Hey everybody, I harvested quite a bit of Jerusalem Artichoke yesterday. As I was pulling them up, I noticed many of them had a sort of... reddish-pink pigmentation on the outer layer. Some were rotted as well. Is it just a sort of oxidization? Or maybe something more nefarious? Please help. Thank you
Posting a previous thread on possibly the same issue from several years ago. I don't have any definite answers alhough if you have some rotted centers, it may be due to Pectobacterium (Erwinia) infection.