question: why are potatoes cleaned if they are peeled later on?
comment: Because often, they aren't peeled. Many recipes that utilize potatoes preserve the skins - baked and twice baked, potato salad, mashed potatoes, home fries, and roasted potatoes all come to mind.
passages: Potatoes are usually cured after harvest to improve skin-set. Skin-set is the process by which the skin of the potato becomes resistant to skinning damage. Potato tubers may be susceptible to skinning at harvest and suffer skinning damage during harvest and handling operations. Curing allows the skin to fully set and any wounds to heal. Wound-healing prevents infection and water-loss from the tubers during storage. Curing is normally done at relatively warm temperatures with high humidity and good gas-exchange if at all possible.
  
  Section::::Growth and cultivation.:Storage.
   Plant defense mechanism studies on "P. atrosepticum", used to better understand disease resistance, have focused more on the soft-rot symptoms that can sometimes be associated with "P. atrosepticum". However, research is successfully identifying the quantity and type of plant resistance molecules that are produced in response to pathogen associated molecular patterns (PAMPs), and their effects on the activity and virulence of pathogens such as "P. atrosepticum".
  
  Section::::Importance.
  
  Section::::Importance.:History.
   Although there is a risk of spreading the disease pathogen through injury of healthy plants, if proper techniques are followed, rogueing out all parts of the blackleg-diseased plants can be a useful way to reduce soil inoculum.
  
  Section::::Management.:Cultural.:At harvest and during storage.
   Section::::The rust inhibitive property of EPS-processed strip.
   Given that "P. atrosepticum" survives best in the tubers and additionally contributes to soft rot, it is critically important to reduce spread of the pathogen by removing tubers exhibiting soft rot decay before they are spread over grading lines and bin pilers for storage. Reducing post-harvest wounding is also important, especially for seed potatoes. Additionally, it is critically important to keep the potatoes at a low temperature with adequate aeration and humidity control in order to minimize development of the pathogen in infested stocks.
  
  Section::::Management.:Biocontrol and plant resistance.
    Storage facilities need to be carefully designed to keep the potatoes alive and slow the natural process of decomposition, which involves the breakdown of starch. It is crucial that the storage area is dark, ventilated well and, for long-term storage, maintained at temperatures near . For short-term storage, temperatures of about are preferred.
   Under optimum conditions in commercial warehouses, potatoes can be stored for up to 10–12 months. The commercial storage and retrieval of potatoes involves several phases: first "drying" surface moisture; "wound healing" at 85% to 95% relative humidity and temperatures below ; a staged "cooling phase"; a "holding" phase; and a "reconditioning" phase, during which the tubers are slowly warmed. Mechanical ventilation is used at various points during the process to prevent condensation and the accumulation of carbon dioxide.
  
  When stored in homes unrefrigerated, the shelf life is usually a few weeks.
   Potatoes are sensitive to heavy frosts, which damage them in the ground. Even cold weather makes potatoes more susceptible to bruising and possibly later rotting, which can quickly ruin a large stored crop.
  
  Section::::Growth and cultivation.:Pests.
   Potatoes are delivered to the starch plants via road or rail transport. Unloading of potatoes could be done in two ways: 
  
  BULLET::::1. dry - using elevators and tippers,
  
  BULLET::::2. wet - using strong jet of water.
  
  Section::::Potato starch production.:Cleaning.
   New research on "P. atrosepticum" virulence pathways has elucidated the use of quorum sensing molecules to exhibit pathogenicity. These pathways include the control of the production of plant cell wall degrading enzymes in addition to other virulence factors. Research indicating the role of other soil microbes in degrading "P. atrosepticum" quorum sensing communication molecules provides the possibility for safe and effective control of the disease.
   Section::::Management.:Cultural.:Planting conditions.
  
  Given that "P. atrosepticum" thrives in cool, moist conditions, planting seed potatoes in well-drained soil after soil temperatures have increased well above 10 °C is very important to halting the onset of the disease early in the plant life cycle, when the plant is more susceptible to the worst effects of the disease.
  
  Section::::Management.:Cultural.:Nutrition.
  
  Increasing application of nitrogen or complete fertilizers have shown reduced incidence of blackleg stem infection.
  
  Section::::Management.:Cultural.:During the growing season.
   The potatoes can be cooked around the meat itself, absorbing the juices and fat directly (as in a traditional Cornish under-roast). However, many cooks prefer to cook the potatoes and the Yorkshire pudding in a hotter oven than that used for the joint and so remove the meat beforehand to rest and "settle" in a warm place.
   By the end of this process, usually around May, the potatoes are taken to "chuñochinapampas" – flat areas where the potatoes can be laid out. The term is Aymara in origin and translates to “the place where the chuño is made”. Once they make it to the "chuñochinapampas," they are trampled by foot. This eliminates what little water is still retained by the potatoes, and removes the skins, enabling subsequent freezing and drying. They remain as they are for over a week, depending on weather conditions.
   Due to its wide range of hosts, bacterial soft rot devastates many significant crops both in the field and in storage all over the world. Almost all fresh vegetables are subject to infection by bacterial soft rots. But, it is not just the vegetables that are susceptible; in the tropics, soft rot develops on important crops like corn, cassava, and banana even while still in the field. Specifically, soft rot of potatoes can cause a huge decrease in yield, and is the most serious bacterial disease that potatoes are exposed to. For a grower of potatoes, there is a possibility that 100% of a whole season's yield could be destroyed due to insufficient conditions in a storage facility. In turn this impacts customers with reduced quantities of produce for sale, a reduction in quality, and an increase in expense. All in all, bacterial soft rots cause a greater loss of produce than any other bacterial disease known.
   If potatoes develop green areas or start to sprout, trimming or peeling those green-colored parts is inadequate to remove copresent toxins, and such potatoes are no longer edible.
  
  Section::::Growth and cultivation.:Yield.
  
  The world dedicated in 2010 for potato cultivation. The average world farm yield for potato was 17.4 tonnes per hectare, in 2010. Potato farms in the United States were the most productive in 2010, with a nationwide average of 44.3 tonnes per hectare. United Kingdom was a close second.
   This allows the recovery full-value protein from juice and reduces the onerousness of water juice as a sludge.
  
  Section::::Potato starch production.:Starch extraction.
   Coarsely cleaning of potatoes takes place during the transport of potatoes to the scrubber by channel. In addition, before the scrubber, straw and stones separators are installed. The main cleaning is conducted in scrubber (different kinds of high specialized machines are used). The remaining stones, sludge and light wastes are removed at this step. Water used for washing is then purified and recycled back into the process.
  
  Section::::Potato starch production.:Rasping of tubers.
   The Russet Burbank variety stores very well for long periods of time. It can be stored at 7°C for up to five months without the need to apply gasses that inhibit sprouting. One issue that can occur while in storage is internal black spot, also known as IBS. Also, if the potatoes are harvested too early there could be a skinning issue.
  
  Section::::Disease resistance.
   The Propitious Esculent
  
  The Propitious Esculent: The Potato in World History is a book by John Reader outlining the role of the potato (the "esculent" of the title) in world history. It was also published under the titles The Untold History of the Potato and Potato: A History of the Propitious Esculent.
   Brine is also commonly used to age brined cheeses, such as halloumi and feta; others are periodically washed in brine during their ripening. Not only does the brine carry flavors into the cheese (it might be seasoned with spices or wine), but the salty environment may nurture the growth of the "Brevibacterium linens" bacteria, which can impart a very pronounced odor (e.g. in Limburger) and interesting flavor. The same bacteria can also have some effect on cheeses that are simply ripened in humid conditions, like Camembert. Large populations of these "smear bacteria" show up as a sticky orange-red layer on some brine-washed cheeses.
   Given that tubers are the primary mechanism by which "P. atrosepticum" survives and spreads, clean seed potato stocks established using tissue cultures have been very successful in breaking the cycle of carrying disease forward from year to year. Buildup of tuber contamination is limited by reducing the number of field generations of these seed potatoes to 5 to 7 years. Some methods of sterile propagation include planting only healthy, whole seed potatoes. If healthy seed potatoes are to be cut, they should be first warmed to 12°-15 °C, cut, stored for 2 days at 12°-15 °C in a humid environment with good air flow. This warming and storing period ensures proper suberization of the tissue, which forms a barrier from "P. atrosepticum" infestation.
   Part of the "Jaaniõhtu" tradition is that almost near the morning, when the bonfire ("jaanilõke") has burned off and only ashes are glowing, a component of Estonian traditional food, potatoes, are dug into the ground, right under the ashes, into the remains of the bonfire. After a few hours, when the potatoes have been cooked under the glowing ashes, the potatoes are dug up, peeled and eaten, while they are still hot.
   Sautéed mushrooms is a common dish prepared by the sautéing of sliced or whole edible mushrooms. Butter is typically used when sautéing the dish, and margarine and cooking oils such as olive oil and canola oil are also used. Clarified butter can be used, as can a mixture of oil and butter. The dish is typically cooked for over a high heat until the mushrooms are browned, with the oil or butter being very hot in a pan before the mushrooms are added. Overcooking may create an inferior dish by the causing the mushrooms to lose moisture and becoming shriveled.
   Ridging is often used to reduce tuber contamination by blight. This normally involves piling soil or mulch around the stems of the potato blight meaning the pathogen has farther to travel to get to the tuber. Another approach is to destroy the canopy around five weeks before harvest, using a contact herbicide or sulfuric acid to burn off the foliage. Eliminating infected foliage reduces the likelihood of tuber infection.
  
  Section::::Historical impact.
   Chemical treatments for field application against viruses are currently not available. This holds especially true for potatoes, because once infected by a virus, they will stay infected for the remainder of their lives. Thus, preventative methods are more viable options. This includes methods such as resistance-breeding, vector management, and crop sanitation.
  
raw_presuppositions: Potatoes need to be peeled to be cooked potatoes are cleaned and then peeled later.
raw_corrections: Many recipes that utilize potatoes preserve the skins Often they are not peeled.