Source: Mollie Rappe, WRAL TECHWIRE, 9/25/20

 NC State researchers have determined a post-harvest treatment that significantly reduces crop loss due to internal necrosis in Covington sweet potatoes. About 90% of North Carolina’s sweet potatoes are of the Covington variety. This treatment will save N.C. sweet potato producers millions of dollars. The Covington variety of sweet potatoes produces a high yield of fairly uniformly shaped storage roots that are delicious, nutritious and store well. However, within a few years of the variety’s commercial release, growers and consumers started noticing black spots or patches on the inside of the sweet potatoes.

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