ShareBlackspot bruising of processing potatoes during storage.
Author(s) : HIRONAKA K., ITAYA T., ISHIBASHI K. I.
Type of article: Article
Summary
Changes in susceptibility to blackspot of potatoes during storage at 12 °C was investigated for about 4 months using potato chip processing. Potatoes had a high blackspot susceptibility at both initial storage and sprouting. Norin-ichigo was more susceptible to blackspot than Toyoshiro. The stem end area of both potatoes was much more susceptible than other areas of the tuber (middle and bud end).
Details
- Original title: Blackspot bruising of processing potatoes during storage.
- Record ID : 2001-1924
- Languages: English
- Source: Res. Bull. Obihiro Univ., Nat. Sci. - vol. 21 - n. 1
- Publication date: 1998
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Indexing
- Themes: Vegetables
- Keywords: Potato; Variety; Treatment; Deterioration; Temperature; Vegetable; Cold storage
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