight loss was reduced by an averageof 6.5% in the pre-cooled, 15.8% in the waxed and 27.4% in the pre-cooled and waxed fruits